Hakan TAVŞANLI, Reyhan İRKİN, Ihsan KISADERE

The Effects of Different Organic Acid Treatments on Some Microflora and Pathogen Listeria monocytogenes of White Brine Cheese

The aim of this study was to determine the supplementation of 1% tartaric, malic, ascorbic, fumaric, lactic, acetic and succinic acids in brine on the pH, physical and sensory properties of cheese during storage. In addition, the effect of these organic acids on growth of lactic acid bacteria, yeast/mold and possible inhibitive effect on Listeria monocytogenes in brine were investigated. For this purpose, these organic acids were added to 12% brine and stored at +4°C. Physical and sensory properties of cheese were defined and scored by panelists during 1st, 7th, 14th, 21st, 28th, 35th, 42th days. Cheeses ripened in tartaric, malic, fumaric, and lactic acid supplemented brine were scored as the highest points by panelists. Lactobacillus, Lactococcus counts significantly decreased in brine samples added with fumaric, lactic and malic acid during cheese ripening process. The highest antimicrobial activity of the organic acids was found against L. monocytogenes. It was also found that there was a significant decrease in L. monocytogenes counts in malic acid and tartaric acid groups as 2.91 log10 CFU/g and 2.95 log10 CFU/g, respectively. As a result; the supplementation of 1% tartaric acid and malic acid to the classically produced cheese brine were found effective on controlling L. monocytogenes which is a significant threat for public health. In addition, it was concluded that tartaric acid can be used commercially in the production of cheese due to its low inhibition effect on lactic acid bacteria, and non-destructive effect on the physical structure of the cheese.

Beyaz Peynir Salamurasına Farklı Organik Asitlerin İlavesinin Mikroflora ve Patojen Listeria monocytogenes Üzerine Etkileri

Bu çalışmanın amacını laboratuvar ortamında klasik olarak üretilmiş peynirin salamura suyuna %1 oranında katılan tartarik, malik, askorbik, fumarik, laktik, asetik ve suksinik asitin depolama sürecinde peynirin fiziksel ve duyusal özellikleri ile pH değeri üzerine etkileri oluşturmuştur. Ayrıca, salamura suyuna eklenen organik asitlerin laktik asit bakterileri, küf-maya sayısı ve Listeria monocytogenes üzerine olası etkileri araştırılmıştır. Bu amaçla organik asitler %12’lik salamura suyuna eklenmiş ve +4°C’de depolanmıştır. Peynirin fiziksel ve duyusal özelikleri 1, 7, 14, 21, 28, 35 ve 42. günlerde belirlenmiş ve panelistler tarafından puanlanmıştır. Peynirin olgunlaşma sürecinde tartarik, malik, fumarik ve laktik asit eklenmiş salamura örnekleri panelistler tarafından en yüksek puanı almışlardır. Peynirin olgunlaşma sürecinde fumarik, laktik ve malik asit eklenmiş salamura örneklerinde Lactobacillus, Lactococcus sayıları istatistiksel olarak önemli derecede azalmıştır. Organik asitlerin en yüksek oranda antimikrobiyel etkinliği L. monocytogenes karşı tespit edilmiştir. Malik asit ve tartarik asit gruplarında L. monocytogenes sayılarında ortalama sırasıyla 2.91 log10 kob/g, 2.95 log10 kob/g oranında önemli derecede azalma tespit edilmiştir. Sonuç olarak; klasik yöntemle üretilen peynirin salamura suyuna katılan %1 oranında tartarik asit ve malik asit halk sağlığı için önemli bir tehdit olan L. monocytogenes’in kontrolünde etkili bulunmuştur. Ayrıca peynirde yapısal kusurlara neden olmaması ve laktik asit bakterilerinin üzerine düşük inhibisyon etkisinden dolayı tartarik asitin peynir üretiminde ticari olarak kullanılabileceği sonucuna varılmıştır.

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