Abstract

Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production andstorage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thoroughphysico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out inorder to standardize its overall quality without altering its original traits. Ayran microbial ecosystem waslargely dominated by Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus(LDB). High counts of other lactic acid bacteria species, including Lactobacillus helveticus (LH), Lactobacillusfermentum (LF), and Lactobacillus paracasei (LP), were also found. Selected LDB, LP and LH strainsgrew well in milk displaying fast acidification and high proteolysis, differently from ST and LF strains thatdid not cause noticeable changes. A selected autochthonous three-strain culture (TSC), composed of onestrain of LDB, LP and ST, was applied for the pilot-scale production of traditional Ayran. The Ayranproduced with this TSC resulted in the most extensive shelf-life (one month) and in the best terms of itsnutritional and sensory quality nevertheless altering its typical pleasant yogurt and cottage cheese notes.This TSC is at disposal of SMEs who need to standardize the overall quality of this traditional fermentedmilk, preserving its typical traits

Autore Pugliese

• Baruzzi Federico , Quintieri Laura , Caputo Leonardo

Tutti gli autori

• Baruzzi F.; Quintieri L.; Caputo L.; Cocconcelli P.S.; Borcakli M.; Owczarek L.; Jasinska U.T.; Skapska S.; Morea M.

Titolo volume/Rivista

Food microbiology

Anno di pubblicazione

2016

ISSN

0740-0020

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile