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Journals / Akademik Gıda / 2020 / Cilt: 18 - Sayı: 4

Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese

Kaşar Peynirine Uygulanan Midye Kabuğu Tozu Çözeltisinin Listeria monocytogenes Gelişimi Üzerine Etkisi

Sümeyye Ero
Arzu Cagrı Mehmetoglu
Pages
339–346
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

Treatment of SSP did not affect the pH value, color andchemical properties (p>0.05) but increased the ash contents of cheese samples (p

📌 3 Key Takeaways

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Objective & Hypothesis:High occurrence of Listeria monocytogenes in cheeses is an important risk for human health.
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Key Findings & Data:Cheesesamples were immersed into 0, 0.5, 1.0 or 1.5% of SSP suspensions.
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Conclusion & Impact:Treatment of SSP did not affect the pH value, color andchemical properties (p>0.05) but increased the ash contents of cheese samples (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

High occurrence of Listeria monocytogenes in cheeses is an important risk for human health. The present work aimsto investigate antibacterial effect of scallop-shell powder (SSP) on L. monocytogenes on Kashar cheese. Cheesesamples were immersed into 0, 0.5, 1.0 or 1.5% of SSP suspensions. After drying, the surface of cheese sampleswas inoculated with L. monocytogenes (5 log cfu/g). Following drying for 2 h, each sample was individually vacuumpacked and stored at 4C for 28 days. The microbiological and chemical properties of samples were determined atevery 7 and 14 days of storage, respectively. Application of SSP solution (%) significantly inhibited the growth of L.monocytogenes and mold but not yeast or lactic acid bacteria. Treatment of SSP did not affect the pH value, color andchemical properties (p>0.05) but increased the ash contents of cheese samples (p

Özet

L. monocytogenes peynirlerde bulunan bir patojen olarak insan sağlığı için bir tehdit unsurudur. Bu çalışma ile midye kabuğu tozu (MKT) uygulanmasının Kaşar peynirinde L. monocytogenes üremesine karşı antimikrobiyal etkisi araştırılmıştır. Bu amaçla, L. monocytogenes (5 log kob/g) bulaştırılan peynir yüzeylerine daha sonra farklı konsantrasyonlardaki (%0, 0.5, 1.0, 1.5) MKT çözeltisi uygulanmıştır. Peynirler vakumlanıp 4°C’de depolanmıştır. Depolanmanın her 7 ve 14 gününde örneklerde sırasıyla mikrobiyolojik ve kimyasal analizler yapılmıştır. MKT’nin uygulanması L. monocytogenes ve küf üremesini engellerken maya ve laktik asit bakterilerinin üremesini etkilememiştir. MKK uygulaması örneklerin pH’sı, rengi ve kimyasal özelliklerine etki etmemiştir (p

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Cite This Article

Ero, S., Mehmetoglu, A. C. (2022). Effect of Scallop-Shell Powder Suspension Treatment on Listeria monocytogenes Growth on Kashar Cheese. Akademik Gıda, Cilt: 18 - Sayı: 4, 339–346. https://ajindex.com/articles/432479

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