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Aydın İlinde Satışa Sunulan Köy Peynirlerinde Listeria Varlığının Araştırılması

Investigation the Presence of Listeria spp. from Village Cheese in Aydın Province

Journal Name:

  • Uludag University Journal of The Faculty of Veterinary Medicine

Publication Year:

  • 2011

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
This study was carried out to invastigate strains of Listeria genus, especially Listeria monocytogenes, from village cheese manufactured according to traditional techniques without using starter bacteria in Aydin province. For this purposes, 58 cheese samples were collected from open markets (bazaars) and subjected to microbiological analyses. The presumptive strains, growed on to oxford agar, were exercised Gram staining, catalase and oxidase tests. In order to differantiate the isolates, sugar fermentation and rapid haemolysis test “called microbact” were used. Consequently, none of 7 isolates was not isolated as L. monocytogenes (0%), While 1 of them were determinated as L. grayii (14.2%) and L. ivanovii (14.2%).
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Abstract (Original Language): 
Bu çalışma, Aydın ili ve çevresinde, starter kültür kullanılmadan geleneksel usullere göre üretilmiş köy peynirlerinden Listeria cinsi bakterilerin, özellikle de Listeria monocytogenes varlığının belirlenmesi amacıyla yapılmıştır. Bu amaçla, 58 adet peynir örneği Aydın ilindeki pazarlardan toplandı ve mikrobiyolojik analize tabii tutuldu. Yapılan mikrobiyolojik ekimler sonucunda Oxford agarda üreyen şüpheli koloniler, katalaz ve oksidaz testler ile Gram boyamanın ardından, katalaz pozitif, oksidaz negatif ve Gram pozitif küçük basiller olarak izlenen 7 izolat şeker fermantasyonlarının ve hemoliz özelliklerinin belirlenmesi amacıyla Microbact 12L ile biyokimyasal identifikasyon testine tabii tutuldu. Sonuç olarak 7 izolatın hiçbirinde L. monocytogenes (%0) izole edilmezken, 1 adedi L. grayi (%14.2), 1 adedi ise L. ivanovii (%14.2) olarak tespit edilmiştir.
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