Author/Authors
CETINKAYA, Figen University of Uludag - Faculty of Veterinary Medicine - Department of Food Hygiene and Technology, Turkey , ELAL MUS, Tulay University of Uludag - Faculty of Veterinary Medicine - Department of Food Hygiene and Technology, Turkey
Title Of Article
Determination of microbiological and chemical characteristics of kefir consumed in Bursa
شماره ركورد
34961
Abstract
This study was conducted to determine of microbiological quality and some chemical characteristics of 50 kefir samples purchased from different retail markets in Bursa province. In the samples investigated, the mean numbers of lactobacilli, lactococci, enterococci, Enterobacteriacea, Staphylococcus aureus and yeast were determined as 3.6x10^7 cfu/ml, 1.8x10^8 cfu/ml, 4.8x10^4 cfu/ml, 7.3x10^3 cfu/ml, 2.4x10^2 cfu/ml and 7.7x10^4 cfu/ml, respectively. 26 of 50 kefir samples were found to have 0.30 MPN/ml of total coliform while 5 samples had numbers of 110 MPN/ml. For remaining 19 samples, the average bacteria count was 5.3 MPN/ml. Escherichia coli was isolated from 11 (22%) of the samples. Mean acidity, fat and dry matter contents of kefir samples were found as 0.8 L.A.%, 2.3 % and 11.3 %, respectively, while the pH values varied between 3.9 and 4.7. Consequently, the microbiological findings showed the contamination of kefir samples with microorganisms including E. coli and S. aureus, well known as a remarkable bacterial pathogens, and thus possible health risks for consumers.
From Page
217
NaturalLanguageKeyword
Chemical characteristic , kefir , microorganism and pathogen bacteria
JournalTitle
Veterinary Journal of Ankara University
To Page
221
JournalTitle
Veterinary Journal of Ankara University
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