不同开菲尔培养基生产的开菲尔羊奶中苯甲酸含量的变化

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2020-12-14 DOI:10.15567/MLJEKARSTVO.2021.0106

Gizem Şendoğan, Ecem Akan, O. Yerlikaya, Şaban Meriç, Ö. Kinik

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引用次数: 3

摘要

本研究对用商业冻干开菲尔培养物和开菲尔谷物生产的开菲尔羊奶中马尿酸和苯甲酸的含量进行了研究。采用9个商品化开菲尔培养基和1粒开菲尔谷物生产山羊奶开菲尔。根据获得的结果，在储存期间，在开菲尔样品中未发现马尿酸，而羊奶样品中含有马尿酸（14.8mg/kg）。在28天的储存期内，开菲尔样品的苯甲酸含量在8.5至26.6 mg/kg之间。在用开菲尔谷物生产的开菲尔样品中观察到最高的乳酸杆菌和乳球菌计数，而该样品是含有最低（11.2mg/kg）苯甲酸水平的样品之一。总之，研究结果表明，发酵剂开菲尔培养物和开菲尔生产和储存期间使用的微生物群对苯甲酸水平的形成有显著影响（p<0.05）。

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Changes in benzoic acid content of goat milk kefir produced using different kefir cultures

In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated. 9 commercial kefir culture and 1 kefir grain were used in production of goat milk kefir. Based on the obtained results, hippuric acid was not found in kefir samples during the storage period, whereas goat milk samples contained hippuric acid (14.8 mg/kg). Benzoic acid levels of kefir samples ranged from 8.5 to 26.6 mg/kg during the 28-day storage period. The highest Lactobacillus and Lactococcus counts were observed in kefir sample produced with kefir grain while this sample was one of the sample containing the lowest (11.2 mg/kg) benzoic acid levels. In conclusion, the research results showed that starter kefir cultures and microbiota used in kefir production and storage period had a significant effect on the formation of benzoic acid levels (p<0.05).

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.