Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2021Scopus SJRQ3Survival of Shiga Toxin-Producing Escherichia coli (STEC) Serogroups During Production and Storage of Yogurt
Celik1, G.; Dikici, A.; Koluman, A.
In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups of O26, O111, O103, and O145 were investigated during production and storage of yogurt. For this purpose, pathogens were individually inoculated into milk after pasteurization along with the starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples were capped and stored at 4oC for 20 days. Pathogens were enumerated at 0, 5, 10, 15, and 20th days of storage. Lactic acid content (%) and pH of the samples were also screened. Moreover, mesophilic Lactococcus spp. and mesophilic Lactobacillus spp. were enumerated during production of yogurt.After incubation, the number of E. coli O157, O26, O103, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 log10 cfu/g, respectively. A significant decrease was determined in all groups during the storage of yogurt samples at 4oC (p<0.05). It was detected on the 20th day of storage that the number of E. coli O157:H7 and non-O157 STEC serogroups of O103 and O145 were under the detection limit. However, STEC O26 and O111 were viable around 1.51±0.98 and 1.18±0.62 log10 cfu/g respectively. Results of the study showed that Escherichia coli O157:H7 and non-O157 STEC serogroups might pose a potential health risk during production and storage of yogurt.
AtıfScopus4OpenAlex5
İncele - MakaleYalnız künye2011Scopus SJRQ2Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens
Yesillik, S.; Yildirim, N.; Dikici, A.; Yildiz, A.
In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.
AtıfWoS23OpenAlex38
İncele - MakaleYalnız künye2010Scopus SJRQ3SEASONAL VARIATIONS OF BIOCHEMICAL TASTE PARAMETERS IN MILKS FROM CONVENTIONAL AND ENVIRONMENT - FRIENDLY ORGANIC FARMING
Cimen, M.; Yildirim, N.; Dikici, A.; Kaplan, O.; Yildirim, N. Cikcikoglu
CIMEN, M., N. YILDIRIM, A. DIKICI, O. KAPLAN and N. CIKCIKOGLU YILDIRIM, 2010. Seasonal variations of biochemical taste parameters in milks from conventional and environment-friendly organic farming. Bulg. J. Agric. Sci., 16: 728-732 The aim of this study is to research the milk biochemical taste components in organic (ORG) and conventional (CON) systems for different season. In study, all data were investigated for all season of 2004. Milk fat levels in both groups for summer season were lower than any other season. Average milk fat values in ORG treatment were lower than the values of CON treatment in all season except winter period. Therefore, a decrease in fat percentage for organic milk can directly lead to taste loss. Similarly, total solid rates in conventional milks in spring period were more favorable than rates in organic milk for desired taste. However, the pH value in organic milk was more acceptable for required flavor in summer season.
AtıfWoS2İncele - MakaleYalnız künye2010Scopus SJRQ2IN VITRO ANTIMICROBIAL EVALUATION OF COMMERCIAL TEA EXTRACTS AGAINST SOME PATHOGEN FUNGI AND BACTERIA
Yildirim, N.; Bekler, F. Matpan; Yildirim, N. Cikcikoglu; Dikici, A.
The in vitro antimicrobial activity of crude ethanol, methanol, hexane and aqueous extracts of commercial tea types such as fennel (Foeniculum sp.), senna (Cassia sp.), basilrosemary (Ocimum sp.-Rosmarinus sp), daisy (Bellis sp.) and sage (Salvia sp) against pathogen fungi (Colletotrichum coccodes, Epicoccum nigrum, Scopulariopsis brevicaulis) and foodborne pathogen bacteria (Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Bacillus cereus, Klebsiella pneumoniae, Enterobacter sp.) were investigated with disk diffusion method. Senna (Cassia sp.) exhibed the most effective antimicrobial activity in both ethanolic and methanolic extracts. The best antimicrobial effect (30.6 mm) against E. nigrium was seen in methanolic senna (Cassia sp.) extract. The results of the study indicate that commercial tea types have showed various levels of antimicrobial activity depend on the type of solvent used in the extraction procedure.
AtıfWoS5İncele