Türk fermente sucuğundan izole edilen mikrokokların bazı fizyolojik, biyokimyasal ve teknolojik özelliklerinin saptanması

Abstract

- 66 - 8. SUMMARY SOME PHYSIOLOGICAL, BIOCHEMICAL and TECHNOLOGICAL CHARACTERISTICS of MICROCOCCI ISOLATED FROM TURKISH FERMENTED SAUSAGE. The study was planned to determine some physiological, biochemical and technological characteristics of micrococci isolated from Turkish fermented sausage. Every party, three batches ( 1 our product and 2 com panies) were microbiological ly analyzed at ages 0., 1., 2., 4. and 7th days. A central portion of sausage (10 g.) was aseptically homogenized in 90 ml. sterile 0.1 % peptone water and this mixture was further serially diluted with sterile 0.1 % peptone and appropriate dilutions were plated onto MSA (Difco). The plates were incubated three days at approximately 30°C, aerobically. Different types of bacterial colonies on the media were distinguished and counted and characterized into broad categories by checking representative colonies for cellular appearance (phase contrast microscopy), gram reaction and catalase test. Each organizm [ gram (+) and catalase (+) ] subcultured to Trypticase Soy Agar (TSA). In order to separate selected strains belonging to the genus staphylococcus from those belonging to the genus micrococcus, each organizm was tested for GF, acid production from glycerol, oxidase, furazolidon and lysostaphin- 67 - susceptibility. Additionally, each organizm was biochemically characterized. The results obtained from this study indicated that strains of Micrococcaceae are an important part of the micro flora of Turkish fermented sausage. Therefore, they seem to play an important role in the degradative reactions occurring during fermentation. Thus the values and rate of S. xylosus and M. varians in the meat pastes of the begining of fermen tation is most important for the manufacturing of Turkish fermented sausage.

- 66 - 8. SUMMARY SOME PHYSIOLOGICAL, BIOCHEMICAL and TECHNOLOGICAL CHARACTERISTICS of MICROCOCCI ISOLATED FROM TURKISH FERMENTED SAUSAGE. The study was planned to determine some physiological, biochemical and technological characteristics of micrococci isolated from Turkish fermented sausage. Every party, three batches ( 1 our product and 2 com panies) were microbiological ly analyzed at ages 0., 1., 2., 4. and 7th days. A central portion of sausage (10 g.) was aseptically homogenized in 90 ml. sterile 0.1 % peptone water and this mixture was further serially diluted with sterile 0.1 % peptone and appropriate dilutions were plated onto MSA (Difco). The plates were incubated three days at approximately 30°C, aerobically. Different types of bacterial colonies on the media were distinguished and counted and characterized into broad categories by checking representative colonies for cellular appearance (phase contrast microscopy), gram reaction and catalase test. Each organizm [ gram (+) and catalase (+) ] subcultured to Trypticase Soy Agar (TSA). In order to separate selected strains belonging to the genus staphylococcus from those belonging to the genus micrococcus, each organizm was tested for GF, acid production from glycerol, oxidase, furazolidon and lysostaphin- 67 - susceptibility. Additionally, each organizm was biochemically characterized. The results obtained from this study indicated that strains of Micrococcaceae are an important part of the micro flora of Turkish fermented sausage. Therefore, they seem to play an important role in the degradative reactions occurring during fermentation. Thus the values and rate of S. xylosus and M. varians in the meat pastes of the begining of fermen tation is most important for the manufacturing of Turkish fermented sausage.