Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula
tarafından
Karslı, Gözde Seval.
Başlık
:
Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula
Yazar
:
Karslı, Gözde Seval.
Yazar Ek Girişi
:
Karslı, Gözde Seval.
Yayın Bilgileri
:
[s.l.]: [s.n.], 2013.
Fiziksel Tanımlama
:
xi, 96 leaves.: ill.+ 1 computer laser optical disc.
Özet
:
Erkence variety olive (Olea europea L.) cultivar growing in the Aegean Region of Turkey is a naturally black olive. Debittered Erkence variety called ‘Hurma’ olive is an unusual olive type which is characterized by the sweet taste of its fruit. This olive which is grown mainly in Karaburun Peninsula differs from other varieties since it ripens on the tree losing its bitterness caused by phenolic compounds especially oleuropein. Thus, Hurma olives can be directly consumed from the tree without a further debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB), Enterobacteriacaae, Pseudomonadaceae, Staphylococcaceae-Micrococcaceae, moulds and yeasts were enumerated in the olive drupes, leaves and orchards’ air of Erkence and Gemlik cultivars during the maturation period. Moreover, bacterial microflora of Hurma olive fruit, leaf and orchards’ air were characterized in terms of DNA sequencing. Microbial loads of naturally debittered ‘Hurma’ olive were higher when compared with Gemlik olive’s and non-debittered Erkence variety olive’s. But no Pseudomonadaceae, Staphylococcaceae-Micrococcaceae and LAB were detected in all samples. Bacterial microflora genera of Hurma olive comprised of Bacillus, Pantoea, Acinetobacter and Pseudomonas while the other samples have also similar bacterial genera. The common genus found in all samples was Bacillus. Besides, more diversified genera were obtained from phylloplane and air microflora of Erkence variety olive orchard was substantially similar to bacterial phylloplane of leaf. This is the first study about microbiological characterization of Hurma olive type and will lead up to new studies about it.
Konu Başlığı
:
Olive -- Analysis.
Food -- Microbiology.
Yazar Ek Girişi
:
Baysal, Ayşe Handan.
Tüzel Kişi Ek Girişi
:
İzmir Institute of Technology. Food Engineering.
Tek Biçim Eser Adı
:
Thesis (Master)--İzmir Institute of Technology:Food Engineering.
İzmir Institute of Technology:Food Engineering--Thesis (Master).
Elektronik Erişim
:
Library | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi |
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IYTE Library | Tez | T001138 | QR115 .K18 2013 | Tez Koleksiyonu |