Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation

Güzel‐Seydim, Zeynep B.; Seydim, Atıf Can; Greene, Annel K.; Bodine, A.B.

doi:10.1006/jfca.1999.0842

Cited by 170 publications

(132 citation statements)

References 18 publications

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“…Calcium was determined by atomic absorption spectrophotometry using a showing an initial population of around 3.51 log 10 c.f.u./ml that reached 12.41 log 10 c.f.u./ml. Acidification of the substratum was mainly stimulated by the presence of lactic acid bacteria (9). Acetobacter showed also growth, ranging from 5.92 log 10 c.f.u./ml to 7.72 log 10 c.f.u./ml.…”

Section: Chemical Analysismentioning

confidence: 99%

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Brazilian kefir: structure, microbial communities and chemical composition

Magalhães¹,

Pereira²,

Campos³

et al. 2011

Braz. J. Microbiol.

170

122

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Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates),Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates) were the microbial species isolated. Scanning electron microscopy showed that the microbiota was dominated by bacilli (short and curved long) cells growing in close association with lemon-shaped yeasts cells. During the 24 h of fermentation, the protein content increased, while lactose and fat content decreased. The concentration of lactic acid ranged from 1.4 to 17.4 mg/ml, and that of acetic acid increased from 2.1 to 2.73 mg/ml. The production of ethanol was limited, reaching a final mean value of 0.5 mg/ml.

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Section: Chemical Analysismentioning

confidence: 99%

“…The unique flavor is the result of the symbiotic metabolic activity of a number of lactic bacteria and yeast species (9,13). The typical yoghurt …”

Section: Introductionmentioning

confidence: 99%

Brazilian kefir: structure, microbial communities and chemical composition

Magalhães¹,

Pereira²,

Campos³

et al. 2011

Braz. J. Microbiol.

170

122

View full text Add to dashboard Cite

show abstract

“…Formation of organic acids in dairy products may occur as a result of hydrolysis of butterfat (fatty acids), biochemical metabolic processes and bacterial metabolisms (Güzel-Seydim et al 2000). Figures 3 and 4 show the time evolution of organic acids (Lactic acid, citric acid and acetic acid) during the fermentation process.…”

Section: Organic Acid Changes During Fermentationmentioning

confidence: 99%

Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains

Sabokbar

Khodaiyan

2014

J Food Sci Technol

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Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19ºC and 25ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results.

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“…The term is derived from the word kef, which means 'pleasant taste' in Turkish (De Oliveria Leite et al, 2013;Guzel-Seydim, Seydim, Greene, & Bodine, 2000). Kefir is also known variously as kefyr, kephir, kefer, kiaphur, knapon, kepi or kippi (Sarkar, 2007).…”

Section: Introductionmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

116

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation

Cited by 170 publications

References 18 publications

Brazilian kefir: structure, microbial communities and chemical composition

Brazilian kefir: structure, microbial communities and chemical composition

Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains

A review: chemical, microbiological and nutritional characteristics of kefir

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