Characterisation of Lactic Acid Bacteria Isolated from Kefir Milk Made from Dairy and Non-Dairy Sources and Their Sensory Acceptance (original) (raw)
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Probiotic dairy-based beverages: A review
Journal of Functional Foods, 2019
This review primarily focuses on the technology of commercially available milk-based probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk, acidophilin, etc. These products have long been enjoying a market success especially in Europe, North America and Asia-Pacific countries. Cheese whey and buttermilk whey also offer suitable matrices for the growth and viability of probiotic microorganisms and, therefore, they are potential sources for the development of probiotic dairy-based beverages. Although a great number of research have been carried out on whey-based functional beverages which some of them are already available in the food markets, whey or buttermilk whey-based probiotic beverages are yet to reach a market value. Results of the scientific studies on probiotic whey-based beverages are promising and these products are expected to find spaces in the functional beverages market in the near future. Technology of whey-and buttermilk whey-based probiotic beverages are also presented in this review. the dairy industry and global dairy-based beverages market is forecasted to reach a market value of 13.9 billion USD by 2021, excluding traditional dairy beverages such as kefir, buttermilk, koumiss, etc. (Anonymous, 2018). Dairy-based beverages can be grouped into three distinct segments (Table 1). Traditional dairy beverages have been consumed in different parts of the world and have a very concrete scientific background of healthy image. Among those products, kefir is believed to be the first functional dairy product. The longevity of the Caucasian people has long been attributed to the consumption of kefir (Özer & Kirmaci, 2014). Kefir is widely consumed in Central Asia, Eastern and Central Europe, Nordic countries and North America (Otles & Cagindi, 2003). Numerous studies have been carried out on the functional properties and positive health impacts of kefir and readers
Journal Dairy Research kefir 2011
A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin-producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.
Tropical Animal Science Journal
Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.
Food Science and Technology
In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products' physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and fatty acid profiles), microbiological characteristics (total lactic acid bacteria, total plate count, total probiotic, and total yeast), and sensory characteristics. The result showed that an increasing level of oat milk addition decreased water content and improved viscosity. A combination of 16% oat milk and 4% (v/v) L. casei AP increased the viscosity and water content, and resulted in the highest favorability and acceptability of kefir products. However, the increased concentration of L. casei AP inoculum and oat milk quantity did not affect microbiological qualities. It can be concluded that incorporating 16% oat milk and 4% L. casei AP improves the physical quality and sensory characteristics of kefir products.
Nutrients, 2020
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir’s health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut mi...
Advances in biological sciences research, 2023
Sustainable development goal no. 12, to "ensure sustainable consumption and production patterns", include a goal to reduce food waste at consumer level and food losses along the production and supply chains. For dairy, commonly referenced reasons are related to misunderstanding of spoilage before consuming products and improper storage. As a wasted food, milk can have negative environmental impacts when disposed of down the drain. This study will discuss the food waste problem, causes, and potential solution at consumer level with particular focus on goat's milk kefir (GMK) as one of dairy functional food product. GMK used in this study was 0%, 25%, 50%, and 75% of milk volume to make probiotic ice cream (PIC). The uses of GMK turn out to make PIC with significant difference (P < 0, 05) in physicochemical properties and sensory attributes for each treatment. Physicochemical properties and sensory attributes influenced product acceptability. Hence, this study aims (1) to formulate a PIC added with GMK, (2) to determine the impact of GMK on PIC's physicochemical properties and sensory attributes, and (3) to assess the acceptance of PIC. The utilization of GMK in PIC is a potentially novel strategy for producing nutritious dessert to solve food waste problem.
Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects
Kefir is fermented milk only made from kefir grains and kefir cultures as no other milk culture forms. Kefir grains are the mixture of beneficial bacteria and yeast with a polysaccharide matrix. During fermentation lactic acid, CO , ethyl alcohol and aromatic compounds that make its unique organoleptic 2 properties are occurred. Kefir is used for the treatment or control of several diseases for many years in Russia. It is begun to consume in some areas of the world, southwestern Asia, eastern and northern Europe, North America and Japan for its nutritional and therapeutic aspects. This paper attempts to review the consumption, process, chemical and nutritional composition and the health benefits of kefir.