Effects of storage temperatures on survival and enterotoxin production of Staphylococcus aureus in Turkish white pickled cheese

BARAN A., ERDOĞAN A., ATASEVER M.

MALAYSIAN JOURNAL OF MICROBIOLOGY, cilt.13, sa.4, 2017 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 4
  • Basım Tarihi: 2017
  • Dergi Adı: MALAYSIAN JOURNAL OF MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Anahtar Kelimeler: Enterotoxin, Staphylococcus aureus, storage temperature, white cheese, RAW-MILK, LACTOCOCCUS-LACTIS, MANCHEGO CHEESE, BEHAVIOR, MANUFACTURE, GROWTH, FATE, TIME, EXPRESSION, REGULATOR
  • Atatürk Üniversitesi Adresli: Evet

Özet

Aims: Turkish white pickled cheese is the most consumed cheese type in Turkey and it is an important food to be evaluated in terms of food safety. In this study we investigated the behavior (survival and production of enterotoxin) of Staphylococcus aureus (S. aureus) NCTC 10654 in Turkish white pickled cheeses, which were ripened at 4 degrees C and 12 degrees C for 90 days.