Erzurum Piyasasında Tüketime Sunulan Ticari Kefirlerin Mikrobiyolojik Kalitesinin Araştırılması

Burcu Bazu Çırpıcı; Bülent Çetin

doi:10.5152/FSER.2023.23010

Research Article

Investigation of Microbiological Quality of Commercial Kefirs Consumed in Erzurum Market

Year 2023, Volume: 2 Issue: 2, 34 - 37, 28.09.2023

Burcu Bazu Çırpıcı Bülent Çetin

https://doi.org/10.5152/FSER.2023.23010

Abstract

In this study, four distinct commercial kefirs were obtained from Erzurum market, and microbiological properties and pH values of the samples were investigated. Accordingly, the average lactobacilli, lactococci, and yeast-mold counts of kefirs were determined as 8.88, 8.10, and 4.75 log cfu/mL, respectively. Coliform bacteria were not detected in any of the commercial kefir samples. The pH value of kefir samples varied between 4.35 and 4.56, and the average value was 4.48. It was determined that the microbiological properties of all kefir samples analyzed were in accordance with the Turkish Food Codex Communiqué on Fermented Milk Products.

Keywords

Kefir, microbiological properties, pH

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