Aside adapte edilen salmonella typhimurium'un bazı asidik gıdalardaki canlılığı
Küçük Resim Yok
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Salmonella typhimurium'un aside adaptasyonunun mayonez, şalgam suyu ve ayrandaki canlılığına etkisi araştırılmıştır. S. typhimurium pH 5,8'de hidroklorik aside maruz bırakılarak aside adapte edildi. Ticari olarak üretilen mayonez (pH 3,7), şalgam suyu (pH 3,1) ve ayran (pH 4,2) aside adapte edilen ve aside adapte edilmeyen S. typhimurium hücreleri ile inokule edildi (2 x 106 cfu/ml). Mayonez ve şalgam suyu $20^\circ$ Cve$4^\circ$ C 'de ayran ise yalnızca $4^\circ$ C'de depolandı. Aside adapte edilen S. typhimurium 4 °C'de, mayonezde 24 saat sonra ayranda ise 48 saat sonra tespit edilirken aside adapte edilmeyen S. typhimurium mayonezde ve ayranda bu sürelerde gelişme gösterememiştir. Aside adaptasyon 4 °C'de depolanan ayran ve mayonezde S. typhimurium'un canlı kalma süresini artırmıştır. $4^\circ$ C ve 20 °C'de 120 dakika sonra aside adapte edilmeyen hücreler şalgam suyunda tespit edilemezken, aside adapte edilen hücreler 4 °C'de 15.000 cfu/ml ve 20 °C'de 900 cfu/ml düzeyinde tespit edilmiştir. Aside adapte edilen ve edilmeyen hücreler 24 saat sonra şalgam suyunda tespit edilememiştir. Bu çalışma göstermiştir ki aside adaptasyon S. typhimurium'un bazı asidik gıdalardaki canlılığını artırmaktadır.
This study examined the effect of adaptation to acid on the survival of Salmonella typhimurium in mayonnaise, turnip juice and ayran (a drink made of yogurt and water). S. typhimurium was adapted to acid by exposure to hydrochloric acid at pH 5.8. Commercially available mayonnaise (pH 3.7), turnip juice (pH 3.1) and ayran (pH 4.2) were inoculated with acid adapted or nonadapted cells of S. typhimurium (2x $10^{6}$ cfu/ml). Mayonnaise and turnip juice were stored at 4 or $20^\circ$ C. Ayran was stored only at $4^\circ$ C. Acid adapted S. typhimurium was detectable in mayonnaise at $4^\circ$ C after 24 h and in ayran after 48 h, whereas no nonadapted S. typhimurium survived in mayonnaise and ayran after these incubation times. Adaptation to acid enhanced the survival of S. typhimurium in ayran and mayonnaise stored at 4^\circ C. Nonadapted cells could not be detected in turnip juice after 120 min at 4 or $20^\circ$ C; however, acid adapted cells were detected at 15,000 cfu/ml ($4^\circ$ C) and at 900 cfu/ml ($20^\circ$ C. Nonadapted and acid adapted cells were not detected after 24 h of incubation in turnip juice. This study showed that adaptation to acid enhanced the survival of S. typhimurium in some acidic foods.
This study examined the effect of adaptation to acid on the survival of Salmonella typhimurium in mayonnaise, turnip juice and ayran (a drink made of yogurt and water). S. typhimurium was adapted to acid by exposure to hydrochloric acid at pH 5.8. Commercially available mayonnaise (pH 3.7), turnip juice (pH 3.1) and ayran (pH 4.2) were inoculated with acid adapted or nonadapted cells of S. typhimurium (2x $10^{6}$ cfu/ml). Mayonnaise and turnip juice were stored at 4 or $20^\circ$ C. Ayran was stored only at $4^\circ$ C. Acid adapted S. typhimurium was detectable in mayonnaise at $4^\circ$ C after 24 h and in ayran after 48 h, whereas no nonadapted S. typhimurium survived in mayonnaise and ayran after these incubation times. Adaptation to acid enhanced the survival of S. typhimurium in ayran and mayonnaise stored at 4^\circ C. Nonadapted cells could not be detected in turnip juice after 120 min at 4 or $20^\circ$ C; however, acid adapted cells were detected at 15,000 cfu/ml ($4^\circ$ C) and at 900 cfu/ml ($20^\circ$ C. Nonadapted and acid adapted cells were not detected after 24 h of incubation in turnip juice. This study showed that adaptation to acid enhanced the survival of S. typhimurium in some acidic foods.
Açıklama
Anahtar Kelimeler
Ziraat, Sütçülük ve Hayvan Bilimleri
Kaynak
Turkish Journal of Veterinary and Animal Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
27
Sayı
6
