The effects of using exopolysaccharide producing cultures on the microbiological, physicochemical and sensory properties of ayran

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dc.contributor.authorSahan, Nuray
dc.contributor.authorVar, Isil
dc.contributor.authorYasar, Kurban
dc.contributor.authorZorlugenc, Buelent
dc.date.accessioned2025-01-27T20:55:49Z
dc.date.available2025-01-27T20:55:49Z
dc.date.issued2006
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
dc.identifier.endpage123
dc.identifier.issn0003-925X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-33748034075
dc.identifier.scopusqualityN/A
dc.identifier.startpage118
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26197
dc.identifier.volume57
dc.identifier.wosWOS:000240712600006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofArchiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectstarter cultures
dc.subjectayran
dc.subjectexopolysaccharide producing cultures
dc.titleThe effects of using exopolysaccharide producing cultures on the microbiological, physicochemical and sensory properties of ayran
dc.typeArticle

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