Seçici Özellikteki Farklı Besiyerlerinin bazı Mayaların Meyveli Yoğurttan Geri Kazanımları Amacı ile Karşılaştırılmaları (İngilizce)

Bu çalışmada, yapay olarak aşılanan meyveli yoğurt örneklerinden bazı mayaların izolasyonu için kullanılabilecek farklı besiyerleri karşılaştırılmıştır. Bu amaçla, kontrol besiyeri olarak malt extract agar ve beş farklı seçici besiyeri kullanılmıştır. Bu besiyerleri; malt extract yeast extract %50 fructose glucose agar, malt extract yeast extract %40 sucrose agar, malt extract yeast extract glucose %0.8 peptone agar, malt extract yeast extract glucose %0.1 peptone agar and potato dextrose %50 sucrose glucose agar’dır. Maya suşları olarak; Zygosaccharomyces rouxii IFO 0487, Zygosaccharomyces bailii IFO 0488 ve Saccharomyces cerevisiae IFO 2359 kullanılmıştır. Uygun inkübasyon süreleri sonunda, besiyerlerinin geri kazanım özellikleri belirlenmiştir. Yapılan istatistiksel değerlendirmeler ve bazı öznel verilere göre, malt extract yeast extract %40 sucrose agar besiyerinin test edilen suşlar için daha iyi sonuç verdiği tespit edilmiştir.

Anahtar Kelimeler:

Maya, besiyeri, meyveli yoğurt, geri kazanımMaya, besiyeri, meyveli yoğurt, geri kazanım

Comparison of Different Selective Media for the Recovery of Some Yeasts From Fruit Yoghurt (in English)

In this study, different media used for the isolation of some yeasts from spiked fruit yoghurt samples were compared. For this purpose, as control medium; malt extract agar and five selective media were used. These selective media were malt extract yeast extract 50% fructose glucose agar, malt extract yeast extract 40% sucrose agar, malt extract yeast extract glucose 0.8% peptone agar, malt extract yeast extract glucose 0.1% peptone agar and potato dextrose 50% sucrose glucose agar. As yeast strains; Zygosaccharomyces rouxii IFO 0487, Zygosaccharomyces bailii IFO 0488 and Saccharomyces cerevisiae IFO 2359 were used. After suitable incubation periods, recovery performances of the media were determined. Based on statistical evaluation and some subjective parameters, malt extract yeast extract 40% sucrose agar was found superior for the tested strains.

Keywords:

Yeast, media, fruit yoghurt, recovery ,

PDF

___

Pierson MD, Smoot LM. 2001. Indicator Microorganisms and Microbiological Criteria. In Food Microbiology Fundamentals and Frontiers. MP Doyle, LR Beuchat, TJ Montville (eds), ASM Press: Washington, pp. 71-87.
Viljoen BC, Lourens-Hatting A, Ikalefeng B, Peter G. 2003. Food Res Int, 36: 193-197.
Fleet G. 1992. Spoilage Yeasts. Critical Reviews in Biotech, 12 (1/2): 1-44.
Frank JF. 2001. Milk and dairy products. In Food Microbiology Fundamentals and Frontiers. MP Doyle, LR Beuchat, TJ Montville (eds), ASM Press: Washington, pp. 111-126.
Deak T, Beuchat LR. 1996. Handbook of Food Spoilage Yeasts; CRC Press: USA, 199 pp.
Seiler H. 2003. Yeasts in Milk and Dairy Products. In Encyclopedia of Dairy Sciences. Roginski H, Fuquay J, Fox P, Eds; Academic Press: UK, 2761-2769.
Beuchat LR. 1998. Progress in Conventional Methods for Detection and Enumeration of Foodborne Yeasts. Food Tech Biotech, 36 (4): 267-272.
Sancho T, Gimenez-Jurado G, Malfeito-Ferreira M, Loureiro V. 2000. Zymological Indicators: A New Concept Applied to the Detection of Potential Spoilage Yeast Species Associated with Fruit Pulps and Concentrates. Food Microbiol, 17: 613-624.
Beuchat LR, Hocking AD. 1990. Some Considerations When Analysing Foods for the Presence of Xerophilic Fungi. J Food Protect, 53 (11): 984-989.
Tokouka K, Ishitani T, Goto S. 1985. Komagata, K. Identification of yeasts isolated from high-sugar foods. J Gen Appl Microbiol, 31: 411-427.
Restaino L, Bills S, Lenovich, LM. 1985. Growth Response of an Osmotolerant, Sorbate-resistant Saccharomyces rouxii strain: Evaluation of Plating Media. J Food Protect, 48(3): 207-209.
Pitt JI, Hocking AD. 1997. Fungi and Food Spoilage, University Press: Cambridge, 577 pp.
Aksakoğlu G. 2001. Sağlıkta Araştırma Teknikleri ve Analiz Yöntemleri, Dokuz Eylül Üniversitesi Rektörlük Matbaası, İzmir. 417 s.
Özdamar K. 1999. Paket Programlar ile İstatistiksel Veri Analizi 1, Kaan Kitabevi, Ankara, s. 535.
Stecchini M, Beuchat LR. 1985. Effects of sugars in growth media, diluents and enumeration media on survival and recovery of Saccharomyces cerevisiae heated in peach puree. Food Microbiol, 2: 85-95.