yersinia enterocolitica ve bazı enterobacteriaceae türlerinin yoğurtta canlı kalma düzeyleri (İngilizce)
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ID: 151440
2015
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Abstract
Bu çalışmada Yersinia enterocolitica, Klebsiella pneumonia, Escherichia coli ve Enterobacter aerogenes’in yoğurt yapımı ve depolanması sırasında canlı kalma düzeyleri incelenmiştir. Çalışmada elde edilen sonuçlar, tüm bakteri türlerinin gerek üretim gerekse depolanmaları sırasında inaktivasyona uğradığını ve inaktivasyon oranının başlangıçtaki inokulum düzeyi ile yoğurdun pH değerindeki azalmaya bağlı olduğunu göstermiştir.
| Reference Key |
akbulut2015gdayersinia
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|---|---|
| Authors | ;Necati Akbulut;Özer Kınık;Gökhan Kavas |
| Journal | chirality |
| Year | 2015 |
| DOI |
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