A modelling study on kefir grain biomass growth: Influence of various minerals

Demırhan, Elçin; Apar, Dilek Kılıç; Payer, Gizem; Özbek, Belma

doi:10.1111/j.1471-0307.2011.00696.x

Cited by 6 publications

(6 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By adding 0.25 g/L Mn2+ and Mg2+, the amount of biomass at the end of propagation time was 30.33 g/L (growth rate was 60.62%), higher than when using carbon source. Demirhan et al (2011) also found that the kefir biomass was the highest when added MgO, containing 0.30 g⁄L with 46.3% increase.…”

Section: Influence Of Different Nutrients Added To the Culture Mediummentioning

confidence: 74%

Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis

et al. 2014

View full text Add to dashboard Cite

The purpose of this study was to optimize the kefir grains biomass production, using milk as culture media. The kefir grains were cultured at different changed conditions (temperature, time, shaker rotating speed, culture media supplemented) to evaluate their effects. Results showed that optimal culture conditions were using the organic skim milk, incubated at 25°C for 24 hours with a rotation rate of 125 rpm. According to results, the growth rate was 38.9 g/L for 24 h, at 25°C using the organic milk -OSM, 36.87 g/L during 24 hours, optimal time for propagation process gave 37.93 g/L kefir grains biomass when the effect of temperature level was tested. The homogenization of medium with shaker rotating induced a greater growth rate, it was obtained 38.9 g/L for 24 h, at 25°C using rotation rate at 125 rpm. The growing medium (conventional milk) supplemented with different minerals and vitamins may lead to improve the growth conditions of kefir grains biomass. The optimization of the growth environment is very important for achieving the maximum production of kefir grains biomass, substrate necessary to obtain the polysaccharide kefiran.

show abstract

Section: Influence Of Different Nutrients Added To the Culture Mediummentioning

confidence: 74%

Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Likewise, the authors modeled the behavior of kefir using the Richards model, reaching the highest values of the coefficient of determination and low values of the standard error. Demirhan et al (2011) and Apar et al (2017) obtained an adjusted R 2 between 0.96 and 0.99 for the same model, evaluating both different operating conditions and culture media for the consortium; unlike this study that achieved an R 2 of 0.305 for this reason, it was not included for B in the analysis of the Richards model. The t L predicted for B by the Gompertz and Logistic models ranged from 16.32 to 17.26 h, with μ max of 0.0257 and 0.0266, respectively.…”

Section: Resultsmentioning

confidence: 61%

“…The experimental data were fitted to the Logistic, Gompertz, and Richards models (E Demirhan et al, 2011; Tramšek & Goršek, 2008) to describe the biomass increase in the three kefir strains. The model that best described the behavior of the experimental data was selected as the one with the highest coefficient of determination R 2 and the lowest chi‐square value (χ 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…The model selected for this kefir strain was Gompertz, since the lowest value of ( χ 2 ) was obtained at 0.007 (see Table 3). Interestingly, Demirhan et al (2011) studied the influence of different micronutrients in milk kefir culture and determined that magnesium oxide (MgO) increased by 46.3% the kefir grain evaluated. Likewise, the authors modeled the behavior of kefir using the Richards model, reaching the highest values of the coefficient of determination and low values of the standard error.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice

Wilches‐López

Espinal

Pérez-Monterroza

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

Three water kefir grains (WKG) C, B, M with higher heterogeneity in the consortia C and M, and different biodiversity, dominated mainly by the genus Lactobacillus were selected from three Colombian locations and evaluated metataxonomically and metabolically using sugar cane juice (SCJ) as a culture medium, the molecular characterization was performed by sequencing in Illumina Miseq, and microbial diversity used Mothur platforms. The objective was to evaluate the SCJ on the consortium and the bacterial and fungal diversity immersed in the WKG. Biomass and secondary metabolites were monitored during 152 h. Growth kinetic data were fitted to the Logistic, Richards, and Gompertz models. WKG C rRNA 16S sequencing by Simpson's index (0.298) evidenced low species biodiversity, dominated by Lactobacillus sp. In C (0.986), the ITS1 marker indicated a more heterogeneous community than B and M, with Saccharomyces sp. as the predominating species. Parameters of the Gompertz model fitted to C biomass were: μmax (0.032 h−1), latency time (1.736 h), and adaptation (6.48 h). WKG consortia B showed higher acetic acid and ethanol production with 5.269 and 0.333 g/L, respectively. SCJ is a suitable medium for Lactobacillus sp. and Saccharomyces sp. strains in WKG.

show abstract

“…Previously, the same authors studied the effect of MgO, MgSO 4 × 7H 2 O, ZnSO 4 × 7H 2 O, CaSO 4 × 1/2H 2 O, and Fe 2 O 3 introduction into milk with kefir grains. MgO had the greatest effect on growth, increasing the kefir grains’ biomass by 46.3%, and Fe 2 O 3 was the only supplement that did not show any effect [ 141 ].…”

Section: Other Supplementsmentioning

confidence: 99%

Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

et al. 2023

View full text Add to dashboard Cite

Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.

show abstract

A modelling study on kefir grain biomass growth: Influence of various minerals

Cited by 6 publications

References 14 publications

Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis

Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis

Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice

Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

Contact Info

Product

Resources

About