Abstract：
:In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" 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 kısır 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.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Karabiyikli S,Kisla Ddoi
10.1016/j.ijfoodmicro.2012.02.006subject
Has Abstractpub_date
2012-04-16 00:00:00pages
211-6issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(12)00086-4journal_volume
155pub_type
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