Fermentation: A Short Scientific and Culinary Overview of Kefir

Lavelle, Christophe; Boulé, Jean-Baptiste

doi:10.1201/9780429168703-49

Cited by 3 publications

(6 citation statements)

References 6 publications

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“…While the Global Sourdough Project revealed similarities and differences in the microbial composition of different examples of a specific fermented food, an alternative question that can be addressed through citizen science relates to the extent to which a single common-source fermentation-associated community can change when disseminated to participants. Notably, in this regard, milk kefir and water kefir are examples of fermented foods that are accessible to the general population due to their ease of production, low-cost production, and history of safe consumption ( 11 ) and are suited to microbiology-related citizen science projects. In particular, the starting point of the fermentation, the symbiotic communities of bacteria and yeasts contained within an exopolysaccharide matrix, referred to as kefir “grains” ( 11 ), produce a wide variety of fermented beverages with different characteristics ( 12 – 14 ) and can be easily shared with numerous participants.…”

Section: Introductionmentioning

confidence: 99%

“…Notably, in this regard, milk kefir and water kefir are examples of fermented foods that are accessible to the general population due to their ease of production, low-cost production, and history of safe consumption ( 11 ) and are suited to microbiology-related citizen science projects. In particular, the starting point of the fermentation, the symbiotic communities of bacteria and yeasts contained within an exopolysaccharide matrix, referred to as kefir “grains” ( 11 ), produce a wide variety of fermented beverages with different characteristics ( 12 – 14 ) and can be easily shared with numerous participants.…”

Section: Introductionmentioning

confidence: 99%

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Kefir4All, a citizen science initiative to raise awareness of the roles that microbes play in food fermentation

Walsh,

Breselge,

Martin

et al. 2024

J Microbiol Biol Educ.

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Microorganisms are ubiquitous in nature and are central to human, animal, environmental, and planetary health. They play a particularly important role in the food chain and the production of high-quality, safe, and health-promoting foods, especially fermented foods. This important role is not always apparent to members of the public. Here, we describe Kefir4All, a citizen science project designed to provide the general public with an opportunity to expand their awareness, knowledge, and practical skills relating to microbiology, introduced through the medium of producing fermented food, i.e., milk kefir or water kefir. During the course of Kefir4All, 123 citizen scientists, from second-level school and non-school settings, participated in a study to track changes in the microbial composition of kefirs, by performing and recording details of milk kefir or water kefir fermentations they performed in their homes or schools over the 21-week project. At the start of the study, the citizen scientists were provided with milk or water kefir grains to initiate the fermentations. Both types of kefir grain are semi-solid, gelatinous-like substances, composed of exopolysaccharides and proteins, containing a symbiotic community of bacteria and yeast. The experimental component of the project was complemented by a number of education and outreach events, including career talks and a site visit to our research center (Kefir Day). At the end of the study, a report was provided to each citizen scientist, in which individualized results of their fermenting activities were detailed. A number of approaches were taken to obtain feedback and other insights from the citizen scientists. Evaluations took place before and after the Kefir4All project to gauge the citizen scientist’s self-reported awareness, knowledge, and interest in microbiology and fermented foods. Further insights into the level of citizen science participation were gained through assessing the number of samples returned for analysis and the level of participation of the citizen scientists throughout the project. Notably, the survey results revealed a self-reported, increased interest in, and general knowledge of, science among the Kefir4All citizen scientists after undertaking the project and a willingness to take part in further citizen science projects. Ultimately, Kefir4All represents an example of the successful integration of citizen science into existing education and research systems.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Kefir4All, a citizen science initiative to raise awareness of the roles that microbes play in food fermentation

Walsh,

Breselge,

Martin

et al. 2024

J Microbiol Biol Educ.

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“…Thermomix® is essential in modernist restaurant kitchens (Lavelle et al, 2021), and numerous scientific research studies have explored its application in food preparation (Bähler et al, 2016;Freire et al, 2016;Kolniak-Ostek et al, 2013;Müller et al, 2017;Velázquez et al, 2021;Zargaraan et al, 2015). System optimization for a specific food product is important for the widespread use of Thermomix®, which has accepted modern and timely efficient food processing techniques.…”

Section: Introductionmentioning

confidence: 99%

“…Thermomix® offers a wide range of functions, including cutting, chopping, blending, mixing, weighing, grinding, kneading, steaming, beating, stirring, emulsifying, and cooking at the desired temperature, mixing speeds, and time (Amend & Cavagnaro, 2021). Thermomix® is essential in modernist restaurant kitchens (Lavelle et al., 2021), and numerous scientific research studies have explored its application in food preparation (Bähler et al., 2016; Freire et al., 2016; Kolniak‐Ostek et al., 2013; Müller et al., 2017; Velázquez et al., 2021; Zargaraan et al., 2015). System optimization for a specific food product is important for the widespread use of Thermomix®, which has accepted modern and timely efficient food processing techniques.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

Karimidastjerd,

Gulsunoglu‐Konuskan,

Olum

et al. 2023

Food Science & Nutrition

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Nowadays, plant‐based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose‐free nature. Plant‐based milks are widely used in the preparation of desserts, cheese‐like products, and beverages, among other applications. The aim of the present study was to formulate vegan rice puddings using various commercially available plant‐based milks as a sustainable alternative to dairy milk. For this aim, central composition design was applied to optimize the key processing parameters of the Thermomix®, including temperature (80–90°C), time (6–14 min), and the amount of rice flour (6–10%, w/v), using response surface methodology (RSM). According to the RSM results, the optimum conditions were found to be 90°C for 12.5 min with 6.5% rice flour, as they exhibited minimal phase separation and similar rheological and textural properties to dairy rice pudding. Soya milk pudding had the highest hardness value among the other plant‐based milk puddings, and whole fat milk, soya, oat, coconut, and cow's milks showed the best gel unity, according to the cohesiveness results. Phase separation, an important parameter for storage stability, was not observed during 7‐day storage at 4°C in all groups, except for pistachio milk rice pudding. Rheological results demonstrated that all vegan pudding samples exhibited a gel‐like structure with storage modulus (G′) exceeding loss modulus (G″) values. According to the descriptive sensory evaluation, coconut, oat, and soya milk rice puddings received the highest scores in overall acceptability. Our findings suggest that industrial plant‐based rice puddings have great potential as a novel product that meets the dietary needs of the vegan community by offering acceptable flavor and texture.

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“…That, coupled with the application of other "Modernist Cuisine" techniques may provide answers to some of the pressing needs in aged nutritional care. Indeed, it is said that molecular cuisine is now so old that it has become almost classical and is no longer as trendy (Lavelle et al, 2021).…”

Section: Dementia and Gastronomymentioning

confidence: 99%

Food, Aging, and Dementia: Exploring caterers’ rôles in elderly care homes nourishment

Dinsdale

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Although much of the research carried out for this thesis, both desk and field, was conducted prior to the current COVID-19 pandemic the resultant focus on care homes, and in particular the catering services, thoroughly justifies the current and future need for systematic research into care home catering. There has been a burgeoning volume of research seeking solutions for improved nutrition for people living with dementia in residential care homes. My thesis explores how the feeding and nutrition of residents of Long-Term Care Homes living with dementia is carried out by professional caterers and catering companies and offers a contribution to knowledge but, above all, offers a contribution to improved practice. The literature review examines previous research carried out on the medical and dietetic elements of feeding and nurturing those residents. It was surprising to note there is a paucity of research related to the physical, operational, elements of food and beverage provision, or how the caterers can fulfil their rôle in the provision of nutritious and sustainable food and drink. It is important to note, however, that the majority of residential care homes are in business for profit and just as Important to appreciate that even non-profit organisations need to control their expenditures in order to minimise losses. This completed thesis is presented as a first-person piece of work. It is often said there are no “I’s” in academic writing but all that would do is remove my active voice, my distinctive self, and result in ambiguity. Qualitative researchers have, for many years, had research papers rejected because they had been written in the first person. See Chapter 1.5. Positioning myself for detail. The qualitative case-study approach was chosen as being the most appropriate, using semi-structured interviews and questionnaires to collect rich, contextual, data. The use of multi-method, or mixed method, research has found greater favour over the last few years. Sector participants were chosen from a database generated through the NHS Enabling Research in Care Homes (ENRICH) on-line directory of care homes willing to take part in research. Five care homes were selected from the database, in accordance with the pre-determined criteria for selection, reflecting the general reality of the sector, and allowing for a degree of generalisation. There was one care home response added to the list following an open invitation to participate and a further care home identified for a pilot survey, giving a total of seven participant care homes altogether. In each of the care homes participants included all those involved in the provision of care with direct contact with residents: Resident Managers; Health Care Assistants; Nursing Staff; Chefs; Cooks and Food Service staff. None of the care homes directly employed nutritionists or dietitians. These staff were asked to either take part in a semi-structured interview or to complete a questionnaire. Some questionnaires were distributed by hand and respondents completed the questionnaire during the visit to the care home, others completed the questionnaire remotely, online, via Qualtrics. Key to the research were the additional insights obtained from individuals who were either currently working in the care home sector or the NHS catering services at a group level, or had recently retired, as well as senior executives within the foodservice supply industry. These were a key part of the research. This research extends the boundaries of knowledge in the long-term care home sector, signalling a significant contribution to the care home catering industry knowledge, enabling practitioners to resolve many of the challenges faced at a strategic level, rather than the common, tactical, solutionsoften found in practice. The overarching results of the research signpost to the following: • There is a significant lack of education and / or training in effective Food and Beverage provision within the sector. • Catering production and food service staff have indicated a desire and need for further training. • There is a significant lack of funding for that education and training in the sector. • There is a significant underspend on Food and Beverage provision within the publicly funded sector to ensure good, high quality, products. • There are significant differences in understanding of the rôles of catering staff by nutrition and nursing staff. • Catering staff do not feel valued or trusted by medical, dietetic, and nutritional staff. • Several of the care homes are using antiquated and ineffective kitchen equipment. The above results show a commonality in direction. Each of these points will be discussed in greater depth and detail in the main body of the thesis. Each chapter will begin and end with links, via the Golden Thread, hopefully creating a sense of anticipation and encouraging you, the reader to keep following the narrative, referencing upcoming chapters, and piquing your curiosity to ensure a smoother flow from one section to the next.

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Fermentation: A Short Scientific and Culinary Overview of Kefir

Cited by 3 publications

References 6 publications

Kefir4All, a citizen science initiative to raise awareness of the roles that microbes play in food fermentation

Kefir4All, a citizen science initiative to raise awareness of the roles that microbes play in food fermentation

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

Food, Aging, and Dementia: Exploring caterers’ rôles in elderly care homes nourishment

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