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Dergiler / Hacettepe Journal of Biology and Chemistry / 2026 / Volume: 36 Issue: 1

Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa

Dilek Keskin(Adnan Menderes University, Çine Vocational School, Süleyman Pekgüzel Campus, Aydın, Turkey)
Sanver Ekmekçi(Adnan Menderes University, Biology Department, İzmir, Turkey)
Sayfa
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Yayın Tarihi
2008-01-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

It was not grow at 7% salt concentration and pH 5

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In this study, 100 different water and foods samples, collected from different sales point in distrinct of Izmir, were examined for the presence of Pseudomonas aeruginosa in order to determine the incidence in foods.
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Temel Bulgular & Veri:Pseudomonas aeruginosa was isolated from milk and meat samples and 8 of the isolates were identified as P. aeruginosa.
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Sonuç & Katkı:It was not grow at 7% salt concentration and pH 5
🔬Tür:Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Pseudomonas aeruginosa · milk · and milk products

Abstract

In this study, 100 different water and foods samples, collected from different sales point in distrinct of Izmir, were examined for the presence of Pseudomonas aeruginosa in order to determine the incidence in foods. Pseudomonas aeruginosa was isolated from milk and meat samples and 8 of the isolates were identified as P. aeruginosa. As for aseffect of salt concentration and at pH growth on P. aeruginosa. It was not grow at 7% salt concentration and pH 5

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Bu Makaleye Atıf Yap

Keskin, D., Ekmekçi, S. (2008). Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa. Hacettepe Journal of Biology and Chemistry, Volume: 36 Issue: 1. https://ajindex.com/articles/1271148

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