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Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey

Yıl 2018, Cilt: 14 Sayı: 4, 461 - 463, 28.12.2018

Bülent Ergönül Fatih Kalyoncu İlgaz Akata

https://doi.org/10.18466/cbayarfbe.455754
Cited By: 1

Öz

In this study, it was aimed to determine the
microbiological attributes of 8 wild edible mushrooms (Agrocybe cylindracea, Amanita cecilae, Boletus reticulatus, Coprinus comatus,
Cantharellus cibarius, Lactarius deliciosus, Suillus collinitus and Tricholoma myomyces) collected from
different parts of Anatolia, Turkey. In order to determine the microbiological
and hygienic situation, E.coli
O157:H7, Listeria monocytogenes, yeast
and molds, total mesophilic aerobic bacteria count, total coliforms, lactic
acid bacteria, Salmonella spp., Staphylococcus aureus and Clostridium botulinum were investigated
for mushroom species. According to obtained data, microbiological and hygienic
characteristics of wild edible mushrooms are acceptable.

Anahtar Kelimeler

Wild edible mushroom Anatolia microbiological quality food safety

Kaynakça

  • 1. Amsterdam, J., Opperhuizen, A., den Brink W. Harm potential of magic mushroom use: A review. Regulatory Toxicology and Pharmacology, 2011, 59, 423-429.
  • 2. Akata, I., Ergönül, B., Kalyoncu, F. Chemical compositions and antioxidant activities of 16 wild edible mushroom species grown in Anatolia. International Journal of Pharmacology, 2012, DOI:10.3923/ijp.2012.
  • 3. Kosanic, M., Raknovic, R.N., Dasic, M. Antioxidant and antimicrobial properties of mushrooms. Bulgarian Journal of Agricultural Science, 2013, 19(5), 1040-1046
  • 4. Venturini, M.E., Ryes, J.E., Rivera, C.S., Oria, R., Blanco, D. Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain. Food Microbiology, 2011, 28, 8, 1492-1498.
  • 5. SAS, 2001. Statistical analysis package programme. Purdue University, Purdure, USA.
  • 6. Martinez-Carrera, D., Sobal, M., Aguilar, A., Navarro, M., Bonilla, M., Larquee-Saavedra, A. Canning technology as an alternative for management and conservation of wild edible mushrooms in Mexico. Micologia Neotropical Aplicada, 1998, 11, 35-51.
  • 7. Brennan, M.H., Gormley, T.R. 1998. Extending the Shelf Life of fresh sliced mushrooms. The National Food Center, Research Report No:2.
  • 8. Donzellini, M., Lorini, C., Palazzoni, S., Becciolini, M., Cibecchini, A., Talini, M., Bonaccorsi, G. Research on mesophilic aerobic microorganisms and Enterobacteriaceae in cultivated and commercialized Agaricus bisporus. Ann Ig, 2018, 30, 104-111.
  • 9. Ajis, A.H., Chong, L.J., Tan, Y.S., Chai, L.C. 2017. Microbial food safety assessment of dried edible mushrooms. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2017, 12(3), DOI: 10.1007/s00003-017-1117-x.
  • 10. Chen, M., Cheng, J., Wu, Q., Zhang, J., Chen, Y, Zheng, H., Ye, Q., Wu, S., Cai, S., Wang, J., Ding, Y. Prevalence, Potential Virulence, and Genetic Diversity of Listeria monocytogenes Isolates From Edible Mushrooms in Chinese Markets. Frontiers in Microbiology, 2018, 9:1711 doi: 10.3389/fmicb.2018.01711.
  • 11. Anonymous, 2005. Merck Gıda Mikrobiyolojisi Uygulamaları. Ed: A. K. Halkman. Başak Matbaacılık Ltd. Şti., Ankara, 358 sayfa.

Yıl 2018, Cilt: 14 Sayı: 4, 461 - 463, 28.12.2018

Bülent Ergönül Fatih Kalyoncu İlgaz Akata

https://doi.org/10.18466/cbayarfbe.455754
Cited By: 1

Öz

Kaynakça

  • 1. Amsterdam, J., Opperhuizen, A., den Brink W. Harm potential of magic mushroom use: A review. Regulatory Toxicology and Pharmacology, 2011, 59, 423-429.
  • 2. Akata, I., Ergönül, B., Kalyoncu, F. Chemical compositions and antioxidant activities of 16 wild edible mushroom species grown in Anatolia. International Journal of Pharmacology, 2012, DOI:10.3923/ijp.2012.
  • 3. Kosanic, M., Raknovic, R.N., Dasic, M. Antioxidant and antimicrobial properties of mushrooms. Bulgarian Journal of Agricultural Science, 2013, 19(5), 1040-1046
  • 4. Venturini, M.E., Ryes, J.E., Rivera, C.S., Oria, R., Blanco, D. Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain. Food Microbiology, 2011, 28, 8, 1492-1498.
  • 5. SAS, 2001. Statistical analysis package programme. Purdue University, Purdure, USA.
  • 6. Martinez-Carrera, D., Sobal, M., Aguilar, A., Navarro, M., Bonilla, M., Larquee-Saavedra, A. Canning technology as an alternative for management and conservation of wild edible mushrooms in Mexico. Micologia Neotropical Aplicada, 1998, 11, 35-51.
  • 7. Brennan, M.H., Gormley, T.R. 1998. Extending the Shelf Life of fresh sliced mushrooms. The National Food Center, Research Report No:2.
  • 8. Donzellini, M., Lorini, C., Palazzoni, S., Becciolini, M., Cibecchini, A., Talini, M., Bonaccorsi, G. Research on mesophilic aerobic microorganisms and Enterobacteriaceae in cultivated and commercialized Agaricus bisporus. Ann Ig, 2018, 30, 104-111.
  • 9. Ajis, A.H., Chong, L.J., Tan, Y.S., Chai, L.C. 2017. Microbial food safety assessment of dried edible mushrooms. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2017, 12(3), DOI: 10.1007/s00003-017-1117-x.
  • 10. Chen, M., Cheng, J., Wu, Q., Zhang, J., Chen, Y, Zheng, H., Ye, Q., Wu, S., Cai, S., Wang, J., Ding, Y. Prevalence, Potential Virulence, and Genetic Diversity of Listeria monocytogenes Isolates From Edible Mushrooms in Chinese Markets. Frontiers in Microbiology, 2018, 9:1711 doi: 10.3389/fmicb.2018.01711.
  • 11. Anonymous, 2005. Merck Gıda Mikrobiyolojisi Uygulamaları. Ed: A. K. Halkman. Başak Matbaacılık Ltd. Şti., Ankara, 358 sayfa.
Toplam 11 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Bülent Ergönül

Fatih Kalyoncu Bu kişi benim

İlgaz Akata

Yayımlanma Tarihi 28 Aralık 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 14 Sayı: 4

Kaynak Göster

APA Ergönül, B., Kalyoncu, F., & Akata, İ. (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
AMA Ergönül B, Kalyoncu F, Akata İ. Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey. CBUJOS. Aralık 2018;14(4):461-463. doi:10.18466/cbayarfbe.455754
Chicago Ergönül, Bülent, Fatih Kalyoncu, ve İlgaz Akata. “Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey”. Celal Bayar University Journal of Science 14, sy. 4 (Aralık 2018): 461-63. https://doi.org/10.18466/cbayarfbe.455754.
EndNote Ergönül B, Kalyoncu F, Akata İ (01 Aralık 2018) Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey. Celal Bayar University Journal of Science 14 4 461–463.
IEEE B. Ergönül, F. Kalyoncu, ve İ. Akata, “Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey”, CBUJOS, c. 14, sy. 4, ss. 461–463, 2018, doi: 10.18466/cbayarfbe.455754.
ISNAD Ergönül, Bülent vd. “Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey”. Celal Bayar University Journal of Science 14/4 (Aralık 2018), 461-463. https://doi.org/10.18466/cbayarfbe.455754.
JAMA Ergönül B, Kalyoncu F, Akata İ. Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey. CBUJOS. 2018;14:461–463.
MLA Ergönül, Bülent vd. “Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey”. Celal Bayar University Journal of Science, c. 14, sy. 4, 2018, ss. 461-3, doi:10.18466/cbayarfbe.455754.
Vancouver Ergönül B, Kalyoncu F, Akata İ. Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey. CBUJOS. 2018;14(4):461-3.

Cited By

Microbiological quality of some fresh wild edible mushrooms
Food and Health
https://doi.org/10.3153/FH23029