土耳其 Tarhana 发酵和储存过程中部分致病菌和霉菌的命运。
Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period.
机构信息
Ege Vocational School Food Technology Department, Ege University, 35100 Bornova, İzmir, Turkey.
出版信息
J Food Sci Technol. 2012 Oct;49(5):601-7. doi: 10.1007/s13197-010-0200-4. Epub 2010 Dec 22.
The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T1) and 0.75 (T2). The pH and Eh values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and aw values in T1 and T2 samples significantly decreased (p < 0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.
研究了传统土耳其发酵食品塔尔哈纳（tarhana）在发酵和储存期间霉菌和一些病原菌（如大肠杆菌 O157:H7、金黄色葡萄球菌、鼠伤寒沙门氏菌和蜡样芽孢杆菌）的存活情况。塔尔哈纳的两个批次是用两种不同的酸奶/面粉比例 0.5（T1）和 0.75（T2）生产的。在两个批次中，样品的 pH 值和 Eh 值在发酵和储存期间分别约为 4.0-4.5 和 130-160 mV。在 T1 和 T2 样品中，水分和 aw 值在生产的第 3-7 天显著降低（p<0.05），分别为 11.2-11.6%和 0.52-0.54。金黄色葡萄球菌和鼠伤寒沙门氏菌的数量在发酵期的第 1 和第 2 天显著减少（p<0.05），并且这种下降在两个批次中逐渐进行。在发酵的第 1、2 天以及发酵和储存期间的所有日子里，除了储存的第 16 天外，两个塔尔哈纳批次中霉菌、大肠杆菌 O157:H7 的数量以及蜡样芽孢杆菌的数量均无显著差异（p>0.05）。
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