Mathematical modelling of ethanol production by mixed kefir grains yeast population as a function of temperature variations

Zajšek, Katja; Goršek, Andreja

doi:10.1016/j.bej.2009.11.004

Cited by 27 publications

(21 citation statements)

References 20 publications

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“…Beshkova et al (2003) reported that alcohol content should be enough to give kefir a typical light alcoholic flavor. However several studies showed low ethanol levels in kefir beverages using different substrates (Magalhães et al, 2011a;Magalhães et al, 2011b;Zajsek, & Gorsek, 2010). In our study, limited levels of ethanol were estimated after 48 h of fermentation.…”

Section: Discussionmentioning

confidence: 51%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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Section: Discussionmentioning

confidence: 51%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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“…The amount of accumulated ethanol in the fermented samples is a result of the breakdown of lactose, FA, and AA (Zajšek and Goršek, 2010). A decrease in the contents of ethanal and 2,3-butanedione with a simultaneous increase in the share of ethanol in the fermented milk was described by Georgala et al (1995).…”

Section: Resultsmentioning

confidence: 96%

Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content

Cais‐Sokolińska

Wójtowski

Pikul

et al. 2015

Journal of Dairy Science

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This article explored the formation of volatile compounds during the production of kefir from goat and sheep milks with high polyunsaturated fatty acids (PUFA) as a result of feeding animals forage supplemented with maize dried distillers grains with solubles (DDGS). The increased PUFA content of the goat and sheep milks resulted in significant changes to the fermentation process. In particular, apart from an increase in the time taken to ferment sheep milk, fermentation yielded less 2,3-butanedione. The highest quantities of this compound were assayed in kefir produced from goat milk with an increased content of PUFA. An increase of PUFA significantly elevated ethanal synthesis during lactose-alcohol fermentation of sheep milk. Neither the origin of milk (sheep or goat) nor the level of PUFA had any statistical effect on the amount of ethanal assayed during the fermentation of milk and within the finished product. The proportion of l(+)-lactic acid was higher in kefirs produced using goat milk compared with sheep milk and did not depend on the content of PUFA in milk fat. The content of PUFA had a significant effect on the aroma profile of the resulting kefirs. An increase in PUFA content resulted in the loss of whey aroma in goat milk kefirs and the animal odor in sheep milk kefirs, and a creamy aroma became more prevalent in kefirs made from sheep milk.

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“…2). Yeast amounts in kefir vary, and reported values range from 10 3 to10 6 (Duitschaever, Kemp, & Emmons, 1988;Farnworth, 2005;Güzel-Seydim et al, 2005;Irigoyen et al, 2005;Kuo & Lin, 1999;Simova et al, 2002;Zajsek & Gorsek, 2010). In South African household kefir, yeast levels as high as 8 log 10 cfu mL À1 have been found (Loretan et al, 2003).…”

Section: Yeasts Carbon Dioxide and Ethanolmentioning

confidence: 91%

Microbiological and chemical properties of Norwegian kefir during storage

Grønnevik

Falstad

Narvhus

2011

International Dairy Journal

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Mathematical modelling of ethanol production by mixed kefir grains yeast population as a function of temperature variations

Cited by 27 publications

References 20 publications

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content

Microbiological and chemical properties of Norwegian kefir during storage

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