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dc.contributor.authorDeğirmencioğlu, Nurcan
dc.date.accessioned2019-10-16T11:48:16Z
dc.date.available2019-10-16T11:48:16Z
dc.date.issued2011en_US
dc.identifier.issn0149-6085
dc.identifier.urihttps://doi.org/10.1111/j.1745-4565.2010.00274.x
dc.identifier.urihttps://hdl.handle.net/20.500.12462/7218
dc.description.abstractThe effect of a chlorine wash on microbial growth in packed (vacuum and MAP), dry-salted olives of the Gemlik variety stored at 4C and 20C was studied for 7 months. The study was based on microbiological changes occurring in dry-salted olive samples during their shelf life. The microbiota were comprised of total viable bacteria, LAB and yeasts, mold, Enterobacteria and Pseudomonads. At 4 and 20C, the population of yeasts increased steadily in control samples during the shelf-life period (with and without chlorine exposure). At 20C, neither of the packaging methods was effective in suppressing total viable and LAB growth. The count of TYM increased in the MAP samples after the third month at 20C; therefore, different combinations of chlorine and CO(2) and N(2) (or combinations of chlorine with only CO(2) or N(2)) can be used to control yeast-mold growth. The combination of a 35% CO(2) and 65% N(2) (with a 10-ppm chlorine wash) at 4C was the most effective at controlling the growth of total viable, LAB and TYM. No Enterobacteria and Pseudomonads were detected since the high salt content is not favorable for their growth.en_US
dc.language.isoengen_US
dc.publisherWiley-Blackwellen_US
dc.relation.isversionof10.1111/j.1745-4565.2010.00274.xen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMinimally Processed Vegetablesen_US
dc.subjectEscherichia-Coli O157-H7en_US
dc.subjectNaturally Black Olivesen_US
dc.subjectChlorinated Wateren_US
dc.subjectShelf-Lifeen_US
dc.subjectIceberg Lettuceen_US
dc.subjectQualityen_US
dc.subjectYeastsen_US
dc.subjectVacuumen_US
dc.subjectMicrofloraen_US
dc.titleInfluence of temperature and modified atmosphere on the microbial profile of packed Gemlik dry-salted olivesen_US
dc.typearticleen_US
dc.relation.journalJournal of Food Safetyen_US
dc.contributor.departmentBandırma Meslek Yüksekokuluen_US
dc.contributor.authorID0000-0002-1186-3106en_US
dc.contributor.authorID0000-0001-6327-2474en_US
dc.identifier.volume31en_US
dc.identifier.issue1en_US
dc.identifier.startpage115en_US
dc.identifier.endpage124en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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