Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics

Kim, Dong‐Hyeon; Jeong, Dana; Song, Kwang‐Young; Seo, Kun‐Ho

doi:10.1016/j.lwt.2018.07.023

Cited by 49 publications

(38 citation statements)

References 19 publications

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“…The counts of yeasts in the analyzed Gioddu samples were almost in accordance with those reported by Kebede et al (2007) in Sethemi, a South African spontaneously fermented milk, where counts of approximately 6 log cfu mL -1 were detected. Yeast counts detected in Gioddu were also comparable with those reported by Kim et al (2018a) and Guzel-Seydim et al (2005) in milk kefir beverage that showed values of 6 log cfu mL -1 , thus suggesting similarities between Gioddu and this well-known health-promoting beverage, although the relative proportion of each microbial group should also be considered.…”

Section: Discussionsupporting

confidence: 74%

Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni

Blaiotta

Ferrocino

et al. 2020

International Journal of Food Microbiology

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Discussionsupporting

confidence: 74%

Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni

Blaiotta

Ferrocino

et al. 2020

International Journal of Food Microbiology

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“…The kefir grains are inoculated into sterilized milk and fermented at 25 • C until a pH of 4.4 is reached. The grain and milk are then separated using a sterilized plastic filter at the end of the fermentation process [17]. In contrast, water kefir is a homemade fermented beverage based on a sucrose solution with different dried and fresh fruits.…”

Section: Prebiotic Additives and Production Methods Employed In Kefmentioning

confidence: 99%

“…The fermentation step is used to speed up the microorganisms' action and the metabolic changes occurring in milk composition [20]. A backslopping strategy is employed to increase kefir beverage generation, with a 50-fold production yield increase while maintaining the same kefir characteristics (physicochemical, microbiological and nutritional value) as traditional kefir except for the differences in the lactobacillus kefir population (7.94 vs. 8.89 log CFU/mL) and decreased yeast count (7.1 vs. 5.22 log CFU/mL) [17]. This method is considered cheap and reliable, especially in less developed countries, with only a few shortcomings observed in product consistency and microbiological diversity.…”

Section: Prebiotic Additives and Production Methods Employed In Kefmentioning

confidence: 99%

The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

et al. 2020

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Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir’s health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir’s physicochemical, sensory, and chemical properties. A review of kefir’s many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

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“…Devido ao baixo conteúdo de minerais presentes neste prebiótico, justifica-se o resultado obtido (Da Silva et al, 2017). Embora não esteja definido na legislação os teores de cinzas para leites fermentados, os valores obtidos para todas as formulações são similares aos encontrados por Kim et al (2018) em kefir tradicional, com valor médio de 0,7 %. As formulações FS2 e FS3 não diferiram entre si no teor de carboidratos e valor energético.…”

Section: Formulaçõesunclassified

Elaboração, caracterização físico-química e sensorial de leites fermentados de Kefir saborizados com frutas verdes e adicionados de inulina

D'Angelis

Gonçalves

Correia

et al. 2020

RSD

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O kefir é um leite fermentado probiótico que pode ter o apelo funcional reforçado com a adição de ingredientes prebióticos, como a inulina. O objetivo do trabalho foi avaliar a influência da adição de inulina nos parâmetros físico-químicos e sensoriais de formulações de kefir adoçados e saborizados com frutas verdes, elaboradas por dois métodos fermentativos. Foram elaboradas quatro formulações de kefir: FS1 - Kefir com inulina, FS2 - Kefir sem inulina (preparados com grãos de kefir), FS3 - Kefir com inulina, FS4 - Kefir sem inulina (preparados com cultura starter liofilizada). A adição de inulina não influenciou no processo fermentativo dos leites fermentados, as formulações FS1 e FS2 apresentaram maior acidez e menor pH. Todas as amostras estão de acordo com a legislação para o teor de proteínas e lipídeos e a adição de inulina e do preparado de frutas verdes contribuiu no aumento do teor de sólidos, refletindo no teor de umidade, com aumento do teor de carboidratos e valor energético. Na análise sensorial, todos os leites fermentados tiveram boa aceitação, com notas acima de 6 para o atributo textura nas amostras com adição de inulina. Este prebiótico também não conferiu sabor residual e alteração da cor. Com base nos resultados, pode-se concluir que o kefir elaborado a partir de cultura starter liofilizada, adicionado de inulina e preparado de frutas verdes é uma boa opção para atender a demanda de alimentos funcionais que cresce no mercado, com uma maior padronização comparada as formulações elaboradas com grãos de kefir.

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Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics

Cited by 49 publications

References 19 publications

Microbiological characterization of Gioddu, an Italian fermented milk

Microbiological characterization of Gioddu, an Italian fermented milk

The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

Elaboração, caracterização físico-química e sensorial de leites fermentados de Kefir saborizados com frutas verdes e adicionados de inulina

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