Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup

Food manufacturers have focused on the production of minimally processed foods as an alternative to the use of preservatives and traditional heat treatments in order to protect quality and extend shelf life. Therefore, the use of natural antimicrobials is preferred. Oleoresins which are rich in natural antimicrobials, are a mixture of essential oil and resin extracted from plants. In this study, the tomato soup was enriched with thyme oleoresin, and the minimum inhibition concentration value of oleoresin on the target microorganism, Bacillus coagulans, at heat treatment of tomato based product was determined. The changes on the physical and chemical quality characteristics of the product were determined. The D90 value of the B. coagulans in tomato soup was found as 3.67 minutes while this value was found as 2.58 minutes for the bacteria in the soup which contains thyme oleoresin. It was concluded that soup with thyme oleoresin had higher lycopene and brightness values than the control (without oleoresin) group.

Kekik oleoresini katýlan domates çorbasýnda B. coagulans bakterisinin ýsýl direncinin incelenmesi

Gýda üreticileri kaliteyi korumak ve raf ömrünü uzatmak amacýyla koruyucu madde kullanýmýna ve geleneksel ýsýl iþlemlere alternatif olarak, minimum iþlem görmüþ gýdalarýn üretimine yönelmiþlerdir. Bu amaçla doðal antimikrobiyal maddelerin kullanýmý tercih edilmektedir. Doðal antimikrobiyal bileþenleri içeren oleoeresinler bitkilerden ekstrakte edilen yað ve reçine karýþýmýdýr. Bu çalýþmada domates çorbasý kekik oleoresini ile zenginleþtirilerek, domates ürünlerinin ýsýl iþleminde hedef mikroorganizma olan Bacillus coagulans’ a karþý oleoresinin minimum inhibisyon konsantrasyon deðeri belirlenmiþ, ürünün fiziksel ve kimyasal kalite özellikleri üzerine etkileri saptanmýþtýr. Domates çorbasýnda B. coagulans için D90 deðeri 3.67 dakika olarak saptanýrken, kekik oleoresini içeren çorbada bakteriye ait bu deðer 2.58 dakika olarak bulunmuþtur. Kekik oleoresinli çorbanýn likopen ve parlaklýk deðerlerinin kontrol (oleoresinsiz) grubuna kýyasla daha yüksek olduðu belirlenmiþtir.