摘要：In this study, a total of 26 .algam juice samples; which were 3 pieces of our own product, 14 pieces bought from marketplace and 9 spoiled or about to be spoiled pieces; were analyzed in terms of dry mate rial, salt, pH, acidity, total aerobic mesophilic bacteria (TVC), yeast and mold , coliform ( KF) bacteria, lactic acid bacteria (LAB). In the 3 pieces of .algam juice of our own product the results as dry material (%), salt (%), pH, acidity (g/L), TVC (CFU/ml), yeast and mold (CFU/ml) and LAB (CFU/ml) were as the average 3.2; 1.6; 3.4; 7.3; 5.9x10 4 ; 3.2x10 4 and 3.2x10 6 respectively. The same parameters in 14 different pie ces of .algam juice bought from the marke tplace differed between 2.0-2.9; 1.1-2.2; 3.3-3.6; 6.1-9.1; 2.8x10 4 -7.4x10 6 ; 6.2x10 3 -1.8x10 6 ; 2.4x10 4 -8.6x10 7 respectively. In spoiled or about to be spoiled samples these parameters were in between 1.9-3.2; 1.1-1.6; 3.4-6.8; 0.2-8.7; 1.1x10 5 -8.6x10 8 ; 9.2x10 5 -2.2x10 8 ; 1.4x10 6 -4.9x10 8 respectively. No coliform bacteria were detected in all of the samples. On the basis of the aforementioned parameters; while the 3 .algam juice samples of our own product were found in compliance with TS 111 49, 9 pieces of the 14 samples from the marketplace were not found in compliance with TS 11149 .algam juice standard in terms of dry material, 1 of the 14 sample in terms of salt and 8 in terms of TVC. All of the spoiled or about to be spoiled samples were incompliant with the standard in terms of at least one of the parameters.
关键词：fialgam juice; quality; chemical and microbiological composition
