Effects of Potassium Sorbat on Microbiological Quality of Long-Life and Short-Life Ayran

18009

The present study was undertaken to investigate the effects of potassium sorbate and various storage conditions on microbiological quality and on shelf life of long-life and short-life ayran. Four different types of experimental ayran samples were produced as short-life ayran (A), short-life + 0.05% potassium sorbate (B), long-life ayran (C), and long life + 0.05% potassium sorbate (D). The products were stored at 4±1°C or 20±1°C. The samples were taken on days 0.,7.,14.,28.,42.,56.,70. and 84. analyzed for microbiological attributes. In all treatment groups potassium sorbate was not significantly effective on total aerobes mesophilic,coliform, Lactobacillus spp., and lactic Streptococcus spp. counts when used at 0.05% concentration (P 0.05). No mold was found in any of the treatment groups during the storage. The effect of potassium sorbate on the numbers of yeasts were found significant on the storage temperature (P 0.05). In conclusion, the results of the current study revealed that addition of 0.05% potassium sorbate to short-life ayran, in general, improved the microbiological quality of the products and increased the shelf life of the products to 70 days. In addition, those long-life ayran samples containing 0,05% potassium sorbate were not in compliance with the microbiological criteria established in standard for long-life ayran by Turkish Standards Institute on day 84 of the storage at 4°C.

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Ayran , potassium sorbate , microbiological quality , shelf life

Fırat University Veterinary Journal Of Health Sciences

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Fırat University Veterinary Journal Of Health Sciences