Gaziosmanpasa University, Faculty of Engineering and Natural Science, Food Engineering Department, 60000 Tasliciflik, Tokat, Turkey.
Int J Food Microbiol. 2012 Apr 16;155(3):211-6. doi: 10.1016/j.ijfoodmicro.2012.02.006. Epub 2012 Feb 13.
In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC-25923) and Escherichia coli O157:H7 (ATCC-43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases.
本研究旨在探究传统和商业石榴酸果汁样本对一些绿色蔬菜和土耳其流行传统开胃菜“kısır”的抗菌效果。分析了石榴产品对生菜、葱、欧芹和“kısır”自然存在的细菌菌群的抑制作用。此外，还将金黄色葡萄球菌（ATCC-25923）和大肠杆菌 O157:H7（ATCC-43895）接种到所有这些食品样本中，并检测了石榴产品对接种微生物的抗菌效果。将石榴产品处理不同时间后用于处理各种食品样本，并考察处理时间的影响。检测了传统和商业石榴酸果汁样本的 pH 值和可滴定酸度值。结果表明，尽管石榴产品对食品样本中的天然细菌菌群具有抗菌作用，但对接种食品样本的作用更为明显，此外，两种情况下应用时间都是一个关键参数。
