Some probiotic characteristics of a fermented milk product based on microbiota of “Tibetan kefir grains” cultivated in Ukrainian household

Kukhtyn, Mykola; Vichko, O.; Horyuk, Yulia; Швед, О. М.; Novikov, Volodymyr

doi:10.1007/s13197-017-2931-y

Cited by 12 publications

(9 citation statements)

References 20 publications

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“…The regional differences and fermentation conditions can change microbial diversity in kefir grains (Kukhtyn, Vichko, Horyuk, Shved, & Novikov, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The antimicrobial activity of kefir extract has been reported in several studies (Chifiriuc, Cioaca, & Lazar, 2011;Garrote, Abraham, & Antoni, 2000;Kukhtyn, Vichko, Horyuk, et al, 2018;Rodrigues, Caputo, Carvalho, Evangelista, & Schneedorf, 2005;Santos, San Mauro, Sanchez, Torres, & Marquina, 2003;Silva et al, 2009;Yuksekgag, Beyatli, & Aslim, 2004). This antimicrobial activity is associated with the production of organic acids, peptides (bacteriocins), exopolysaccharide of kefiran hydrogen peroxide, carbon dioxide, ethanol, and diacetyl (Leite et al, 2013;Moradi & Kalanpour, 2018;Prado et al, 2015).…”

Section: Mic and Mbc Of Kefir Extractsmentioning

confidence: 95%

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Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains

Ajam

Koohsari

2020

J. Food Process. Preserv.

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Probiotics may be a single strain or a set of different microorganisms. Kefir is an example of a probiotic that contains various types of bacteria and yeasts (Prado et al., 2015). Kefir beverage is one of the oldest fermented milk products, a natural probiotic and alcohol-lactic beverage derived from milk fermentation by kefir grains. Kefir is effective in promoting health, boosting the immune system, balancing blood pressure, treating gastrointestinal diseases, and lowering serum cholesterol levels. It also has antibacterial, antifungal, and antitumor activities

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“…The regional differences and fermentation conditions can change microbial diversity in kefir grains (Kukhtyn, Vichko, Horyuk, Shved, & Novikov, 2018).…”

Section: Resultsmentioning

confidence: 99%

Section: Mic and Mbc Of Kefir Extractsmentioning

confidence: 95%

Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains

Ajam

Koohsari

2020

J. Food Process. Preserv.

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“…У ряді харчових виробництв є досвід виготовлення ферментованих продуктів. До них належать кефір, сметана, квашені овочі та їх суміші, квас, фруктові та овочеві напої тощо (Drobot & Sylchuk, 2016;Kukhtyn et al, 2018;Savchenko & Kalinichenko, 2019). Такі продукти є найбільш повноцінними з огляду на біохімічний та мікробіологічний склад, адже в процесі бродіння накопичується ряд біологічно активних речовин (Yazar & Tavman, 2012;Lialyk et al, 2020).…”

Section: вступunclassified

Research of technological properties of bread made with the addition of beet kvass

Karpyk¹,

Kukhtyn²,

Selskyi³

et al. 2021

SMLNUVMBF

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The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

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“…One of the key ways of tackling this issue is the creation and active introduction of those foods of mass consumption, which are not only reached in energy and plastic material but also an important source of physiologically functional ingredients into the diet. They are polyunsaturated fatty acids (PUFA), fat-soluble vitamins, phospholipids, and other biologically active components (Goyal et al 2014;Kukhtyn et al 2018a). The creation of new types of dairy products for functional purposes with the addition of unconventional oils as sources of PUFA is a promising and relevant research sphere (Bermúdez-Aguirre and Barbosa-Cánovas 2011; Ganesan et al 2014;Dal Bello et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid composition of curd spread with different flax oil content

Lialyk¹,

Pokotylo²,

Kukhtyn³

et al. 2020

Nova Biotechnol. Chim.

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The creation of new types of dairy products for functional purposes with the addition of unconventional oils as sources of polyunsaturated fatty acids (PUFA) is a promising and relevant research sphere. The study aimed to investigate the fatty acid composition of experimental samples of curd spread with different content of flax oil. The fatty acid composition was determined on a Hewlett Packard HP-6890 chromatograph with a flame ionization detector equipped with a 100 m long SP-2560 capillary column. It is established, that the total content of saturated fatty acids in curd spread containing 8 %, 10 %, and 12 % of flax oil was reduced, and the general total content of unsaturated fatty acids increased accordingly by 5.73 %, 6.94 % and 7.31 %, compared to the control sample without flax oil. The gas-chromatographic analysis showed that flax oil is rich in omega-3 PUFA due to its high content of α-linoleic acid, so adding flax oil to the spread led to an increase in its content of α-linolenic acid and, accordingly, increased the content of PUFA of the omega-3 family. Thus, adding 8 %, 10 % and 12 % of flax oil to the curd spread, the content of α-linolenic acid in it increased accordingly by 3.91 %, 4.52 %, and 4.69 %, compared to the control sample. Curd spread with 10 % content of flaxseed oil is characterized by the most optimal fatty acid composition. The ratio of saturated fatty acids to unsaturated in this curd spread is 1.9 : 1, and the ratio between PUFAs of the omega-3,-6, and -9 families are 1.3 : 1: 5.3.

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Some probiotic characteristics of a fermented milk product based on microbiota of “Tibetan kefir grains” cultivated in Ukrainian household

Cited by 12 publications

References 20 publications

Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains

Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains

Research of technological properties of bread made with the addition of beet kvass

Fatty acid composition of curd spread with different flax oil content

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