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Aside Adapte Edilen Salmonella typhimurium’un Bazı Meyve Sularındaki Canlılığı

Bu çalışmada Salmonella typhimurium pH 5,8’de hidroklorik aside maruz bırakılarak aside adapte edildi. Ticari olarak üretilen pastörize portakal suyu (pH 3,45), kayısı ve şeftali nektarı (pH 4,0) ile pastörize edilmemiş portakal suyu (pH 3,47) aside adapte edilen ve aside adapte edilmeyen (kontrol) S. typhimuriumhücreleri ile inokule edildi. Örnekler 4°C ve 20°C’de inkübe edildi. Aside adaptasyon 4°C ve 20°C’de depolanan pastörize portakal suyu ile pastörize edilmemiş portakal suyunda ve 4°C’de depolanan kayısı nektarında S. typhimurium’un canlı kalma süresini artırmıştır. 4°C ve 20°C’de depolanan şeftali nektarında ve 20°C’de depolanan kayısı nektarında ise aside adapte edilen ve aside adapte edilmeyen hücrelerin canlılığında önemli bir fark görülmemiştir.

Anahtar Kelimeler:

S. typhimurium, Meyve suyu, Aside Adaptasyon.

Survival of Acid Adapted Salmonella typhimurium in Some Fruit Juices (Turkish with English Abstract)

In thisstudyS. typhimuriumwasadapted to acidbyexposure to hydrochloricacid at pH 5.8. Commercialproducts of pasteurizedoranjejuice (pH 3.45), apricot and peacenectar (pH 4.0) and nonpasteurizedorangejuice (pH 3.47) wereinoculated with acidadaptedornonadaptedcells of S. typhimurium.Sampleswereincubated at 4°C and 20°C.Acidadaptationenhancedthesurvival of S. typhimurium in pasteurized and nonpasteurizedorangejuicesstored at 4°C or 20°C and apricotnectarstored at 4°C. But survival of acidadapted and nonadaptedcells in peacenectarstored at 4°C or 20°C and apricotnectarstored at 20°C did not show market differences.

Keywords:

S. typhimurium, AcidicFoods, AcidAdaptation.,

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