Effects of flavorings, storage conditions, and storage time on survival of Staphylocloccus aureus in Surk cheese

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dc.contributor.authorMasatcioglu, TM
dc.contributor.authorAvsar, YK
dc.date.accessioned2024-09-18T21:06:40Z
dc.date.available2024-09-18T21:06:40Z
dc.date.issued2005
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Surk cheese and to monitor the associated chemical changes. Surk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat card. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).en_US
dc.identifier.doi10.4315/0362-028X-68.7.1487
dc.identifier.endpage1491en_US
dc.identifier.issn0362-028X
dc.identifier.issn1944-9097
dc.identifier.issue7en_US
dc.identifier.pmid16013393en_US
dc.identifier.scopus2-s2.0-21844471274en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1487en_US
dc.identifier.urihttps://doi.org/10.4315/0362-028X-68.7.1487
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13760
dc.identifier.volume68en_US
dc.identifier.wosWOS:000230329900028en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherInt Assoc Food Protectionen_US
dc.relation.ispartofJournal of Food Protectionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEssential Oilsen_US
dc.subjectAntibacterial Activityen_US
dc.subjectAntimicrobial Activityen_US
dc.subjectSalmonella-Typhimuriumen_US
dc.subjectStaphylococcus-Aureusen_US
dc.subjectApple Juiceen_US
dc.subjectPopulationen_US
dc.subjectInhibitionen_US
dc.titleEffects of flavorings, storage conditions, and storage time on survival of Staphylocloccus aureus in Surk cheeseen_US
dc.typeArticleen_US

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