Cultivating Conditions Effects on Kefiran Production by the Mixed Culture of Lactic Acid Bacteria Imbedded within Kefir Grains
Abstract
The influence of fermentation temperature, agitation rate, and additions of carbon sources, nitrogen sources, vitamins and minerals on production of kefiran by kefir grains lactic acid bacteria was studied in a series of experiments. The main aim of the work was to increase the exopolysaccharide (EPS) production where customised milk was used as fermentation medium. It was proved that the controlling of culturing conditions and the modifying of fermentation medium conditions (i.e., carbon, nitrogen, mineral sources and vitamins) can dramatically enhance the production of the EPS. The temperature and agitation rate were critical for kefiran production during the 24 h cultivation of grains; our optimised conditions being 25°C and 80 rpm, respectively. In addition, when optimising the effects of additional nutrition, it was found that 5% (w/v) lactose, 0.1% (w/v) thiamine, and 0.1% (w/v) FeCl3 led to the maximal production of EPS. The results indicate that nutrients can be utilised to improve the production of EPS and that good kefir grains growth does not appear to be a determining factor for a high production yield of EPS.
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Organic nitrogen significantly improved the production of specific EPS, such as kefiran, while inorganic nitrogen leads to a lower amount of kefiran grains.
“Organic nitrogen (i.e., casein, tryptone, yeast extract, peptone) significantly improved the production of specific EPS, such as kefiran, while the use of inorganic nitrogen, such as ammonium chloride, leads to a lower amount of kefiran grains [61,62].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [62]
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“, casein, tryptone, yeast extract, peptone) significantly improved the production of specific EPS, such as kefiran, while the use of inorganic nitrogen, such as ammonium chloride, leads to a lower amount of kefiran grains [61,62].”
BackgroundKefir: A Multifaceted Fermented Dairy Product
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- Authors
- Zajšek, K., Goršek, A., & Kolar, M.
- Affiliations
- University of Maribor (SI)
- Corresponding author
- Goršek, Andreja
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2013-08
- Volume
- 139
- Issue
- 1-4
- Pages
- 970-977
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2002735900
- Cited by
- 83
- References
- 32
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 5 · 2023: 6 · 2022: 6 · 2021: 12 · 2020: 11 · 2019: 5 · 2018: 9 · 2017: 2 · 2016: 5 · 2015: 10 · 2014: 2 · 2013: 1
- FWCI
- 8.93
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Biopolymer Synthesis and Applications
- Keywords
- kefiran, exopolysaccharide production, kefir grains, lactic acid bacteria, mixed culture, fermentation temperature, stirring speed, carbon source, nitrogen source, vitamins, minerals, lactose, thiamine, iron chloride, fermentation medium optimization
- MeSH terms
- Animals, Bacteria, Cattle, Fermentation, Galactose, Industrial Microbiology, Lactose, Polysaccharides, Lactic Acid, Cultured Milk Products
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