Microflora Impact on Organoleptic Properties of Mixed Fermentation Products as in the Case of Homemade Ayran Produced in the North Caucasus-Reference-Cited by-同舟云学术

Microflora Impact on Organoleptic Properties of Mixed Fermentation Products as in the Case of Homemade Ayran Produced in the North Caucasus

Published:2024-06-21 Issue:2 Volume:9 Page:60-67
ISSN:2500-1922
Container-title:Food Industry
language:
Short-container-title:Food Industry

Author:

Alieva Ludmila R.¹,Kulikova Irina K.¹,Oleshkevich Olga I.¹,Evdokimov Ivan A.¹

Affiliation:

1. North Caucasus Federal University, Stavropol, Russian Federation

Abstract

Currently, in the Russian Federation, both the state and dairy producers tend the production issues of products with functional properties. The best part is the technologies preservation of traditional fermented milk products and the industrial technologies development for their production. The study aim was to compare nine samples of homemade ayran obtained from different regions of the North Caucasus, according to microbiological, physico-chemical, organoleptic parameters and to identify the nature of the microflora impact on the mixed fermentation product properties. Several settlements of the North Caucasus provided with ayran samples. A man analyzed microbiological (number of lactic acid bacteria, yeast, mold), physico-chemical (acidity, protein, fat, ash, solids) and organoleptic (taste, aroma, consistency) parameters of samples; performed statistical analysis to determine the significant differences between the samples. The results demonstrated that ayran samples had significant differences in microbiological composition. The studied samples of ayran are the following: the main types of microflora – bacillus, diplococci, streptococci, yeast; a significant predominance of yeast and rod microflora over cocci one; presence of yeast microflora in each field of view, increasing its number during storage and comparable to the number of bacteria; morphology variety of rod forms. The authors determined that each type of microflora impacted on the organoleptic indicators of the finished product: mesophilic and thermophilic microflora contributed to the characteristic consistency formation, while yeast microflora gave a specific taste and aroma. The studied samples have three main groups of microorganisms – cocci and rod (hypothetically thermophilic, mesophilic) microflora and yeast. There are differences in physico-chemical parameters such as acidity, protein and fat content. The organoleptic characteristics of the samples varied depending on the region of origin.

Publisher

Ural State University of Economics

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