Erzurum, Erzincan ve Kars illerinde üretilen kremalı pastalar üzerinde mikrobiyolojik araştırmalar
Başlık çevirisi mevcut değil.
- Tez No: 356604
- Danışmanlar: PROF. DR. NECDET LELOĞLU, DOÇ. DR. SELAHATTİN SERT
- Tez Türü: Doktora
- Konular: Besin Hijyeni ve Teknolojisi, Food Hygiene and Technology
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1984
- Dil: Türkçe
- Üniversite: Atatürk Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 72
Özet
Bu araştırmada, Erzurum, Erzincan ve Kars illerinde Üreti¬len, kremalı pastaların mikrobiyolojik analizleri üzerinde çalışıl¬mış olup, Erzurum'dan 138, Erzincan'dan 51 ve Kars'san 39 olmak üzere, toplam 228 adet kremalı pasta örneğinde, total bakteri,koli- form bakteri, E.coli, s + aureus, maya-küf ve Salmonella-Shigella8la- rın saptanması için deneye alınmıştır. Ayrıca kremalı pastalarda kullanılan kremaların, doğal kremalar olup olmadıklarını belirle¬mek için refraksiyon değerleri saptanmıştır, Total bakteri sayısı bakımından, deneye alman tüm Örnekle¬rin 136 (% 59.64)'sı, Erzurum ilinden alınan örneklerin 79 (% 57.24)*- u, Erzincan ilinden alman örneklerin 26 (% 50.98) 8 sı ye Kars ilin¬den alman örneklerin 27 (% 69.23) 9sinin, önerilen satandartlarm üzerinde olduğu görülmüştür. örneklerin 194 (% 85.08)sünde koliform bakteri tesbit edil¬miştir. Erzurum ilinden alman Örneklerin 116 (% 84.05) s smda, Er¬zincan ilinden alman örneklerin 43 (% 84.31)Bünde ve Kars ilinden alman örneklerin 35 (% 89.74)"inde, 1 gram örnekte 10®dan çok ko¬liform bakteri izole edilmiştir. Deneye aldığımız, örneklerin 67 (% 29.38) s sinde E.coli üremiştir. Erzurum ilinden alman örnekle¬rin 47 (% 34.05)ssinde, Erzincan ilinden alman örneklerin 13 (% 25.49)'ünde ve Kars ilinden alman örneklerin 7
Özet (Çeviri)
This research involved the microbiological analysis of the cakes with cream which were produced in the cities of Erzurum, Er¬zincan, Kars and 138 cake samples from Erzurum, 51 samples from Erzincan and 39 samples from Kars, thus a total of 228 samples were taken and in these samples total bacteri, coliform, E.coli,s.aureus, yeast-mold and Salmonella-Shigella counts were determined. Beside of these microbiological analysis, the refrection values were de¬termined in order to evaluate, whether the creams are natual of not* In respect of the total bacteri count, 13 6 (59.64 %) of the total samples, 79 (57.24 %) samples of Erzurum, 26 (50.98 %) samp¬les of Erzincan and 27 (69,23 %) samples of Kars were above the proposed standards. In 194 (85,08 %) samples coliform bacteries were found to be present» Higher than 10 coliforms in 1 gram samp¬le were isolated in 116 (84.05 %) samples of Erzurum, in 43 (84*31%) samples of Erzincan and in 3 5 (89,74 %) samples of Kars. In 67 (29.38 %) samples E.coli was seen. E.coli was determined in 47 (34,05 %) samples of Erzurum, in 13 (25.49 %) samples of Erzincan and in 7 (17,94 %) samples of Kars. On the total of 201 E.coli strains, that from each E.coli determined samples 3 strains were taken, work were carried on. The biochemical characteristics of E.coli strains were found to be generally similar to the litera¬ture standards. In no strains, the hemolisin activities was deter¬mined O s.aureus were determined in 3 9 (12.71 %) samples of the to¬tal samples, s.aureus were seen to grow in 17 (12,31 %) samples of Erzurum, in 8 (15.68 %) samples of Erzincan and in 4 (10.26 %) samples of Kars, 3 strains from each staphylococci grown samples so a total of 87 strains were taken and worked on them. The bioc¬hemical characteristics of the examined staphylococci strains,with the minor variations, were corresponding to the literature values. With the exception of 8 (9.20 %) strains of staphylococci all the others gave coagulase-positive reactions. Yeast and mold has grown in the 197 (86.40 %) samples of the total examined ones. It was determined that over than 50 numbers of yeast and mold were in 1 gram of 112 (81.15 %) samples taken from Erzurum, in 45 (88 .23 %) samples of Erzincan and in 34 (87,17 %) samples of Kars. Although, there were no differences in the number of yeast/ mold and total microbial counts among the monhts, but it was seen variations in the number of E.coli coliform bacteries and s.aureus, and the count of these later ones were higher in April-May-June and September-October-»Nowember than the other monhts. In this research work, in all the examined samples, Salmo¬nella and Shigella were not grown at all. In the experimental cakes, it was determined that creams were not milk originated, they were made of vegetable oils and it was understood that they were named as "artificial creams The results were discussed with the literature values and some manufacturing methods were proposed for hygenic processing.
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