Kefir Produced from Red Rice Milk by Lactobacillus bulgaricus and Candida kefir Starter

Abstract

Kefir is a dairy product commonly fermented by bacteria and yeasts. One of the potential vegetable milk materials to be used in kefir production is milk from red rice. Studies of fermentation of milk from red rice to produce kefir are barely found. This study aimed to determine the nutrient content of red rice milk kefir fermented using mixed of microorganisms, Lactobacillus bulgaricus and Candida kefir, in various concentrations of 3%, 9%, and 15%, respectively. The content of carbohydrate, fat, protein, water, and ash was measured using proximate analysis, while their content of lactic acid and alcohol was assayed using titration method. The results showed that fat, water and ash content in all resulted kefir products met standard quality of kefir, whereas carbohydrates and protein content did not. Treatment using the set mixed starters at a concentration of 9% was found to be able to produce kefir with a lactic acid content of 2.19%. Increasing alcohol content of kefir was dependent by starters. Generally, all treatments were able to produce kefir with alcohol content of 1.5% on average. As conclusion, fermentation of red rice milk at concentration of mixed starters at 9% has nutrient content which meet standard quality of kefir.

The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder

“…Table 2 shows that moringa leaf powder does not affect the ash produced (P>0.05). Ash is the percentage of mineral content in a product (28). The average ash in this study is 9.88%, which is higher than goat milk kefir in two previous findings, namely 0.77% (19) and 5.24% (20), and 5.43% in kefir plus ginger extract (21).…”

“…At last, this study found that Moringa leaf powder does not affect (P>0.05) the level of carbohydrate (Table 2), which is 5.019% on average. This level of carbohydrate was not significantly different from previous findings, i.e., 5.53% (29), 5,08% (30) and 3.95% (28). Similarly, Hardiansyah (29) stated that carbohydrate analysis investigates the content of carbohydrates (including fiber) through calculation instead of analysis.…”

Comparative Analysis of Volatile Compounds and Antioxidant Activity of Kefir Produced by Thai Black Jasmine Rice

“…The alcohol cyclobutanol was detected at 2.5 % inoculum with 27.5 °C and 4 % inoculum at 23.9 °C, while the alcohol 2-undecanol was only detected at 2.5 % inoculum and 27.5 °C (Table 2). The increasing content of alcohol in the kefir was directly proportional to the increase in starter quantity (Sulistyaningtyas et al, 2019). Thus, the number of starters used had potential to alter alcohol content in kefir.…”

Biotecnología del kéfir: una revisión sobre las aplicaciones y sus perspectivas futuras

“…El uso de cultivos comerciales puede normalizar la producción comercial de kéfir, si la selección de especies y cepas de levaduras y bacterias se lleva a cabo con precisión y cuidado, permitiendo así la producción de una bebida "tipo kéfir" con un sabor aceptable y buenas propiedades de conservación (Simova et al, 2002;Sulistyaningtyas et al, 2019). Sin embargo, es posible que la bebida no presente las mismas propiedades terapéuticas y probióticas presentes en el kéfir tradicional (Rattray & O'Connell, 2011).…”