Çilek ve Kayısı Aromalı Kefirlerin Depolanması Sırasında Mikrobiyolojik Özelliklerindeki Değişim

Year 2019, Volume: 7 Issue: 2, 306 - 311, 25.05.2019

Dilek Say , Hasan Tangüler Nuray Güzeler

https://doi.org/10.21541/apjes.474916

Cited By: 2

Abstract

Kefir, kefir tanelerinde bulunan laktik asit bakterileri (LAB), maya ve asetik asit bakterilerinin sütteki metabolik faaliyeti
sonucu elde edilen içilebilir nitelikte fermente süt ürünüdür. Son yıllarda tüketici taleplerinde değişiklikler meydana gelmekte
ve tüketiciler meyveli ve aromalı süt ürünlerini tercih etmektedir. Bu araştırmada, inek sütü, tane kefir mayası ve meyve
aroması (çilek ve kayısı) kullanılarak üretilen meyve aromalı kefirlerin 21 günlük depolama sürecinde mikrobiyolojik
özellikleri incelenmiştir. Kefir tanesinde ve depolamanın 1., 7., 14. ve 21. günlerinde alınan meyve aromalı kefir örneklerinde
mikrobiyolojik analizler yapılmıştır. Bu kapsamda toplam aerobik mezofilik bakteri (TMAB), çubuk LAB, kok LAB, maya ve
koliform grup mikroorganizma analizleri yapılmıştır. Depolama süresince çilek ve kayısı aromalı kefir örneklerinde
mikrobiyolojik özellikler değişim gösterirken, örneklerin hiçbirinde koliform bakteri tespit edilmemiştir.

Keywords

Meyve aromalı kefir, depolama, toplam mezofilik aerobik bakteri, laktik asit bakterileri, maya

Change of Microbiological Properties of Strawberry and Apricot Flavored Kefir During Storage

Abstract

Kefir is a drinkable fermented dairy product obtained from lactic acid bacteria, yeast and acetic acid bacteria found in kefir
grains, resulting in metabolic activity in the milk. In recent years, there are changes in consumer demand and fruity and
aromatic milk products are mostly preferred by consumers. In this research, microbiological properties of fruit-flavored kefir
produced by using cow milk, kefir grain and fruit flavor (apricot and strawberry) were investigated during 21 days of storage.
Microbiological analyzes were carried out for fruit-flavored kefir samples on the 1st, 7th, 14
th and 21st days of storage and kefir
grains. In this context, total mesophilic aerobic bacteria, Lactobacillus spp and Lactococcus spp., yeast and coliform group
microorganism analyzes were performed. While the microbiological properties of apricot and strawberry flavored kefir
samples showed change during storage, coliform bacteria were not found in any of the samples.

Keywords

Fruit flavored kefir, storage, total mesophilic aerobic bacteria, lactic acid bacteria, yeast

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