The examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samples

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dc.contributor.authorVural A.
dc.contributor.authorErkan M.E.
dc.contributor.authorGüran H.S.
dc.date.accessioned2024-04-24T17:58:57Z
dc.date.available2024-04-24T17:58:57Z
dc.date.issued2010
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this study, totally 105 Örgü Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli O157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%, 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Örgü Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.en_US
dc.identifier.endpageS58en_US
dc.identifier.issn1300-6045
dc.identifier.issueSUPPL. Aen_US
dc.identifier.scopus2-s2.0-77956693125en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpageS53en_US
dc.identifier.urihttps://hdl.handle.net/11468/24171
dc.identifier.volume16en_US
dc.indekslendigikaynakScopus
dc.language.isotren_US
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntibiotic Resistanceen_US
dc.subjectMicrobiological Propertiesen_US
dc.subjectÖrgü Cheeseen_US
dc.subjectQualityen_US
dc.titleThe examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samplesen_US
dc.title.alternativeÖrgü Peyniri Örneklerinde Mikrobiyolojik Kalitenin İncelenmesien_US
dc.typeArticleen_US

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