Microbiological quality of probiotic added traditional Çamur cheese

IF 0.7 4区农林科学 Q3 AGRONOMY

Emirates Journal of Food and Agriculture Pub Date : 2023-05-25 DOI:10.9755/ejfa.2023.v35.i5.3094

Şeniz KARABIYIKLI ÇİÇEK, Sümeyya Erdoğmuş

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引用次数: 0

Abstract

Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, the microbiological quality of cheese samples purchased from local markets was determined. The Çamur cheeses with and without the addition of Bifidobacterium animalis ssp. lactis were produced in the laboratory. All purchased (PC), lab-produced (LPC) and lab-produced-functional cheese (LPFC) samples were stored at 4°C for 30 days which were then analyzed periodically to determine the microbiological profile during refrigeration. Klebsiella pneumoniae, Enterobacter aerogenes, Citrobacter freundi were detected in the PC samples, and total aerobic mesophilic bacteria (TAMB) counts were higher than 5 log CFU g-1 during the first 5 days. However, TMAB counts were lower in LPC samples until the end of Day30. LAB counts were >7 log CFU g-1 for LPFC samples until Day 20. In conclusion, adding probiotic bacteria led to longer shelf life and safer products thus making the traditional Çamur cheese more functional. Keywords: Functional food; Microbial quality; Probiotic bacteria; Shelf life; Traditional cheese.

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添加益生菌的传统Çamur奶酪的微生物质量

Çamur奶酪是一种传统的发酵乳制品，产自土耳其İzmir的Tire地区。在本研究中，测定了从当地市场购买的奶酪样品的微生物质量。添加和不添加双歧杆菌的Çamur奶酪。乳酸菌是在实验室里生产的。所有购买的(PC)，实验室生产的(LPC)和实验室生产的功能奶酪(LPFC)样品在4°C下保存30天，然后定期分析以确定冷藏过程中的微生物特征。PC样品中检出肺炎克雷伯菌、产气肠杆菌、fredicitrobacter，前5 d好氧中温细菌(TAMB)总数均高于5 log CFU g-1。然而，直到第30天结束，LPC样品的TMAB计数较低。直到第20天，LPFC样品的LAB计数为bb70 log CFU g-1。综上所述，添加益生菌可以延长产品的保质期和安全性，从而使传统的Çamur奶酪更具功能性。关键词:功能食品;微生物质量;益生菌;保质期;传统的奶酪。

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来源期刊

Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.