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Investigation On The Viability Span Of Listeria Monocytogenes During The Ripening Of Brined Şavak Cheese, Bahri̇ Patir, Aba Müslüm Güven
Investigation On The Viability Span Of Listeria Monocytogenes During The Ripening Of Brined Şavak Cheese, Bahri̇ Patir, Aba Müslüm Güven
Turkish Journal of Veterinary & Animal Sciences
The purpose of this study was to determine the viability span of listeria monocytogenes during the ripening of brined şavak white cheese which is produced by and has a significant role in the nutrition of people living in Elazığ, Tunceli, Bingöl and Erzincan. Ewes milk was inoculated with various strains (4b, 1/2c and 1/2a) of listeria monocytogenes at the rate of 1.00x10^3 - 1.35x10^6 cells/ml and then şavak cheese was produced from the milk. The cheese samples were analysed after 0, 15, 30, 60, 90 and 120 days of ripening for the numbers of listeria monocytogenes with the direct plating …
Incidence And Serotype Distribution Of Listeria Monocytogenes In Frozen Broiler Carcasses, İrfan Erol, Ufuk Tansel Şi̇reli̇
Incidence And Serotype Distribution Of Listeria Monocytogenes In Frozen Broiler Carcasses, İrfan Erol, Ufuk Tansel Şi̇reli̇
Turkish Journal of Veterinary & Animal Sciences
This study was conducted to determine the presence of Listeria spp. and the serotype distribution of L. monocytogenes in fifty frozen broiler carcass samples obtained from different producers. USDA/FSIS suggested method was used for the isolation and identification of Listeria spp. Overall, 5 different Listeria species could be isolated from 94 % of frozen broiler carcasses. L. innocua was the most prevalent species with 90 % (45/50) followed by L. monocytogenes with 30 % (15/50), L. welshimeri with % 8 (4/50), L. grayi with 2 % (1/50) and L. murrayi with % 2 (1/50) respectively. According to the analysis there …
Effect Of Bacteriocinogenic Starter Cultures On The Growth Of Listeria Monocytogenes In Turkish Fermented Sausage (Sucuk), İrfan Erol, T. Haluk Çeli̇k, Ufuk Tansel Şi̇reli̇, Haydar Özdemi̇r
Effect Of Bacteriocinogenic Starter Cultures On The Growth Of Listeria Monocytogenes In Turkish Fermented Sausage (Sucuk), İrfan Erol, T. Haluk Çeli̇k, Ufuk Tansel Şi̇reli̇, Haydar Özdemi̇r
Turkish Journal of Veterinary & Animal Sciences
The objective of this study was the inhibition of L. monocytogenes (SLCC 9488) serotype 4b, indicated great importance in foodborne listeriosis, by using bacteriocin producer starter cultures as Pediococcus acidilactici PAC 1.0 and Lactobacillus sake Lb 706 in fermented Turkish sausage (sucuk), ripened at 20° and 25°C. For this purpose, 4 groups were constituted in each experimental sucuk producing as following. All of these groups were inoculated with L. monocytogenes at the range of 7.0 - 2.9x10^5 cfu/g, and the other groups except control group following starter cultures were added. 1.Group : Included only L. monocytogenes at the range of …