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Öğe Bactericidal Effect of Hydrogen-Peroxide on Salmonella-Typhimurium In Liquid Whole Egg(Blackwell Science Ltd, 1987) Unluturk, A; Turantas, FÖğe The Effect of Nitrite, Garlic and Starter Culture on the Survival of Salmonella-Typhimurium In Turkish Soudjuk(John Wiley & Sons Ltd, 1993) Turantas, F; Unluturk, AThe effects of nitrite, garlic and starter cultures on the survival of Salmonella typhimurium were evaluated during manufacture and storage of Turkish soudjuk. Sodium nitrate (0.2 g kg-1) and garlic (8 g kg-1) added to the sausage did not have any significant effect on the survival of S typhimurium. The use of a commercial starter culture had a pronounced effect on the survival of the test organism. An initial inoculum of 2.5 x 10(5) g-1 S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used.Öğe Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives(John Wiley & Sons Ltd, 1999) Turantas, F; Goksungur, Y; Dincer, AH; Unluturk, A; Guvenc, U; Zorlu, NBlack olive fermentation characteristics and diffusion of preservatives into olives were evaluated in brines containing 500ppm potassium sorbate, 1000ppm sodium benzoate, 500ppm sodium benzoate + 250ppm potassium sorbate and no preservative (control). Changes in brine pH, acidity and microbial population (lactic acid bacteria, yeasts, moulds) were followed during fermentation and storage. Results indicated that K-sorbate when used at 500ppm concentration in black olive fermentation had a slight stimulatory effect on the growth of lactic acid bacteria. The yeast counts of brines containing 500 ppm K-sorbate and 1000ppm Na-benzoate were lower than for the brine containing 250 ppm K-sorbate + 500ppm Na-benzoate and for the control with no preservative, while mould growth was completely inhibited in all treatments during fermentation. Mould counts stayed below the detection Limit (<10 cfu g(-1)) during 214 days of vacuum-packaged storage. Yeast counts showed a progressive decline within 28 days of storage and then stayed relatively constant in all treatments thereafter. The level of yeast population was higher in the control sample than in the sample containing both preservatives during storage. The diffusion of Na-benzoate and K-sorbate into the olives after equilibrium was 64% and 80% during fermentation respectively. (C) 1999 Society of Chemical Industry.Öğe Fate of Coliforms In Turkish Soudjuk During Ripening and Storage(John Wiley & Sons Ltd, 1991) Unluturk, A; Turantas, FThe fate of coliforms in Turkish soudjuk during fermentation, ripening and storage was studied. Survival was highly dependent on the pH attained during fermentation. The number of faecal coliforms and Escherichia coli increased during the first 2 days of fermentation in soudjuk made with addition of 5 g kg-1 fast cure coinciding with a drop in pH to 5.8 from 6.15. Thereafter a substantial reduction in numbers of faecal coliforms and E coli occurred with further decline in pH to 5.3 after 7 days. A marked decline in the number of organisms initially present was observed within 2 days in soudjuk made with 10 g kg-1 glucose; this coincided with a drop in pH to 4.5. E coli was completely inactivated in 7 days in soudjuk made with 10 g kg-1 glucose. In contrast, the inactivation of E coli took 21 days in soudjuk made with 5 g kg-1 fast cure. In soudjuk made with 5 g kg-1 fast cure, total and faecal coliforms survived better when stored under vacuum at 4-degrees-C compared with ambient pressure at 20-degrees-C.Öğe Incidence of faecal streptococci as an indicator of sanitation in ice-cream and frozen vegetables(Wiley, 2002) Turantas, FFifty-three ice-cream and fifty-five frozen vegetable samples, collected from two different factories, were analysed for total coliform bacteria, faecal coliform bacteria and faecal streptococci so that the value of faecal streptococci as an indicator of faecal contamination and sanitation in ice-cream and frozen vegetables could be evaluated. Thirty-two per cent of the ice-cream samples and 73% of the frozen vegetable samples were positive for coliform. bacteria, whereas only 4% of the ice-cream samples and 24% of the frozen vegetable samples contained faecal coliform bacteria. Occurrence of faecal streptococci in the ice-cream and frozen vegetable samples were 81 and 75%, respectively. These results indicate that there is no direct relationship between the presence of faecal coliforms and faecal streptococci, and the high occurrence of faecal streptococci in frozen foods examined suggests that faecal streptococci is a better sanitary indicator in frozen food products.Öğe Microbiological and Compositional Status of Turkish White Cheese(Elsevier Science Bv, 1989) Turantas, F; Unluturk, A; Goktan, D
