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dc.contributor.advisorÖzalp, Ergün
dc.contributor.authorYağli, Kemal Önder
dc.date.accessioned2020-12-04T11:45:44Z
dc.date.available2020-12-04T11:45:44Z
dc.date.submitted1995
dc.date.issued2018-08-06
dc.identifier.urihttps://acikbilim.yok.gov.tr/handle/20.500.12812/80810
dc.description.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.
dc.description.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.en_US
dc.languageTurkish
dc.language.isotr
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.rightsAttribution 4.0 United Statestr_TR
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectVeteriner Hekimliğitr_TR
dc.subjectVeterinary Medicineen_US
dc.titleTürk fermente sucuğundan izole edilen mikrokokların bazı fizyolojik, biyokimyasal ve teknolojik özelliklerinin saptanması
dc.title.alternativeSome physiological, biochemical and technological characteristics of micrococci isolated from Turkish fermented sausage
dc.typedoctoralThesis
dc.date.updated2018-08-06
dc.contributor.departmentDiğer
dc.subject.ytmSausage
dc.subject.ytmMicrococcus
dc.identifier.yokid44626
dc.publisher.instituteSağlık Bilimleri Enstitüsü
dc.publisher.universityANKARA ÜNİVERSİTESİ
dc.identifier.thesisid44626
dc.description.pages80
dc.publisher.disciplineDiğer


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