Influence of Kefir Grain Concentration on the Nutritional, Microbiological, and Sensory Properties of Camel Milk Kefir and Characterization of Some Technological Properties

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 170 - 170

Published: March 25, 2025

This study aimed to manufacture kefir from camel milk using an extensive production system with different amounts of grains, as well highlight their nutritional, sensorial, and technological characteristics. During processing, the pasteurization milk, addition three doses grains (2%, 5%, 10%), incubation for 18 h were carried out. The microbiological nutritional properties resulting kefirs assessed. sensory evaluation processes involved in selected then results showed that chemical composition was follows: fat: 41.7 ± 3.18 g/L; protein content: 37.82 0.66 ash: 8.92 0.61 dry matter: 114.21 0.11 lactose: 41.3 0.21 g/L. Kefir acidic moist contained low fat content (0.02 0.01). total aerobic flora FAMT 4.77 × 104 CFU/mL. bacterial load lactic acid bacteria prepared 10% 5.1 0.6 log10 CFU/mL, while yeast mold 4.24 0.83 amount present had a significant effect (p < 0.05) on pH, acidity, viscosity improved content, higher quality. According evaluation, ranking test best can be produced by 2% grains. It most appreciated 73% tasters based its physicochemical, microbiological, All obtained able fulfill Codex Alimentarius requirements, ensuring safety quality, overall improvements taste, texture, acceptability. A phenotypic morphological isolated (CK 2%, 18H) these are Gram+, citrate+, catalase−, shell−, rod-shaped. strains good lipolytic proteolytic activity, areas proteolysis between 8 15 mm. These also revealed have antibacterial activity acidifying texturizing effects.

Language: Английский

Microbiological changes of kefir traditionally produced from different milks according to storage time

Frontiers in Life Sciences and Related Technologies, Journal Year: 2025, Volume and Issue: 6(1), P. 9 - 14

Published: April 30, 2025

Kefir is a fermented dairy product known for its positive effects on health. It has been reported to have gastrointestinal diseases, hypertension, metabolic disorders, and the immune system due lactic acid bacteria, yeasts, various bioactive compounds. The study aimed investigate microbiological properties of kefirs produced from different milk types pasteurization processes. Different were used in kefir production, such as UHT cow, pasteurized open goat. For each milk, was with 24-hour incubation period followed by microbial analysis days 1, 7, 14, 21. flora assessed based total bacterial counts, well specific enumeration Lactobacillus sp., Lactococcus coliform molds, yeasts. pH levels samples also measured. showed that values decreased increasing storage time all types. Especially sp. count goat’s lower than other until day observed number bacteria faster while it not detected after 14th day. revealed structure varied significantly according type, method, time. Open cow’s traditional methods found be richer probiotic but at risk contamination.

Language: Английский

Metatranscriptomic Analysis of Argentinian Kefirs Varying in Apparent Viscosity

Applied Microbiology, Journal Year: 2024, Volume and Issue: 4(3), P. 1150 - 1164

Published: July 24, 2024

Comparative metatranscriptomics of the bacterial and yeast communities two milk kefir beverages (MKAA1 MKAA2) was carried out. They were obtained by fermentation with different frozen stocks grain CIDCA AGK1, differing in rheological features production organic acids. We hypothesised that differences their physicochemical properties might be due to microbial activity each product. The dominance lactic acid bacteria, yeast, a marginal amount acetic bacteria characterised microbiome. families Lactobacillaceae Streptococcaceae accounted for almost all gene transcripts, Lactobacillus helveticus, L. kefiranofaciens, gallinarum, Lactococcus lactis being most frequent microbiome MKAA1 beverage Lc. Lactis, Leuconostoc mesenteroides prevalent MKAA2. Dipodascaceae Saccharomycetaceae leading families, represented Yarrowia lipolytica, Saccharomyces unisporus, Kluyveromyces marxianus. MKAA2 shared >75% KEGG Ortologs (KOs) libraries. considerable decreases total expressed genes (KEGG Ortologs) assigned helveticus gallinarum related variations beverages, probably compromising interrelations which explain beverages.

Language: Английский