Protease And Lipase Activity Of Staphylococcus Aureus Obtained From Meat, Chicken And Meatball Samples

Authors : Neslihan GÜNDOĞAN, Aslı DEVREN

Pages : 381-384

View : 15 | Download : 4

Publication Date : 2010-09-23

Article Type : Other Papers

Abstract :Normal 0 21 false false false TR X-NONE X-NONE MicrosoftInternetExplorer4  A total of 270 samples of raw meat insert ignore into journalissuearticles values(minced calf meat, chicken carcasses); and meatballs insert ignore into journalissuearticles values(ready-toeat meat); were analyzed for the presence of   Staphylococcus aureus . From these samples, 148 S. aureus isolates were obtained, which were investigated for proteolytic and lipolytic activity under psychrotrophic conditions insert ignore into journalissuearticles values(+4 o C and +20 o C); associated with meat spoilage. Both proteolytic and lipolytic bacteria can change the quality of raw meat and decrease the shelf-life, resulting in spoilage. S. aureus isolates were not showed proteolytic and lipolytic activities at +4 o C. It was found that 96.2 % , 89.1 %   and 75.0 % of the S. aureus isolates obtained from meat, meatball and chicken samples showed proteolytic activity at +20 o C. Few of the isolates obtained from chicken samples insert ignore into journalissuearticles values(22.8 %); showed lipolytic activity under psychrotrophic conditions insert ignore into journalissuearticles values(+20 o C);.   Keywords : Protease, Lipase, Staphylococcus aureus
Keywords : Protease, Lipase, Staphylococcus aureus