| dc.creator |
Yurdakul, Ozen; MEHMET AKİF ERSOY ÜNİVERSİTESİ |
|
| dc.creator |
Kırdar, Seval Sevgi; MEHMET AKİF ERSOY ÜNİVERSİTESİ |
|
| dc.creator |
KEYVAN, Erhan; MEHMET AKİF ERSOY ÜNİVERSİTESİ |
|
| dc.date |
2018-12-30T00:00:00Z |
|
| dc.date.accessioned |
2019-04-09T07:14:33Z |
|
| dc.date.available |
2019-04-09T07:14:33Z |
|
| dc.identifier |
http://dergipark.gov.tr/maeusabed/issue/41967/495679 |
|
| dc.identifier |
10.24998/maeusabed.495679 |
|
| dc.identifier.uri |
http://hdl.handle.net/11672/1936 |
|
| dc.description |
Yeasts may affectfood safety and quality causing spoilage in foods. Also, yeasts can be used as starter culture in theproduction of traditional and industrial products. Candida species are important for hospital infections which havebeen able to infect to humans via food in recent years. The aim of this study wasto evaluate the incidence of pathogen Candidaspp. in butter. In this study, 100 butter samples were analyzed from publicbazaars. Candida spp. was detected 10% of butter samples. C. albicans, C.albicans and C. krusei, C.tropicalis, C. krusei wereisolated 4%, 3%, 2%, 1% from Candida spp.positive butter samples, respectively. According to this data, presence of pathogen Candida spp. in butter samples can causesignificant problems in public health. In order to ensure food safety, it isnecessary to determine the rate of yeast and mold and the detection of pathogenyeasts in microbiological analyses. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
Mehmet Akif Ersoy University |
|
| dc.publisher |
Mehmet Akif Ersoy Üniversitesi |
|
| dc.relation |
http://dergipark.gov.tr/download/article-file/611866 |
|
| dc.source |
Volume: 6, Issue: 2
67-71 |
|
| dc.source |
2148-2837 |
|
| dc.subject |
Butter,Candida spp.,public health,yeast and mold |
|
| dc.title |
Detection of Pathogen Candida spp. Isolated from Butter |
|
| dc.type |
info:eu-repo/semantics/article |
|