ZEYNAL TOPALCENGİZ, Sefa IŞIK, Yusuf ALAN

Aside Adapte ve Adapte Olmayan Durağan Faz Escherichia coli O157:H7, Salmonella enterica Typhimurium ve Listeria monocytogenes’in Nar Suyundaki Termal Direnci

Bu çalışmada, aside adapte olan ve adapte olmayan durağan faz Escherichia coli O157:H7, Salmonella enterica Typhimurium ve Listeria monocytogenes’in nar suyundaki termal dirençleri incelenmiştir. Ayrıca, jenerik E. coli’nin gösterge mikroorganizma olarak performansı değerlendirilmiştir. Aside adapte olmayan durağan faz hücreler şeker içermeyen tryptic soy broth’da (TSB-NG) 36±1°C’de 18±2 saat inkübe edilerek elde edilmiştir. Asit adaptasyonu için %1 glukoz içeren tryptic soy broth (10 g/l; TSBG) kullanılmıştır. L. monocytogenes için kullanılan besiyerleri %0,6 yeast ekstraktla desteklenlmiştir. Hücreler peptonlu su ile yıkandıktan sonra, 5 ml pastörize nar suyu pellet üzerine eklenerek 107 -109 log CFU/ml konsantrasyonunda inoküle nar suyu elde edilmiştir. İnoküle edilmiş nar suyu, mikrokapilar tüp içine mühürlenmiştir. Mikrotüpler 50, 52 ve 54±1°C’deki önceden belirlenmiş zaman aralıklarında su banyolarına batırılarak ısıl işlem uygulanmıştır. Canlı kalan bakteri popülasyonları tryptic soy agar (TSA) üzerinde sayılmıştır. S. Typhimurium nar suyunda en düşük termal direnci göstermiştir. Düşük sıcaklıklarda E. coli O157:H7 ısıl işleme karşı daha dirençliyken, yüksek sıcaklıklarda L. monocytogenes daha fazla termal tolerans göstermiştir. Asit adaptasyonu, E. coli O157:H7’nin direncini azaltırken, S. Typhimurium’un 50°C’de, L. monocytogenes’in ise bütün sıcaklıklarda termal inaktivasyon süresini artırmıştır. Aside adapte olmayan jenerik E. coli 50 ve 52°C’de, aside adapte L. monocytogenes 54°C’de uygulanan ısıl işleme en dayanıklı olan mikroorganizma olmuştur. Nar suyu için elde edilen termal inaktivasyon süreleri diğer meyve sularına göre daha düşük sıcaklıklarda test edilebilmiştir. Bunun sebebi olarak nar suyunun doğal antimikrobiyal etkisi ve diğer meyve sularına oranla daha asidik olmasından kaynaklandığı düşünülmektedir.

Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice

The purpose of this study was to investigate the thermal resistance of acid adapted and non-adapted stationary phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in pomegranate juice. In addition, the performance of generic E. coli was evaluated as an indicator. Non-adapted stationary phase cells were grown by incubating inoculated tryptic soy broth without glucose (TSB-NG) at 36±1°C for 18±2 hours. Tryptic soy broth with 1% glucose (10 g/l; TSBG) was used for acid adaptation. All media used for L. monocytogenes was supplemented with 0.6% yeast extract. After washing the cells with peptone, 5 ml of pasteurized pomegranate juice was added onto the pellet to obtain inoculated juice with a initial concentration of 107 -1010 log CFU/ml. Inoculated pomegranate juice was sealed into the microcapillary tubes. Microtubes were heat treated in waterbaths at 50, 52 and 54±1°C by immersing at pre-determined time intervals. Survived populations were counted on tryptic soy agar (TSA). S. Typhimurium had the lowest thermal resistance in pomegranate juice. At 50°C, E. coli O157:H7 was the most resistant, whereas L. monocytogenes was more thermally tolerant at 52 and 54°C. Acid adaptation decreased the thermal resistance of E. coli O157:H7, but increased the heat resistance of L. monocytogenes at all tested temperatures significantly. Thermal tolerance of S. Typhimurium increased only at 50°C. The most resistant microorganism was non-adapted generic E. coli at 50 and 52°C; acid-adapted L. monocytogenes had the most thermal tolerance at 54°C. Thermal inactivation of microorganisms in pomegranate juice could be tested at lower temperatures compare to other fruit juices. This may be due to the natural antimicrobial effect and more acidic content of pomegranate juice.

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