EFFECTS OF FAT CONTENT ON SURVIVAL OF LISTERIA MONOCYTOGENES IN YOGURT FERMENTATION AND STORAGE

Durmaz H., Sagun E., Tarakci Z., Sancak H.

INDIAN VETERINARY JOURNAL, cilt.85, sa.11, ss.1187-1189, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 11
  • Basım Tarihi: 2008
  • Dergi Adı: INDIAN VETERINARY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1187-1189
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Adaptation of Listeria monocytogenes to acidity (Gahan et al., 1996) indicate its possible occurrence in low acid foods. Benkerroum et al., (2003) found that L. monocytogenes in fatty yogurt could survive after a period of 13 days of storage at 7 degrees C. In recent years, low fat and non-fat yogurts have gained popularity because of the increasing demand for low calorie products. This study was conducted to evaluate the effect of fat content on survival of L. monocytogenes in yogurt.