Letter to Editor
Year 2012,
, 217 - 221, 01.09.2012
Abstract
Çalışma, Bursa ilindeki farklı perakende satış yerlerinden satın alınan 50 adet kefir örneğinin mikrobiyolojik kalitesini ve bazı kimyasal özelliklerini belirlemek amacıyla gerçekleştirildi. İncelenen örneklerde laktobasil, laktokok, enterokok, enterobakteri, Staphylococcus aureus ve maya sayıları sırasıyla ortalama 3.6x107 kob/ml, 1.8x108 kob/ml, 4.8x104 kob/ml, 7.3x103 kob/ml, 2.4x102 kob/ml ve 7.7x104 kob/ml olarak belirlendi. 50 kefir örneğinden 26’sının <0.30 MPN/ml düzeyinde, buna karşılık 5 örneğin >110 MPN/ml seviyelerinde koliform bakterileri içerdiği tespit edildi. Kalan 19 örnekte ise, ortalama bakteri sayısı 5.3 MPN/ml’ydi. Örneklerin 11’inden (% 22) Escherichia coli izole edildi. Kefir örneklerinde pH değerleri 3.9 ve 4.7 arasında değişirken; ortalama asitlik, yağ ve kurumadde içeriklerinin sırasıyla %0.8 L.A., %2.3 ve %11.3 olduğu tespit edildi. Sonuç olarak, mikrobiyolojik bulgular kefir örneklerinin önemli bakteriyel patojenler arasında yer alan E. coli ve S. aureus gibi mikroorganizmalarla kontamine olduğunu ve dolayısıyla tüketiciye yönelik olası sağlık risklerini ortaya koydu
References
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- Bensmira M, Nsabimana C, Jiang B (2010): Effects of fermentation conditions and homogenization pressure on the rheological properties of kefir. LWT-Food Sci Technol, 43, 1180-1184.
- Çağındı Ö, Ötleş S (2003): Beslenme ve sağlık açısından kefirin önemi. Süt Endüstrisinde Yeni Eğilimler Sempozyumu (SEYES) Bildiriler Kitabı, 22-23 Mayıs 2003, İzmir, 371-374.
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- Ersoy M, Uysal H (2003): Süttozu, peyniraltı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma II. Bazı fiziksel ve duyusal özellikler. EÜ Ziraat Fak Derg, 40, 79-86.
- Fontan MCG, Martinez S, Franco I, Carballo J (2006): Microbiological and chemical changes during the manufacture of kefir made from cow’s milk, using a commercial starter culture. Int Dairy J, 16, 762-767.
- Grİnnevik H, Falstad M, Narvhus JA (2011): Microbiological and chemical properties of Norwegian kefir during storage. Int Dairy J, (in press).
- Gulmez M, Cellesi F, Duman B, Tireli N (2009): Kefir içeceğinden starter veya probiyhotik kültür olarak kullanılabilecek immobilize (yapay) kefir tanesi üretmek. 3. Ulusal Veteriner Gıda Hijyeni Kongresi Özet Kitabı, 14-16 Mayıs 2009, Bursa, 77-85.
- Harrigan WF (1998): Laboratory Methods in Food Microbiology. 3rd Edition, Academic Press, London.
- Irigoyen A, Arana I, Castiella M, Torre P, Ibanez FC (2005): Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chem, 90, 613-620.
- Jianzhong Z, Xiaoli L, Hanhu J, Mingsheng D (2009): Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiol, 26, 770-775.
- Lee MY, Ahn KS, Kwon OK, Kim MJ, Kim MK, Lee IY, Oh SR, Lee HK (2007): Anti-inflammatory and anti- allergic effects of kefir in a Mouse asthma model. Immun, 212, 647-654.
- Magalhaes KT, Pereira GVM, Dias DR, Schwan RF (2010): Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J Microbiol Biotechnol, 26, 1241-1250.
- Miguel MGCP, Cardoso PG, Lago LA, Schwan RF (2010): Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods. Food Res Int, 43, 1523-1528.
- Molska I, Nowosielska R, Frelik I (2003): Changes in microbiological quality of kefir and yoghurt on the Warsaw market in the years 1995-2001. Rocz Panstw Zakl Hig, 54, 145-152.
- Powell JE, Witthuhn RC, Todorov SD, Dicks LMT (2007): Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. Int Dairy J, 17, 190-198.
- Tekinşen OC, Atasever M, Keleş A (1997): Süt Ürünleri Üretimi ve Kontrolü. Selçuk Üniversitesi Basımevi, Mimoza Basım, Yayım ve Dağıtım A.Ş, Konya.
- Turkish Food Codex (2001): Communiqué on Fermented Milk. Communication No. 2001/21, The Official Gazette 03.09.2001-24512, Ankara-Turkey.
- Turkish Standard (1996): Microbiology-General Guidance for the Enumeration of Coliforms-Most Probable Number Technique. TS 7725 ISO 4831, ICS 07.100.30, Turkish Standard Institute, Ankara-Turkey.
- Witthuhn RC, Schoeman T, Britz TJ (2005): Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation. Int Dairy J, 15, 383-389.
- Wszolek M, Tamime AY, Muir DD, Barclay MNI (2001): Properties of kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures. Lebensm.-Wiss.u.-Technol, 34, 251-261.
- Yuksekdag ZN, Beyatli Y, Aslim B (2004): Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. Lebensm.-Wiss.u.-Technol, 37, 663- 667. Geliş tarihi: 14.09.2011 / Kabul tarihi: 10.01.2012 Address for correspondence: Doç. Dr. Figen Çetinkaya Uludağ Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, 16059 Görükle Kampüsü, Bursa. Phone: +90 224 2941212, Fax: +90 224 2941202, E-mail: figcetinkaya@yahoo.com
Year 2012,
, 217 - 221, 01.09.2012
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 3.6x107 cfu/ml, 1.8x108 cfu/ml, 4.8x104 cfu/ml, 7.3x103 cfu/ml, 2.4x102 cfu/ml and 7.7x104 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
References
- Adamavičiūtė D, Stimbirys A, Sekmokienė D, Malakauskas M, Šernienė L (2006): Milk and kefir microbiological analysis. Vet Zootec, 36- 5-10.
- Bensmira M, Nsabimana C, Jiang B (2010): Effects of fermentation conditions and homogenization pressure on the rheological properties of kefir. LWT-Food Sci Technol, 43, 1180-1184.
- Çağındı Ö, Ötleş S (2003): Beslenme ve sağlık açısından kefirin önemi. Süt Endüstrisinde Yeni Eğilimler Sempozyumu (SEYES) Bildiriler Kitabı, 22-23 Mayıs 2003, İzmir, 371-374.
- Dinç A (2008): Kefirin bazı mikrobiyolojik ve kimyasal özelliklerinin belirlenmesi. A.Ü. Sağlık Bilimleri Enstitüsü, Besin Hijyeni ve Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara.
- Ersoy M, Uysal H (2003): Süttozu, peyniraltı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma II. Bazı fiziksel ve duyusal özellikler. EÜ Ziraat Fak Derg, 40, 79-86.
- Fontan MCG, Martinez S, Franco I, Carballo J (2006): Microbiological and chemical changes during the manufacture of kefir made from cow’s milk, using a commercial starter culture. Int Dairy J, 16, 762-767.
- Grİnnevik H, Falstad M, Narvhus JA (2011): Microbiological and chemical properties of Norwegian kefir during storage. Int Dairy J, (in press).
- Gulmez M, Cellesi F, Duman B, Tireli N (2009): Kefir içeceğinden starter veya probiyhotik kültür olarak kullanılabilecek immobilize (yapay) kefir tanesi üretmek. 3. Ulusal Veteriner Gıda Hijyeni Kongresi Özet Kitabı, 14-16 Mayıs 2009, Bursa, 77-85.
- Harrigan WF (1998): Laboratory Methods in Food Microbiology. 3rd Edition, Academic Press, London.
- Irigoyen A, Arana I, Castiella M, Torre P, Ibanez FC (2005): Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chem, 90, 613-620.
- Jianzhong Z, Xiaoli L, Hanhu J, Mingsheng D (2009): Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiol, 26, 770-775.
- Lee MY, Ahn KS, Kwon OK, Kim MJ, Kim MK, Lee IY, Oh SR, Lee HK (2007): Anti-inflammatory and anti- allergic effects of kefir in a Mouse asthma model. Immun, 212, 647-654.
- Magalhaes KT, Pereira GVM, Dias DR, Schwan RF (2010): Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J Microbiol Biotechnol, 26, 1241-1250.
- Miguel MGCP, Cardoso PG, Lago LA, Schwan RF (2010): Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods. Food Res Int, 43, 1523-1528.
- Molska I, Nowosielska R, Frelik I (2003): Changes in microbiological quality of kefir and yoghurt on the Warsaw market in the years 1995-2001. Rocz Panstw Zakl Hig, 54, 145-152.
- Powell JE, Witthuhn RC, Todorov SD, Dicks LMT (2007): Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. Int Dairy J, 17, 190-198.
- Tekinşen OC, Atasever M, Keleş A (1997): Süt Ürünleri Üretimi ve Kontrolü. Selçuk Üniversitesi Basımevi, Mimoza Basım, Yayım ve Dağıtım A.Ş, Konya.
- Turkish Food Codex (2001): Communiqué on Fermented Milk. Communication No. 2001/21, The Official Gazette 03.09.2001-24512, Ankara-Turkey.
- Turkish Standard (1996): Microbiology-General Guidance for the Enumeration of Coliforms-Most Probable Number Technique. TS 7725 ISO 4831, ICS 07.100.30, Turkish Standard Institute, Ankara-Turkey.
- Witthuhn RC, Schoeman T, Britz TJ (2005): Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation. Int Dairy J, 15, 383-389.
- Wszolek M, Tamime AY, Muir DD, Barclay MNI (2001): Properties of kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures. Lebensm.-Wiss.u.-Technol, 34, 251-261.
- Yuksekdag ZN, Beyatli Y, Aslim B (2004): Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. Lebensm.-Wiss.u.-Technol, 37, 663- 667. Geliş tarihi: 14.09.2011 / Kabul tarihi: 10.01.2012 Address for correspondence: Doç. Dr. Figen Çetinkaya Uludağ Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, 16059 Görükle Kampüsü, Bursa. Phone: +90 224 2941212, Fax: +90 224 2941202, E-mail: figcetinkaya@yahoo.com
There are 22 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Veterinary Surgery |
| Other ID | JA64GG29MB |
| Journal Section | Research Article |
| Authors | |
| Publication Date | September 1, 2012 |
| Published in Issue | Year 2012 |