The Comparison of the Microbiological Characteristics of Wet Dough and Dry Powder Tarhana’s and Evaluation of Possible Health Risks

Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci bacteria count of wet dough Kastamonu tarhana and dry powdered tarhana samples were investigated in this study. All microorganisms examined in our study were detected in one of the wet dough tarhana samples. The highest total yeast and molds, total mesophilic aerobic bacteria, Escherichia coli and enterococci bacteria counts were determined for the wet dough tarhana samples to be 2.2×106, 6.6×107, 1.2×106 and 1.9×106 cfu/g, respectively. No growth of microorganism capable of reproduction was observed in the powdered tarhana produced industrially. In addition, the Escherichia coli and enterococci bacteria were not detected for any of the dry powder tarhana samples. It was seen that the microbial load of the wet tarhana produced at home in Kastamonu was higher than the powdered tarhana. The reason for this situation was thought to be due to poor production and hygiene conditions. The presence of Escherichia coli and enterococci bacteria in samples indicates that there is possible fecal contamination of the raw materials used in wet dough tarhana production. Electron microscope images of molds obtained in our study are similar to molds producing mycotoxins. These results show that the wet dough tarhana have a greater risk for microorganism development and human health compared to dry powder tarhana.

PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF STARFRUIT-RED GUAVA FRUIT LEATHER AS AFFECTED BY THE ADDITION OF ARABIC GUM

Fruit leather is one of the processed fruit products. It’s shaped similar to thin sheets that can be rolled, has an elastic texture, and has a specific flavour. One of the suitable fruit that can be processed to fruit leather is starfruit and guava. The aim of this research was to study the physicochemical and sensory characteristics of the fruit leather made from starfruit (Dewa variety) and guava which were added with Arabic gum with different concentration (0%, 0.5%, 1%, 2%, and 2.5%). Data were analyzed by analysis of variance (ANOVA) at α = 0.05. The result showed that the addition of Arabic gum had a significant effect on tensile strength, water, ash, vitamin C content, and pH value, but it did not has a significant effect on crude fiber, water activity content, total bacteria, and total yeast and mold. While the addition of Arabic gum had a significant effect on color and texture sensory test. The best fruit leather was determined based on the physicochemical and sensory test, and it showed that the addition of 0.5% Arabic gum was the best. Characteristics of the best starfruit and guava fruit leather were tensile strength value 437.38 gf, water content 7.38%, ash content 2.02%, vitamin C content 77.08%, crude fiber content 1.85%, pH value 4.22, water activity value 0.48 , total bacteria < 2.5 CFU/g, total yeast and mold < 1 CFU/g with golden yellow color, slightly strong starfruit aroma, strong starfruit flavor, and elastic fruit leather texture.

Impact of Nisin in Combination with Sodium Benzoate and Calcium Carbonate on the Bacterial and Yeast Population of Coconut Neera (Coconut Inflorescence sap)

A natural sap from mature coconut palm known as coconut neera is enriched with essential minerals and vitamins. Rapid microbial fermentation affects neera processing industries because it spoils the physicochemical properties. There are various methods in preservation that extend the shelf life of coconut neera. The addition of nisin is one of the methods which protect neera against fermentation. Therefore, the study is focused to identify the effective combination of nisin (50 ppm) with preservatives like sodium benzoate (500, and 1000 ppm), and calcium carbonate (2500, and 3000 ppm) at two different combinations in neera. At the end of 21 d, 3000 ppm calcium carbonate with 50 ppm nisin in N4 treatment had an effective reduction of 120 × 105 CFU/ml and 143 × 102 CFU/ml for total bacteria and total yeast count. The reduced microbial survival resulted in the pH of 10.45 ± 0.05, total soluble solids of 15.43 ± 0.12 °Brix, and total acidity of 1.11 ± 0.04 mg/ L, at this combination. The treatment of nisin with 3000 ppm calcium carbonate demonstrated the high red fluorescence bacterial cells than the treatment of nisin with 1000 ppm sodium benzoate. Additionally, the microorganisms in N4 treatment precipitated 65.34% Ca2+ from 79.96% in XRF intensity analysis. The synergistic effect of nisin and calcium carbonate explored their antimicrobial activity against the heterogeneous microbial population in coconut neera. The concentration of 3000 ppm calcium carbonate and nisin 50 ppm preserves the physicochemical and sensory qualities, up to 21 d at 4°C, and offer hope for the industrial-scale implementation.

Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation

One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced <1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir.

KAJIAN MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguensis) SELAMA PENGEMASAN DAN PENYIMPANAN SUHU RUANG

The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum packed white shrimp jerky stored at room temperature. And, the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage, total yeast and fungi, as well as aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.

Microbiological Changes in Meat and Minced Meat from Beavers (Castor fiber L.) during Refrigerated and Frozen Storage

This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage. Meat samples were analysed for total viable count (TVC), psychrotrophic bacteria count (PBC), Enterobacteriaceae count (EBC), Escherichiacoli count (EC), total staphylococcal count (TSC), lactic acid bacteria count (LABC) and total yeast and mould counts (TYMC). Tests for the presence of pathogenic bacteria from the genus Salmonella and Listeria were also performed. Additionally, the pH and water activity were determined. The initial amount of TVC was 4.94 log CFU/g in meat samples and 4.80 log CFU/g in minced meat. After 14 days of storage, the TVC increased to 8.33 in meat samples and 8.08 log CFU/g in minced meat. Pathogenic bacteria such as Listeria and Salmonella were not found in the beaver meat tested. The microbiological state of meat stored frozen for 11 weeks was comparable to the state found in meat stored refrigerated for seven days regarding the number of microorganisms.

Evaluation of heavy metal and microbial content of a multicomponent herbal preparation

Herbal mixtures are extensively consumed globally for medicinal use due to the belief that they are safe and readily accessible. The herbal preparation (SHM), evaluated in this study, is made up of 7 plants found in Nigeria and it is used internally and externally for varieties of disease conditions. The heavy metals and microbial content of SHM was evaluated. Three batches of the SMH were analyzed for presence of heavy metals using Atomic Absorption Spectrophotometer. The microbial load was also evaluated by determining the total viable yeast, mould and coliform bacteria count. The metal and microbial content of the samples were compared with WHO permissible limits and differences in concentration among the batches were determined. Fe (0.010-0.100 mg/L) and Zn (0.010-0.030 mg/L) detected were significantly (P<0.05) lower than the permissible limits while Cu, Pb and Cd were absent. A batch had total yeast and mould count (4.95 x 103Cfu/mL) above the permissible limit whereas the other batches were below the limit. Microorganisms (yeasts, mould like Aspergillus flavus and Rhizoctonia solani) were present in all the batches and hence SHM may not be safe for internal use. Keywords: Herbal mixtures, Heavy metals, Microbial load, Atomic absorption spectrophotometer

Yeast dynamics in the black table olives processing using fermented brine as starter

Spontaneous fermentation with autochthonous yeasts is the most traditional method used for the production of black table olives, which requires minimal intervention. The aim of this study was to evaluate the effects of adding a brine starter, developed from one-year spontaneously fermented black table olives, on the microbiological, chemical, and sensory characteristics of naturally fermented Taggiasca table olives. The olives were fermented in brine containing 12% (w/v) NaCl with 0.6% (w/v) citric acid and inoculated with a selected brine starter containing primarily Pichia manshurica (87% predominance) and Saccharomyces cerevisiae (10% predominance). Brine and olives samples were analysed at the start of the experiment and after 3, 6, 9, and 12 months of fermentation. The P. manshurica and S. cerevisiae present in the brine starter drove the entire fermentation process, along with other autochthonous species that were not included in the starter, including Zygosaccharomyces mrakii. Spoilage microorganisms and undesired off-odours and off-flavours were not present at the end of fermentation. When compared to the control, the use of the brine starter increased the total yeast population in the brine during the first 6 months of fermentation, thus shortening the debittering time of the fruits and improving the taste complexity of the final product.

Pengaruh Substitusi Gula dengan Puree Kurma (Phoenix Dactylifera L.) terhadap Sifat Kimia, Mikrobiologi dan Hedonik Es Krim Kefir

ABSTRAK. Kefir merupakan susu fermentasi yang belum banyak diminati oleh masyarakat karena rasanya yang asam sehingga perlu dilakukan pengembangan pada produk kefir. Salah satunya dengan penggunaan kefir sebagai bahan baku es krim yang diharapkan dapat meningkatkan minat masyarakat mengkonsumsi kefir. Karena rasanya yang asam, es krim kefir perlu ditambahkan pemanis yang dapat diperoleh dari buah buahan salah satunya adalah buah kurma (Phoenix dactylifera L). Buah kurma adalah buah yang memiliki kandungan gula yang cukup tinggi dan memiliki potensi untuk dimanfaatkan sebagai pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula dengan puree buah kurma pada beberapa konsentrasi terhadap kadar gula, total padatan, total asam, total khamir, total BAL, total mikroba dan hedonik dari es krim kefir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan puree buah kurma sebagai pemanis pada beberapa level yaitu 0%, 25%, 50%, 75% dan 100%. Hasil penelitian menunjukkan bahwa substitusi gula dengan puree buah kurma berpengaruh nyata (p0,05) terhadap kadar gula, total padatan, total asam es krim kefir, tetapi tidak memberikan pengaruh yang nyata (p0,05) terhadap total khamir, total BAL dan total mikroba. Substitusi gula dengan puree buah kurma memberikan pengaruh nyata terhadap tingkat kesukaan rasa, warna, tekstur dan overall kesukaan es krim kefir, namun tidak terdapat pengaruh yang nyata terhadap aroma es krim kefir. (Effect of sugar substitution with dates puree (Phoenix dactylifera L.) on the chemical, microbiological and hedonic properties of kefir ice cream) ABSTRACT. Kefir is a fermented milk that has not been in a great demand by people because of its sour taste, so it is necessary to develop kefir products. The use of kefir as a raw material for ice cream is expected to increase people’s interest to consume kefir. Because of its sour taste, kefir ice cream needs to be added with sweeteners which can be obtained from fruits, one of which is dates (Phoenix dactylifera L). Dates are a fruit that has a high enough sugar content and has the potential to be used as a natural sweetener. The purpose of this study was to determine the effect of sugar substitution with date palm puree with several concentrations on the value of sugar content, total solid, total acid, total yeast, total LAB, total microbes and hedonic from kefir ice cream. This study used a Completely Randomized Design (CRD) with dates puree as a sweetener at the level of 0%, 25%, 50%, 75% and 100%. The results showed that the substitution of sugar with date palm puree had a significant effect (p0,05) on the sugar content, total solid, total acid of kefir ice cream, but did not have a significant effect (p0,05) on the total yeast, total LAB dan total microbes. Substitution of sugar with dates puree had a significant effect on the taste, color, texture and overall preference and there was no significant effect on the aroma of kefir ice cream.

Antibiotics as a Stressing Factor Triggering the Harboring of Helicobacter pylori J99 within Candida albicans ATCC10231

First-line treatment for Helicobacter pylori includes amoxicillin and clarithromycin or metronidazole plus a proton pump inhibitor. Treatment failure is associated with antibiotic resistance and possibly also with internalization of H. pylori into eukaryotic cells, such as yeasts. Factors triggering the entry of H. pylori into yeast are poorly understood. Therefore, the aim of this study was to evaluate whether clarithromycin or amoxicillin trigger the entry of H. pylori into C. albicans cells. Methods: H. pylori J99 and C. albicans ATCC 10231 were co-cultured in the presence of subinhibitory concentrations of amoxicillin and clarithromycin as stressors. Bacterial-bearing yeasts were observed by fresh examination. The viability of bacteria within yeasts was evaluated, confirming the entry of bacteria into Candida, amplifying, by PCR, the H. pylori16S rRNA gene in total yeast DNA. Results: Amoxicillin significantly increased the entry of H. pylori into C. albicans compared to the control. Conclusion: the internalization of H. pylori into C. albicans in the presence of antibiotics is dependent on the type of antibiotic used, and it suggests that a therapy including amoxicillin may stimulate the entry of the bacterium into Candida, thus negatively affecting the success of the treatment.