Author/Authors
FIRAT, Mehmet Çağlar Erzincan Üniversitesi - Turizm ve Otelcilik Meslek Yüksekokulu - Turizm ve Otel İşletmeciliği Bölümü, Turkey , ÇETİN, Bülent Atatürk Üniversitesi - Ziraat Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article
Microbiological and some Chemical Properties of Brined Grapevine Leaves Produced by Traditional and Industrial Methods
شماره ركورد
28821
Abstract
SUMMARY: This study has been carried out to identify the microflora of brined grapevine leaves which were produced by traditional and industrial methods. The leaves were collected primarily from Manisa, Tokat and Erzincan regions where brined grape leaf production is made mostly. In the study, Total Aerobic Mesophilic Bacteria (TAMB), Psychrotrophic bacteria, Pseudomonas, Yeast and Mould, Lactic Acid Bacteria (presumptive lactic acid bacteria on MRS and M17), Enterobacteriaceae, Enterococcus and S.aureus, were counted in order to identify the microflora which have a role in food safety and fermentation. In sequence, means of enumerations were found; 0.88, ˂2, ˂2, 3.92, ˂2, ˂2, 0.09, 0.04, ˂2. Chemical properties of product affecting microbiological characteristics as pH, acidity and salt were measured. Means of chemical analyses were found as 3.36, 1.32%, and 12.62%, respectively. Salt percentages varied from 1,75 to 25,00%. As a result, brined grape leaves microflora consist of various yeast species
From Page
15
NaturalLanguageKeyword
Brined grape leaves , microflora , yeast
JournalTitle
Journal Of Agricultural Faculty Of Atatürk University
To Page
19
JournalTitle
Journal Of Agricultural Faculty Of Atatürk University
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