Browsing by Subject "aerobic bacterium"
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Item Isolation and characterization of a new type of aerobic, oxalic acid utilizing bacteria, and proposal of Oxalicibacterium flavum gen. nov., sp. nov.(Elsevier GmbH, 2002) Tamer A.Ü.; Aragno M.; Şahin N.A mesophilic, aerobic oxalic acid utilizing yellow-pigmented bacterium has been isolated from litter of oxalate producing plants in the region of Izmir (Turkey). It is motile by means of 1-3 polar flagella. Optimal growth occurred between 25-30 °C at pH 6,9. The G+C content of DNA is 62-64 mol % (Tm). Based on its morphological and biochemical features the organism belongs to the genus Pseudomonas, but differs from all the previously described species. The taxonomic relationships among strains described as or previously tentatively assigned to the genus Pseudomonas were investigated using numerical classification, DNA base composition and DNA-DNA hybridization. 16S rDNA sequences were determined for the strain TA17. On the basis of 16S rDNA sequence comparisons, physiological and biochemical characteristics, it is proposed to classify TA17T in a new genus and species for which the name Oxalicibacterium flavum gen. nov., sp. nov. is proposed. The type strain is TA17T (= NEU98T, = LMG 21571T).Item Microbiological attributes of tahin (sesame) helva sold under market conditions in Manisa(Journal of Pure and Applied Microbiology, 2014) Kaya B.; Ergonul B.In this study, microbiological attributes of tahin helva samples sold under market conditions in Manisa city center were determined. According to findings obtained, it was observed that Total Mesophylic Aerobic Bacteria counts of the samples were among <1.0 log cfu/g and 2.78 log cfu/g; Mold and Yeast counts of the samples were among <1.0 log cfu/g and 1.95 log cfu/g and Coliform group bacteria, Staphylococcus aureus and Escherichia coli were not found in any of the samples.Item Effects of a dry-ice process on surface and carcase decontamination in the poultry industry(Taylor and Francis Ltd., 2018) Uyarcan M.; Kayaardı S.1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes. 2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92 log cfu/100 cm2). 3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited. 4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases. 5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly. 6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry. © 2017 British Poultry Science Ltd.Item Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab(Elsevier Ltd, 2021) Denktas S.; Yalcin S.; Kayaardi S.; Sevik R.The aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 °C) and storage time (0, 30, 90, 180 days) at −18 °C on pH, total acidity, thiobarbituric acid, residual nitrite-nitrate, color and microbiological quality. In this study, three types of starter cultures were used. These were commercial starter culture, L.sakei + S.xylosus + L.curvatus, isolated starter culture (1), L.sakei + S.xylosus + L.curvatus and isolated starter culture (2), L.sakei + S.xylosus + L.plantarum. There was also control product which contains no starter culture. The major pH decrease was observed in samples containing isolated starter cultures. Cooking and storage caused an increase in pH. Isolated starter culture was more effective than commercial starter culture in reducing residual nitrite-nitrate. Isolated starter cultures caused an increase in L* color values. The highest lactic acid bacteria count was found in sample containing commercial starter culture. Cooking was effective in inhibiting Enterobacteriaceae. © 2021Item Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry(SAGE Publications Inc., 2024) Kayaardı S.; Uyarcan M.; Atmaca I.; Yıldız D.; Benzer Gürel D.In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100–400 nm), specifically the UV-C region (200–280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results. © The Author(s) 2023.