The effects of using exopolysaccharide producing cultures on the microbiological, physicochemical and sensory properties of ayran
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Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H Schaper Gmbh Co Kg
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the microbial properties of ayran made from different starter cultures were investigated during refrigerated storage for 1, 8 or 15 days. Microbiological, physicochemical and also sensory properties of ayran were examined. It was determined that the different starter cultures had a significant effect on the numbers of lactic acid bacteria (p < 0.05),total aerobic mesophilic bacteria (p < 0.05) and yeast counts (p < 0.01). The storage time had a significant effect on the lactic acid bacteria (p < 0.05). The use of various starter cultures significantly influenced acetaldehyde contents (p < 0.05), viscosity (p < 0.01), whey separation (p < 0.01), appearance (p < 0.05) as well as body and texture (p < 0.01). The storage time affected volatile fatty acids (p < 0.01), whey separation (p < 0.01) and appearance (p < 0.01). Addition of exopolysaccharide producing cultures decreased whey separation and caused an increase in viscosity and sensory scores in ayran samples. It is recommended that precautions should be taken to decrease whey separation to prevent the negative effect of storage time.
Açıklama
Anahtar Kelimeler
starter cultures, ayran, exopolysaccharide producing cultures
Kaynak
Archiv Fur Lebensmittelhygiene
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
57
Sayı
4
