Η μικροβιακή χλωρίδα του κυπριακού τραχανά

Abstract

nternational trends in nutrition are leading more and more consumers back to the consumption of traditional products due to their health benefits. Meanwhile, the food industry is seeking an accurate characterization of these foods in order to optimize production and specifically document all production details for quality assurance purposes. Last but no least the producers will use all data to better promote these products. This research project explores the microbial microflora of Cyprus trahana in order to precisely describe the acidification of milk through its natively induced fermentation. At the same time it is a preliminary attempt to investigate the safety of the product examining the presence of pathogenic microorganisms in the final dried product. Microbial populations were recorded from fresh raw milk to the point of boiling immediately after the addition of broken wheat seeds. We identified three yeast isolates, Galactomyces geotrichum, Kluyveromyces lactis, Trichosporon asahii and seven species of bacteria, Leuconostoc mesenteroides, Hafnia spp., Enterococcus faecalis / faecium, Lactococcus lactis, Burkholderia spp., Klebsiella spp., Escherichia coli. Finally, we compare and discuss the microorganisms identified in other similar studies in similar dairy fermented products.