Growth of pathogens inoculated in Ayran (a Turkish drink)


Sabire Yerlikaya, Irfan Yuceer


Volume 30, Issue 1;
Pages: 13-15; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551


Ayran is a drink made from yoghurt and contains various lactic acid bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophiles. Yogurt, ayran are valuable nutrients for our health. In this research, Listeria monocytogenes, Staphylococcus aureus growing and inhibition in ayran (Turkish drink) at 37°C for 120 minutes was investigated. At the 15th minute of incubation, L. monocytogenes reached 4.75 log cfu/mL, while S. aureus remained at 3.99 log cfu/mL. While L. monocytogenes concentration increases up (5.95 log cfu/mL) to the 60th minute of incubation; it was determined that the concentration of S. aureus increased until the 90th minute of incubation (4.49 log cfu/mL). After this period, pathogen bacterial concentrations began to decrease. It is estimated that this decrease in pathogen concentrations is caused by lactic acid bacteria and their metabolites such as bacteriocins, reuterin etc. These results demonstrated that while pathogens maintain their viability in ayran for a certain period of time, lactic acid bacteria show an inhibition effect after a while.

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