Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridOncu Kaya, Elif Mine/0000-0002-0423-7000
dc.authoridUYSAL, ULKU DILEK/0000-0003-1572-9753
dc.contributor.authorUysal, Uelkue Dilek
dc.contributor.authorOncu, Elif Mine
dc.contributor.authorBerikten, Derya
dc.contributor.authorYilmaz, Nese
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorKivanc, Merih
dc.contributor.authorTuncel, Muzzaffer
dc.date.accessioned2025-01-27T20:41:17Z
dc.date.available2025-01-27T20:41:17Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study describes the examination of microbiological tests and the determination of OTA in boza temperature and time dependently. Prior to the analysis, physicochemical properties of the boza samples such as moisture, total acidity as lactic acid, pH, protein amount and viscosity were investigated. The incidence of total aerobic bacteria (TAB), lactic acid bacteria (LAB), coliforms, E.coli, Salmonella, S. aureus, B. cereus, yeast and moulds were examined. E.coli, Salmonella, S. aureus and B. cereus were not found in all boza samples. Initally, Aspergillus fumigatus: Acremonium sp.; Geotrichum candidum and Geotrichum capitatum were identified in the samples. Certain extraction techniques such as direct injection, liquid-liquid and solid phase (SP) were tried for the OTA analysis. The most available way was found to be direct injection among them and the recovery was 70.56%+/- 9.80 (13.89 RSD). OTA amounts were determined in all boza samples utilizing an isocratic HPLC analysis with an ODS column. OTA was detected in only one sample as 3,58 mu g/kg and this amount is above the limits of European Commission Regulations. Time and temperature-dependent changes were investigated and insignificant variation was observed. (C) 2009 Elsevier B.V. All rights reserved.
dc.identifier.doi10.1016/j.ijfoodmicro.2008.12.032
dc.identifier.endpage48
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.issue1
dc.identifier.pmid19185379
dc.identifier.scopus2-s2.0-59749088585
dc.identifier.scopusqualityQ1
dc.identifier.startpage43
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2008.12.032
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24094
dc.identifier.volume130
dc.identifier.wosWOS:000264048000008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Food Microbiology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectFungi
dc.subjectBacteria
dc.subjectHPLC
dc.subjectDetermination
dc.subjectOchratoxin A (OTA)
dc.subjectBoza
dc.subjectCereal
dc.titleTime and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza
dc.typeArticle

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