Evaluation of Microbiological and Physicochemical Properties of Selected Commercial Probiotic Foods
DOI:
https://doi.org/10.24925/turjaf.v13i12.4136-4143.8273Keywords:
Lactic acid bacteria, Microbiological analysis, Physicochemical properties, Probiotic microorganism, Probiotic labellingAbstract
This study aimed to determine the microbiological and physicochemical properties of some foods (plain kefir, fruit kefir, plain yoghurt, fruit yoghurt, white tea, green tea, cottage cheese, granola and sausage) obtained from the Tokat markets and stated as probiotic on their labels. Titration acidity (lactic acid, %), pH values, water activity, total mesophilic aerobic bacteria count, Lactobacillus spp. counts and total yeast-mould counts of the samples were performed. It was determined that the pH of the samples varied between 4,32 (fruit yoghurt)–5,86 (sausage), the titration acidity ranged between 0,61% (plain kefir)–2,38% (white tea), and the water activity values varied between 0,250 (green tea)–0,962 (plain kefir). As a result of microbiological analyses, it was determined that the total mesophilic aerobic bacteria counts of the samples ranged between 4,27 log cfu/g (granola) and 9,18 log cfu/g (white tea). While it was determined that the plain kefir sample had the highest Lactobacillus spp. count with 8,05 log cfu/mL, it could not be detected in white tea, green tea and granola samples. The detectable count of yeast and mould was only determined in plain kefir (4,63 log cfu/mL) and fruit kefir (4,96 log cfu/mL) samples. Mould counts were below the detectable limit (<1,00 log cfu/g) in white tea and granola. As a result, it was determined that some of the probiotic samples could not provide the number of microorganisms written on the label. It is considered that the pH value of the food, inappropriate storage conditions and packaging methods, and long storage period may have contributed to this result.
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