Survival of Listeria monocytogenes in Ayran, a traditional Turkish fermented drinkReportar como inadecuado

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Mljekarstvo : journal for dairy production and processing improvement, Vol.65 No.2 April 2015. -

Ayran is a traditional fermented dairy product produced by mixing milk or yoghurt, water and salt. In this study, survival of Listeria monocytogenes 1-2b was investigated in Ayran samples. For that purpose, Ayran samples produced from yoghurt Group A and B or directly form milk Group C and D were contaminated with 1 % concentration of 7 A1, B1, C1 and D1 samples or 5 A2, B2, C2 and D2 samples log cfu-mL of L. monocytogenes. So, eight different samples of Ayran were produced and stored at 4 ºC Group A and C or 20 ºC Group B and D for 21 days. According to the obtained results, there was no significant change in the number of viable cells of L. monocytogenes 1-2b in samples A1, A2, C1 and C2 after 21 days of the storage period. However, L. monocytogenes 1-2b cells of B1 and B2 samples were completely inhibited after 5 days of storage at 20 ºC. Similarly to that, L. monocytogenes 1-2b cells in samples D1 and D2 were also completely inhibited after 3 days of the storage. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus viable cell counts were between 103-107 cfu-mL in all of the samples. Consequently, Ayran contaminated with L. monocytogenes may contribute to a risk for public health. But, due to low pH of approximately ≤3.90, Ayran is relatively safe from the risk of L. monocytogenes.

Ayran; Listeria monocytogenes; yogurt; survival

Autor: Levent Akkaya - ; Balikesir University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Balikesir, Tur



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