Inhibitory Effect of Unripe Grape Products on Foodborne Pathogens
Yazarlar (3)
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Processing and Preservation |
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 02-2016 |
| Cilt No | 40 |
| Sayı | 2016 |
| Sayfalar | 1459 / 1465 |
| DOI Numarası | 10.1111/jfpp.12731 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.12731 |
| Özet |
| Low quality unripe grapes can be processed into various products such as verjuice and sour grape sauce. In this study, the minimum inhibitory concentrations (MICs) of five verjuice and five sour grape sauce samples on Bacillus cereus, Escherichia coli, Listeria monocytogenes, S. Typhimurium, and Staphylococcus aureus were determined. The microbiological quality of the samples and the presence of the test cultures in them were determined before analysis. The pH, titratable acidity (%), and the MIC values of the samples ranged from 2.14 to 2.74, 2.29–7.09%, and, 1:2(50%)−1:16(6.25%), respectively. The MIC values of the neutralized unripe grape products (UGPs) were determined, and it was detected that the inhibitory effects of UGPs mainly depends on the acidity. The inhibitory effect is related to the concentration and it decreases through dilution. It was concluded that UGPs could be considered as good … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 28 |