Beyaz peynirde bozulma etkeni mayalar
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Date
1999-02-24
Authors
Öztürk, Neşe
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
İnsan beslenmesinde önemli yeri olan süt ürünlerinden salamura beyaz peynir, ülkemize özgü, üretim ve tüketimi en yaygın olan bir peynir çeşitidir. Buna karşın, tüketici ve işleyici kuruluşların da şikayetçi oldukları, bu peynirlerde yaygın olan ve mayalardan kaynaklanan bozulmalarla ilgili bir yurt içi araştırmaya rastlanamamıştır. İşte bu önemli peynir çeşidimizin maya florasını belirlemek ve neden olabilecekleri bozulmalar hakkında bilgi edinebilmek için bu araştırma programlanmıştır. Araştırma amacına yönelik olarak, 1996 - 1997 yıllarında 14'ü Tekirdağ, 38'i Bursa yöresi süt işletmeleri ve satış yerlerinden olmak üzere toplam 52 salamura beyaz peynir örneği incelemeye alınmıştır. Bunlardan 18'i işletmelerden alınan taze, 34'ü ise satış yerlerinden alınan olgun peynirlerdir. Peynir örneklerinde kimyasal olarak yalnızca asit ve tuz tayinleri yapılmıştır. Maya izolasyonu için uygunluğu ön denemelerle belirlenen malt şırasında zenginleştirme kültürleri hazırlanmış ye bu yolla 113 maya susu izole edilmiştir. Yapılan tanı çalışmaları sonucunda, 113 maya susundan, 9 Tinin Candida cinsine dahil oldukları saptanmış, bunlar da değişik karbon ve azot kaynaklarını fermentasyon ve özümleme yeteneklerine göre 12 türe ayrılmışlardır. Bu türler rastlanma sıklığına göre C. kefyr (23 suş), C. knısei (20 ), C. versatilis (8 ), C. lipolytica (7 ), C. slooffii (6), C. famata (5 ), C. tenuis (5 ), C. intermedia (4 ), C. lambica (4), C. tropicalis (4), C. macedoniensis (3) ve C. milleri (2) dir. Candida dışında rastlanan cinsler arasında 12 suşla Trichosporon ikinci bulunma sıklığına sahipken, Khıyveromyces 5 suş, Pichia 4 ve Debaryomyces cinsi 1 suşla sıralanmışlardır. Bunlar da, T. cutaneum (7 suş), T. eriense (5 ), K. lactis (5 ), P. amethionina var. amethionina (4 ) ve D. hansenii (1) türleri olarak tanılanmışlardır.Salamura beyaz peynirlerden izole edilen mayaların % 73.5 'inin laktik asiti özümlemeleri yanında; tamamının jelatini azot kaynağı olarak değerlendirme yeteneğinde oldukları dikkate alınırsa, peynirlerde yaygın bir bozulmaya neden olabilecekleri de anlaşılır.
White cheese is an extensively produced and consumed traditional product and is important for human nutrition. In spite of the complaints by both processors and consumers about spoilage caused by yeasts, the national literature is insufficient. The study was designed to determine the yeast flora and to obtain information on deterioration caused by these in white cheese. A total of 52 samples, 14 being from Tekirdağ and 38 being from Bursa region, supplied from dairy plants and markets of 1996 - 1997 period were used as research material. Of these samples, 18 were fresh cheese from dairy plants and 34 were ripened cheese that were sold at the local markets. The only chemical analysis conducted were acidity (%) and salt content (%). The enrichment cultures for yeast isolation were cultivated on malt must, which was found appropriate according to preliminary experiments and 113 yeast isolates were obtained from cultivation on agar. 91 of 113 yeast isolates were referred as Candida, which were divided into 12 species according to their ability to ferment and utulise varrious carbon and nitrogen sources. These species were C. kejyr (23 isolates), C. krusei (20 ), C. versatilis (8 ), C. lipolytica (7 ),. slooffii (6 ), C. famata (5 ), C. tenuis (5 ), C. intermedia (4 ), C. lambica (4 ), C. tropicalis (4 ), C. macedoniensis (3) and C. milleri (2). Other isolates were referred as Trichosporon (12 isolates), Kluyveromyces (5 ), Pichia (4 ) and Debaryomyces (1 ). Of the Trichosporon, T. cııtaneıım was represented with 7 isolates and T. eriense with 5 isolates. Kluyveromyces isolates were referred as K. lactis; Pichia isolates as P. amethionina var. amethionina, and Debaryomyces as D. hansenii.IV Considering that 73.5 % of isolated yeasts had the ability to utilise lactic acid and gelatine, it could be of importance that these microorganisms could be agents of deterioration in white cheese. Key words :
White cheese is an extensively produced and consumed traditional product and is important for human nutrition. In spite of the complaints by both processors and consumers about spoilage caused by yeasts, the national literature is insufficient. The study was designed to determine the yeast flora and to obtain information on deterioration caused by these in white cheese. A total of 52 samples, 14 being from Tekirdağ and 38 being from Bursa region, supplied from dairy plants and markets of 1996 - 1997 period were used as research material. Of these samples, 18 were fresh cheese from dairy plants and 34 were ripened cheese that were sold at the local markets. The only chemical analysis conducted were acidity (%) and salt content (%). The enrichment cultures for yeast isolation were cultivated on malt must, which was found appropriate according to preliminary experiments and 113 yeast isolates were obtained from cultivation on agar. 91 of 113 yeast isolates were referred as Candida, which were divided into 12 species according to their ability to ferment and utulise varrious carbon and nitrogen sources. These species were C. kejyr (23 isolates), C. krusei (20 ), C. versatilis (8 ), C. lipolytica (7 ),. slooffii (6 ), C. famata (5 ), C. tenuis (5 ), C. intermedia (4 ), C. lambica (4 ), C. tropicalis (4 ), C. macedoniensis (3) and C. milleri (2). Other isolates were referred as Trichosporon (12 isolates), Kluyveromyces (5 ), Pichia (4 ) and Debaryomyces (1 ). Of the Trichosporon, T. cııtaneıım was represented with 7 isolates and T. eriense with 5 isolates. Kluyveromyces isolates were referred as K. lactis; Pichia isolates as P. amethionina var. amethionina, and Debaryomyces as D. hansenii.IV Considering that 73.5 % of isolated yeasts had the ability to utilise lactic acid and gelatine, it could be of importance that these microorganisms could be agents of deterioration in white cheese. Key words :
Description
Keywords
White cheese, Identification, Yeast, Spoilage, Beyaz peynir, Bozulma, Maya, Tanı
Citation
Öztürk, N. (1999). Beyaz peynirde bozulma etkeni mayalar. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.