Cited by 62Probiotics and Fermented FoodsAdvanced Scientific Research MethodsFermentation and Sensory Analysis

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains

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Chen, T.-H., Wang, S.-Y., Chen, K.-N., Liu, J.-R., Chen, M.-J.·2009·Journal of Dairy Science

Abstract

In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. The purpose of this study was to develop a new technique to produce kefir using immobilized starter cultures isolated from kefir grains. An increase in cell counts with fermentation cycles was observed for both the lactic acid bacteria (LAB) and yeasts, whereas the cell counts of kefir grains were very stable during cultivation. Scanning electron microscopy showed that the short-chain lactobacilli and lactococci occupied the surface of the LAB microspheres, whereas the long-chain lactobacilli were inside the microspheres. When the yeasts were analyzed, cells at a high density were entrapped in cracks on the surface and within the microspheres, where they were surrounded by the short-chain lactobacilli. The distribution of the LAB and yeast species in kefir produced from grains and microspheres showed that there was no significant difference between the kefirs produced by the 2 methods; moreover, Leu. mesenteroides and K. marxianus were the predominating microflora in both types of kefir. There was no significant difference in the ethanol and exopolysaccharide contents between the 2 kefirs, although the acidity was different.

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Authors
Chen, T.-H., Wang, S.-Y., Chen, K.-N., Liu, J.-R., & Chen, M.-J.
Affiliations
  • National Taiwan University (TW)
  • Tungnan University (TW)
Corresponding author
Chen, M.-J.
Venue
Journal of Dairy Science
Published
2009-07
Volume
92
Issue
7
Pages
3002-3013
ISSN
0022-0302 (ISSN-L)
OpenAlex
W1973532079
Cited by
62
References
52
Citations by year
2026: 2 · 2025: 3 · 2024: 2 · 2023: 4 · 2022: 4 · 2021: 10 · 2020: 7 · 2019: 2 · 2018: 1 · 2017: 4 · 2016: 2 · 2015: 2 · 2014: 2 · 2013: 4 · 2012: 6
FWCI
6.33
Type
journal article
Language
en
Open access
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
Funders
Ministry of Science and Technology, Taiwan
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
kefir, kefir grains, microspheres, lactic acid bacteria, yeast, Kluyveromyces marxianus, Pichia fermentans, Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides, kefiran, ethanol, acidity
MeSH terms
Alginates, Fermentation, Food Handling, Food Technology, Gram-Positive Bacteria, Hexuronic Acids, Lactobacillus, Leuconostoc, Microscopy, Electron, Scanning, Microspheres, Yeasts, Glucuronic Acid, Cultured Milk Products

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