Investigation of some microbiological and physicochemical properties of commercial ayran consumed in kastamonu.
Yazarlar (2)
Betül Hilal Dinç
Doç. Dr. Deren TAHMAS KAHYAOĞLU Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2021 |
| Cilt / Sayı / Sayfa | 25 / 2 / 208–216 | DOI | 10.5555/20220028562 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20220028562 | ||
| UAK Araştırma Alanları |
Gıda Bilimleri ve Mühendisliği
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| Özet |
| In this research, a total of 64 ayran samples were studied, 32 of which were unpackaged (UP) and 32 packaged (P) ayran samples that were sold in Kastamonu market in January 2020. Total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactic acid bacteria growing on M17 agar, yeast-mold, coliform group bacteria and Staphylococcus aureus counts in UP and P ayran were found on average 5.78 log cfu/ml-3.26 log cfu/ml; 4.76 log cfu/ml-3.66 log cfu/ml; 4.17 log cfu/ml-2.71 log cfu/ml; 3.55 log cfu/ml-< 2 log cfu/ml; 0.25 log cfu/ml-< 2 log cfu/ml; 2.26 log cfu/ml-< 2 log cfu/ml, respectively. Dry matter (DM), fat, non-fat DM, protein, pH, titratable acidity (TA), salt, lactose, specific gravity, syneresis and viscosity values in UP and P ayran were determined 6.18-7.27%; 1.45- 1.82%; 4.73-5.45%; 2.05-1.95%; 3.89-4.33; 0.60-0.51%; 0.43-0.92%; 2.24-2.57%; 1.0135-1.0210; 29.41-24.12 … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 1 |