- Selcuk Journal of Agriculture and Food Sciences
- Vol: 22 Issue: 44
- Investigation of Microbiological Properties of Fresh Home Made Yogurt in Konya Surround
Investigation of Microbiological Properties of Fresh Home Made Yogurt in Konya Surround
Authors : Yusuf Durak, Fatma Keleş, Ahmet Uysal, Mustafa Onur Aladağ
Pages : 113-117
View : 17 | Download : 7
Publication Date : 2008-04-25
Article Type : Research Article
Abstract :In this study, 20 yogurt samples which made in Konya surround were investigated. Total aerob mesophile bacteria numbers that grown on Plate Count Agar (PCA) have been showed intensively reproduction in one sample. Minimum and average numbers of mesophile bacteria have been found as 4x104 (colony forming unite) cfu/g and 85.3x104 cfu/g. Maximum and average numbers of coliform group bacteria that grown on Violet Red Bile Agar (VRB) have been count as10x104 cfu/g and 4.35x104 cfu/g. Only one sample identificated as Escherichia coli that grown on Eosin Metilen Blue Agar (EMB). The counting of reproduction yeast-mold on Potato Dextrose Agar (PDA) as four samples have not showed any grow. Maximum and average numbers of yeast and mold have been found as 90x104 cfu/g and 30x104 cfu/g. The minimum and average of lactic acid bacteria which grown on de Man Rogosa Sharpe Agar (MRS) were 50x106 cfu/g and 189x106 cfu/g. The numbers of contaminate microorganism which determined in investigated yogurt samples were not appropriate to Yogurt Standarts and Food Materials Regulation. The home made yogurt quality was not good.Keywords : Taze yoğurt, Mezofilik bakteri, Koliform bakteri, Konya