Gıdalarda bozulmaya neden olan bazı mayalara K-sorbat ve organik asitlerin etkisi
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Date
2010-01-11
Authors
Yavuz, Mümine
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Mayalar düşük pH ve yüksek şeker içeriğine sahip gıdalarda gelişebilmektedirler. Bazı gıdaların üretiminde (bira, ekmek vb.) yararlanılırken, bazılarında ise bozulmaya neden olurlar. Gıdaların mayalar ile bulaşması sonucu meydana gelebilecek ekonomik kayıplar ve ürünlerin tüketilemez hale gelmesi nedeniyle gelişimlerinin önlenmesi kaçınılmazdır. Bu amaçla gıda sanayiinde koruyucu madde kullanımı oldukça yaygındır. Bu çalışmada gıda koruyucusu olarak bilinen K-sorbat ve bazı organik asitlerin sabit pH değerinde antimikrobiyel etkileri incelenmiştir.Materyal olarak kullanılan mayalar Saccharomyces cerevisiae ATCC 9763 ve Kluyveromyces lactis ATCC 8585 suşları olup, besiyeri olarak Malt Ekstrakt Broth kullanılmıştır. Farklı dozlardaki K-sorbat (0, 300 ve 1000 mg/L) ve %0, 0.1 ve 1.0 konsantrasyonlarındaki organik asitlerin (asetik, laktik ve sitrik) pH 6.0' da engelleyici etkileri araştırılmıştır.Farklı dozlardaki K-sorbat veya organik asitlerin deneme materyali mayaları engelleme etkilerinin değişiklik gösterdiği saptanmıştır. Ancak en güçlü önleyici etkiyi 1000 mg/L konsantrasyonda K-sorbat'ın gerçekleştirdiği belirlenmiştir.
Yeasts are able to grow in foods which contain high levels of sugar and low pH. As they are used to produce some foods (beer, bread etc.), they can spoil some of them. It is unavoidable to prevent yeast growth because of getting inconsumable and economic loses caused by contamination of foods with yeasts. For this reason, the use of preservatives in food industry is considerably common. In this study, the antimicrobial effect of K-sorbate that is known as a food preservative and some organic acids at a constant pH was examined.Saccharomyces cerevisiae ATCC 9763 and Kluyveromyces lactis ATCC 8585 strains were used as material and Malt Ekstract Broth was used as medium. The inhibitory effects of different doses of K-sorbate (0, 300, 1000 mg/L) and 0%, 0.1%, 1.0% organic acid (acetic, lactic and citric) concentrations at pH 6.0 was searched.The inhibitory effects of different doses of K-sorbate or organic acids for tested yeasts showed difference. It was determined that, the best inhibitory effect occured at 1000 mg/L K-sorbate concentration.
Yeasts are able to grow in foods which contain high levels of sugar and low pH. As they are used to produce some foods (beer, bread etc.), they can spoil some of them. It is unavoidable to prevent yeast growth because of getting inconsumable and economic loses caused by contamination of foods with yeasts. For this reason, the use of preservatives in food industry is considerably common. In this study, the antimicrobial effect of K-sorbate that is known as a food preservative and some organic acids at a constant pH was examined.Saccharomyces cerevisiae ATCC 9763 and Kluyveromyces lactis ATCC 8585 strains were used as material and Malt Ekstract Broth was used as medium. The inhibitory effects of different doses of K-sorbate (0, 300, 1000 mg/L) and 0%, 0.1%, 1.0% organic acid (acetic, lactic and citric) concentrations at pH 6.0 was searched.The inhibitory effects of different doses of K-sorbate or organic acids for tested yeasts showed difference. It was determined that, the best inhibitory effect occured at 1000 mg/L K-sorbate concentration.
Description
Keywords
Maya, Engelleme, K-sorbat, Asetik asit, Laktik asit, Sitrik asit, Yeast, Inhibition, K-sorbate, Acetic acid, Lactic acid, Citric acid
Citation
Yavuz, M. (2010). Gıdalarda bozulmaya neden olan bazı mayalara K-sorbat ve organik asitlerin etkisi. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.