The Effect of Adding Beta-glucan Extracted From Bread yeast and barley bran on Inhibiting Microbial Population of Fish Patties at Cooling Storage Periods

The Homopolysaccharide called beta-glucan was extracted from different sources, microbial source (baking yeast of Turkish origin) and vegetable (brown barley bran) using the classical method hot water respectively. Results showed that higher yield contents β-glucan, which reached 5.95 % 5.18 were found in baker’s origin bran respectively, β-glucan analyzed by Fourier transform infrared spectroscopy (FT-IR) result confirmed glucan a high degree similarity purity as compared with standard, added to fish patties at ratio (0, 0.1, 0.3, 0.5, 1) gm\25gm patties, storage 4 °C for 14 days. Effect addition levels both sources on inhibition bacterial counts during (14 days) studied, total bacteria decreased increasing ratios up 1%, ability inhibit count, psychrophilic coliform greater than yeast.