Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Buran, İlkay; Akal, Ceren; Ozturkoğlu-Budak, Sebnem; Yetişemiyen, Atila

doi:10.1016/j.lwt.2021.111591

Cited by 21 publications

(15 citation statements)

References 42 publications

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“…The majority of probiotic bacteria used in the food industry are LAB, mostly lactobacilli species [ 18 ]. Among them, the Lacticaseibacillus rhamnosus GG (LGG) strain has been extensively studied.…”

Section: Introductionmentioning

confidence: 99%

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Yousefvand

Huang

Zarei

et al. 2022

Foods

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The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower (p < 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations (p > 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefir starter culture were significantly higher than for the other samples (p < 0.05), but overall acceptability was similar at the 10-day assessment across both starters (with and without grain) after the addition of probiotic bacteria (p > 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.

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Section: Introductionmentioning

confidence: 99%

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Yousefvand

Huang

Zarei

et al. 2022

Foods

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“…Cow’s milk is the most common type of milk used in the industrial production of MK, but other types of milk (e.g., ewe, goat, camel, mare, and buffalo milk) can also be used. There is a growing demand for goat’s milk products due to the small diameter of the fat globules and their high digestibility [ 20 ]. In addition, goat’s milk contains higher levels of certain amino acids compared to cow’s milk proteins [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides

M’hir,

Ayed,

De Pasquale

et al. 2024

Antioxidants

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Different types of milk are used in the production of milk kefir, but little information is available on the release of potentially antioxidant exopolysaccharides (EPS). The aim of this study was to investigate whether the microbial dynamics and EPS release are dependent on the milk substrate. In our study, the inoculated microbial consortium was driven differently by each type of milk (cow, ewe, and goat). This was evident in the sugar consumption, organic acid production, free amino release, and EPS production. The amount and the composition of the secreted EPS varied depending on the milk type, with implications for the structure and functional properties of the EPS. The low EPS yield in ewe’s milk was associated with a higher lactic acid production and thus with the use of carbon sources oriented towards energy production. Depending on the milk used as substrate, the EPS showed different monosaccharide and FT-IR profiles, microstructures, and surface morphologies. These differences affected the antiradical properties and reducing power of the EPS. In particular, EPS extracted from cow’s milk had a higher antioxidant activity than other milk types, and the antioxidant activity was concentration dependent.

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“…In addition, kefir strengthens the immune system and has an anti-microbial effect on some pathogens (Bacillus cereus, Escherichia coli, Salmonella spp. and Staphylococcus aureus, Listeria monocytogenes) (Ötleş and Çağındı, 2003;Koyu and Demirel, 2018;Sindi et al, 2020;Vimercati et al, 2020;Buran et al, 2021;Larosa et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process

DEMİR¹,

GÜRSES

2022

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Herein, the effect of rosehip marmalade addition to kefir on it antioxidant activities was investigated. Firstly, the production of kefir, having the supplements of semi-skimmed milk, powder kefir ferment, and rosehip marmalade at different proportions (0% (control), 10%, and 15%) was made. Kefirs were stored in the refrigerator on days 1, 7, 14 and 21 at 4 ± 1ºC. It has been determined that it has a highly significant (p<0.01) effect on TPC during the storage period. In addition, it has been determined that storage period has a significant (p<0.05) effect on Vitamin C, while has a insignificant (p>0.05) effect on DPPH. The rosehip marmalade kefirs and control kefirs vitamin C and total phenolic content values were in the range of 7.85-9.04 mg 100g-1 and 1931,18-2447,11 mg GAE L-1, respectively. On the other hand, the 2.2-diphenyl-1-picrylhydrazyl values of the samples were determined up to 67.85 μg ml-1 (EC50). With this research, it was concluded that the low Vitamin C content of kefir, which stands out in dairy products especially with its probiotic character, can be increased and it can be transformed into a fermented product with different sensory characteristics, both probiotic and prebiotic.

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Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Cited by 21 publications

References 42 publications

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides

Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process

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