Psychochemical and Organoleptic Characteristics of Colostrum Kefir as Antibacterial

Windayani, Neneng; Kurniati, Tuti; Listiawati, Milla

doi:10.1088/1742-6596/1175/1/012016

Cited by 7 publications

(5 citation statements)

References 8 publications

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“…According to Tukey's test, different letters on the same line mean significant differences at p < 0.05 (95% confidence level). Gul et al (2015) [8] reported similar results for the pH values of kefir (4.26-4.64) in 24 h. Windayani et al (2019) [17] reported pH values of 3.31 to 3.61 and Weschenfelder et al (2018) [18] found a pH of 3.97 in 48 h. Al-Mohammadi et al (2021) [19] observed that kefir presented an initial pH value of 6.50, and the final pH was 3.10 in 24 h and 2.60 in 48 h. Kim et al ( 2016) [20] demonstrated that during the fermentation process the pH gradually decreased in kefir samples, and reported pH values of 3.94-4.05 in 24 h and 3.71-3.81 in 48 h.…”

Section: Physicochemical Characteristics Of Milk Kefirmentioning

confidence: 54%

“…The milk presented an acidity of 0.16% and followed Brazilian legislation establishing a concentration of lactic acid from 0.14 to 0.18% in cow's milk [16]. The titratable acidity values of the kefir samples were 1.03-1.10% in 24 h and 1.70-1.71% in 48 h. Gul et al (2015) [8] reported lower acidity values (0.64 to 0.76%) for kefir in 24 h. Windayani et al (2019) [17] reported higher acidity values (1.96 to 2.64%) for kefir samples in 24 h. Lactic acid is the most abundant organic acid in milk kefir [3]. Ismaiel et al (2011) [21] reported in cow milk kefir the concentration of lactic acid (7.30 mg/mL), followed by acetic acid (6.50 mg/mL) and malic acid (4.00 mg/mL).…”

Section: Physicochemical Characteristics Of Milk Kefirmentioning

confidence: 99%

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Physicochemical characterization and antibacterial activity of Brazilian artisanal milk kefir

Azevedo Bilac,

Fernandes Silva Rodrigues,

Oliveira de Araújo

et al. 2023

Sci. Plena

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Milk kefir has an acidic taste and creamy consistency and results from the fermentation of milk by the microorganisms present in kefir grains. Milk kefir is known worldwide for its health benefits attributed to various bioactive compounds, including organic acids, bioactive peptides, and bacteriocins. This study evaluated the physicochemical composition of Brazilian artisanal milk kefir samples and studied the antibacterial activity of kefir beverage and of microorganisms isolated from kefir against potentially pathogenic bacteria. During the 24 and 48 h kefir fermentation, reducing sugars and pH decreased and lactic acid concentration increased. Kefir fermented in 48 h completely inhibited the bacterial growth of Staphylococcus aureus, Salmonella enterica and Escherichia coli. Of the 29 microorganisms isolated from kefir, 10 strains (34.5%) showed inhibitory activity against S. aureus, Bacillus cereus, Streptococcus mutans, Klebsiella pneumoniae, S. enterica and E. coli. These strains showed inhibition zones of 12-40 mm against potentially pathogenic bacteria tested. Based on the antagonist capacity of the microorganisms isolated from milk kefir, these strains have potential to be used as food preservatives and as probiotic agents.

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Section: Physicochemical Characteristics Of Milk Kefirmentioning

confidence: 54%

Section: Physicochemical Characteristics Of Milk Kefirmentioning

confidence: 99%

Physicochemical characterization and antibacterial activity of Brazilian artisanal milk kefir

Azevedo Bilac,

Fernandes Silva Rodrigues,

Oliveira de Araújo

et al. 2023

Sci. Plena

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“…Bakteri asam laktat yang lebih dominan bekerja diharapkan dapat menghambat khamir dalam menghasilkan alkohol (Harun;DİNKÇİ 2011). Selain itu, mengonsumsi kefir dalam jangka panjang memiliki manfaat sebagai berikut: antioksidan, antikanker (Ersan et al., 2016), antidiabetes, antihipertensi, antimikrobia dan antiinflamasi (Windayani et al 2019). Namun, di Indonesia saat ini belum banyak olahan kefir yang dikembangkan untuk dikonsumsi oleh masyarakat.…”

Section: Abstrakunclassified

Pengaruh Lama Penyimpanan Dan Konsentrasi Ekstrak Bunga Tapak Dara Terhadap Aktivitas Antioksidan Dan Karakteristik Kefir

Gurusmatika

2020

JIPHP

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Tanaman tapak dara diketahui memiliki khasiat kesehatan, karena mengandung beberapa senyawa fenolik dan volatil. Saat ini, pengembangan produk pangan fungsional masih menjadi tren di bidang teknologi pangan. Salah satu produk minuman yang dikenal efek kesehatannya yaitu minuman fermentasi kefir. Tujuan penelitian ini untuk mengetahui pengaruh penambahan ekstrak tapak dara pada kefir terhadap karakteristik kimia, mikrobiologi dan aktivitas antioksidan. Konsentrasi penambahan ekstrak tapak dara yaitu 0; 3%; 6%; dan 12%, serta lama penyimpanan yaitu 0; 7 hari; dan 14 hari diamati agar diperoleh karakteristik kefir tapak dara terbaik. Hasil penelitian diperoleh analisis kadar abu, total padatan, kadar protein dan kadar lemak dari semua sampel kefir menunjukkan nilai gizi yang sesuai dalam standar Codex nomor 243-2013 Susu fermentasi berperisai. Karakteristik mikrobiologi dari kefir tidak berpengaruh terhadap penambahan tapak dara namun berpengaruh pada lama penyimpanan. Sedangkan aktivitas antioksidan yang diuji dengan metode DPPH menunjukkan bahwa aktivitas antioksidan semakin meningkat dengan semakin bertambah besar konsentrasi ekstrak tapak dara yang di tambahkan. Karakteristik dari sampel kefir dengan penambahan ekstrak tapak dara 12% dan penyimpanan selama 7 hari mengandung kadar abu 6,90%, total padatan 11,12%, kadar protein 4,70%, kadar lemak 4,52%, total BAL 9,07 log cfu/ml, total khamir 6,71 log cfu/ml, total asam 0,59%, kadar alkohol 0,51% dan aktivitas antioksidan 77,9%.

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“…Lactobacillus, Lactococcus, Streptococcus and Leuconostoc are the most common bacteria and Saccharomyces, Kluyveromyces and Candida are the most common yeasts in kefir [27]. Kefir has various health benefits due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties [29].…”

Section: Introductionmentioning

confidence: 99%

Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

et al. 2022

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(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product.

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Psychochemical and Organoleptic Characteristics of Colostrum Kefir as Antibacterial

Cited by 7 publications

References 8 publications

Physicochemical characterization and antibacterial activity of Brazilian artisanal milk kefir

Physicochemical characterization and antibacterial activity of Brazilian artisanal milk kefir

Pengaruh Lama Penyimpanan Dan Konsentrasi Ekstrak Bunga Tapak Dara Terhadap Aktivitas Antioksidan Dan Karakteristik Kefir

Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

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