The Effect of Nisin and Thyme Oil on Listeria monocytogenes and Staphylococcus aureus Inoculated into Cream During Storage

Öz

The main objective of this study was to investigate the effect of nisin and thyme oil on Listeria monocytogenes and Staphylococcus aureus inoculated in cream. Milk skim was used in the study, a total of 12 groups including L. monocytogenes and S. aureus were inoculated and the study was divided into two work packages. In the first work package, L. monocytogenes were inoculated into each group. Subsequently, 5 mg/kg and 10 mg/kg of nisin and 0.25% and 0.5% thyme oil were added to groups other than bacterial control group. The same procedure was applied in the second work package, which is S. aureus. Microbiological follow-up of the prepared samples on the 0, 3, 5 and 7th storage days was performed. In addition, pH, ORP (Oxidation Reduction Potential) and aw analyzes were performed. Three replications of the experimental groups formed in both work packages were carried out and two parallel samples were analyzed from each sample. In the study, it was determined that using 0.5% thyme oil showed a high antimicrobial effect in samples containing L. monocytogenes and S. aureus (p<0.05). Although thyme oil inhibits bacterial growth, it is observed that the sharp aroma of thyme oil suppresses the unique taste and smell of cream.

Anahtar Kelimeler

• Cream
• L. monocytogenes
• Nisin
• S. aureus
• Thyme oil

Nisin ve Kekik Yağının Kaymağa İnoküle Edilen Listeria monocytogenes ve Staphylococcus aureus Üzerine Depolama Süresince Etkisi

Öz

Bu araştırmanın temel amacı, nisin ve kekik yağının kaymağa inoküle edilen Listeria monocytogenes ve Staphylococcus aureus üzerine etkisini incelemektir. Araştırmada süt kaymağı kullanılmış, kontrol örneği de dâhil olmak üzere L. monocytogenes ve S. aureus inoküle edilen toplam 12 grup oluşturulmuş ve çalışma iki iş paketine ayrılmıştır. Birinci iş paketinde her bir gruba L. monocytogenes inokule edilmiştir. Daha sonra bakteri kontrol grubu haricindeki gruplara 5 mg/kg ve 10 mg/kg nisin ile %0,25 ve %0,5 kekik yağı eklenmiştir. S. aureus olan ikinci iş paketinde de aynı işlemler uygulanmıştır. Hazırlanan örneklerin 0., 3., 5. ve 7. depolama günlerindeki mikrobiyolojik takibi yapılmıştır. Ayrıca pH, ORP (Oksidasyon Redüksiyon Potansiyeli) ve aw analizleri yapılmıştır. Her iki iş paketinde de oluşturulan deneme gruplarının 3 tekerrürlü üretimi gerçekleştirilmiş ve her bir örnekten 2 paralelli olacak şekilde analiz gerçekleştirilmiştir. Araştırmada %0,5 kekik yağı kullanımının L. monocytogenes ve S. aureus içeren örneklerde daha fazla antimikrobiyal etki gösterdiği belirlenmiştir (p<0,05). Kekik yağının bakteri gelişimini inhibe ettiği belirlenmekle birlikte, kekik yağının keskin aromasının kaymağın kendine has tat ve kokusunu baskıladığı gözlenmiştir.

Anahtar Kelimeler

• Kaymak
• Kekik yağı
• L. monocytogenes
• Nisin
• S. aureus

Kaynakça

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