Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir

Bensmira, Meriem; Nsabimana, Consolate

doi:10.1016/j.lwt.2010.04.005

Cited by 49 publications

(40 citation statements)

References 21 publications

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“…Some typical examples are acidophilin, kefir and koumiss (2). Kefir is a natural probiotic containing live bacteria, yeasts and the products that these microorganisms produce (22), and has a sharp acidic taste and yeasty flavour (13).…”

Section: Introductionmentioning

confidence: 99%

“…So that according to Turkish Food Codex, kefir is defined as the product in potable consistency, obtained by fermentation of milk by kefir grains containing lactic acid bacteria, acetic acid bacteria and Torula yeast (18). Kefir can be produced by fermenting milk with commercial freeze-dried kefir starter cultures or traditional kefir grains (2). The grains are insoluble in water and irregular in shape and size varying from 0.3-3.5 cm in diameter (3,16).…”

Section: Introductionmentioning

confidence: 99%

“…The grains are insoluble in water and irregular in shape and size varying from 0.3-3.5 cm in diameter (3,16). The product is mainly produced from bovine milk as well as caprine and sheep milks (2,4). For traditional kefir production, kefir grains are added to cow's milk in a 1:20 ratio, and left to ferment at 18-20ºC for about 20 h. At the end of the fermentation, the kefir grains are retrieved by sieving and re-used for new fermentations (7).…”

Section: Introductionmentioning

confidence: 99%

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Determination of microbiological and chemical characteristics of kefir consumed in Bursa

MUS¹

2012

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:This study was conducted to determine of microbiological quality and some chemical characteristics of 50 kefir samples purchased from different retail markets in Bursa province. In the samples investigated, the mean numbers of lactobacilli, lactococci, enterococci, Enterobacteriacea, Staphylococcus aureus and yeast were determined as 3.6x10 7 cfu/ml, 1.8x10 8 cfu/ml, 4.8x10 4 cfu/ml, 7.3x10 3 cfu/ml, 2.4x10 2 cfu/ml and 7.7x10 4 cfu/ml, respectively. 26 of 50 kefir samples were found to have <0.30 MPN/ml of total coliform while 5 samples had numbers of >110 MPN/ml. For remaining 19 samples, the average bacteria count was 5.3 MPN/ml. Escherichia coli was isolated from 11 (22%) of the samples. Mean acidity, fat and dry matter contents of kefir samples were found as 0.8 L.A.%, 2.3 % and 11.3 %, respectively, while the pH values varied between 3.9 and 4.7. Consequently, the microbiological findings showed the contamination of kefir samples with microorganisms including E. coli and S. aureus, well known as a remarkable bacterial pathogens, and thus possible health risks for consumers. Key words: Chemical characteristic, kefir, microorganism and pathogen bacteria. Bursa'da tüketime sunulan kefirlerin mikrobiyolojik ve kimyasal özelliklerinin belirlenmesiÖzet: Çalışma, Bursa ilindeki farklı perakende satış yerlerinden satın alınan 50 adet kefir örneğinin mikrobiyolojik kalitesini ve bazı kimyasal özelliklerini belirlemek amacıyla gerçekleştirildi. İncelenen örneklerde laktobasil, laktokok, enterokok, enterobakteri, Staphylococcus aureus ve maya sayıları sırasıyla ortalama 3.6x10 7 kob/ml, 1.8x10 8 kob/ml, 4.8x10 4 kob/ml, 7.3x10 3 kob/ml, 2.4x10 2 kob/ml ve 7.7x10 4 kob/ml olarak belirlendi. 50 kefir örneğinden 26'sının <0.30 MPN/ml düzeyinde, buna karşılık 5 örneğin >110 MPN/ml seviyelerinde koliform bakterileri içerdiği tespit edildi. Kalan 19 örnekte ise, ortalama bakteri sayısı 5.3 MPN/ml'ydi. Örneklerin 11'inden (% 22) Escherichia coli izole edildi. Kefir örneklerinde pH değerleri 3.9 ve 4.7 arasında değişirken; ortalama asitlik, yağ ve kurumadde içeriklerinin sırasıyla %0.8 L.A., %2.3 ve %11.3 olduğu tespit edildi. Sonuç olarak, mikrobiyolojik bulgular kefir örneklerinin önemli bakteriyel patojenler arasında yer alan E. coli ve S. aureus gibi mikroorganizmalarla kontamine olduğunu ve dolayısıyla tüketiciye yönelik olası sağlık risklerini ortaya koydu. Anahtar sözcükler: Kefir, kimyasal özellik, mikroorganizma ve patojen bakteri.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Determination of microbiological and chemical characteristics of kefir consumed in Bursa

MUS¹

2012

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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“…Kefir는 상업용 동결건조 kefir starter cultures, 전통적인 kefir grains, 그리고 kefir grain 제거 후 남아있는 미생물을 이용하여 생산할 수 있다 [1]. Kefir grain은 발효유 starter의 한 종류로 황백색으로 끈적끈적한 점착성의 다양한 크기로 유산균(10 8 CFU/g), 효모(10 6 -10 7 CFU/g), 초산균 (10 5 CFU/g)의 혼합미생물들이 공생으로 자라고 점질성 다당류로 구성되어있다 [3,12].…”

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“…한편 유청은 kefir 배양 생산물을 위한 실질적인 토대이며, 발효유청은 동결 건조 동안 동결방지용 배지 역할에 적당하 다. 동결 건조된 미생물은 높은 생존율을 유지하고 우수한 대 사활동과 발효효율을 나타내며, starter로서 우수한 능력을 나 타내기 때문에 starter 미생물로써 유가공산업에 이용되고 있 다 [1,4]. 역사적으로 보면 kefir는 건강과 관련되어 있는데, 소 비에트 연방국가에서는 몇몇 질병의 위험을 억제하기 위해 건강한 사람들에게 섭취를 하도록 권장되어져 왔다 [10,20].…”

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Characterizations of Kefir Grains in Fermented Whey and Their Effects on Inflammatory Cytokine Modulation in Human Mast Cell-1 (HMC-1)

손지윤¹,

박영우²,

렌친핸드³

et al. 2016

Journal of Life Science

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Kefir is an acidic-alcoholic fermented milk product originating from the Caucasian mountains. Kefir has long been known for its probiotic health benefits, including its immunomodulatory effects. The objectives of this study were to investigate the properties of a fermented whey product and to examine the effects of kefir grains on the in vitro immune-modulation of human mast cell-1 (HMC-1). The results showed that the whey fermented by kefir grains contained the maximum lactic acid bacteria and yeast for 16 hr by 1.83×10 8 and 6.5×10 5 CFU/ml, respectively, and lactose and whey proteins were partially hydrolyzed. The experimental whey fermented by kefir grains exhibited an in vitro anti-inflammatory effect on the HMC-1 line for 8, 16, and 24 hr, and this effect induced the expression of interleukin (IL)-4 as a pro-inflammatory cytokine, but not for 48 hr by RT-PCR in HMC-1 cells. In addition, the same phenomenon was observed for the expression of IL-8 as a pro-inflammatory cytokine by the kefir-fermented whey during the same periods of 8-48 hr under the same conditions. These cytokines resulted in the production of IL-4 at 20-25 ng in HMC-1 cells for 8, 16, and 24 hr, whereas 5 ng was produced for 48 hr by the fermented whey. In contrast, IL-8 was produced at 15-20 ng in HMC-1 cells during 4, 8, 16, and 24 hr, while 7 ng was produced at 48 hr. It was concluded that the whey fermented by kefir grains possesses a potential anti-inflammatory function, which could be used for an industrial application as an ingredient of functional foods and pharmaceutical products.

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Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Gül

Bekbay

Akgun

et al. 2023

Food Science & Nutrition

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In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and Tf decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald–de‐Waele (R2 > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.sn) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G") and the power‐law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.

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Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir

Cited by 49 publications

References 21 publications

Determination of microbiological and chemical characteristics of kefir consumed in Bursa

Determination of microbiological and chemical characteristics of kefir consumed in Bursa

Characterizations of Kefir Grains in Fermented Whey and Their Effects on Inflammatory Cytokine Modulation in Human Mast Cell-1 (HMC-1)

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

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