Assessment of yeast acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and i

Effarizah M. E., . and Uthumporn U., . and Wan Rosli W. I., . and Koh W. Y., . and Rosma A., . Assessment of yeast acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and i. pp. 429-439. ISSN 2231-7546

Water kefir is the product of a brown sugar solution fermented with water kefir grains. To produce starter cultures for manufacturing commercial water kefir on an industrial scale six lactic acid bacteria (LAB) three acetic acid bacteria (AAB) and two yeast strains have been isolated from local water kefir grains and in vitro -glucosidase inhibitory activity has been investigated. Five of the 11 isolates (LAB K65 K9 K67 AAB A5 and yeast Y6) showed high -glucosidase inhibitory activity. They were then tested in an in vitro gastrointestinal tract tolerance test in which all demonstrated tolerance (4080 survival rate). These five strains identified as Lactobacillus mali Lactobacillus casei Leuconostoc mesenteroides Gluconobacter hansenii and Saccharomyces cerevisiae; were then used to ferment water kefir beverages. The storage stability of the fermented beverage products was analysed during 28 days of storage at 4C by measuring -glucosidase inhibitory activity microbial cell viability and microbial survival in the beverage treated with simulated gastric juice. The water kefir beverage sample containing both pumpkin pure and brown sugar fermented using all five strains (10� CFU/mL LAB strains 10�· CFU/mL yeast strain and 10� CFU/mL AAB strain) was the most suitable formulation because it achieved 50 -glucosidase inhibitory activity and microbial survival rates of 10� 10� CFU/mL viable LAB cells 10� 10�· CFU/mL viable AAB cells and 10�10� CFU/mL viable yeast cells during storage. Therefore these five strains have potential to act as starters in the formulation of water kefir which is an anti-hyperglycaemic beverage that can be used to manage type-2 diabetes mellitus.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(08).p...

Abstract

Water kefir is the product of a brown sugar solution fermented with water kefir grains. To produce starter cultures for manufacturing commercial water kefir on an industrial scale six lactic acid bacteria (LAB) three acetic acid bacteria (AAB) and two yeast strains have been isolated from local water kefir grains and in vitro -glucosidase inhibitory activity has been investigated. Five of the 11 isolates (LAB K65 K9 K67 AAB A5 and yeast Y6) showed high -glucosidase inhibitory activity. They were then tested in an in vitro gastrointestinal tract tolerance test in which all demonstrated tolerance (4080 survival rate). These five strains identified as Lactobacillus mali Lactobacillus casei Leuconostoc mesenteroides Gluconobacter hansenii and Saccharomyces cerevisiae; were then used to ferment water kefir beverages. The storage stability of the fermented beverage products was analysed during 28 days of storage at 4C by measuring -glucosidase inhibitory activity microbial cell viability and microbial survival in the beverage treated with simulated gastric juice. The water kefir beverage sample containing both pumpkin pure and brown sugar fermented using all five strains (10� CFU/mL LAB strains 10�· CFU/mL yeast strain and 10� CFU/mL AAB strain) was the most suitable formulation because it achieved 50 -glucosidase inhibitory activity and microbial survival rates of 10� 10� CFU/mL viable LAB cells 10� 10�· CFU/mL viable AAB cells and 10�10� CFU/mL viable yeast cells during storage. Therefore these five strains have potential to act as starters in the formulation of water kefir which is an anti-hyperglycaemic beverage that can be used to manage type-2 diabetes mellitus.

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Item Type:	Article
AGROVOC Term:	Kefir
AGROVOC Term:	Fermented products
AGROVOC Term:	Probiotics
AGROVOC Term:	Beverages
AGROVOC Term:	Cultured milk
AGROVOC Term:	Fermentation
AGROVOC Term:	Isolation of microorganisms
AGROVOC Term:	Yeasts
AGROVOC Term:	Acetic acid bacteria
AGROVOC Term:	Lactic acid bacteria
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8069

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