Effects of Fat Content on Survival of Listeria Monocytogenes in Yogurt Fermentation and Storage
| dc.contributor.author | Durmaz, H. | |
| dc.contributor.author | Sagun, E. | |
| dc.contributor.author | Tarakci, Z. | |
| dc.contributor.author | Sancak, H. | |
| dc.date.accessioned | 2025-05-10T17:51:28Z | |
| dc.date.available | 2025-05-10T17:51:28Z | |
| dc.date.issued | 2008 | |
| dc.description.abstract | The effect of fat content of yogurt on two Listeria monocytogenes serotypes (1/2 b and 4b) were investigated during fermentation and storage at 4°C. L. monocytogenes counts in fat-free yogurt (0.1 % fat) and in fatty yogurt (3.4% fat) decreased to an undetectable level after 5-6 days and 10-12 days of storage, respectively. L. monocytogenes serotype 4b survived longer than serotype 1/2b in both fatty and fat-free yogurt samples. The results suggested that the fat content of yogurt has a significant influence on the survival of L. monocytogenes during fermentation and storage period. In conclusion, the survival of L. monocytogenes in both fatty and fat-free yogurt samples was long enough to represent a hazard for the consumer. | en_US |
| dc.identifier.issn | 0019-6479 | |
| dc.identifier.scopus | 2-s2.0-57049152989 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/18137 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartof | Indian Veterinary Journal | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Effects of Fat Content on Survival of Listeria Monocytogenes in Yogurt Fermentation and Storage | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.scopusid | 8261854400 | |
| gdc.author.scopusid | 8627073600 | |
| gdc.author.scopusid | 8261854700 | |
| gdc.author.scopusid | 8261854600 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::journal::journal article | |
| gdc.description.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| gdc.description.departmenttemp | Durmaz H., Department of Food Hygiene and Technology, Faculty of Veterinary, Harrah University, Sanliurfa, Turkey; Sagun E., Department of Food Hygiene and Technology, Faculty of Veterinary, Harrah University, Sanliurfa, Turkey; Tarakci Z., Department of Food Hygiene and Technology, Faculty of Veterinary, Harrah University, Sanliurfa, Turkey, Department of Food Engineering, Faculty of Agricutlure, Ordu University, Order, Turkey; Sancak H., Department of Food Hygiene and Technology, Faculty of Veterinary, Harrah University, Sanliurfa, Turkey, Department of Food Hygience and Technology, Faculty of Veterinary, Yuzuncu Yil University, Van, Turkey | en_US |
| gdc.description.endpage | 1189 | en_US |
| gdc.description.issue | 11 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q4 | |
| gdc.description.startpage | 1187 | en_US |
| gdc.description.volume | 85 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.index.type | Scopus |