Günalp, Başak (2014) Investigating the effect of additives in fabric and homemade mayonnaises at 28⁰C and 4⁰C in conditions, by bacterial culture method. Other thesis, TED ANKARA KOLEJİ.
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Abstract
The purpose of this study was to determine the total amount of bacteria measurements for fabric and homemade mayonnaises due to the additives at 28⁰C and 4⁰C under the conditions. Bacterial culture method is used for analysis. Bacteria are chosen as Lactobacillus plantarum, because of being frequent in mayonnaise’s normal microflora. It is cultivated into homemade and fabric mayonnaises by using Plate Count Agar in different dilutions. Results indicate that the rate of bacterial growth in homemade mayonnaise is more than the growth in fabric mayonnaise. When the effect of temperature is observed, it is seen that temperature plays an important role in bacterial growth. The growth of bacteria in homemade mayonnaise at 28⁰C is more than the fabric mayonnaise’s, compared to the results of 4⁰C. This study’s conclusions indicate that fabric mayonnaise is more everlasting to food spoilage because of containing additives as citric acid, EDTA etc., which affects the pH level, than homemade mayonnaise. Further studies must be done in order to minimize the effects of additives and increase the shelf‐life in the same time.
| Item Type: | Thesis (Other) |
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| Additional Information: | Supervisor: Fuat İsmet ŞİŞMAN, IB Notu: B |
| Uncontrolled Keywords: | fabric mayonnaises, homemade mayonnaises, bacterial culture method |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Users 114 not found. |
| Date Deposited: | 09 Sep 2014 12:04 |
| Last Modified: | 09 Sep 2014 12:04 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/465 |
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