Author(s): Ahmad Al-Farsi, Fatimah Al-Mahdi and Omar Saleh

Abstract: Date palm juice and Gur (unrefined sugar) are traditional products consumed for their nutritional and medicinal benefits. The microbial load and fermentation behavior during the processing of these products are essential factors influencing their quality, safety, and shelf life. This study investigates the microbial load and natural fermentation dynamics of date palm juice and Gur at different stages of processing. Microbial analysis was performed by monitoring the total viable count (TVC), yeasts, and bacteria at key intervals: immediately after extraction, 24 hours, 48 hours, and 72 hours of fermentation. The results revealed an increase in microbial load over the fermentation period, with yeasts emerging as the dominant microorganism after 48 hours. The pH of the juice decreased significantly from 5.6 to 4.3, and the sugar content reduced from 16.5% to 12.7%, indicating microbial fermentation activity. The decrease in sugar content was attributed to the consumption of sugars by yeasts and bacteria, which also contributed to the production of organic acids, particularly lactic acid and acetic acid. These biochemical changes contributed to the preservation and enhancement of flavor and texture. At the end of 72 hours, the microbial load stabilized, and the product showed improved safety and microbiological stability. The findings of this study highlight the importance of controlling fermentation parameters to ensure optimal microbial activity and product quality. By understanding the microbial dynamics and physicochemical changes, this research offers valuable insights into improving the processing methods for date palm juice and Gur, ensuring both product safety and nutritional quality. The results can aid in the development of standardized fermentation practices for these traditional products, which are increasingly in demand for their health benefits.

DOI: 10.22271/27893065.2024.v4.i2b.158

Pages: 152-155 | Views: 137 | Downloads: 64

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