Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period
The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus , S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T...
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| Published in | Journal of food science and technology Vol. 49; no. 5; pp. 601 - 607 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
India
Springer-Verlag
01.10.2012
Springer Nature B.V |
| Subjects | |
| Online Access | Get full text |
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| Abstract | The survival of the molds and some pathogenic bacteria such as
E. coli
O157:H7,
S. aureus
,
S. typhimurium
and
B. cereus
during fermentation and storage period of
tarhana
(traditional Turkish fermented food) was investigated.
Tarhana
batches were produced with two different yogurt/flour ratio 0.5 (T
1
) and 0.75 (T
2
). The pH and E
h
values of samples were around 4.0–4.5 and 130–160 mV during fermentation and storage period in both batches, respectively. Moisture and a
w
values in T
1
and T
2
samples significantly decreased (
p
< 0.05) between the 3rd–7th days of production at 11.2–11.6% and 0.52–0.54, respectively. The numbers of
S. aureus
and
S. typhimurium
significantly decreased (
p
< 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (
p
> 0.05) were observed in both
tarhana
batches among the molds,
E. coli
O157:H7 counts during the 1st, 2nd days of fermentation, and
B. cereus
counts during the all days of fermentation and storage periods, except the16th day of storage. |
|---|---|
| AbstractList | The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T sub(1)) and 0.75 (T sub(2)). The pH and E sub(h) values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and a sub(w) values in T sub(1) and T sub(2) samples significantly decreased (p<0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p<0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p>0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage. The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus , S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T 1 ) and 0.75 (T 2 ). The pH and E h values of samples were around 4.0–4.5 and 130–160 mV during fermentation and storage period in both batches, respectively. Moisture and a w values in T 1 and T 2 samples significantly decreased ( p < 0.05) between the 3rd–7th days of production at 11.2–11.6% and 0.52–0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased ( p < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences ( p > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage. The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T1) and 0.75 (T2). The pH and Eh values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and aw values in T1 and T2 samples significantly decreased (p < 0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage. The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T1) and 0.75 (T2). The pH and Eh values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and aw values in T1 and T2 samples significantly decreased (p < 0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage. The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T^sub 1^) and 0.75 (T^sub 2^). The pH and E^sub h^ values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and a^sub w^ values in T^sub 1^ and T^sub 2^ samples significantly decreased (p<0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p<0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p>0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.[PUBLICATION ABSTRACT] |
| Author | Turantaş, Fulya Kemahlıoğlu, Kemal |
| Author_xml | – sequence: 1 givenname: Fulya surname: Turantas fullname: Turantas, Fulya – sequence: 2 givenname: Kemal surname: Kemahliolu fullname: Kemahliolu, Kemal |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/24082272$$D View this record in MEDLINE/PubMed |
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| CitedBy_id | crossref_primary_10_1080_10408398_2017_1383355 crossref_primary_10_1016_j_fbio_2024_104497 crossref_primary_10_1007_s13197_017_2513_z crossref_primary_10_3390_microorganisms8071083 crossref_primary_10_1016_j_meatsci_2021_108691 crossref_primary_10_1007_s13197_012_0649_4 crossref_primary_10_1016_j_fm_2011_06_008 crossref_primary_10_1016_j_fbio_2020_100824 crossref_primary_10_17780_ksujes_436311 crossref_primary_10_3390_app10144749 |
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| Copyright | Association of Food Scientists & Technologists (India) 2010 Association of Food Scientists & Technologists (India) 2012 |
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| Keywords | Fermented foods Pathogen survival Acid-resistant pathogens Tarhana |
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| Snippet | The survival of the molds and some pathogenic bacteria such as
E. coli
O157:H7,
S. aureus
,
S. typhimurium
and
B. cereus
during fermentation and storage period... The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period... |
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| SubjectTerms | Analytical chemistry Bacteria Chemistry Chemistry and Materials Science Chemistry/Food Science E coli Escherichia coli Fermentation Flour Food Food Science Microorganisms Nutrition Original Original Article Pathogenesis Salmonella typhimurium Staphylococcus aureus Yogurt |
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| Title | Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period |
| URI | https://link.springer.com/article/10.1007/s13197-010-0200-4 https://www.ncbi.nlm.nih.gov/pubmed/24082272 https://www.proquest.com/docview/1037267785 https://search.proquest.com/docview/1069198521 https://search.proquest.com/docview/1443386146 https://pubmed.ncbi.nlm.nih.gov/PMC3550847 |
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