Füme dillerin üretim aşamalarında oluşan bazı mikrobiyolojik değişimlerin incelenmesi
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Date
1992
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Uludağ Üniversitesi
Abstract
Bu çalışmada 5 ayn grup halinde üretilen füme diller taze dil halinde, kürternenin 1. günü, 7. günü, 9. günü, 14. günü, 21. günü yıkama, haşlama ve dumanlama işleminden sonra toplam bakteri, toplam kolifomı, toplam stafilokoklar, laktobasiller, fekal streptokoklar, küf ve maya sayısı açısından mikrobiyolojik analizlere tabi tutuldu. Füme dilin üretimi sırasında uygulanan kürleme işlemi toplam bak teri, kolifomı bakteri, toplam stafilokok ve fekal streptokok sayısı üzerinde etkili olmuş, bakteri sayılamıda önemli derecede düşüş meydana gelmiştir. Sırasıyla 1.56 x 107/g, 1.23 x 1rl!g, 7.58 x 1rP/g, 9.72 x 1rfllg olan ortalama bakteri sayılan kürleme işleminin sonunda (21. gün) sırayla 5.66 x 1rP/g, 1 x 10/g, 5.7 x 1rl/g, 4.72 x 1rP/g'a düşmüştür. Kilrleme işlemi küf ve maya sayı ı üzerinde etkili olmadığı halde, laktobasil sayısı başlangıçta 6.1 x 131g iken, kürleme sonunda 6.35 x 1rP/g'a yükselmıştır. Haşlama ve dumanlama işlemi ile tüm bakteri sayılannda düşme görülmüştür. Dumanla iş dildeki toplam olifomı bakteri, stafilokok, fekal streptokok, küf ve maya saysıı sıftra düşmüştür. Toplam bakteri sayısı 1.2 x Irfl!g, laktobasi/ sayısı 4.2 x Jo2!g olarak tesbit edilmiştir.
In this study, five different groups of smoked tongue were used as research materials. The microbiological analyses was perfomıed on frcsh tongue, at the JS1 , J41h and duys of curing and at the end of slı aking, boiling and smoking procedures. The total bacteria, colifomıs, staphococci, lactobacilli, fecal streptococc yeast and mould counts were recorded. The total bacteria, colifomıs, staplıylococci and fecal streptococci had been affected by curing stage. The total bacteria, colifomıs, staphylococci and fecal streptococci counts were decreased from 1.56 x 101 /g, 1.23 X lf!/g, 7.58 X 1rf/g, 9.72 X 1rf'/g to 5.66 X lrf/g, 1 X 10/g, 5.7 x lrf!g and 4.72 x 1rf!g at, the end of curing (21st duys), respectively. Curing stage had any signijicant 4fect on yeast and mould counts. But tlıe courıts of lactobacilli had increased significantly from 6.1 x Jfi3/g to 6.35 x l rf/g at tlıe end of 21st days. All bacteria counts were decreased by boiling and smoking stages. The total colifomı bacteria, staphylococci, fecal streptococci, yeast and mould cowıts were decreased to zero. But total bacteria and lactobacilli cowıts were estimated as 1.2 x Irf3/g, 4.2 x 1o2!g respectively.
In this study, five different groups of smoked tongue were used as research materials. The microbiological analyses was perfomıed on frcsh tongue, at the JS1 , J41h and duys of curing and at the end of slı aking, boiling and smoking procedures. The total bacteria, colifomıs, staphococci, lactobacilli, fecal streptococc yeast and mould counts were recorded. The total bacteria, colifomıs, staplıylococci and fecal streptococci had been affected by curing stage. The total bacteria, colifomıs, staphylococci and fecal streptococci counts were decreased from 1.56 x 101 /g, 1.23 X lf!/g, 7.58 X 1rf/g, 9.72 X 1rf'/g to 5.66 X lrf/g, 1 X 10/g, 5.7 x lrf!g and 4.72 x 1rf!g at, the end of curing (21st duys), respectively. Curing stage had any signijicant 4fect on yeast and mould counts. But tlıe courıts of lactobacilli had increased significantly from 6.1 x Jfi3/g to 6.35 x l rf/g at tlıe end of 21st days. All bacteria counts were decreased by boiling and smoking stages. The total colifomı bacteria, staphylococci, fecal streptococci, yeast and mould cowıts were decreased to zero. But total bacteria and lactobacilli cowıts were estimated as 1.2 x Irf3/g, 4.2 x 1o2!g respectively.
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Keywords
Snıoked tongue, Curing, Microflora changes, Füme dili
Citation
Anar, Ş. vd. (1992). "Füme dillerin üretim aşamalarında oluşan bazı mikrobiyolojik değişimlerin incelenmesi" Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 11(2), 53-59.