In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and Tf decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald–de‐Waele (R2 > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.sn) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G") and the power‐law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.
The starter cultures used to develop fermented milk products play a critical role in ensuring the quality of the final product in terms of organoleptic properties, nutritional value, and storage. The quality of the product depends on the strain and is due to differences between strains in the presence and activity of metabolic pathways. The selection of competitive bacterial cultures and the development of bacterial starters are fundamental to establishing and maintaining industrial microorganism collections. The process of creating bacterial starters takes a lot of time and includes the main stages of work: the isolation of microbes from various sources, their development, the selection of promising strains with industrially active properties, and the subsequent isolation of pure cultures as part of a consortium of bacterial starters. Potential probiotics were isolated from samples of fermented milk products - cottage cheese, butter, etc. home-made in the Akmola region, then identified and characterized. In this study, new probiotic bacteria were selected with high antibacterial activity against pathogenic microorganisms for humans and sensitivity to antibiotics. 4 strains of the studied isolates showed resistance to antibiotics and test strains. As a result of identification by MALDI-TOF MS-biotyping, it was found that the isolates isolated from domestic fermented milk products belong to the species Leuconostoc mesenteroides, Enterococcus faecium 2 pcs, Lactobacillus paracasei.
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