Microbiological and physico-chemical quality properties of wheat varieties in Turkey

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dc.contributor.authorAlp, Aydin
dc.contributor.authorVural, Aydin
dc.contributor.authorErkant, Mehmet Emin
dc.contributor.authorYesilmen, Simten
dc.date.accessioned2024-04-24T17:37:38Z
dc.date.available2024-04-24T17:37:38Z
dc.date.issued2008
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this study, the microbiological and physico-chemical quality properties of 27 different wheat cultivars produced in Turkey were determined. The means total aerob mesophilic bacteria (TAMB), coliforms, Bacillus cereus, Staphylococcus aureus, mould and yeast counts were found 4.5 x 10(3) cfu/g, 3.1 x 10(1) cfu/g, 3.5 x 10(1) cfu/g, 1.6 x 10(1) cfu/g, 7.1 x 10(1) cfu/g and 8.1 x 10(1) cfu/g at wheat samples, respectively. While coliform, B.cereus, S. aureus, mould and yeast rates were detected 37.04, 18.52, 22.22, 40.74 and 37.04 %, respectively; in none of the samples, Salmonella spp., Escherichia coli and Clostridium perfringes were not determined. Dry matter, moisture, protein and ash means in wheat samples were calculated as 92.38, 7.62, 11.30 and 1.65 %. It was seen that the quality of wheat cultivars might change regarding production, storage, climate and other regional conditions. It is thought that it would be possible to get quality and healthy product with good production and protection techniques in all stages from harvest to the last product.en_US
dc.identifier.endpage2874en_US
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-54049154408en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage2866en_US
dc.identifier.urihttps://hdl.handle.net/11468/21091
dc.identifier.volume20en_US
dc.identifier.wosWOS:000259602400054
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherAsian Journal Of Chemistryen_US
dc.relation.ispartofAsian Journal of Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWheaten_US
dc.subjectMicrobiological Propertiesen_US
dc.subjectPhysico-Chemical Propertiesen_US
dc.titleMicrobiological and physico-chemical quality properties of wheat varieties in Turkeyen_US
dc.typeArticleen_US

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