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
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
