Production of Kefir from synergism between probiotic bacteria and yeast: Therapeutic and nutritional aspects
Aliaa Talat Gaber Ali;
Abstract
- Recently fermented dairy milk products and their role in the diet of people gain paramount importance around the world. Kefir is one of the fermented dairy products; it becomes increasingly popular in recent years due to its health benefits on humans. For this reason, this study concerned with the production of different types of kefir products with different probiotic microbial strains and analysis its chemical, physical, rheological characteristics, sensory evaluation as well as it's antimicrobial activity aginst G(-ve), G(+ve) bacterial strains and candida albicans.
- The probiotic bacterial and starter culture inocula were prepared by the following concentrations: lactobacillus helveticus by total inoculum of (3%), Lactococcus lactis + Lactococcus cremoris by total inoculum of (1%), Streptococcus thermophiles + Lactobacillus bulgaricus + Lactobacillus acidophilus + Bifidobactrium lactis by total inoculum of (3%) while the probiotic yeast starter cultures (Saccharomyces cerevisiae (ATCC 943), Saccharomyces boulardii (ATCC 2366) and Kluveromyces marxianus (ATCC 36142) were prepared by the concentration of 1%.
- The preparation of different types of kefir products (T1-T8) have required the inoculation of sterilized low- fat milk (1.1%) with different concentrations of different mixed microbial starter cultures (3, 4, 5, and 6%). Each type of kefir product was prepared with the same type of probiotic bacterial starter cultures and difference in the type and concentration of probiotic yeast starter culture.
- The obtained results of chemical characteristics revealed that the total solids, protein ,ash contents increased with the increase of concentration of the inoculated mixed microbial starter cultures; the highest value of protein content ranged from 4.51 to 4.85% and accompanied with the
highest concentration of mixed microbial starter culture (6%). On the other hand, the lactose content and fat contents decreased as the concentration of mixed microbial starter cultures increased from 3 to 6%. The physical characteristics of different types of kefir products indicated the fluctuation of pH values in a range from 4.48 to 5.52.
- The moisture content decreased with the increase of concentration of mixed microbial starter cultures.
- The probiotic bacterial and starter culture inocula were prepared by the following concentrations: lactobacillus helveticus by total inoculum of (3%), Lactococcus lactis + Lactococcus cremoris by total inoculum of (1%), Streptococcus thermophiles + Lactobacillus bulgaricus + Lactobacillus acidophilus + Bifidobactrium lactis by total inoculum of (3%) while the probiotic yeast starter cultures (Saccharomyces cerevisiae (ATCC 943), Saccharomyces boulardii (ATCC 2366) and Kluveromyces marxianus (ATCC 36142) were prepared by the concentration of 1%.
- The preparation of different types of kefir products (T1-T8) have required the inoculation of sterilized low- fat milk (1.1%) with different concentrations of different mixed microbial starter cultures (3, 4, 5, and 6%). Each type of kefir product was prepared with the same type of probiotic bacterial starter cultures and difference in the type and concentration of probiotic yeast starter culture.
- The obtained results of chemical characteristics revealed that the total solids, protein ,ash contents increased with the increase of concentration of the inoculated mixed microbial starter cultures; the highest value of protein content ranged from 4.51 to 4.85% and accompanied with the
highest concentration of mixed microbial starter culture (6%). On the other hand, the lactose content and fat contents decreased as the concentration of mixed microbial starter cultures increased from 3 to 6%. The physical characteristics of different types of kefir products indicated the fluctuation of pH values in a range from 4.48 to 5.52.
- The moisture content decreased with the increase of concentration of mixed microbial starter cultures.
Other data
| Title | Production of Kefir from synergism between probiotic bacteria and yeast: Therapeutic and nutritional aspects | Other Titles | إنتاج الكفير بالتفاعل التآزري للمدعمات الحيوية البكتيرية والخميرة: التغذية و النواحي العلاجية | Authors | Aliaa Talat Gaber Ali | Issue Date | 2014 |
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