Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Larosa, Cristiane P.; Balthazar, Celso F.; Guimarães, Jonas T.; Margalho, Larissa P.; Lemos, Felipe S.; Oliveira, Felipe Leite de; Abud, Yuri; Sant’Anna, Celso; Duarte, Maria Carmela K.H.; Granato, Daniel; Raices, Renata S.L.; Freitas, Mônica Q.; Sant’Ana, Anderson S.; Esmerino, Erick A.; Pimentel, Tatiana Colombo; Silva, Márcia Cristina; Cruz, Adriano G.

doi:10.1016/j.foodchem.2021.129290

Cited by 15 publications

(8 citation statements)

References 44 publications

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“…2018; Larosa et al . 2021a, 2021b) and update on scientific data on positive health effects of its microbiota. Kefir is produced from the fermentation of various animal milks such as cow, goat, sheep or buffalo and characterised by a distinct yeast‐like flavour that feels gaseous or foamy in the mouth (Mitra and Ghosh 2020; Larosa et al .…”

Section: Introductionmentioning

confidence: 99%

Comparison of commercial and traditional kefir microbiota using metagenomic analysis

Biçer

Telli

Sönmez

et al. 2021

Int J of Dairy Tech

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The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.

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Section: Introductionmentioning

confidence: 99%

Comparison of commercial and traditional kefir microbiota using metagenomic analysis

Biçer

Telli

Sönmez

et al. 2021

Int J of Dairy Tech

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“…It is a fermented milk drink produced from kefir grains containing microorganisms in a complex and specific mixture of polysaccharide matrix, which has a fresh and slightly acidic taste. Kefir is usually produced from cow's milk, but it can also be successfully made from sheep milk (Larosa et al, 2021a;de Lima et al, 2018), buffalo milk (Tomar et al, 2020) and colostrum (Setyawardani, et al, 2020). This fermented milk drink is different from other fermented milk products in terms of the complex Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin metabolic activity based on several microbial species as well as the production methods of the kefir grains (Farnworth & Mainville, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

et al. 2022

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In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1 st , 7 th , 14 th and 21 st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.

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“…Traditionally, kefir is obtained by the fermentation of kefir grains of varying sizes (1-4 cm long) and varying from white-tolight yellow with irregular, cauliflower appearance, gelatinous and sticky structures (Mitra & Ghosh, 2020;Biçer et al, 2021). Cow, goat, camel, sheep, or buffalo milk can be used to produce kefir (Larosa et al, 2021). Kefir grains differ from fermented products and are sensitive to multiple variations, which may derive from invoices such as the origin and storage of kefir grains, milk type (substrate), the microbiological composition of grains, processing conditions, grain/milk ratio, and environmental conditions like fermentation time and temperature (Almeida Brasiel et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran

et al. 2022

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Aflatoxin M 1 (AFM 1 ) is one of the mycotoxins found in milk and dairy products and is classified as a Group I carcinogen. In this study, samples of doogh (60), kefir (30), and kashk (20) were collected from Hamedan, Iran, and examined for AFM 1 contamination using the ELISA method. Ninety-two (83.64%) out of 110 samples were positive for AFM 1 , with the highest amount of contamination in kashk (90%) and the lowest amount of contamination in kefir (73.33%). The level of AFM 1 in four (3.64%) of the samples (3 samples of doogh and 1 sample of kashk) was higher than in the European Union (0.05 µg/kg). However, all samples had AFM 1 lower than Iran's allowable limit, i.e., 0.1 µg/kg. Due to the low mean level of contamination in samples compared with the allowable limit, there is no concern for human health. However, it is necessary to monitor these products to decrease AFM 1 incidence.

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Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Cited by 15 publications

References 44 publications

Comparison of commercial and traditional kefir microbiota using metagenomic analysis

Comparison of commercial and traditional kefir microbiota using metagenomic analysis

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran

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