Survival of Acid Adapted Salmonella typhimurium in Some Fruit Juices (Turkish with English Abstract)

Yıl 2005, Cilt: 30 Sayı: 5, - , 01.10.2005

Halil Tosun Şahika Aktuğ Gönül

Öz

In thisstudyS. typhimuriumwasadapted to acidbyexposure to hydrochloricacid at pH 5.8. Commercialproducts of pasteurizedoranjejuice (pH 3.45), apricot and peacenectar (pH 4.0) and nonpasteurizedorangejuice (pH 3.47) wereinoculated with acidadaptedornonadaptedcells of S. typhimurium.Sampleswereincubated at 4°C and 20°C.Acidadaptationenhancedthesurvival of S. typhimurium in pasteurized and nonpasteurizedorangejuicesstored at 4°C or 20°C and apricotnectarstored at 4°C. But survival of acidadapted and nonadaptedcells in peacenectarstored at 4°C or 20°C and apricotnectarstored at 20°C did not show market differences.

Anahtar Kelimeler

S. typhimurium, AcidicFoods, AcidAdaptation.

Aside Adapte Edilen Salmonella typhimurium’un Bazı Meyve Sularındaki Canlılığı

Öz

Bu çalışmada Salmonella typhimurium pH 5,8’de hidroklorik aside maruz bırakılarak aside adapte edildi. Ticari olarak üretilen pastörize portakal suyu (pH 3,45), kayısı ve şeftali nektarı (pH 4,0) ile pastörize edilmemiş portakal suyu (pH 3,47) aside adapte edilen ve aside adapte edilmeyen (kontrol) S. typhimuriumhücreleri ile inokule edildi. Örnekler 4°C ve 20°C’de inkübe edildi. Aside adaptasyon 4°C ve 20°C’de depolanan pastörize portakal suyu ile pastörize edilmemiş portakal suyunda ve 4°C’de depolanan kayısı nektarında S. typhimurium’un canlı kalma süresini artırmıştır. 4°C ve 20°C’de depolanan şeftali nektarında ve 20°C’de depolanan kayısı nektarında ise aside adapte edilen ve aside adapte edilmeyen hücrelerin canlılığında önemli bir fark görülmemiştir.

Anahtar Kelimeler

S. typhimurium, Meyve suyu, Aside Adaptasyon.  

Kaynakça

• Foster JW and Hall HK. 1990. Adaptive Acidification Tolerance Response of Salmonella typhimurı'um. J. of Bacteriol, 771- . 778.
• Foster JW. 1991. Salmonella Acid Shock Proteins are Required for the Adaptive Acid Tolerance Response. J. of Bacteriol, 6896-6902.
• GIDA YIL: 30 SAY] : 5 EYLÜL - EKİM 2005
• Foster JW and Hall HK. 1991. Inducible pH Homeostasis and the Acid Tolerance Response of Salmonella typhimun'um. J. of Bacterial. 5129-5135.
• Garren MD. Harrison AM and Russell MS. 1997. Retention of Acid Tolerance and Acid Shock Responses of Escherichia cell 0157: HT lsolates. J. of Food Protect. 60: 1478-1482.
• Hickey EV and Hirshlield W. 1990. Low pH Induced Effects on Patterns oi Protein Synthesis and internal pH in Escherichia coli and Salmonella typhimurium. Applied and Environmental Microbiol, 56: 1038-1043.
• Hobbs CB and Roberts D. 1987. Food Poisoning and Food Hygiene. Edward Arnold Pty. Ltd., 80 Waverley.
• Karapınar M. 1990. Gıdaların Mikrobiyolojik Kalite Kontrolü. Ege Ünv. Ege Meslek Yüksek Okulu Yayınları. Yayın No: 6.
• Layer JG and Johnson AE. 1992. Acid Adaptation Promotes Survival of Salmonella spp. In cheese. Applied and Environmental Microbiol, 2075-2080.
• Miller GL and Kaspar WC. 1994. Escherichia coll 0157:H7 acid tolerance and survival in apple cider. J. of Food Protect. 57 (6): 460-464.
• Morris CE. 1998. Pending Regulations Stir R&D Juices. Food Engineering. 72: 49-50, 52. 54.
• Q'driscoll B. Gahan GMC and Hill C. 1996. Adaptive Acid Tolerance Response in Listeria monocytogenes: Isolation of an Acid Tolerant Mutant Whic Demonstrates Increased Virulence. Applied and Environmental Microbiol, 1693-1698.
• Parish ME, Narciso JA and Friedrich LM. 1997. Survival of Salmonella in Oranje Juice. J. of Food Safety, 273-281.
• Smittle RB. 2000. Microbiological Safety of Mayonnaise Salad Dressing and Sauces Produced in the United States: A Review. J. of Food Protect. 63: 1144—1153.
• Tosun H ve Gönül AŞ. 2003. Acid Adaptation Protects Salmonella typhimurium to Environmental Stresses. Turkish J. of Biol, 27: 31—36.
• Ünlütürk A ve Turantaş F. 1998. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, 6055, izmir.
• Vogel HN and Bonner DM. 1956. Acettylornithinase of Escherichia coli Partial Purification and Some Properties. J. Biol. Chem, 93: 273-284.