Araştırma Makalesi
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Yıl 2023, Cilt: 9 Sayı: 4, 323 - 330, 08.10.2023

Nilgün Öncül , Mehtap Çiftçi

https://doi.org/10.3153/FH23029

Öz

Kaynakça

  • Adanacıoglu, N., Tan, A., Karabak, S., Guzelsoy, N., Ayas, F., Aykas, L., Taylan, T. (2017). Economically significant wild mushroom saffron milk cap [Lactarius deliciosus (L.) Gray] of Aegean Region, Turkey. Anadolu, 27(2), 91-96.
  • Allı, H. (2022). Muğla Sıtkı Koçman Üniversitesi kampüsünde yetişen makromantarlar. Mantar dergisi, 13(2), 96-104.
  • Allı, H., Işıloğlu, M., Solak, M.H. (2006). Aydın yöresinin yenen mantarları. Selçuk Üniversitesi Fen - Edebiyat Fakültesi Fen Dergisi, 28, 83-92.
  • Altuntaş, D., Allı, H., Kaplaner, E., Öztürk, M. (2016). Bazı Lactarius türlerinin yağ asidi bileşenlerinin ve makrobesinsel özelliklerinin belirlenmesi. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 4(3), 216-220. https://doi.org/10.24925/turjaf.v4i3.216-220.597
  • AOAC (1995). Official Methods of Analyses, pH of acidified foods method, method no. 981.12. In 16th Ed. Association of Official Analytical Chemists, Washington, D.C.
  • Avcı, E., Avci, G.A. (2019). Antimicrobial and antioxidant activities of medicinally important Lactarius deliciosus. International Journal of Medical Science and Dental Research, 2(6), 49-55.
  • Boa, E. (2004). Non-Wood Forest Product. Wild edible fungi: A global overview of their use and importance to people. Food And Agriculture Organization of The United Nations, pp. 158. ISBN: 92-5-105157-7
  • Chikthimmah, N., Beelman, R.B. (2006). Microbial spoilage of fresh mushrooms. In Microbiology of fruits and vegetables; Sapers, G.M., Gorny, J. R., Yousef, A.E. Ed.; CRC Press, USA., pp. 135-158. ISBN: 0-8493-2261-8 https://doi.org/10.1201/9781420038934.ch6
  • Çınar Yılmaz, H., Işıloğlu, M. (2016). Some Lactarius species from the Aegen region of Turkey. Mugla Journal of Science and Technology, Special Issue, 19-20.
  • Dülger, B., Şen, F. Gücin, F. (1999). Russula delica Fr. makrofungusunun antimikrobiyal aktivitesi. Turkish Journal of Biology, 23(1), 127-133.
  • Erdoğan, S., Soylu, M.K., Başer, K.H.C. (2017). Bazı yabani mantarların antioksidan özellikleri. Nevşehir Bilim ve Teknoloji Dergisi, 6, 254-260. https://doi.org/10.17100/nevbiltek.334595
  • Ergönül, B., Kalyoncu, F., Akata, I. (2018). Microbiological quality of eight wild edible mushroom species from Turkey. Celal Bayar University Journal of Science, 14(4), 461-463. https://doi.org/10.18466/cbayarfbe.455754
  • FDA-BAM online (2017). Yeasts, Molds and Mycotoxins. In “FDA’s Bacteriological Analytical Manual, Edition 8, Chapter 18, https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins (accessed 21.04.2021)
  • FDA-BAM online (2019). Staphylococcus aureus. In “FDA’s Bacteriological Analytical Manual” 8th Edition, Revision A, Chapter 12. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-12-staphylococcus-aureus (accessed 21.04.2021)
  • FDA-BAM online (2020a). Aerobic Plate Count. In “FDA’s Bacteriological Analytical Manual, Edition 8, Chapter 3, https://www.fda.gov/food/laboratory-methods-food/bam-chapter-3-aerobic-plate-count (accessed 21.04.2021)
  • FDA-BAM online (2020b). Enumeration of Escherichia coli and the Coliform Bacteria. In “FDA’s Bacteriological Analytical Manual, Edition 8, Chapter 4, Revision A. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-4-enumeration-escherichia-coli-and-coliform-bacteria (accessed 21.04.2021)
  • Frazier W.C., Westhoff D.C. (1988). Food microbiology. McGraw Hill Education Inc., pp. 523. ISBN: 9781259062513
  • Grispoldi, L., Karama, M., Armani, A., Hadjicharalambous, C., Cenci-Goga, B.T. (2021). Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table. Italian Journal of Animal Science, 20(1), 677-690. https://doi.org/10.1080/1828051X.2020.1871428
  • Halami, P.M., Chandrashekar, A., Joseph, R. (1999). Characterization of bacteriocinogenic strains of lactic acid bacteria in fowl and fish intestines and mushroom. Food Biotechnology, 13, 121–136. https://doi.org/10.1080/08905439909549966
  • ISO 15214:1998 (1998). International Organization for Standardization, Microbiology of food and animal feding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria-colony count technique at 30°C, ISO 15214:1998, Switzerland.
  • Jay, J.M. (2000). Modern Food Microbiology. Aspen Publishers, pp. 625. ISBN: 0-8342-1671-X https://doi.org/10.1007/978-1-4615-4427-2
  • Karasüleymanoğlu, K.Ş. (2014). Aydın yöresinden toplanan Lactarius cinsine ait türlerin morfolojik ve moleküler tanısı (Master's thesis). Adnan Menderes University, Graduate School of Natural and Applied Sciences, Department of Biology, Aydın, Türkiye.
  • Khan, F.M., Gupta, R. (2020). Escherichia coli (E. coli) as an indicator of fecal contamination in groundwater: A review. In Sustainable Development of Water and Environment; Jeon, H.Y., Eds; ICSDWE 2020, Environmental Science and Engineering: Springer, Cham, Switzerland. pp 225–235. ISBN:978-3-030-45263-6 https://doi.org/10.1007/978-3-030-45263-6_21
  • Pekşen, A., Kibar, B., Yakupoğlu, G. (2007). Yenilebilir bazı Lactarius türlerinin morfolojik özelliklerinin, protein ve mineral içeriklerinin belirlenmesi. Anadolu Tarım Bilimleri Dergisi, 22(3), 301-305.
  • Reyes, J.E., Venturini, M.E., Oria, R., Blanco, D. (2004). Prevalence of Ewingella americana in retail fresh cultivated mushrooms (Agaricus bisporus, Lentinula edodes and Pleurotus ostreatus) in Zaragoza (Spain). Federation of European Microbiological Societies Microbiology Ecology, 47(3), 291-296. https://doi.org/10.1016/S0168-6496(03)00283-6
  • Roberts, T.A., Pitt, J.I., Cordier, J., Gram, L., Tompkin, R.B. (2005). Microbiology of foods. Kluwer Academic/Plenum Publishers, pp. 737. ISBN: 0-306-48675-X
  • Schalli, M., Inwinkl, S.M., Platzer, S., Baumert, R., Reinthaler, F.F., Ofner-Kopeinig, P., Haas, D. (2022). Cefsulodin and vancomycin: a supplement for chromogenic coliform agar for detection of Escherichia coli and coliform bacteria from different water sources. Microorganisms, 10(12), 2499, 1-13. https://doi.org/10.3390/microorganisms10122499
  • Temiz, A. (1999). Gıda Mikrobiyolojisi. Mengi Basımevi, pp. 598. ISBN: 9754833834
  • Venturini, M.E., Reyes, J.E., Rivera, C.S., Oria, R., Blanco, D. (2011). Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain. Food Microbiology, 28(8), 1492-1498. https://doi.org/10.1016/j.fm.2011.08.007
  • Xu, Z., Fu, L., Feng, S., Yuan, M., Huang, Y., Liao, J., Zhou, L., Yang, H., Ding, C. (2019). Chemical composition, antioxidant and antihyperglycemic activities of the wild Lactarius deliciosus from China. Molecules, 24(7), 1357. https://doi.org/10.3390/molecules24071357
  • Yılmaz, H. C., Bengü, A.S. (2018). The investigation of fatty acids and mineral profiles of some edible Lactarius species (L. Delicious, L. Deterrimus, L. Salmonicolor, L. Sanguifluus, L. Semisanguifluus) in the Usak/Turkey province of Aegean Region. Biological Diversity and Conversation, 11, 1-95.

Microbiological quality of some fresh wild edible mushrooms

Yıl 2023, Cilt: 9 Sayı: 4, 323 - 330, 08.10.2023

Nilgün Öncül , Mehtap Çiftçi

https://doi.org/10.3153/FH23029

Öz

Fresh mushrooms are an ideal medium for microbial growth because they have high moisture content and a neutral pH. Mushrooms are hand-harvested and exposed to ambient conditions until commercialised in many cases. These characteristics limit their post-harvest shelf life to a few days. Unlike other fresh products, the studies on the microbiological profile of fresh mushrooms are limited. In public, Lactarius species are known as "çıntar, melki, kanlıca, termite, menne specifically used in Türkiye. These mushrooms usually grow naturally during the autumn. They are collected by locals and sold in public markets and along the roadside. In this study, the microbiological quality of wild edible Lactarius species sold in local marketplaces in the province of Muğla was determined. The results are in the ranges 6.10-8.83 log CFU/g for total mesophilic aerobic bacteria, <1.00-5.57 log CFU/g for lactic acid bacteria, 3.10-7.76 log CFU/g for total yeast, <1.00-3.93 log CFU/g for total mould, <1.00-4.74 log CFU/g for Staphylococcus aureus, <0.30-5.07 log MPN/g for total coliform and <0.30-5.07 log MPN/g for faecal coliform. The samples' pH and titratable acidity values were 6.82-7.54 and 0.005-0.020%, respectively.

Anahtar Kelimeler

Çıntar Lactarius Wild mushroom Microbiological quality Food safety

Etik Beyan

Authors declare that this study includes no experiments with human or animal subjects.

Kaynakça

  • Adanacıoglu, N., Tan, A., Karabak, S., Guzelsoy, N., Ayas, F., Aykas, L., Taylan, T. (2017). Economically significant wild mushroom saffron milk cap [Lactarius deliciosus (L.) Gray] of Aegean Region, Turkey. Anadolu, 27(2), 91-96.
  • Allı, H. (2022). Muğla Sıtkı Koçman Üniversitesi kampüsünde yetişen makromantarlar. Mantar dergisi, 13(2), 96-104.
  • Allı, H., Işıloğlu, M., Solak, M.H. (2006). Aydın yöresinin yenen mantarları. Selçuk Üniversitesi Fen - Edebiyat Fakültesi Fen Dergisi, 28, 83-92.
  • Altuntaş, D., Allı, H., Kaplaner, E., Öztürk, M. (2016). Bazı Lactarius türlerinin yağ asidi bileşenlerinin ve makrobesinsel özelliklerinin belirlenmesi. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 4(3), 216-220. https://doi.org/10.24925/turjaf.v4i3.216-220.597
  • AOAC (1995). Official Methods of Analyses, pH of acidified foods method, method no. 981.12. In 16th Ed. Association of Official Analytical Chemists, Washington, D.C.
  • Avcı, E., Avci, G.A. (2019). Antimicrobial and antioxidant activities of medicinally important Lactarius deliciosus. International Journal of Medical Science and Dental Research, 2(6), 49-55.
  • Boa, E. (2004). Non-Wood Forest Product. Wild edible fungi: A global overview of their use and importance to people. Food And Agriculture Organization of The United Nations, pp. 158. ISBN: 92-5-105157-7
  • Chikthimmah, N., Beelman, R.B. (2006). Microbial spoilage of fresh mushrooms. In Microbiology of fruits and vegetables; Sapers, G.M., Gorny, J. R., Yousef, A.E. Ed.; CRC Press, USA., pp. 135-158. ISBN: 0-8493-2261-8 https://doi.org/10.1201/9781420038934.ch6
  • Çınar Yılmaz, H., Işıloğlu, M. (2016). Some Lactarius species from the Aegen region of Turkey. Mugla Journal of Science and Technology, Special Issue, 19-20.
  • Dülger, B., Şen, F. Gücin, F. (1999). Russula delica Fr. makrofungusunun antimikrobiyal aktivitesi. Turkish Journal of Biology, 23(1), 127-133.
  • Erdoğan, S., Soylu, M.K., Başer, K.H.C. (2017). Bazı yabani mantarların antioksidan özellikleri. Nevşehir Bilim ve Teknoloji Dergisi, 6, 254-260. https://doi.org/10.17100/nevbiltek.334595
  • Ergönül, B., Kalyoncu, F., Akata, I. (2018). Microbiological quality of eight wild edible mushroom species from Turkey. Celal Bayar University Journal of Science, 14(4), 461-463. https://doi.org/10.18466/cbayarfbe.455754
  • FDA-BAM online (2017). Yeasts, Molds and Mycotoxins. In “FDA’s Bacteriological Analytical Manual, Edition 8, Chapter 18, https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins (accessed 21.04.2021)
  • FDA-BAM online (2019). Staphylococcus aureus. In “FDA’s Bacteriological Analytical Manual” 8th Edition, Revision A, Chapter 12. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-12-staphylococcus-aureus (accessed 21.04.2021)
  • FDA-BAM online (2020a). Aerobic Plate Count. In “FDA’s Bacteriological Analytical Manual, Edition 8, Chapter 3, https://www.fda.gov/food/laboratory-methods-food/bam-chapter-3-aerobic-plate-count (accessed 21.04.2021)
  • FDA-BAM online (2020b). Enumeration of Escherichia coli and the Coliform Bacteria. In “FDA’s Bacteriological Analytical Manual, Edition 8, Chapter 4, Revision A. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-4-enumeration-escherichia-coli-and-coliform-bacteria (accessed 21.04.2021)
  • Frazier W.C., Westhoff D.C. (1988). Food microbiology. McGraw Hill Education Inc., pp. 523. ISBN: 9781259062513
  • Grispoldi, L., Karama, M., Armani, A., Hadjicharalambous, C., Cenci-Goga, B.T. (2021). Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table. Italian Journal of Animal Science, 20(1), 677-690. https://doi.org/10.1080/1828051X.2020.1871428
  • Halami, P.M., Chandrashekar, A., Joseph, R. (1999). Characterization of bacteriocinogenic strains of lactic acid bacteria in fowl and fish intestines and mushroom. Food Biotechnology, 13, 121–136. https://doi.org/10.1080/08905439909549966
  • ISO 15214:1998 (1998). International Organization for Standardization, Microbiology of food and animal feding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria-colony count technique at 30°C, ISO 15214:1998, Switzerland.
  • Jay, J.M. (2000). Modern Food Microbiology. Aspen Publishers, pp. 625. ISBN: 0-8342-1671-X https://doi.org/10.1007/978-1-4615-4427-2
  • Karasüleymanoğlu, K.Ş. (2014). Aydın yöresinden toplanan Lactarius cinsine ait türlerin morfolojik ve moleküler tanısı (Master's thesis). Adnan Menderes University, Graduate School of Natural and Applied Sciences, Department of Biology, Aydın, Türkiye.
  • Khan, F.M., Gupta, R. (2020). Escherichia coli (E. coli) as an indicator of fecal contamination in groundwater: A review. In Sustainable Development of Water and Environment; Jeon, H.Y., Eds; ICSDWE 2020, Environmental Science and Engineering: Springer, Cham, Switzerland. pp 225–235. ISBN:978-3-030-45263-6 https://doi.org/10.1007/978-3-030-45263-6_21
  • Pekşen, A., Kibar, B., Yakupoğlu, G. (2007). Yenilebilir bazı Lactarius türlerinin morfolojik özelliklerinin, protein ve mineral içeriklerinin belirlenmesi. Anadolu Tarım Bilimleri Dergisi, 22(3), 301-305.
  • Reyes, J.E., Venturini, M.E., Oria, R., Blanco, D. (2004). Prevalence of Ewingella americana in retail fresh cultivated mushrooms (Agaricus bisporus, Lentinula edodes and Pleurotus ostreatus) in Zaragoza (Spain). Federation of European Microbiological Societies Microbiology Ecology, 47(3), 291-296. https://doi.org/10.1016/S0168-6496(03)00283-6
  • Roberts, T.A., Pitt, J.I., Cordier, J., Gram, L., Tompkin, R.B. (2005). Microbiology of foods. Kluwer Academic/Plenum Publishers, pp. 737. ISBN: 0-306-48675-X
  • Schalli, M., Inwinkl, S.M., Platzer, S., Baumert, R., Reinthaler, F.F., Ofner-Kopeinig, P., Haas, D. (2022). Cefsulodin and vancomycin: a supplement for chromogenic coliform agar for detection of Escherichia coli and coliform bacteria from different water sources. Microorganisms, 10(12), 2499, 1-13. https://doi.org/10.3390/microorganisms10122499
  • Temiz, A. (1999). Gıda Mikrobiyolojisi. Mengi Basımevi, pp. 598. ISBN: 9754833834
  • Venturini, M.E., Reyes, J.E., Rivera, C.S., Oria, R., Blanco, D. (2011). Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain. Food Microbiology, 28(8), 1492-1498. https://doi.org/10.1016/j.fm.2011.08.007
  • Xu, Z., Fu, L., Feng, S., Yuan, M., Huang, Y., Liao, J., Zhou, L., Yang, H., Ding, C. (2019). Chemical composition, antioxidant and antihyperglycemic activities of the wild Lactarius deliciosus from China. Molecules, 24(7), 1357. https://doi.org/10.3390/molecules24071357
  • Yılmaz, H. C., Bengü, A.S. (2018). The investigation of fatty acids and mineral profiles of some edible Lactarius species (L. Delicious, L. Deterrimus, L. Salmonicolor, L. Sanguifluus, L. Semisanguifluus) in the Usak/Turkey province of Aegean Region. Biological Diversity and Conversation, 11, 1-95.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Beslenme Bilimi, Gıda Mikrobiyolojisi
Bölüm Research Articles
Yazarlar

Nilgün Öncül 0000-0002-2865-7958

Mehtap Çiftçi 0000-0003-1669-8717

Erken Görünüm Tarihi 30 Eylül 2023
Yayımlanma Tarihi 8 Ekim 2023
Gönderilme Tarihi 17 Haziran 2023
Yayımlandığı Sayı Yıl 2023Cilt: 9 Sayı: 4

Kaynak Göster

APA Öncül, N., & Çiftçi, M. (2023). Microbiological quality of some fresh wild edible mushrooms. Food and Health, 9(4), 323-330. https://doi.org/10.3153/FH23029
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