The effects of natamycin on the shelf life of yogurt


Var I. , SAHAN N., KABAK B., GOLGE O.

ARCHIV FUR LEBENSMITTELHYGIENE, cilt.55, ss.7-9, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 55 Konu: 1
  • Basım Tarihi: 2004
  • Dergi Adı: ARCHIV FUR LEBENSMITTELHYGIENE
  • Sayfa Sayısı: ss.7-9

Özet

The effects of several levels (5, 10, 15, and 20 ppm) of natamycin and its application form on yogurt starter bacteria, yeasts and moulds growth were investigated. Yogurt samples were stored at 4 +/- 1degreesC for up to 30 days. In yogurt samples, the population of yogurt bacteria decreased approximately 3 log cycles in 30 days at 4 +/- 1degreesC. The highest counts were observed on d 7, with the lowest number of bacteria observed on d 30. The moulds recorded at d 15 and d 30 were found to be 1.80 +/- 0.10 log CFU g(-1) and 4.27 +/- 0.32 log CFU,g(-1) in control samples, respectively. The numbers of yeasts on d 7, 15 and 30 were 2.51 +/- 0.17, 4.59 +/- 0.55, and 5.92 +/- 0.46 log CFU g(-1), respectively. On the other hand, after 30 d of storage, no growth of moulds and yeasts was detected in yogurts in the presence of natamycin.