Survival of foodborne pathogens in unripe grape products
Yazarlar (2)
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | LWT - Food Science and Technology |
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 07-2016 |
| Cilt No | 74 |
| Sayfalar | 168 / 175 |
| DOI Numarası | 10.1016/j.lwt.2016.07.043 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0023643816304467 |
| Özet |
| Antibacterial effects of unripe grape products (verjuice and sour grape sauce) which are particularly rich in antioxidants and organic acids were evaluated. Survival of Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus which were inoculated in unripe grape products at different inoculum doses (2 and 6 log CFU/mL) was determined. All the samples were kept at room temperature (approximately 25 °C) for 0, 5, 15 and 30 min after inoculation with pathogens, separately. The unripe grape products which were inoculated at low inoculum dose inhibited all tested pathogens in 5 min, while it took 15 min for high inoculum dose. The pH, titratable acidity (tartaric acid %) and total sugar content values of the samples were between 2.14–2.74, 2.29–7.10% and 1.19–17.65 g/L, respectively. It was concluded that unripe grape products are microbiologically safe products and they … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 19 |