Identification of enterobacteriaceae in Urfa cheese

Acta Alimentaria

Volumn 36, Issue 4, 2007, Pages 483-488

  Ardic, M ^a   Kav, K ^b   Guner, A ^b   Dogruer, Y ^b  

^a HARRAN UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

Author keywords

Enterobacteriaceae; Urfa cheese

Indexed keywords

CITROBACTER FREUNDII; ENTEROBACTER; ENTEROBACTER AEROGENES; ENTEROBACTER CLOACAE; ENTEROBACTERIACEAE; ENTEROBACTERIACEAE SPP.; ESCHERICHIA COLI; KLEBSIELLA OXYTOCA; KLEBSIELLA PNEUMONIAE; SERRATIA MARCESCENS; YERSINIA ENTEROCOLITICA;

EID: 38549088877     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2007.0002     Document Type: Article

References (18)

1. Ardic, M. (2004): Pastörizasyon ve farkl halama scaklklarnn Urfa peynirinin kalitesine etkisi. (Effects of pasteurization and various scalding temperatures on the quality of Urfa cheese.) Veteriner Bilimleri Dergisi, 20(1), 61-69.
2. Atasoy, A.F. (1999): anlurfa ilinde sata sunulan Urfa peynirlerinin baz kimyasal özellikleri ve proteoliz düzeylerinin belirlenmesi üzerine bir aratrma. (A study on investigation of some chemical properties and proteolysis of Urfa cheese marketted in Sanliurfa.) MSc. thesis, Harran University Institute of Natural and Applied Sciences, Sanliurfa.
3. Brenner, D.J. (1984): Family Enterobacteriaceae.-in: Krieg, N.R. & Holt, J.G. (Eds) Bergey's manual of systematic bacteriolgy. Vol. 1. Williams & Wilkins, Baltimore, pp. 408-516.
4. European Council (1992): Council Directive 92/46/EEC of 16 June 1992 laying down the health rules for the production and placing on the market of raw milk, heat treated milk and milk-based products. Off. J. Eur. Comm., L 268,14.9. 34-45.
5. Harrigan, W.F. (1998): Laboratory methods in food microbiology. 3rd ed., Academic Press Limited, London, pp. 53-54, 156-159.
6. Hayaloglu, A.A., Guven, M. & Fox, P.F. (2002): Microbiological, biochemical and technological properties of Turkish White cheese Beyaz Peynir'. Int. Dairy J., 12, 635-648.
7. Kivanc, M. (1990): Peynirlerden izole edilen koliform grubu bakterilerin tanmlanmas. (The identification of the bacteria from coliform group which were isolated from the cheese.) Gda, 15(2), 93-99.
8. Lassen, J. (1975): Rapid identification of gram-negative rods using a three-tube method combined with a dichtomatic key. Acta path. microbiol. Scand., 83, 525-533.
9. Luck, H. & Dunkeld, M. (1981): Enterobacteriaceae in cheese. South African J. Dairy Technol., 13(1), 9-14.
10. Ozer, H.B., Atasoy, A.F. & Akin, M.S. (2002): Some properties of Urfa cheese (a traditional Turkish white-brined cheese) made from bovine and ovine milk. Int. J. Dairy Technol., 55(2), 94-99.
11. Sagun, E. (1991): stanbul piyasasnda tüketime sunulan Türk tipi beyaz ve kaar peynirlerde Yersinia enterocolitica'nn varlg. (Presence of Yersinia enterocolitica in Turkish style white and kasar cheese consumed in Istanbul markets.) PhD. Thesis, stanbul niversitesi Salk Bilimleri Enstitüsü, stanbul.
12. Sahan, N., Var, I. & Akin, M.S. (1998): Olgunlatrlm Urfa peynirlerinde mikrobiyolojik bir alma. (A microbiological study on ripened Urfa cheeses.)-in: Gda muhendislii kongre ve sergisi. Gaziantep, Turkiye, pp. 337-346.
13. Tekinsen, O.C., Patir, B. & Alkan, M. (1993): avak peynirinde koliform grubu mikroorganizmalar üzerine aratrmalar. (Studies on coliform organisms in savak cheese.). Seluk niversitesi Veteriner Fakültesi Dergisi, 9(2), 9-13.
14. Tornadijo, E., Fresno, J.M., Carballo, J. & Martin-Sarmiento, R. (1993): Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese. J. appl. Bacteriol., 75, 240-246.
15. Tornadijo, M.E., Garcia, M.C., Fresno, J.M. & Carballo, J. (2001): Study of Enterobacteriaceae during the manufacturing and ripening of San Simon cheese. Fd Microbiol., 18, 499-509.
16. Turantas, F., Unluturk, A. & Goktan, D. (1989): Microbiological and compositional status of Turkish white cheese. Int. J. Fd Microbiol., 8, 19-24.
17. Turkish Food Codex (2001): Türk gida kodeksi mikrobijologjik kriterler tebligi. (Bulletin of Turkish food codex microbiological criteria.) Resmi Gazete Issue 24511, Ankara.
18. Yetismeyen, A. & Yildiz, F. (2003). Urfa peynirlerinin mikrobiyolojik, kimyasal ve duyusal niteliklerinin saptanmas. (Determination of microbiological, chemical and organoleptic properties of Urfa cheese.) Gda, 28(3), 287-294.