Comparative Analysis of Alkaline Phosphatase Activity and Aerobic Spore-Forming Bacteria in Pasteurized Milk

Mustafa Oskay

Makale detayları

Comparative Analysis of Alkaline Phosphatase Activity and Aerobic Spore-Forming Bacteria in Pasteurized Milk

Yazarlar:

Mustafa Oskay

Yayıncı:

Manisa Celal Bayar University

Ana Başlıklar:

Bitki Hücresi ve Moleküler Biyoloji

Dergi:

Celal Bayar Üniversitesi Fen Bilimleri Dergisi Vol.20 Issue 2, pp.67-71

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001320863

pISSN:

1305-130X

Anahtar kelimeler:

Özet:

 The remaining amounts of alkaline phosphatase ALP enzyme in pasteurized milk should be within certain limits. High ALP enzyme level may indicate that the milk has not been pasteurized sufficiently or may be due to excessive growth of spore-forming bacteria in the milk. For this purpose, pasteurized milk samples n50 taken from local markets of Manisa were screened for ALP activity and spore-forming bacteria. The ALP activity of most pasteurized milk was below the 350 mUL limit and ranged from 0 to 500 mUL. ALP activity was found to be high in only 4 of the 50 milk samples analyzed. The presence of spore-forming bacteria was investigated in suspicious and high ALP activity samples and representative colonies of bacteria that were selected and identified based on biochemical tests. All of the isolates were Bacillus spp. and Bacillus cereus was detected in only one sample. As a result, a positive correlation between ALP activity and the existence of Bacillus spp. was observed for pasteurized milk.

 The remaining amounts of alkaline phosphatase ALP enzyme in pasteurized milk should be within certain limits. High ALP enzyme level may indicate that the milk has not been pasteurized sufficiently or may be due to excessive growth of spore-forming bacteria in the milk. For this purpose, pasteurized milk samples n50 taken from local markets of Manisa were screened for ALP activity and spore-forming bacteria. The ALP activity of most pasteurized milk was below the 350 mUL limit and ranged from 0 to 500 mUL. ALP activity was found to be high in only 4 of the 50 milk samples analyzed. The presence of spore-forming bacteria was investigated in suspicious and high ALP activity samples and representative colonies of bacteria that were selected and identified based on biochemical tests. All of the isolates were Bacillus spp. and Bacillus cereus was detected in only one sample. As a result, a positive correlation between ALP activity and the existence of Bacillus spp. was observed for pasteurized milk.

 The remaining amounts of alkaline phosphatase ALP enzyme in pasteurized milk should be within certain limits. High ALP enzyme level may indicate that the milk has not been pasteurized sufficiently or may be due to excessive growth of spore-forming bacteria in the milk. For this purpose, pasteurized milk samples n50 taken from local markets of Manisa were screened for ALP activity and spore-forming bacteria. The ALP activity of most pasteurized milk was below the 350 mUL limit and ranged from 0 to 500 mUL. ALP activity was found to be high in only 4 of the 50 milk samples analyzed. The presence of spore-forming bacteria was investigated in suspicious and high ALP activity samples and representative colonies of bacteria that were selected and identified based on biochemical tests. All of the isolates were Bacillus spp. and Bacillus cereus was detected in only one sample. As a result, a positive correlation between ALP activity and the existence of Bacillus spp. was observed for pasteurized milk.

 The remaining amounts of alkaline phosphatase ALP enzyme in pasteurized milk should be within certain limits. High ALP enzyme level may indicate that the milk has not been pasteurized sufficiently or may be due to excessive growth of spore-forming bacteria in the milk. For this purpose, pasteurized milk samples n50 taken from local markets of Manisa were screened for ALP activity and spore-forming bacteria. The ALP activity of most pasteurized milk was below the 350 mUL limit and ranged from 0 to 500 mUL. ALP activity was found to be high in only 4 of the 50 milk samples analyzed. The presence of spore-forming bacteria was investigated in suspicious and high ALP activity samples and representative colonies of bacteria that were selected and identified based on biochemical tests. All of the isolates were Bacillus spp. and Bacillus cereus was detected in only one sample. As a result, a positive correlation between ALP activity and the existence of Bacillus spp. was observed for pasteurized milk.

Makale detayları

Comparative Analysis of Alkaline Phosphatase Activity and Aerobic Spore-Forming Bacteria in Pasteurized Milk

Yazarlar:

Mustafa Oskay

Yayıncı:

Manisa Celal Bayar University

Ana Başlıklar:

Bitki Hücresi ve Moleküler Biyoloji

Dergi:

Celal Bayar Üniversitesi Fen Bilimleri Dergisi Vol.20 Issue 2, pp.67-71

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001320863

pISSN:

1305-130X

Alkaline phosphatase

Bacillus sp.

colourimetric method

quality control

pasteurized milk

spore-forming bacteria

Sayı

Makale detayları

Comparative Analysis of Alkaline Phosphatase Activity and Aerobic Spore-Forming Bacteria in Pasteurized Milk

Yazarlar: Mustafa Oskay

Yayıncı: Manisa Celal Bayar University

Ana Başlıklar: Bitki Hücresi ve Moleküler Biyoloji

Dergi: Celal Bayar Üniversitesi Fen Bilimleri Dergisi Vol.20 Issue 2, pp.67-71

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001320863

pISSN: 1305-130X

Alkaline phosphatase

Bacillus sp.

colourimetric method

quality control

pasteurized milk

spore-forming bacteria

Sayı

Yazarlar:

Mustafa Oskay

Yayıncı:

Manisa Celal Bayar University

Ana Başlıklar:

Bitki Hücresi ve Moleküler Biyoloji

Dergi:

Celal Bayar Üniversitesi Fen Bilimleri Dergisi Vol.20 Issue 2, pp.67-71

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001320863

pISSN:

1305-130X