Effect of different fermentation conditions on composition of kefir microbiota

Hecer C., . and Ulusoy B., . and Kaynarca D., . Effect of different fermentation conditions on composition of kefir microbiota. pp. 401-409. ISSN 2231-7546

In the present work experimental groups were incubated at 20C 25C and 30C for 18 24 and 48 h and at 4C for 3 6 and 9 d. The aim was to investigate the microbiota changes under different incubation conditions. The results demonstrate that the total dry matter () values of the samples were very close to each other and were not significantly different (p 0.005) by the different fermentation conditions. The microorganisms were enumerated and identified by VITEK 2 Compact automated ID/AST instrument and API System. Kocuria spp. Was obtained in the groups incubated at 4C but was not isolated in the groups incubated at 20C 25C and 30C. Micrococcus spp. and Candida kefyr were isolated in all groups. Leuconostoc spp. was isolated from all groups except from K10 (4C 3 d) K11 (4C 6 d) and K12 (4C 9 d). Lower averages of general acceptance scores were obtained for K10 K11 and K12. It can be concluded that incubations at 25C for 18 h and also 24 h can be accepted as the most suitable values for producing traditional kefir. On the other hand according to the unique pH value the group incubated at 30C in 24 h (K8) can be considered as the most suitable one.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(05).p...

Abstract

In the present work experimental groups were incubated at 20C 25C and 30C for 18 24 and 48 h and at 4C for 3 6 and 9 d. The aim was to investigate the microbiota changes under different incubation conditions. The results demonstrate that the total dry matter () values of the samples were very close to each other and were not significantly different (p 0.005) by the different fermentation conditions. The microorganisms were enumerated and identified by VITEK 2 Compact automated ID/AST instrument and API System. Kocuria spp. Was obtained in the groups incubated at 4C but was not isolated in the groups incubated at 20C 25C and 30C. Micrococcus spp. and Candida kefyr were isolated in all groups. Leuconostoc spp. was isolated from all groups except from K10 (4C 3 d) K11 (4C 6 d) and K12 (4C 9 d). Lower averages of general acceptance scores were obtained for K10 K11 and K12. It can be concluded that incubations at 25C for 18 h and also 24 h can be accepted as the most suitable values for producing traditional kefir. On the other hand according to the unique pH value the group incubated at 30C in 24 h (K8) can be considered as the most suitable one.

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Item Type:	Article
AGROVOC Term:	Kefir
AGROVOC Term:	Fermented milk
AGROVOC Term:	Cultured milk
AGROVOC Term:	Microorganisms
AGROVOC Term:	Fermentation
AGROVOC Term:	Inoculation
AGROVOC Term:	Identification
AGROVOC Term:	Isolation of microorganisms
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Microbiological analysis
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8066

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