Microbiological Quality of a Fermented Dairy Product Containing Brewer’s Yeasts

Adriana Păucean, Ancuta-Mihaela Rotar, Mirela Ana-Maria Jimborean , Dan Cristian Vodnar, Elena Mudura

Volume 18, Issue 1;
Pages: 56-60;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
The purpose of this study was to evaluate the microbiological quality of a kefir-like product obtained in a fermentation process of skimmed milk with a complex mixture of microorganisms containing lactobacili, kefir and brewer yeasts. The product was monitorised during the shelf-life (storage at 4 °C from 1 to 21 days) by the cantitative determination (enumeration) of coliforms count, Escherichia coli, total staphylococcal count, mold count and the detection of Sallmonella ssp and Listeria monocytogenes. All the microbiological tests were performed according to Romanian official methods for microbiological investigation of foods. The results showned a good microbiological quality of this type of fermented dairy product; the microbiological parameters, except the molds count, recorded lower values than admissible levels according to the criteria used. The brewer’s yeasts addition in the kefir-type product did not affect negatively his microbiological quality and by his presence contribute to the functional properties of the final product.
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