Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against. Salmonella typhimurium on salad vegetables

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dc.contributor.authorKarapinar, Mehmet
dc.contributor.authorSengun, Ilkin Yucel
dc.date.accessioned2019-10-27T19:34:08Z
dc.date.available2019-10-27T19:34:08Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractTo evaluate the antimicrobial activity of koruk (unripe grape-Vitis vinifera) juice, cucumber and parsley samples were inoculated with two Salmonella typhimurium strains namely S. (typhimurium NRRL-B-4420 and S. typhimurium CCM 583 at the level of approximately 106 cfu/ml. The samples were treated with koruk juices produced by different methods (by using mortar and electrical blender) for 0, 15, 30 and 60 min. Salmonella cells were counted by using direct surface plating (on Tryptone Soya Agar, Bismuth Sulphite Agar or Xylose Desoxylate Agar with 50ppm, nalidixic acid;, TSAN, BSAN or XLDN) and overlay plating (on TSAN/BSAN) methods. Counts on TSAN/BSAN or TSAN, BSAN and XLDAN were not significantly different (P > 0.05). So, further experiments were done with direct surface plating on TSAN and BSAN. Overall statistical analysis indicated that, the antimicrobial effect of koruk juice was found to be dependent on the culture strains and products used (P < 0.05). Koruk juice exerted an immediate antimicrobial effect contact with the test microorganisms causing 1-1.5 log cfu/g reductions in initial populations. However, cell reductions in samples exposed to koruk juice for 15, 30 and 60 min varied between 2 and 3.5 logcfu/g depending on the microorganism and test sample used. There was no significant difference in cell reduction in samples exposed to koruk juices for 15, 30 and 60 min (P > 0.05) whereas reduction obtained at 0 time differed significantly (P < 0.05). On the other hand, no significant differences were found between the antimicrobial effects of koruk juices prepared by different methods. Results of the study showed that koruk juice used as flavouring and acidifying agent in Turkish kitchens, may be considered to be an alternative potential antimicrobial agent at household level for salad vegetables. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodcont.2006.03.004
dc.identifier.endpage706en_US
dc.identifier.issn0956-7135
dc.identifier.issn0956-7135en_US
dc.identifier.issue6en_US
dc.identifier.startpage702en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2006.03.004
dc.identifier.urihttps://hdl.handle.net/11454/39583
dc.identifier.volume18en_US
dc.identifier.wosWOS:000244153400015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalmonella typhimuriumen_US
dc.subjectkoruk juiceen_US
dc.subjectsalad vegetablesen_US
dc.titleAntimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against. Salmonella typhimurium on salad vegetablesen_US
dc.typeArticleen_US

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