摘要：This study was carried out with the aim of clarifying the microbiological decays which constitutes a great problem and leads to economical losses in tomato paste, and determining which microorganisms were the agents of these decays and in what concentration they existed at which stage o production. With this purpose, samples were taken from two different companies, comprising all the stages of paste production and both microbiological, chemical, physical analyses and bacteria, yeast isolations were carried out with these samples. According to the results obtained at the end of analyses the bacteria encountered during paste production were determined to be the representatives of the genera Bacillus, Lactobacillus, Listeria, Corynebacterium, Kurthia ve Streptococcus and the yeasts to be the representatives of the genera Aureobasidium, Candida, Endomycopsis, Hansenula, Kloeckera, Saccharomyces, Torulopsis ve Trichrosporon . The stages at which these microorganisms were maximum in number were determined to be the crude material, after washing, palper outlet and after the first evaporation (1. effect). Moreover, in the samples taken at 14 different times in two production seasons of the 6 different stages of paste production, dry matter, brix pH, acidity, salt and reduced sugar analyses were conducted and the changes were observed.
