Investigating the Microbial Indicators of Extracted Chubak Juice for Halva Tahini Preparation: Insight into Production Methods

Extracted Chubak juice (Ab-chubak) is used for aeration, whitening, and increasing the consistency of Halva Tahini. This study investigated the most important microbiological quality parameters of Ab-chubak. Methods: Sampling of Ab-chubak was done from ۱۰۰ Halva Tahini units (manual and boiling preparation methods) in Ardakan city. The serial dilution and pour plate method on Sabouraud Dextrose Agar were used for fungal detection, as this medium is primarily employed for the selective cultivation of yeasts and molds, and additionally for determining the microbial contamination in food. Total coliforms (TC) and Fecal coliforms (FC) were identified by most probable number (MPN) method. Results: Yeast frequencies were ۳۱.۶% and ۴۸.۸% in the manual and boiling of Ab-chubak production methods. Similarly, the results of Geotrichum and Aspergillus fungi were ۳۱.۶% and ۱۰% in manual methods, respectively, whereas in the secondary method, Geotrichum had frequency of ۱۱.۶%, and Aspergillus was not detected.  TC were ۳۹۲.۵۲ and ۵۰۸.۲۵ MPN/۱۰۰ ml in Ab-chubak prepared in manual and boiling methods, while FC coliforms were ۳۰۸.۳۱ and ۴۳۴.۵۵ MPN/۱۰۰ ml in the mentioned samples, respectively. The results indicated a significant difference in mean number of fungal colonies between two Ab-chubak preparation methods (P=۰.۰۴). Also, the results showed a significant difference (P=۰.۰۰۲) in the morphology of the investigated fungi in two Ab-chubak preparation methods. Conclusion: The average of bacterial indicators was similar in two Ab-chubak preparation methods. However, the presence of fungal species such as Aspergillus was confirmed, which can be considered as an opportunistic pathogen.

کلیدواژه ها:

Food safety ، Fungal contamination ، Bacterial contamination ، Hlva tahini.