DURSUN, Ayşegül Dicle Üniversitesi - Fen Fakültesi - Biyoloji Bölümü, Turkey , YEŞİL, Ömer Faruk Dicle Üniversitesi - Diyarbakır Meslek Yüksekokulu - Gıda İşleme Bölümü, Turkey , YILDIZ, Abdunnasır Dicle Üniversitesi - Fen Fakültesi - Biyoloji Bölümü, Turkey

A Research on Antibacterial Activity of Some Yoghurt Water in Different Times

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In this study, yogurt water obtained from cow, sheep and goat milk that are provided from the area of Diyarbakır, and a ready- made cow yogurt were used. Esherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were inoculated in yogurt water, whereas the same kinds of bacteria were inoculated in the serum physiological as control groups. All cultures were incubated in incubator at 37˚C for 24, 48 and 72h. Plates containing Tryptone Soybean Agar was used in addition of 0.1 cc inoculum for incubation. These cultures were kept at 37˚C for 24 h. After this, bacteri colonies developed on the surface of plate were counted. We had 3 replicated for each different yogurt type of experimental group. Similar procedures were used for 48 and 72 h incubated samples and controls. The results reported from the experiment were analysed by ANOVA and Student’ s t test at P 0.05 probability level was used to separete the means of different treatments. As result of this study it was concluded that after 24, 48 and 72 h of incubation, the number of bacteria colonies in the control groups was more condensed than the experimental groups and the number of colonies in the experimental groups were declined according to the type of yogurt, the type of bacterium, the incubation period and the control group.

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Antimicrobial effect , Esherichia coli , Staphylococcus aureus , Pseudomonas aeruginosa , lactic acid bacteria

Journal Of Natural an‎d Applied Sciences

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