Microbiological changes occurring during storage in kefirs with pomegranate (Punica granatum L.) juicy produced from cow’s milk

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Published: May 20, 2026
DOI: https://doi.org/10.12681/jhvms.42107
Keywords:
kefir pomegranate (Punica granatum L.) storage time microbiological change
B Hallaç
Siirt University, Faculty of Engineering, Department of Food Engineering, Siirt, Turkey
H Sancak
Bitlis Eren University, Organized Industrial Zone Vocational School, Department of Food Processing, Bitlis, Turkey
Abstract

This research was conducted to determine the microbiological changes that occur during storage (zeroth, 7th, 14th, 21st and 28th days) in kefirs with pomegranate (Punica granatum L.) juicy produced from cow’s milk at different concentrations (6.25%, 12.5%, 25%, 50%). Sterile cow’s milk, kefir grains, and Zivzik pomegranate juice were used in production. The highest total aerobic mesophilic microorganism (TAMM) count (9.00±0.35 log10 CFU/mL) was determined in sample at 50% concentration on the 14th day of storage. In the last stages of storage, TAMM counts decreased at all concentrations due to the inhibitory effect of pomegranate juice on microorganisms. The count of coliform group microorganism determined at 3 log10 CFU/mL levels in all concentrations also partially decreased during storage and Escherichia coli wasn’t encountered in samples. However, the count of Lactobacillus spp. increased due to increasing pomegranate juice concentrations and improved fermentation. A statistically significant relationship (p<0.01) was observed between Lactobacillus spp. and coliforms determined in kefir samples. As the storage time was prolonged, fermentation effect was prominently seen in kefirs with pomegranate juicy and a significant relationship (p<0.01) was determined between yeast and mold count and pomegranate juice concentrations. As a result, it was observed that high concentrations of pomegranate juice in kefirs created an inhibitor effect on microorganisms in a generally. The fact that kefirs with pomegranate juicy comply with the criteria indicated in the legislations in terms of E. coli shows that the consumption of these products during storage won’t pose any risk to public health. It is thought that individuals who have digestive system problems due to the count of Lactobacillus spp. detected above the level specified in the legislations and increasing during storage can easily use these products containing probiotics. Mold was only prominently reproduced in samples towards the end of the storage, and coliforms, which were thought to have originated from kefir grains used in production, were determined. When quality and hygienic materials are used in production, kefirs with pomegranate juicy that comply with standards and have a shelf life of 21 days’ can be produced. Considering the taste and antioxidant activity of pomegranate juice, it is thought that kefirs with pomegranate juicy produced at hygienic conditions can be effective in healthy nutrition and these innovative products can contribute to economic development.

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