1
|
Rios DL, da Silva PCL, Moura CSS, Villanoeva CNBC, da Rocha Fernandes G, Bengoa AA, Garrote GL, Abraham AG, Nicoli JR, Neumann E, Nunes ÁC. Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages. Int Microbiol 2024; 27:807-818. [PMID: 37759067 DOI: 10.1007/s10123-023-00431-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/06/2023] [Accepted: 09/16/2023] [Indexed: 09/29/2023]
Abstract
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products. In Brazil, milk and sugared water are used as matrices to propagate kefir grains. In all beverages, the bacterial community was composed of Lactobacillaceae and Acetobacteraceae. Saccharomycetaceae was the yeast family more abundant in WK, and Dipodascaceae and Pichiaceae in MK. Regarding KEGG mapping of functional orthologs, the four kefir samples shared 70% of KO entries of yeast genes but only 36% of bacterial genes. Concerning main metabolic processes, the relative abundance of transcripts associated with metabolism (energy metabolism) and environmental information processing (membrane transport) had the highest water/milk kefir ratio observed in Firmicutes. In contrast, transcripts associated with genetic information processing (protein translation, folding, sorting, and degradation) oppositely had the lowest water/milk ratios. Concluding, milk and water kefir have quite different communities of microorganisms. Still, the main mapped functional processes are similar, with only quantitative variation in membrane transport and energy acquisition in the water kefir and protein synthesis and turnover in the milk kefir.
Collapse
Affiliation(s)
- Diego Lisboa Rios
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
- EBTT - Informática, Instituto Federal do Amazonas (IFAM), São Gabriel da Cachoeira, Brazil
| | - Patrícia Costa Lima da Silva
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
| | - César Silva Santana Moura
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
| | | | | | - Ana Agustina Bengoa
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Graciela Liliana Garrote
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Analía Graciela Abraham
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Jacques Robert Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Elisabeth Neumann
- Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Álvaro Cantini Nunes
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil.
| |
Collapse
|
2
|
Moreno-León GR, Avila-Reyes SV, Villalobos-Espinosa JC, Camacho-Díaz BH, Tapia-Maruri D, Jiménez-Aparicio AR, Arenas-Ocampo ML, Solorza-Feria J. Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains. Microorganisms 2023; 11:1570. [PMID: 37375072 DOI: 10.3390/microorganisms11061570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 05/30/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Prebiotic effects have been attributed to agave fructans through bacterial and yeast fermentations, but there are few reports on their use as raw materials of a carbon source. Kefir milk is a fermented drink with lactic acid bacteria and yeast that coexist in a symbiotic association. During fermentation, these microorganisms mainly consume lactose and produce a polymeric matrix called kefiran, which is an exopolysaccharide composed mainly of water-soluble glucogalactan, suitable for the development of bio-degradable films. Using the biomass of microorganisms and proteins together can be a sustainable and innovative source of biopolymers. In this investigation, the effects of lactose-free milk as a culture medium and the addition of other carbon sources (dextrose, fructose, galactose, lactose, inulin and fructans) in concentrations of 2, 4 and 6% w/w, coupled with initial parameters such as temperature (20, 25 and 30 °C), % of starter inoculum (2, 5 and 10% w/w) was evaluated. The method of response surface analysis was performed to determine the optimum biomass production conditions at the start of the experiment. The response surface method showed that a 2% inoculum and a temperature of 25 °C were the best parameters for fermentation. The addition of 6% w/w agave fructans in the culture medium favored the growth of biomass (75.94%) with respect to the lactose-free culture medium. An increase in fat (3.76%), ash (5.57%) and protein (7.12%) content was observed when adding agave fructans. There was an important change in the diversity of microorganisms with an absence of lactose. These compounds have the potential to be used as a carbon source in a medium culture to increase kefir granule biomass. There was an important change in the diversity of microorganisms with an absence of lactose, where the applied image digital analysis led to the identification of the morphological changes in the kefir granules through modification of the profile of such microorganisms.
Collapse
Affiliation(s)
- Germán R Moreno-León
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Sandra V Avila-Reyes
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
- CONAHCyT- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Julieta C Villalobos-Espinosa
- Tecnológico Nacional de México/Campus ITS Teziutlán, Ingeniería en Industrias Alimentarias, Fracción I y II Aire Libre S/N, Teziutlán C.P. 73960, Puebla, Mexico
| | - Brenda H Camacho-Díaz
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Daniel Tapia-Maruri
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Antonio R Jiménez-Aparicio
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Martha L Arenas-Ocampo
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Javier Solorza-Feria
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| |
Collapse
|
3
|
Dysin AP, Egorov AR, Godzishevskaya AA, Kirichuk AA, Tskhovrebov AG, Kritchenkov AS. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules 2023; 28:molecules28031413. [PMID: 36771079 PMCID: PMC9921933 DOI: 10.3390/molecules28031413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.
Collapse
Affiliation(s)
- Artem P. Dysin
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anton R. Egorov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anastasia A. Godzishevskaya
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anatoly A. Kirichuk
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Alexander G. Tskhovrebov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence: (A.G.T.); (A.S.K.)
| | - Andreii S. Kritchenkov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Metal Physics Laboratory, Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, 210009 Vitebsk, Belarus
- Correspondence: (A.G.T.); (A.S.K.)
| |
Collapse
|
4
|
Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052459] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The mechanism of growth of a biomass of kefir after successive fermentations and optimal conditions is not well understood yet. Biomass growth kinetics were determined to evaluate the effects of temperatures (10 °C to 40 °C) and different substrates, such as monosaccharides (fructose, galactose, glucose), disaccharides (lactose, saccharose) and polysaccharides (Agave angustifolia fructans) at 2%, in reconstituted nonfat milk powder at 10% (w/v) and inoculated with 2% of milk kefir grain (105 CFU/g), after determining the pH kinetics. The best conditions of temperature and substrates were 20 °C and fructans and galactose. An increase in cells, grain sizes and a change in the morphology of the granules with the best substrates were observed using environmental scanning electron microscopy, confocal laser scanning microscopy and Image Digital Analysis (IDA). Kefir grains with agave fructans as their carbon source showed the higher fractal dimension (2.380), related to a greater co-aggregation ability of LAB and yeasts, and increase the formation of exopolysaccharides and the size of the kefir grains, which opens new application possibilities for the use of branched fructans as a substrate for the fermentation of milk kefir grains for the enhancement of cellular biomasses and exopolysaccharide production, as well as IDA as a characterization tool.
Collapse
|
5
|
Effect of whey protein isolate microparticle addition on some physical and chemical properties of kefir. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02097-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
6
|
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium. FERMENTATION 2021. [DOI: 10.3390/fermentation8010009] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.
Collapse
|
7
|
Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
8
|
Alves E, Ntungwe EN, Gregório J, Rodrigues LM, Pereira-Leite C, Caleja C, Pereira E, Barros L, Aguilar-Vilas MV, Rosado C, Rijo P. Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability. Foods 2021; 10:1057. [PMID: 34064868 PMCID: PMC8150857 DOI: 10.3390/foods10051057] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/03/2021] [Accepted: 05/07/2021] [Indexed: 11/27/2022] Open
Abstract
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.
Collapse
Affiliation(s)
- Emília Alves
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Epole N. Ntungwe
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - João Gregório
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Luis M. Rodrigues
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Catarina Pereira-Leite
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- LAQV, REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - M. Victorina Aguilar-Vilas
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Catarina Rosado
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Patrícia Rijo
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Instituto de Investigação do Medicamento (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
| |
Collapse
|
9
|
Chen Z, Liu T, Ye T, Yang X, Xue Y, Shen Y, Zhang Q, Zheng X. Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104943] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
10
|
Kukhtyn M, Vichko O, Kravets O, Karpyk H, Shved O, Novikov V. Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter. ARCHIVOS LATINOAMERICANOS DE NUTRICIÓN 2019. [DOI: 10.37527/2018.68.4.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Abstract
The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains compliance are set. Compliance of these parameters ensures the desired metabolic processes and obtaining a dairy product with good organoleptic properties: fermentation temperature is 28±1 °С for 24 hours, acidity of the product is from 80 to 120 % lactic acid, the amount of lactic acid bacteria – (2.9±0.22) × 108 CFU/cm3, fungi – (3.7±0.27) × 104 CFU/cm3. It was found that during the storage of the fermented milk drink produced on the leaven Tibetan Kefir Grains at the temperature of 4 ± 1 °С for 10 days titratable acidity of the product increased by 1.2 times to 108.4 ± 8.3 °Т, the population of lactic acid bacteria (Lactobacillus fermentum and some other) and yeast (Saccharomyces spp and some other) remained at the initial level. This indicates that the finished fermented milk product can be stored without losing functional probiotic properties for at least 10 days and meets the requirements of the standard (ISO 4471). At the same time, at a temperature of +8 ± 1°С the expiration date of the fermented milk drink is decreases to 7 days.
Collapse
|
11
|
Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains. Processes (Basel) 2019. [DOI: 10.3390/pr7030127] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 h), freezing temperature (−20 to −80 °C), pressure (0.2–0.8 mbar), and lyophilization time (5–20 h). The maximum range of change and one-way analysis of variance showed that lyophilization time and freezing time significant affects (p < 0.05) the response variables, residual moisture content and water activity, and pressure had a significant effect on the color difference and survival rate of probiotic microorganisms. The best drying conditions were a freezing time of 3 h, a freezing temperature of −20 °C, a pressure of 0.6 mbar, and a lyophilization time of 15 h. Under these conditions, we obtained a product with residual moisture content below 6%, water activity below 0.2, and survival rates above 8.5 log cfu per gram of lactic acid bacteria and above 8.6 log for yeast.
Collapse
|
12
|
Vardjan T, Mohar Lorbeg P, Čanžek Majhenič A. Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12463] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Petra Mohar Lorbeg
- Department of Animal Science; Institute of Dairy Science and Probiotics; Biotechnical Faculty; University of Ljubljana; Groblje 3 1230 Domžale Slovenia
| | - Andreja Čanžek Majhenič
- Department of Animal Science; Institute of Dairy Science and Probiotics; Biotechnical Faculty; University of Ljubljana; Groblje 3 1230 Domžale Slovenia
| |
Collapse
|
13
|
Temiz H, Dağyıldız K. Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk. Korean J Food Sci Anim Resour 2017; 37:606-616. [PMID: 28943774 PMCID: PMC5599582 DOI: 10.5851/kosfa.2017.37.4.606] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/26/2017] [Accepted: 08/19/2017] [Indexed: 11/08/2022] Open
Abstract
The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.
Collapse
Affiliation(s)
- Hasan Temiz
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey
| | - Kübra Dağyıldız
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey
| |
Collapse
|
14
|
The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains. FOOD SCI TECHNOL INT 2016; 22:598-608. [DOI: 10.1177/1082013216628311] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Accepted: 12/22/2015] [Indexed: 11/15/2022]
Abstract
The main purpose of this study was to develop a pure culture starter for producing kefir. In order to accomplish starter recycling, yeasts ( Kluyveromyces marxianus strain, Pichia kudriavzevii clone), lactic acid bacteria ( Lactobacillus kefiri strain F4Aa, Lactobacillus kefiri strain NM131-7, Lactobacillus kefiri strain NM132-3, Lactobacillus kefiri strain NM180-3, respectively), and acetic acid bacteria ( Acetobacter lovaniensis strain) were entrapped in liquid core capsules based on the distribution ratio in kefir grains. The microbiological, antimicrobial, and chemical properties of kefir made with capsules (M) and kefir grains (K) were measured and compared. According to the results of plate counts in different selective medium, the number of yeasts and bacteria in the liquid core capsules gradually increased and stabilized after eight fermentation cycles. The results of gas chromatography–mass spectrometry showed that almost all the aroma components existed in the two type of kefir, except the ethyl lactate. There was no significant difference in alcohol content, protein content, and fat content, except the acidity and sugar content. Water holding capacity of kefir K was higher than kefir M. There were 14 same free amino acids in kefir M and kefir K, and the content of most free amino acids was similar. In antimicrobial test, there was no significant difference in both kefirs.
Collapse
|
15
|
Randazzo W, Corona O, Guarcello R, Francesca N, Germanà MA, Erten H, Moschetti G, Settanni L. Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.018] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
16
|
Fina BL, Brun LR, Rigalli A. Increase of calcium and reduction of lactose concentration in milk by treatment with kefir grains and eggshell. Int J Food Sci Nutr 2016; 67:133-40. [DOI: 10.3109/09637486.2015.1137888] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Brenda L. Fina
- Bone Biology Laboratory, School of Medicine, Rosario National University, Rosario, Argentina
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
| | - Lucas R. Brun
- Bone Biology Laboratory, School of Medicine, Rosario National University, Rosario, Argentina
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
| | - Alfredo Rigalli
- Bone Biology Laboratory, School of Medicine, Rosario National University, Rosario, Argentina
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
- Rosario National University Research Council, Rosario, Argentina
| |
Collapse
|
17
|
Apar DK, Demirhan E, Özel B, Özbek B. Kefir Grain Biomass Production: Influence of Different Culturing Conditions and Examination of Growth Kinetic Models. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12332] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dilek Kiliç Apar
- Department of Chemical Engineering; Yıldız Technical University; Davutpaşa Campus 34210 Esenler/Istanbul Turkey
| | - Elçin Demirhan
- Department of Chemical Engineering; Yıldız Technical University; Davutpaşa Campus 34210 Esenler/Istanbul Turkey
| | - Birsen Özel
- Department of Chemical Engineering; Yıldız Technical University; Davutpaşa Campus 34210 Esenler/Istanbul Turkey
| | - Belma Özbek
- Department of Chemical Engineering; Yıldız Technical University; Davutpaşa Campus 34210 Esenler/Istanbul Turkey
| |
Collapse
|
18
|
Gamba RR, Moure C, Diosma G, Giannuzzi L, De Antoni GL, León Peláez ÁM. Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/aim.2016.69064] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
19
|
Caro Velez CA, León Peláez ÁM. Capacidad antifúngica de sobrenadantes libres de células obtenidos de la fermentación de un sustrato de “panela” con gránulos de kefir de agua. REVISTA COLOMBIANA DE BIOTECNOLOGÍA 2015. [DOI: 10.15446/rev.colomb.biote.v17n2.42758] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
<p>El kefir de agua (KA) es una bebida fermentada medianamente ácida elaborada con soluciones azucaradas y fermentada por un consorcio de microorganismos, principalmente bacterias ácido lácticas (BAL) y levaduras (LEV), embebidas en un polisacárido llamado gránulo de KA. La presencia de hongos y sus toxinas es un problema de la producción de alimentos, como Aspergillus ochraceus y sus micotoxinas especialmente en café y vino. Entre algunas alternativas que se han evaluado para su inhibición se incluyen las bacterias ácido lácticas y productos fermentados en general.</p><p>El objetivo principal de esta investigación fue evaluar la capacidad del KA en inhibir o retrasar el crecimiento de <em>A. ochraceus</em>. Se emplearon 8 sobrenadantes libres de células (SLC) obtenidos de diferentes fermentaciones de panela con gránulos de KA y con diferentes concentraciones de ácidos orgánicos (láctico y acético). Se hicieron fermentaciones con gránulos de KA en solución de panela por periodos de 32,5 h, a 25, 30 y 37 °C. Se determinaron la cinética de acidificación; el incremento de biomasa y se hizo el recuento de los grupos de microorganismos que componen el gránulo. A 25 °C se determinó el mayor aumento de biomasa (92%). La temperatura de fermentación afectó el recuento de los microorganismos que conforman el gránulo, principalmente las BAL, disminuyendo su cantidad a la máxima temperatura de fermentación (37 °C) (6,4x107UFC ml-1), comparado con la mínima temperatura (25 ºC) (4,0x106 UFC ml-1). El fermento que presentó mayor actividad antifúngica fue el SLC5 (pH: 3,2; temperatura de fermentación: 30 °C). El poder inhibitorio se atribuyó a los ácidos orgánicos producidos durante la fermentación, aunque no se puede descartar que hayan actuado otras sustancias no cuantificadas.</p><p>Se pudo comprobar que el KA puede fermentar y aumentar su biomasa en un sustrato como el agua de panela y que sus SLC tienen la capacidad de reducir el crecimiento de <em>A. ochraceus</em>.</p>
Collapse
|
20
|
|
21
|
Affiliation(s)
- Tuğba Kök Taş
- Department of Food Engineering; Faculty of Engineering; Suleyman Demirel University; 32260 Cunur Isparta Turkey
| |
Collapse
|
22
|
Temiz H, Kezer G. Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12361] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hasan Temiz
- Department of Food Engineering; Engineering Faculty; University of Ondokuz Mayis; Samsun TR-55139 Turkey
| | - Gizem Kezer
- Department of Agricultural Biotechnology; Faculty of Agriculture; Kırşehir Turkey
| |
Collapse
|
23
|
Gao J, Gu F, Ruan H, Chen Q, He J, He G. Culture Conditions Optimization of Tibetan Kefir Grains by Response Surface Methodology. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.proeng.2012.04.215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|