Farklı süre ve sıcaklıklarda muhafaza edilen çiğ sütlerde koagulaz pozitif staphylococcus türlerinin dağılımı ve stafilokokal enterotoksin oluşumu
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmanın amacı, çiğ sütlerin farklı süre ve sıcaklıklarda muhafaza edilmesi ile KPS türlerinin dağılımı ve SE oluşumu arasındaki ilişkinin araştırılmasıdır. Materyal olarak kullanılan çiğ sütler Konya'da bulunan 3 çiftlikten temin edildi. Farklı süre ve sıcaklıklarda muhafaza edildikten sonra analiz edilmek üzere, her çiftlikten 3 aylık her bir dönemde 10 adet çiğ süt örneği alındı ve böylece bir çiftlikten 4 kez toplam 40 (4x10) adet örnek alındı. Numuneler 4 oC, 10 oC ve 22 oC'de 12, 24 ve 48 saat inkübasyona tabi tutulduktan sonra KPS sayımı analizleri/tür identifikasyonu ve SE analizleri yapıldı. 12 tanesi kontrol grubuna 108 tanesi de deney grubuna ait olmak üzere toplam 120 adet SE analizi yapıldı. Deney grubuna ait analizlerden dört tanesi pozitif bulundu. SE oluşumunun iki numunede S. haemolyticus'tan diğer iki numunede ise S. aureus'tan kaynaklandığı belirlendi. SE tespit edilen numunelerde KPSS, 5.949 log (kob/ml) ve 6.113 log (kob/ml) olarak tespit edildi. KPS sayısının inkübasyon süreleri ve sütün elde edildiği çiftlik ile ilişkisi istatistiksel olarak önemli bulunurken inkübasyon sıcaklığı ve sütün alındığı mevsim ile ilişkisi istatistiki açıdan önemsiz bulundu. KPS olarak bulunan mikroorganizmalar S. aureus olarak identifiye edilirken sadece bir numunede 2 log (kob/ml) düzeyinde S. hyicus bulundu. Diğer KPS'lerin bulunmadığı belirlendi.
The purpose of this study is to reseach the relationship between the distribution of KPS and formation of SE in raw milk stored at different temperatures with various periods. Raw cow's milk were obtained from three milk production enterprises in Konya. From every each business, samples were collected with each quarterly four times a year. For being analyzed, samples after storage at different temperatures with various periods, from each of three months in each period of 10 raw milk samples were taken. So, a total of 40 (4x10) samples were taken four times a year from a business. Therefore, the scope of work within a year in four period (season) 3 from a total of 120 (4x3x10) pieces of raw cow's milk samples was studied. KPS count analysis, species identifications and SE analysis were performed after the samples were incubated for 12 hours, 24 hours and 48 hours at 4 °C, 10 °C and 22 °C. A total of 120 unit SE analysis were performed that 12 of them belong to control group and 108 of them belong to experimental group. Four of the analysis from the experimental group were positive. The formation of SE was determined because of S. haemolyticus in two samples and because of S. aureus on the other two samples. In the samples included SE, KPS counts were found as 5.949 log (cfu/ml) and 6.113 log (cfu/ml). Statistically, a significant relationship was found between KPSS and incubation period and dairy business that raw milk obtained but a significant relationship was not found between KPSS and incubation temperature and the season that raw milk collected. Coagulase positive microorganisms were identified as S. aureus. In only one sample S. hyicus was found as 2 log (cfu/ml). It was determined that the other KPS couldn't found.
The purpose of this study is to reseach the relationship between the distribution of KPS and formation of SE in raw milk stored at different temperatures with various periods. Raw cow's milk were obtained from three milk production enterprises in Konya. From every each business, samples were collected with each quarterly four times a year. For being analyzed, samples after storage at different temperatures with various periods, from each of three months in each period of 10 raw milk samples were taken. So, a total of 40 (4x10) samples were taken four times a year from a business. Therefore, the scope of work within a year in four period (season) 3 from a total of 120 (4x3x10) pieces of raw cow's milk samples was studied. KPS count analysis, species identifications and SE analysis were performed after the samples were incubated for 12 hours, 24 hours and 48 hours at 4 °C, 10 °C and 22 °C. A total of 120 unit SE analysis were performed that 12 of them belong to control group and 108 of them belong to experimental group. Four of the analysis from the experimental group were positive. The formation of SE was determined because of S. haemolyticus in two samples and because of S. aureus on the other two samples. In the samples included SE, KPS counts were found as 5.949 log (cfu/ml) and 6.113 log (cfu/ml). Statistically, a significant relationship was found between KPSS and incubation period and dairy business that raw milk obtained but a significant relationship was not found between KPSS and incubation temperature and the season that raw milk collected. Coagulase positive microorganisms were identified as S. aureus. In only one sample S. hyicus was found as 2 log (cfu/ml). It was determined that the other KPS couldn't found.
Açıklama
Anahtar Kelimeler
Besin mikrobiyolojisi, Food microbiology, Çiğ süt, Koagulaz, Stafilokok, Enterotoksin, Enterotoxin, Staphylococus, Coagulase, Raw milk
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
İnal, M. (2014). Farklı süre ve sıcaklıklarda muhafaza edilen çiğ sütlerde koagulaz pozitif staphylococcus türlerinin dağılımı ve stafilokokal enterotoksin oluşumu. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
