AI Summary & Key Takeaways
AI InsightAccording to the results of microbiological analysis, on the 2nd day of production, the total number of aerobic mesophilic bacteria microorganisms, fecal coliforms and E. coli counts were; 8.04, 4.98 and 3.38 log 10 cfu/g in cheese samples with black cumin; 8.76, 4.62 and 4.47 log 10 cfu/g in cheese samples with thyme; 8.41, 4.60 and 4.77 log 10 cfu/g in cheese samples with pepper; 8.71, 4.11 and 4.04 log 10 cfu/g in cheese samples with purple basil; 8.82, 4.62 and 4.92 log 10 cfu/g in plain cheese samples while on the 16th day of storage 7.39, 3.07 and 3.17 log 10 cfu/g in cheese samples with black cumin; 7.59, 3.98 and 3.96 log 10 cfu/g in cheese samples with thyme; 7.30, 2.00 and 2.69 log 10 cfu/g in cheese samples with pepper; 7.38, 2.69 and 3.38 log 10 cfu/g in cheese samples with purple basil; 7.07, 2.47 and 2.84 log 10 cfu/g in plain cheese samples, respectively.
📌 3 Key Takeaways
Abstract
The aim of this study was to determine the biocidal effects of some aromatic plants used in traditional lavas cheese production. Within the scope of the study, five different types of lavas cheese were experimentally produced from cow milk with traditional production technique, including black cumin ( Nigella sativa ), thyme ( Thymus vulgaris ), pepper ( Capsicum annuum ), purple basil ( Ocimum basilicum) and plain. The produced cheeses were analyzed on the 2nd day after production and on the 16th day after the brine stage in terms of total aerobic mesophilic bacteria, fecal coliform, and E. coli by conventional culture method. According to the results of microbiological analysis, on the 2nd day of production, the total number of aerobic mesophilic bacteria microorganisms, fecal coliforms and E. coli counts were; 8.04, 4.98 and 3.38 log 10 cfu/g in cheese samples with black cumin; 8.76, 4.62 and 4.47 log 10 cfu/g in cheese samples with thyme; 8.41, 4.60 and 4.77 log 10 cfu/g in cheese samples with pepper; 8.71, 4.11 and 4.04 log 10 cfu/g in cheese samples with purple basil; 8.82, 4.62 and 4.92 log 10 cfu/g in plain cheese samples while on the 16th day of storage 7.39, 3.07 and 3.17 log 10 cfu/g in cheese samples with black cumin; 7.59, 3.98 and 3.96 log 10 cfu/g in cheese samples with thyme; 7.30, 2.00 and 2.69 log 10 cfu/g in cheese samples with pepper; 7.38, 2.69 and 3.38 log 10 cfu/g in cheese samples with purple basil; 7.07, 2.47 and 2.84 log 10 cfu/g in plain cheese samples, respectively. In this study, no difference was found in the microorganism load between lavas cheese samples produced with orwithout aromatic plant additions. As a result, it was concluded that aromatic plants used in this study did not have any biocidal effect on microorganisms found in traditional lavas cheese samples.
Özet
Bu araştırmanın amacı geleneksel lavaş peyniri üretiminde kullanılan bazı aromatik bitkilerin biyosidal etkilerini belirlemektir. Araştırma kapsamında geleneksel üretim tekniği ile inek sütünden çörekotlu ( Nigella sativa ), kekikli ( Thymus vulgaris ), biberli ( Capsicum annuum ), reyhanlı ( Ocimum basilicum ) ve sade olmak üzere deneysel olarak 5 farklı lavaş peyniri üretilmiştir. Üretilen peynirlerden 2. gün ve salamura aşamasını takiben 16. gün konvansiyonel kültür yöntemiyle toplam aerob mezofilik mikroorganizma, fekal koliform ve E. coli yönünden analizleri yapılmıştır. Mikrobiyolojik analiz sonuçlarına göre, üretimin 2. gününde ortalama toplam aerob mezofilik bakteri, fekal koliformlar ve E. coli sayıları sırasıyla; çörekotlu peynir örneklerinde 8.04, 4.98 ve 3.38 log 10 kob/g; kekikli peynir örneklerinde 8.76, 4.62 ve 4.47 log 10 kob/g; biberli peynir örneklerinde 8.41, 4.60 ve 4.77 log 10 kob/g; reyhanlı peynir örneklerinde 8.71, 4.11 ve 4.04 log 10 kob/g ve sade peynir örneklerinde ise 8.82, 4.62 ve 4.92 log 10 kob/g iken, muhafazanın 16. gününde aynı mikroorganizmaların ortalama sayıları sırasıyla çörekotlu peynir örneklerinde 7.39, 3.07 ve 3.17 log 10 kob/g; kekikli peynir örneklerinde 7.59, 3.98 ve 3.96 log 10 kob/g; biberli peynir örneklerinde 7.30, 2.00 ve 2.69 log 10 kob/g; reyhanlı peynir örneklerinde 7.38, 2.69 ve 3.38 log 10 kob/g ve sade peynir örneklerinde 7.07, 2.47 ve 2.84 log 10 kob/g seviyelerinde olduğu tespit edilmiştir. Bu araştırmada , sade ve aromatik bitki ilave edilerek üretilen lavaş peyniri örnekleri arasında mikroorganizma yükü açısından herhangi bir farklılık belirlenememiştir . Sonuç olarak, araştırmada kullanılan aromatik bitkilerin geleneksel lavaş peynir örneklerinde bulunan mikroorganizmalar üzerine biyosidal etkisinin olmadığı kanaatine varılmıştır.