Russian Kefir Grains Microbial Composition and Its Changes during Production Process

Kotova, Irina; Чердынцева, Т. А.; Нетрусов, А.И.

doi:10.1007/5584_2016_2

Cited by 30 publications

(32 citation statements)

References 31 publications

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“…It is unclear what causes the microbiota of kefir to form such a stable consortium that maintains its functionality for an infinite time. So far, all attempts to generate de novo kefir grain in any fermentation of mixtures of pure starter cultures have failed [37].…”

Section: Generation Of Kefir Grainsmentioning

confidence: 99%

A Big World in Small Grain: A Review of Natural Milk Kefir Starters

2020

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Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir grains are rarely used due to their slow growth, complex application, bad reproducibility and high costs. Instead, mixtures of defined lactic acid bacteria and sometimes yeasts are applied, which alter sensory and functional properties compared to natural grain-based milk kefir. In order to be able to mimic natural starter cultures for authentic kefir production, it is a prerequisite to gain deep knowledge about the nature of kefir grains, its microbial composition, morphologic structure, composition of strains on grains and the impact of environmental parameters on kefir grain characteristics. In addition, it is very important to deeply investigate the numerous multi-dimensional interactions among different species, which play important roles on the formation and the functionality of grains.

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Section: Generation Of Kefir Grainsmentioning

confidence: 99%

A Big World in Small Grain: A Review of Natural Milk Kefir Starters

2020

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“…The study of kefir ecosystem may involve the knowledge of the ecology of the grain and its maintenance through centuries as well as the population dynamics of the fermented milk. Comparative analysis of microbial composition of kefir and the corresponding kefir grain showed that both microbial communities are different (Dobson et al 2011;Londero et al 2012;Marsh et al 2013;Kotova et al 2016). Marsh et al (2013) studied 23 kefir grains from different countries (Ireland, the United Kingdom, the United States, Spain, France, Italy, Canada and Germany) and the corresponding fermented milk by high-throughput sequencing of 16S genes.…”

Section: Kefir Micro-organisms In Kefir Grain and In Kefir Fermented mentioning

confidence: 99%

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

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Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a matrix of proteins and polysaccharides. The present review summarizes the role of kefir micro-organisms in grain assembly and in the beneficial properties attributed to kefir. The use of both culture-dependent and independent methods has made possible to determine the micro-organisms that constitute this ecosystem. Kefir consumption has been associated with a wide range of functional and probiotic properties that could be attributed to the micro-organisms present in kefir and/or to the metabolites synthetized by them during milk fermentation. In this context, the role of micro-organisms in kefir health promoting properties is discussed with particular attention to the contribution of yeast as well as bioactive metabolites such as lactic and acetic acid, exopolysaccharides and bioactive peptides. Even though many advances on the knowledge of this ancient fermented milk have been made, further studies are necessary to elucidate the complex nature of the kefir ecosystem.

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“…Kefir was produced on a laboratory scale in two different treatments, using 200 mL of milk and buttermilk as raw materials accor ding to the methodology described by Kotova et al (2016), with modifications. The skimmed milk and buttermilk were initially heated to 85 ºC during 30 min and then cooled to 22 ºC and inoculated separately with 1.5 % (w/v) kefir grains previously activated.…”

Section: Kefir Productionmentioning

confidence: 99%

Production of kefir as an alternative for utilization of buttermilk

Monteiro

Gomes

2019

Revista do ILCT

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Alternativas para o processamento de leitelho são importantes para as indústrias e para a redução da poluição ambiental. Esse estudo avaliou o efeito da substituição de leite por leitelho no processamento e nas características do kefir. Dois tratamentos foram usados para produzir kefir, utilizando leite ou leitelho como matéria-prima. Os produtos foram avaliados em um período de 28 dias, onde o pH diminuiu de 6,0 até 4,0 e de 6,5 até 4,1 para os produtos fabricados com leite e leitelho, respectivamente. As contagens médias finais de leveduras e bactérias láticas foram 5 log UFC mL-1 e 8 log UFC mL-1, respectivamente. Coliformes não foram detectados. A aceitação sensorial do kefir produzido com leitelho foi similar à do produto produzido com leite.

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Russian Kefir Grains Microbial Composition and Its Changes during Production Process

Cited by 30 publications

References 31 publications

A Big World in Small Grain: A Review of Natural Milk Kefir Starters

A Big World in Small Grain: A Review of Natural Milk Kefir Starters

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Production of kefir as an alternative for utilization of buttermilk

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