Yıl 2020, Cilt 18 , Sayı 4, Sayfalar 339 - 346 2020-12-31

Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese
Kaşar Peynirine Uygulanan Midye Kabuğu Tozu Çözeltisinin Listeria monocytogenes Gelişimi Üzerine Etkisi

Sümeyye EROL [1] , Arzu CAGRI MEHMETOGLU [2]


High occurrence of Listeria monocytogenes in cheeses is an important risk for human health. The present work aims to investigate antibacterial effect of scallop-shell powder (SSP) on L. monocytogenes on Kashar cheese. Cheese samples were immersed into 0, 0.5, 1.0 or 1.5% of SSP suspensions. After drying, the surface of cheese samples was inoculated with L. monocytogenes (5 log cfu/g). Following drying for 2 h, each sample was individually vacuum-packed and stored at 4C for 28 days. The microbiological and chemical properties of samples were determined at every 7 and 14 days of storage, respectively. Application of SSP solution (%) significantly inhibited the growth of L. monocytogenes and mold but not yeast or lactic acid bacteria. Treatment of SSP did not affect the pH value, color and chemical properties (p>0.05) but increased the ash contents of cheese samples (p<0.05). The results suggested that SSP treatment could be used to reduce risk of L. monocytogenes contamination on Kashar cheese.
L. monocytogenes peynirlerde bulunan bir patojen olarak insan sağlığı için bir tehdit unsurudur. Bu çalışma ile midye kabuğu tozu (MKT) uygulanmasının Kaşar peynirinde L. monocytogenes üremesine karşı antimikrobiyal etkisi araştırılmıştır. Bu amaçla, L. monocytogenes (5 log kob/g) bulaştırılan peynir yüzeylerine daha sonra farklı konsantrasyonlardaki (%0, 0.5, 1.0, 1.5) MKT çözeltisi uygulanmıştır. Peynirler vakumlanıp 4°C’de depolanmıştır. Depolanmanın her 7 ve 14 gününde örneklerde sırasıyla mikrobiyolojik ve kimyasal analizler yapılmıştır. MKT’nin uygulanması L. monocytogenes ve küf üremesini engellerken maya ve laktik asit bakterilerinin üremesini etkilememiştir. MKK uygulaması örneklerin pH’sı, rengi ve kimyasal özelliklerine etki etmemiştir (p<0.05) fakat kül içeriğinde artışa neden olmuştur (p<0.05). Sonuçlar, peynirde MKT’nin L. monocytogenes ve küflenme problemini azaltmak için kullanılabilirliğini göstermiştir.
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-1435-1253
Yazar: Sümeyye EROL
Kurum: Sakarya Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
Ülke: Turkey


Orcid: 0000-0001-6967-7288
Yazar: Arzu CAGRI MEHMETOGLU (Sorumlu Yazar)
Kurum: Sakarya Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 31 Aralık 2020

Bibtex @araştırma makalesi { akademik-gida850813, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {339 - 346}, doi = {10.24323/akademik-gida.850813}, title = {Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese}, key = {cite}, author = {Erol, Sümeyye and Cagrı Mehmetoglu, Arzu} }
APA Erol, S , Cagrı Mehmetoglu, A . (2020). Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese . Akademik Gıda , 18 (4) , 339-346 . DOI: 10.24323/akademik-gida.850813
MLA Erol, S , Cagrı Mehmetoglu, A . "Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese" . Akademik Gıda 18 (2020 ): 339-346 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/59170/850813>
Chicago Erol, S , Cagrı Mehmetoglu, A . "Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese". Akademik Gıda 18 (2020 ): 339-346
RIS TY - JOUR T1 - Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese AU - Sümeyye Erol , Arzu Cagrı Mehmetoglu Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.850813 DO - 10.24323/akademik-gida.850813 T2 - Akademik Gıda JF - Journal JO - JOR SP - 339 EP - 346 VL - 18 IS - 4 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.850813 UR - https://doi.org/10.24323/akademik-gida.850813 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese %A Sümeyye Erol , Arzu Cagrı Mehmetoglu %T Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 4 %R doi: 10.24323/akademik-gida.850813 %U 10.24323/akademik-gida.850813
ISNAD Erol, Sümeyye , Cagrı Mehmetoglu, Arzu . "Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese". Akademik Gıda 18 / 4 (Aralık 2020): 339-346 . https://doi.org/10.24323/akademik-gida.850813
AMA Erol S , Cagrı Mehmetoglu A . Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese. Akademik Gıda. 2020; 18(4): 339-346.
Vancouver Erol S , Cagrı Mehmetoglu A . Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese. Akademik Gıda. 2020; 18(4): 339-346.
IEEE S. Erol ve A. Cagrı Mehmetoglu , "Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese", Akademik Gıda, c. 18, sayı. 4, ss. 339-346, Ara. 2021, doi:10.24323/akademik-gida.850813