Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans

Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans

Kashk is a traditional fermented product in Iran. In this study, Bacillus coagulans (BC) was added to kashk during hot filling. The acidity decreased in the BC kashk during the storage period. After 60 days of storage of BC and control kashk, the pH was 3.87 and 3.79, respectively. Bacillus coagulan...

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Veröffentlicht in:Journal für Verbraucherschutz und Lebensmittelsicherheit 2019-12, Vol.14 (4), p.377-387
Hauptverfasser: Sekhavatizadeh, Seyed Saeed, Aminlari, Mahmoud, Gheisari, Hamid Reza, Shekarforoush, Seyed Sharam, Golmakani, Mohammad Taghi
Format: Artikel
Sprache:eng
Schlagworte:
Acidity
Agriculture
Bacillus coagulans
Biomedical and Life Sciences
Biotechnology
Chemistry/Food Science
Food Science
Life Sciences
Organoleptic properties
Original Article
Parameters
Plant Genetics and Genomics
Probiotics
Storage
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Zusammenfassung:Kashk is a traditional fermented product in Iran. In this study, Bacillus coagulans (BC) was added to kashk during hot filling. The acidity decreased in the BC kashk during the storage period. After 60 days of storage of BC and control kashk, the pH was 3.87 and 3.79, respectively. Bacillus coagulans survival was higher than the recommended minimum limit of 7 log CFU/g during 24-day storage. ΔE, a parameter describing the color change obtained by measuring changes in brightness, redness and yellowness during storage was lower BC kashk than in control kashk. Hardness and adhesiveness increased significantly during storage (p 
ISSN:1661-5751
1661-5867
DOI:10.1007/s00003-019-01226-4