Obtaining functional fermented beverages by using the kefir grains

Balabanova, Tatyana; Panayotov, P.

doi:10.1016/j.profoo.2011.09.244

Cited by 7 publications

(4 citation statements)

References 12 publications

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“…The fermentation of kefir is usually conducted in milk or whey (Balabanova and Panayotov 2011;Hsieh et al 2012;Soupioni et al 2013). However, it can also be performed in different substrates, which can diversify the flavor and enhance the acceptance of the product by consumers.…”

Section: Introductionmentioning

confidence: 99%

Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage

Nogueira¹,

Aguiar‐Oliveira

Kamimura

et al. 2016

Acta Amaz.

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Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g -1 ) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance of 7.05.

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Section: Introductionmentioning

confidence: 99%

Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage

Nogueira¹,

Aguiar‐Oliveira

Kamimura

et al. 2016

Acta Amaz.

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“…On the other hand, the domination of pH despite the elevated CSS levels (1.0 and 1.5 %) was probably due to the buffer capacity of the milk proteins available in kefir. Increase in titratable acidity and therefore decrease in pH are the expected ambient changes seen in the kefir production; however, a tendency of decrease in pH can be related to buffering capacity of high content of milk proteins despite the decomposition of lactose and additional prebiotic effect of CSS (Balabanova and Panayotov, 2011).…”

Section: The Ph and Titratable Aciditymentioning

confidence: 99%

Impact of coffee silverskin on in vitro viability of kefir culture during storage

Ozmen-Togay

2021

Mljekarstvo

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Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

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“…Characteristics of the fermented whey using kefir grains has been investigated by different authors (Londero et al, 2011(Londero et al, , 2012Balabanova and Panayotov, 2011;Megalhães et al, 2011;Shukla and Kushwaha, 2017) indicating that fermented whey beverages can be interesting alternative for cheese whey utilization. Kefir grains are a symbiotic association of lactic acid bacteria, yeasts and acetic acid surrounded by kefiran, water soluble polysaccharide matrix (Megalhães et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results

Levkov¹,

Coneva²,

Gjorgovska³

et al. 2021

IJIAAR

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Whey as a major by-product of cheese production is a subject of survey in the past decade because of its nutritional value and the possibilities to make high quality dietetic beverages. Because whey is produced in high amounts and contains organic matter in high quantity its disposal can cause serious environmental pollution. Instead the whey can be used as a raw material to produce beverages which can be classified as a healthy or functional food with added value. This is especially important for the countries with poor economic development where with a single technological process all potential of whey as a raw material can be utilized.The aim of the present study was to evaluate the whey nutritional value and the possible changes as a result of whey fermentation using kefir grains. The samples of unpasteurized cow's whey were collected from a small farm where cheese was produced in a traditional way. After milk curdling with commercial enzymatic rennet the whey was collected and inoculated with kefir grains.The fermentation was carried out at room temperature (25 C) in the span of 24 hours. The inoculation of the whey was performed with different quantities of kefir grains (5% and 10%). The examined phisico-chemical characteristics of whey were not significantly changed. The presence of lactose is an exception. The microbiological examination showed a tendency of decreasing in the number of total aerobic bacteria, E. coli and Staphylococcus aureus. As it was expected, the number of yeasts and Lactobacillus sp. increased.

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Obtaining functional fermented beverages by using the kefir grains

Cited by 7 publications

References 12 publications

Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage

Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage

Impact of coffee silverskin on in vitro viability of kefir culture during storage

Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results

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