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. typhimurium hücreleri 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.

Survival of acid adapted Salmonella typhimurium in some fruit juices

In this study S. typhimurium was adapted to acid by exposure to hydrochloric acid at pH 5.8. Commercial products of pasteurized oranje juice (pH 3.45), apricot and peace nectar (pH 4.0) and nonpasteurized orange juice (pH 3.47) were inoculated with acid adapted or nonadapted cells of S. typhimurium. Samples were incubated at 4°C and 20°C.Acid adaptation enhanced the survival of S. typhimurium in pasteurized and nonpasteurized orange juices stored at 4°C or 20°C and apricot nectar stored at 4°C. But survival of acid adapted and nonadapted cells in peace nectar stored at 4°C or 20°C and apricot nectar stored at 20°C did not show market differences.

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