Preservation of Kefir Grains, a Comparative Study

Garrote, Graciela Liliana; Abraham, Analía Graciela; Antoni, Graciela L. De

doi:10.1006/fstl.1996.0135

Cited by 89 publications

(70 citation statements)

References 12 publications

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“…(Witthuhn et al, , 2005; Candida lipolytica, C. holmii ; C. inconspicua, C. maris ; C. kefyr (Motaghi et al, 1997;Witthuhn et al, 2004Witthuhn et al, , 2005; C. lambica, C. krusei, Cryptococcus humicolus (Witthuhn et al, 2005); Kluyveromyces marxianus (Garrote et al, 1998(Garrote et al, , 2001KokTas et al, 2012;Loretan et al, 2003;Simova et al, 2002); Klyveromyces lactis (Loretan et al, 2003;Magalhaes et al, 2011a); Saccharomyces cerevisiae (Garrote, Abraham, & De Antoni, 1997;Loretan et al, 2003;Magalhaes et al, 2011a;Motaghi et al, 1997;Simova et al, 2002;Witthuhn et al, 2004); S. fragilis, S. lactis (Motaghi et al, 1997); S. lipolytic (Garrote et al, 1997); Zygosaccharomyces rouxii, Torulaspora delbrus, Torulaspora delbrueckii, Debaryomyces hansenii (Loretan et al, 2003); Kazachstania aerobia, Lachancea meyersii (Magalhaes et al, 2011a); and Geotrichum candidum (Garrote et al, 1997;Witthuhn et al, 2005). Grønnevik et al (2011) found that the LAB count in kefir samples decreased during the first 4 weeks of storage, whereas yeast levels increased throughout the storage period.…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

118

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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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Section: Microbiological Characteristicsmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

118

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“…The Kefirs fermented with grains (WG, WGI, SG and SGI) had higher pH values (p ≤ 0.05) than those made from Kefir starter culture (WC, WCI, SC and SCI). It is likely that the microorganisms present in the grains needed time to transfer from the polysaccharide matrix to the milk and also to grow in the milk during the fermentation process, and therefore, Kefirs fermented with grains had higher pH values at the end-point of fermentation (GARROTE; ABRAHAM; DE ANTONI, 1997;WITTHUHN;SCHOEMAN;BRITZ, 2005). There was no difference (p > 0.05) in titratable acidity levels between Kefir formulations produced with grains or starter culture at day 1 (Figure 2).…”

Section: Ph Acidity Lactose and Inulin Contentmentioning

confidence: 99%

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

et al. 2012

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The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

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“…Kefir is a known culture employed to produce the traditional Russian beverage "kefir" from milk, which has low alcohol content (8,13). It is a mixed culture of various yeast species of the genera Kluyveromyces, Candida, Saccharomyces and various lactic acid bacteria of the genus Lactobacillus, are contained in a matrix of proteins and polysaccharide 'kefiran', which are formed during cell growth under aerobic conditions (6,19,24).…”

Section: Introductionmentioning

confidence: 99%

Brazilian kefir: structure, microbial communities and chemical composition

Magalhães¹,

Pereira²,

Campos³

et al. 2011

Braz. J. Microbiol.

172

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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Preservation of Kefir Grains, a Comparative Study

Cited by 89 publications

References 12 publications

A review: chemical, microbiological and nutritional characteristics of kefir

A review: chemical, microbiological and nutritional characteristics of kefir

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

Brazilian kefir: structure, microbial communities and chemical composition

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