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Effect of Potassium Sorbate on Some Microbiological Properties of Cokelek Stored at Different TemperaturesÖksüztepe, GulsumIlhak, O. IrfanDikici, AbdullahÇalicioglu, MehmetPatir, BahriCokelekMicrobiological qualityStorage temperaturePotassium sorbateIn this study, the effect of potassium sorbate at 0.01%, 0.05% and 0.1% on the some microbiological (total aerobic mesophilic bacteria-IAMB, coliform bacteria, Lactobacillus-Leuconostoc-Pediococcus, Stapylococcus-Micrococcus. enterococcus and yeast-mold) and chemical (pH, acidity) properties of cokelek stored at 4 +/- 1 degrees C or 22 +/- 1 degrees C was investigated. It was seen that adding potassium sorbate at 0.01%, 0.05% and 0.1% to cokelek did not have an effect on numbers of TAMB, coliform bacteria, lactobacillus- leuconostoc- pediococcus, staphylococcus-micrococcus in cokelek stored at both 4 +/- 1 degrees C and 22 +/- 1 degrees C (P>0.05). However, adding potassium sorbate at 0.05% and 0.1% to cokelek had an effect on numbers of enterococci and yeast-mold in cokelek stored at 4 +/- 1 degrees C (P<0.05). It was also not observed significant difference in pH and acidity levels between control group and treatment groups containing potassium sorbate during storage period (P>0.05).KAFKAS UNIV, VETERINER FAKULTESI DERGISI2010-06Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/46571300-6045enKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISIinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/4657