Authors: HAYDAR ÖZDEMİR, UFUK TANSEL ŞİRELİ, BELGİN SARIMEHMETOĞLU, GÖKHAN İNAT
Abstract: This study was undertaken to investigation of microbial flora of pastırma, marketing in Ankara. For this purpose, a total of 80 pastırma samples, obtained from different markets, were analysed for microbiological aspect. Also, pH and water activity (aw) values were determined as a parallel to the microbiological analysis. In the frame of the analysis founds, the microbiological values were determined as fallows; The levels of total viable mesophilic count and lactobacilli 10^4-10^8 cfu/g, micrococci/staphylococci 10^4-10^7 cfu/g, enterobacteriaceae <2.0x10^2-10^4 cfu/g, coliform bacteria <2.0x10^2-10^3 cfu/g, enterococci <2.0x10^2-10^4 cfu/g, pseudomonas and yeasts <2.0x10^2 cfu/g, moulds <2.0x10^2-10^5 cfu/g, coagulase (+) staphylococci and sulphide reducing anaerobes at the level of <2.0x10^2 and <1.0x10^1 cfu/g respectively, whereas, salmonella were not found in 25 g of the samples. The mean values of pH and a_w were determined as 5.50 and 0.89, respectively. Based on the results, it was determined that, lactobacilli and micrococci/staphylococci were constituted the dominant flora of pastırma samples.
Keywords: Pastırma, microbial flora
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