Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157: H7 and Staphylococcus aureus

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dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorDaglioglu, O
dc.contributor.authorArici, M
dc.contributor.authorKonyali, M
dc.contributor.authorGumus, T
dc.date.accessioned2024-06-12T11:16:01Z
dc.date.available2024-06-12T11:16:01Z
dc.date.issued2002
dc.departmentTrakya Üniversitesien_US
dc.description.abstractAs a traditional fermented product tarhana is the dry form of yoghurt-cereal mixture and form an important part of diets of many people in Turkey. Organic acid production during the fermentation and lowering the moisture content below 10% by drying have bacteriostatic effect on pathogenic microorganisms and increase product shelf life. In this research tarhana doughs were inoculated with pathogenic microorganisms Escherichia coli O157:H7, Staphylococcus aureus and E. coli O157:H7+S. aureus, separately. Tarhana samples were fermented at 35 +/- 2 degreesC for seven days, and dried using either a conventional hot air oven or a microwave oven. Counts of E. coli O157:H7, S. aureus, total mesophile aerobic bacteria, yeast-mould and lactic acid bacteria, as well as moisture and pH values were determined during fermentation and after drying. E. coli O157:H7 survived until the third day of fermentation in the inoculated samples; however it was not present after the fifth day. Counts of S. aureus decreased markedly after the first day of fermentation and were 10(2) cfu/g at the end of fermentation. Microwave drying completely destroyed the pathogen S. aureus, and was more efficient than the conventional method in reducing microbial population and moisture content of the samples.en_US
dc.identifier.doi10.1007/s00217-002-0584-0
dc.identifier.endpage519en_US
dc.identifier.issn1438-2377
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-21244441002en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage515en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-002-0584-0
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24165
dc.identifier.volume215en_US
dc.identifier.wosWOS:000180501600010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer-Verlagen_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTarhanaen_US
dc.subjectE. Coli O157 : H7en_US
dc.subjectS. Aureusen_US
dc.subjectFermentationen_US
dc.subjectDryingen_US
dc.subjectCereal Fooden_US
dc.subjectAcceptabilityen_US
dc.subjectSurvivalen_US
dc.subjectGrowthen_US
dc.subjectBeefen_US
dc.titleEffects of tarhana fermentation and drying methods on the fate of Escherichia coli O157: H7 and Staphylococcus aureusen_US
dc.typeArticleen_US

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