Author/Authors :
YERLİKAYA, Oktay Ege University - Faculty of Agriculture - Department of Dairy Technology, Turkey , AKPINAR, Aslı Ege University - Faculty of Agriculture - Department of Dairy Technology, Turkey , KILIÇ, Sevda Ege University - Faculty of Agriculture - Department of Dairy Technology, Turkey
Title Of Article :
A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province
Abstract :
In this study, microbiological quality of Torba yoghurt sold at local markets in Izmir was determined. In Torba yoghurt samples, numbers of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were 2.1 x 10^6 - 4.1 x 10^9 cfu/g and 1.0 x 10^5 - 7.8 x 10^8 cfu/g respectively. The total numbers of total mesophilic aerobic, proteolytic and lipolytic bacteria, yeast-mould, coliform group bacteria, Staphylococcus aureus and Enterococcus ssp. which found in yoghurt as contaminant were 1.5 x 10^6 - 7.5 x 10^9 cfu/g, 1.1 x 10^1 - 5.4 x 10^4 cfu/g, 1.1 x 10^1 - 2.1 x 10^4 cfu/g, 1.4 x 10^2-8.1 x 10^5 cfu/g, 10- 7.1 x 10^2 cfu/g, 10- 1.6 x 10^3 cfu/g and 10- 3.6x10^4 cfu/g respectively. The number of coliforms and Staphylococcus aureus in 13 samples and the counts of Enterococcus ssp. in 8 samples were found less than 10 cfu/g. It can be concluded that microbiological quality of Torba yoghurt samples were not at desired level. According to the high numbers of indicator bacteria counts, some Torba yoghurt samples could be potential risk factor for public health. The production conditions of torba yoghurt must be hygienically for marketing.
NaturalLanguageKeyword :
Microbiological quality , Torba yoghurts , fermented milks , strained yoghurts
JournalTitle :
The Journal Of Ege University Faculty Of Agriculture
