Sivas İlinde Üretilen Peskütan Yoğurdunun Mikrobiyolojik Kalitesinin Değerlendirilmesi.

In this study, microbial quality of the peskütan yoghurt which is a concentrated yoghurt type produced by traditional methods and sold in Sivas province public markets was assessed. For this purpose, 30 peskütan samples were collected from Sivas center and districts and microbiological analysis were performed according to the International Organization for Standardization (ISO) methods. The analysis aerobic bacteria (TAMB), yeast-mould, coliform group bacteria, Escherichia coli and coagulase-positive Staphylococci counts. Besides these bacterial groups, Listeria monocytogenes and Salmonella spp. were also counted in samples. As a result of the analysis, TAMB and yeast-mould counts in the samples were found 6.74±0.66 and 7.11±1.10 log kob g-1 respectively. In none of the samples, coliform group bacteria, E. coli, Salmonella spp. and L. monocytogenes species were not detected. In the counting of Staphylococci, 19 of the 30 samples were determined as Staphylococcus spp. but none of them were identified as coagulase positive S. aureus. The results obtained indicate that there are no pathogenic microorganisms or fecal contamination in the peskütan samples. However, the high number of TAMB and yeast-mold in peskütan samples may indicate that hygienic conditions are not sufficiently at the production, storage or marketing stages. [ABSTRACT FROM AUTHOR]