Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir


Karabiyikli S., Kisla D.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.155, no.3, pp.211-216, 2012 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 155 Issue: 3
  • Publication Date: 2012
  • Doi Number: 10.1016/j.ijfoodmicro.2012.02.006
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Page Numbers: pp.211-216

Abstract

In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kisir" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and low were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC - 25923) and Escherichia coli O157:H7 (ATCC - 43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases. (C) 2012 Elsevier B.V. All rights reserved.