Journals / İstanbul Üniversitesi Veteriner Fakültesi Dergisi / 2002 / Cilt: 28 - Sayı: 2

The presence and growth of Yersinia enterocolitica in yogurt produced with different heat treatment

Yersinia enterocolitica'nın farklı ısı işlemleri kullanılarak üretilen yoğurtlarda varlığı ve gelişimi

Pages
277–280
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

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

In this group, Y. enterocolitica could not isolated at the 7th day.

📌 3 Key Takeaways

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Objective & Hypothesis:In this sludy, Yersinia enterocolitica (O:3 P41797) was inoculated in three different milk groups (A, B, C), about 2xl07 cfu/ml.
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Key Findings & Data:These three groups were fermented with Streptococcus thermophilus and Lactobacillus bulgaricus; and stored 5 ±1C for 7 days.
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Conclusion & Impact:In this group, Y. enterocolitica could not isolated at the 7th day.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this sludy, Yersinia enterocolitica (O:3 P41797) was inoculated in three different milk groups (A, B, C), about 2xl07 cfu/ml. Group A treated with heat method before inoculation, group B treated with heat method after inoculation and group C heated with microwave technique before inoculation. These three groups were fermented with Streptococcus thermophilus and Lactobacillus bulgaricus; and stored 5 ±1C for 7 days. The count of Yersinia enterocolitica and pH value were determined every 24 hours. At the beginning, the pH value of these groups was 6.4. At the end of the 7th day, this value decreased to 4.1,4.0,4.1. During the storage Y. enterocolitica could not be found in the group A and group C. But, Y. enterocolitica was isolated from the group B at the 1st day $2x 10^6$ cfu/ml, 2nd day $2x 10^5$ cfu/ml, 3rd day $1 x 10^4$ cfu/ml, 4th day $2x 10^3$ cfu/ml, 5th day $4x I0^2$ cfu/ml, 6th day $1 x 10^2$ cfu/ml. In this group, Y. enterocolitica could not isolated at the 7th day.

Özet

Bu çalışmada, yoğurt üretimi için kullanılacak süt numuneleri A, B ve C olmak üzere üç gru-ba ayrılmıştır. Bunlardan A grubu; ısı işlemi öncesinde, B grubu; ısı işlemine tabi tutulduktan sonra, C grubu ise mikrodalga fırın ile ısı işlemi öncesinde, $2xl0^7$ kob/ml miktarında Yersinia enterocolitica (O:3 P41797) saf kültürü ile inokule edilmiştir. Süt örneklerinden, Streptecoccus thermophilus ve Lactobacillus bulgaricus starter kültürleri kullanılarak yoğurt yapılmış ve 5 ±1°C'de 7 gün depolanmıştır. Her 24 saatte bir yoğurt örneklerinde Y. enterocolitica sayısına ve pH değerlerine bakılmıştır. Üç grubun da pH değerleri başlangıçta 6.4 iken, 7. gün sonunda sırasıyla 4.1, 4.0, 4.1 değerlerine düşmüştür. A ve C grubu sütlerden hazırlanan yoğurtlarda depolama süresi boyunca hiç Y. enterocolitica tespit edilememiştir. Ancak, ısı işlemi sonrası Y. enterocolitica inokule edilmiş sütten (B grubu) hazırlanan yoğurt örneklerinde 1. gün $2xl0^6$ kob/ml, 2. gün $2xl0^5$ kob/ml, 3. gün $1x10^4$ kob/ml, 4. gün $2xl0^3$ kob/ml, 5. gün $4xl0^2$ kob/ml, 6. gün $1x1O^2$ kob/ml Y. enterocolitica izole edilirken, 7. gün ise hiç izole edilememiştir.

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Cite This Article

ERDOĞRUL, T. Ö., ÇOLAK, H., ERGÜN, Ö. (2022). The presence and growth of Yersinia enterocolitica in yogurt produced with different heat treatment. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 28 - Sayı: 2, 277–280. https://ajindex.com/articles/555433

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