Farklı Sıcaklık Ortamında Bekletilen Kıyma Örneklerinde Gram Negatif Psikrofil Mikroorganizmaların Dağılımı ve Proteolitik Aktiviteleri

Abstract

In this study, the prevalance of gram negative psychrotrophic of microorganisms and proteolytic activity in 53 raw minced meat samples of different supermarkets collected in Ankara was studied at two different position ( fresh, at 40C for 10 days.) 79 gram negative psychrotrophic of microorganisms were recovered from 53 samples of raw minced meat, with an isolation rate of 58.2% for fresh raw minced meat and 41.7% for stored at 40C for 10 days. Of the gram negative psychrotrophic of microorganisms, 14 P. putida was the most prevalent organism (30.4%) followed by 12 P.fluorescens biotype I (26 %) from fresh raw minced meat samples and 11 P. fluorescens biotype I (33.3%) ve 7 A. calcoaceticus.lwoffii ( 21.2 %) were the most common microorganisms in stored at refrigeration temperatures (40 C for 10 days). Of a total of 79 gram negative psychrotrophic of microorganisms, 58 were showed proteolytic activity. From t