Microbiological, physicochemical, and sensory characteristics of kefir during storage

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

“…In our experiment, LAB and TMC reached similar amount of those detected in other sugary kefirs (Sabokbar and Khodaiyan, 2014;Liu and Lin, 2000), with no significant differences between cocci and bacilli (Magalhães et al, 2010). The same findings were achieved by Irigoyen et al (2005) on milk-based kefir after two days, since lactobacilli and lactococci counts were 10 8 cfu/mL. On the contrary, significant fewer counts were reported by Koroleva (1988) for lactobacilli and by Kilic et al (1999) for lactococci, but, in any case, the counts of LAB rods and cocci followed the same pattern.…”

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

“…The changes in Lactococcus counts during storage occurred regardless of the use of grains or culture as starter culture. Irigoyen et al (2005) also observed a reduction in lactococci counts during refrigerated storage of Kefir. The decreases in the counts in the present study could be related to the increased acidity of the products during refrigerated storage (Figures 1 and 2).…”

“…AAB were enumerated in a selective culture medium prepared with 5% glucose, 1% yeast extract, and 2% agar (IRIGOYEN et al, 2005) using the Pour Plate technique. After sterilization at 121 °C for 15 minutes, 100 mg.L -1 of cycloheximide were added to inhibit the growth of yeasts and 100 mg.L -1 of chloramphenicol to inhibit the development of LAB.…”

The infl uence of the dose of calcium bisglycinate on physicochemical properties, sensory analysis and texture profi le of kefi rs during 21 days of cold storage

“…(2009), Magra et al (2012) reported a decrease of pH value in kefi rs during the cold storage. Irigoyen et al (2005) reported that pH do not vary signifi cantly during the storage of kefi r and it might be related to the presence of yeasts in this fermented milk beverage. The lactic acid bacteria in the presence of yeast proliferate and produce lactic acid more slowly than in pure culture (Baranowska, 2009).…”

“…AFS.2016.1.4 polysaccharide matrix (Nielsen et al, 2014). According to Irigoyen et al (2005) the major end products of milk fermentation are lactic acid, acetaldehyde, acetoin, diacetyl, ethanol and carbon dioxide. Moreover, during the fermentation kefi r increases concentration of vitamin B 1 , B 12 , calcium, amino acids, folic acid and vitamin K. There are many health benefi ts of consuming kefi r. Some results indicate a positive infl uence of kefi r on the immune and alimentary systems and also on the cholesterol metabolism.…”