MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF KISHK FERMENTATION 2- EGYPTIAN SEIDI KISHK | ||||
| Fayoum Journal of Agricultural Research and Development | ||||
| Article 14, Volume 20, Issue 1, January 2006, Page 210-218 PDF (320.93 K) | ||||
| Document Type: Research articles. | ||||
| DOI: 10.21608/fjard.2006.197576 | ||||
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| Author | ||||
| Neimat. A. H. Elewa | ||||
| Dairy Science Department, Faculty of Agriculture, Fayoum University, Egypt. | ||||
| Abstract | ||||
| Functional dairy foods have undergone a major leap in recent years, so emerging evidence on the protective role ascribed to fermented dairy products and specifically the traditional original products as kishk which is a typical popular native food in Egypt and Middle East. It is made from laban zeer and burghul depending on random or spontaneous lactic acid bacteria in its fermentation. It is characterized by richness in nutritive constituents, healthy and has high biological value. In this research, focus was concentrated on biochemical and microbiological examination on kishk, study was also extended to its hygienic quality through the determination of D (-) and L (+) lactic acid isomers to stand up on the D (-) content which led to disturbance in mammals. Comparison was made between Egyptian Seidi (ES) kishk and Iranian (IR) kishk which was considered as concentrated rayeb milk saturated with salt and formed into marbles then sun dried. Also, the study included the identification of organic acids content in ES-kishk using gas chromatography. However, results revealed that titratable acidity was 3.03 and 5.45% and the D (-) lactic acid isomer was 5169.71 and 13003.06 mg/kg in ES and IR kishk, respectively. Furthermore, the demonstrated organic acids in ES kishk were lactic, propionic, butyric, succinic and acetic acids. With regards to microbiological examination revealed in 7.37, 7.26 log cfu/gm of lactobacilli and streptococci respectively, while no pediococci was detected in ES-kishk beside of 7.45 and 5.23 log cfu/gm of total yeast and actedione resistant yeast were presented, respectively. In regards to microbiological analysis of ES kishk after 6 months of storage, it was represented 6.00% bacteria corresponding to 94.00% of the microorganisms were yeast. On the other hand no microorganisms were detected in IR-kishk after 6 months of storage due to the high content of salt which led to physiological dryness in IRkishk. | ||||
| Keywords | ||||
| Egyptian Seidi Kishk; Iranian Kishk; D (-) & L (+) lactic acid isomers; Lactic acid bacteria. Organic acids | ||||
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