Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream

Özüm ÖZOĞLU; Evrim Güneş ALTUNTAŞ

doi:https://doi.org/10.28978/nesciences.522648

Makale detayları

Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream

Yazarlar:

Özüm ÖZOĞLU | Evrim Güneş ALTUNTAŞ

Yayıncı:

Cemal TURAN

Dergi:

Natural and Engineering Sciences 2019 Vol.4 Issue 1, pp.65-75

Belge Tipi:

Makale

Yayın Tarihi:

1/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000609846

Sıklık:

Üç Aylık

eISSN:

2458-8989

pISSN:

2458-8989

DOI:

https://doi.org/10.28978/nesciences.522648

Özet:

 

In this study, a herbal liquid extract mixture (ASATİM® ST 1412; recommended for milk-based
product and whipped cream by company, Kayseri, Turkey) was used to exhibit the inhibitory effect
on Salmonella Enteritidis growth in whipped cream. For this aim, 8 different groups (K1, K2, K3,
K4, K5, 0.1%, 1%, 10%) were designed and the samples were left 1 to 3 hours at room temperature.
Then, the bacterial counts were obtained. The experiment was performed in duplicate. In the first
experiment number of the bacteria of whipped cream (K1) showed roughly 1 logarithmic unit rising
as from 4.6 to 5.5 in 3 hours. Calculated results were at the end of the 3rd hour for cream added
Salmonella and the herbal liquid extract mixture of 0.1%, 1%, 10% to the samples; 3x107
cfu/g,
2.05x108
cfu/g and 1.3x105
cfu/g respectively for the first experiment. Then, in the results of second
experiment these values were found as <108
cfu/g, 4.5x108
cfu/g and 3.5x104
cfu/g respectively.
Thus, 10% ratio herbal liquid extract mixture was much more effective on Salmonella growth than
the other ratios. According to the results of this study, the commercial herbal liquid extract mixture
is an alternative and natural method for precluding Salmonella growth in whipped cream.

Makale detayları

Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream

Yazarlar: Özüm ÖZOĞLU | Evrim Güneş ALTUNTAŞ

Yayıncı: Cemal TURAN

Dergi: Natural and Engineering Sciences 2019 Vol.4 Issue 1, pp.65-75

Belge Tipi: Makale

Yayın Tarihi: 1/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000609846

Sıklık: Üç Aylık

eISSN: 2458-8989

pISSN: 2458-8989

DOI: https://doi.org/10.28978/nesciences.522648

Sayı

Yazarlar:

Özüm ÖZOĞLU | Evrim Güneş ALTUNTAŞ

Yayıncı:

Cemal TURAN

Dergi:

Natural and Engineering Sciences 2019 Vol.4 Issue 1, pp.65-75

Belge Tipi:

Makale

Yayın Tarihi:

1/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000609846

Sıklık:

Üç Aylık

eISSN:

2458-8989

pISSN:

2458-8989

DOI:

https://doi.org/10.28978/nesciences.522648