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Journals / Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi / 1999 / Cilt: 9 - Sayı: 1

Investigation of Existence of Bacillus cereus in Raw Milk and Some Milk Product

Çiğ Süt ve Bazı Süt Ürünlerinde Bacillus cereus'un Varlığının Araştırılması

Sema AĞAOĞLU
Süleyman ALEMDAR
Kamil EKİCİ
Hüseyin GÜDÜCÜOĞLU
Pages
5–8
Publication Date
2016-06-07
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion , it was isolated and identified the level of Bacillus cereııs in raw milk san1ples 10 % (4 samples) l.xl02 - 2:8xl04 cfu/ml , in herby cheese 1.3 % (1 saınple) 9.0xl02 cfu/g.

📌 3 Key Takeaways

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Objective & Hypothesis:This study was performed to investigate the existance of Bacillııs cereus in raw rnilk, herby cheese and butter san1ples sold in Van .
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Key Findings & Data:In this study, 40 raw rnilk, 75 herby cheese and 25 butter saınples in total of 140 san1ples were used as material.
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Conclusion & Impact:In conclusion , it was isolated and identified the level of Bacillus cereııs in raw milk san1ples 10 % (4 samples) l.xl02 - 2:8xl04 cfu/ml , in herby cheese 1.3 % (1 saınple) 9.0xl02 cfu/g.
🔬Design:Research Article
📍Scope:4 samples
⚙️Variables:Domain Parameters

Abstract

This study was performed to investigate the existance of Bacillııs cereus in raw rnilk, herby cheese and butter san1ples sold in Van . In this study, 40 raw rnilk, 75 herby cheese and 25 butter saınples in total of 140 san1ples were used as material. In conclusion , it was isolated and identified the level of Bacillus cereııs in raw milk san1ples 10 % (4 samples) l.xl02 - 2:8xl04 cfu/ml , in herby cheese 1.3 % (1 saınple) 9.0xl02 cfu/g. Bacillus cereus was isolated in none of the butter saınples .

Özet

Bu çalışma, Van'da tüketime sunulan çiğ süt, otlu peynir ve tereyağlarında Bacillus cereus'un varlığını belirlemek amacıylayapıldı. Çalışmada materyal olarak 40 adet çiğ süt, 75 adet otlu peynir ve 25 adet tereyağı olmak fizere toplam 140 örnek materyal olarak kullanıldı. Sonuç olarak, çiğ süt örneklerinin %10'unda (4 örnek) l.Oxl02-2.8 x 104 kob/rnl , otlu peynirlerin %1.3'nde (1 örnek) 9.0 x 102 kob/g dttzeyinde Bacillus cereus izole ve identifıye edildi. Tereyağı örneklerinin hiçbirinden Bacillus cereus izole edilemedi .

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Cite This Article

AĞAOĞLU, S., ALEMDAR, S., EKİCİ, K., GÜDÜCÜOĞLU, H. (2016). Investigation of Existence of Bacillus cereus in Raw Milk and Some Milk Product. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, Cilt: 9 - Sayı: 1, 5–8. https://ajindex.com/articles/191908

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