Production of Kefir, Koumiss and other Related Products

Wszołek, Monika; Kupiec-Teahan, Beata; Guldager, Helle Skov; Tamime, A. Y.

doi:10.1002/9780470995501.ch8

Cited by 60 publications

(49 citation statements)

References 108 publications

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“…Most Leuconostoc strains, as well as Lactobacillus curvatus 69B2, showed EPS production in both CAϩS and CAϩSFM. HoPS-producing LAB strains belonging to Lactobacillus sanfranciscensis, Lactobacillus sakei, Lactobacillus reuteri, and Leuconostoc mesenteroides often are isolated from cereal products, whereas HePS-producing strains are present in high proportions especially in fermented dairy products (27,56,60). The synthesis of HoPS is related to the presence of sucrose, which is the sole substrate for glycansucrase, while the transcriptional regulation of HePS synthesis is independent of the kind and quantity of sugar source (18), especially for Leuconostoc species when a high concentration of sucrose is present in the media (40).…”

Section: Discussionmentioning

confidence: 99%

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Palomba

Cavella

Torrieri

et al. 2012

Appl Environ Microbiol

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ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains of the lactic acid bacteria studied. Moreover, in some strains both homopolysaccharide and heteropolysaccharide genes were detected. Proton nuclear magnetic resonance spectra suggest thatLactobacillus curvatus69B2 andLeuconostoc lactis95A produced the same exopolysaccharide, which was constituted by a single repeating glucopyranosyl unit linked by an α-(1→6) glycosidic bond in a dextran-type carbohydrate. Microbial growth, acidification, and viscoelastic properties of sourdoughs obtained by exopolysaccharide-producing and nonproducing lactic acid bacterial strains were evaluated. Sourdough obtained after 15 h at 30°C with exopolysaccharide-producing lactic acid bacteria reached higher total titratable acidity as well as elastic and dissipative modulus curves with respect to the starter not producing exopolysaccharide, but they showed similar levels of pH and microbial growth. On increasing the fermentation time, no difference in the viscoelastic properties of exopolysaccharide-producing and nonproducing samples was observed. This study suggests that dextran-producingLeuconostoc lactis95A andLactobacillus curvatus69B2 can be employed to prepare sourdough, and this would be particularly useful to improve the quality of baked goods while avoiding the use of commercially available hydrocolloids as texturizing additives.

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Section: Discussionmentioning

confidence: 99%

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Palomba

Cavella

Torrieri

et al. 2012

Appl Environ Microbiol

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“…Mare's milk is still not a well-known product, although it is part of the daily diet in Asian countries (Pieszka et al 2016). Interest in mare's milk is growing in Western Europe and in the USA as it can be given to allergic children and adults (Drogoul et al 1992;Businco et al 2000;Curadi et al 2000;Wszolek et al 2007; (Dankow et al 2013b). The lyophilisate is packed into sachets or capsules and sold in pharmacies.…”

Section: Original Papermentioning

confidence: 99%

Nutritional value and health-promoting properties of mare's milk - a review

Jastrzębska¹,

Wadas²,

Daszkiewicz³

et al. 2017

Czech J. Anim. Sci.

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Jastrzębska E., Wadas E., Daszkiewicz T., Pietrzak-Fiećko R. (2017): Nutritional value and health-promoting properties of mare's milk − a review. Czech J. Anim. Sci., 62, 511-518.Recent interest in mare's milk is associated with the fact that it contains a wide variety of valuable nutrients with health-promoting properties. Among milks of many mammal species, it is the mare's milk that is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother's milk in infant feeding. It can also be used in feeding people with various health conditions. The global market offers still more food products and cosmetics containing mare's milk. This review summarizes the current knowledge of the nutritional value and health-promoting properties of mare's milk.

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“…Traditionally it was produced by inoculating ewe milk with kefir grains, while nowadays kefir is obtained from cow or goat milk too, and by applying commercially available dairy cultures as well (Wszolek et al, 2006;Tamime et al, 2011). Principally, kefir can be produced by applying one of three types of technologies -the artisanal method, the so called Russian method and the commercial processing.…”

Section: Introductionmentioning

confidence: 99%

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

et al. 2017

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The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter) in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile.

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Production of Kefir, Koumiss and other Related Products

Cited by 60 publications

References 108 publications

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Nutritional value and health-promoting properties of mare's milk - a review

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

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