Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir
Yazarlar (2)
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Ege Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | International Journal of Food Microbiology |
| Dergi ISSN | 0168-1605 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 02-2012 |
| Cilt No | 155 |
| Sayı | 3 |
| Sayfalar | 211 / 216 |
| DOI Numarası | 10.1016/j.ijfoodmicro.2012.02.006 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0168160512000864 |
| Özet |
| In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on “kısır” which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC — 25923) and Escherichia coli O157:H7 (ATCC — 43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 38 |