Title:Chemical, Microbiological, and Sensorial Properties of Bio-ayran Prepared using various Cultures
Volume: 3
Issue: 1
Author(s): Amina Mahmoud Hassan, Ola Mohamed Shalabi, Magdy Mohamed Ismail*Reham Kamal El-Menawy
Affiliation:
- Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki,
Giza, Egypt
Keywords:
Ayran, exopolysaccharide, probiotic, mineral, bifidobacteria, flavor.
Abstract:
Background: Ayran is drinkable yoghurt that is prepared by mixing water, salt, and yoghurt,
or by adding water to milk and inoculation with yoghurt culture and adding salt after fermentation.
Objective: This study investigates the effect of using classic, probiotic, EPS-producing and EPS-producing
+ probiotic (BB12) cultures on the chemical, microbiological and sensorial characteristics of
drinkable dairy product ayran.
Methods: Four treatments of ayran were made using classic yogurt culture (T1), ABT-5 culture (T2),
exopolysaccharide (EPS) producing culture (YO-Flex Mild 1.0) (T3), and EPS-producing culture +
Bifidobacterium animalis subsp. lactis BB12 (mixture culture) (T4).
Results: Sample T2 had the lowest acidity values during the fermentation period. While sample T2 had
the highest pH values, the total solids, fat, and total protein contents of the ayran treatments were unaffected
by culture type. Mineral contents slightly decreased in samples T3 and T4. In comparison to
other treatments, sample 4 had higher counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and
Bifidobacterium. The recommended level of probiotic bacteria (107 cfu g−1) was exceeded for all treatments,
particularly T4, and remained above (107 cfu g−1) until the end of storage. Moreover, Ayran,
made with mixture culture (T4), received the highest sensory evaluation scores.
Conclusion: Mixture culture (EPS-producing culture + BB12) is a good starter to make bioayran containing
high counts of probiotics.
