INVESTIGATION OF THE USABILITY OF COMMERCIAL KEFIR BEVERAGES AS INOCULUM IN HOMEMADE KEFIR PRODUCTION
Öz
This study examined the potential usage of commercial kefir beverages in producing homemade kefir beverages. For this purpose, two different commercial kefir beverages were used in the fermentation. Microbial growth kinetics, viscosity and pH were monitored during the fermentation process of kefir samples. The logistic model was fitted to lactic acid bacteria, lactococci, total mesophilic aerobic bacteria (TMAB), pH and viscosity growth kinetics. The generation study was completed by repeatedly passing the kefir produced for four days. Lactic acid bacteria, Lactococci, and TMAB counts remained stable in the following generations. Lactobacilli counts decreased in both brands, while TMAB and lactococci decreased in brand A during storage. Syneresis values under storage conditions were high for both brands. This study shows that kefir can be produced at home using commercial kefir beverage brands and can meet the requirements of Codex Alimentarius if the necessary hygiene conditions and incubation temperature are provided, but structural stability during storage is weak.
Anahtar Kelimeler
Kefir Storage Fermentation Commercial kefir Traditional production
Destekleyen Kurum
Bolu Abant Izzet Baysal University, Council of Scientific Research Projects
Proje Numarası
BAP–2021.09.04.1509
Teşekkür
This study was supported by the Bolu Abant Izzet Baysal University, Council of Scientific Research Projects under Grant Number BAP–2021.09.04.1509.
Kaynakça
- Abdolmaleki F., Mazaheri Assadi M., Akbarirad H. (2015) Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture. International Journal of Dairy Technology 68(3) 441–447.
- Alves E., Ntungwe E N., Gregório J., Rodrigues L M., Pereira-LeitenC., Caleja C., Pereira E., Barros L., Aguilar-Vilas M V., Rosado C., Rijo P. (2021). Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability. Foods 10(5) 1–16.
- Atalar I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt- Food Science and Technology 107 256–263.
- Aydemir O. (2020). Commercial yogurts as inoculum in yogurt making and their reusability properties. Food and Health 6(4) 213–224.
- Corona O., Randazzo W., Miceli A., Guarcello R., Francesca N., Erten H., Moschetti G., Settanni L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT - Food Science and Technology 66 572–581.
- Czyżak-Runowska G., Wójtowski J A., Łęska B., Bielińska-Nowak S., Pytlewski J., Antkowiak I., Stanisławski D. (2022). Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage. Animals 12 (22).
- García Fontán M C., Martínez S., Franco I., Carballo J. (2006). Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture. International Dairy Journal 16 (7) 762–767.
- Garrote G L., Abraham A G., De Antoni G L. (1997). Preservation of Kefir Grains, a Comparative Study. LWT - Food Science and Technology 30(1) 77–84.
- Goncu B., Celikel A., Guler-Akin M B., Akin M S. (2017). Obogaćivanje kefira vlaknima jabuke i limuna. Mljekarstvo 67(3) 208–216.
- Grønnevik H., Falstad M., Narvhus J A. (2011). Microbiological and chemical properties of Norwegian kefir during storage. International Dairy Journal 21(9) 601–606.
- Gül L B., Bekbay S., Akgün A., Gül O. (2023). Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir. Food Science and Nutrition 11(9) 5325–5337.
- Gul O., Atalar I., Mortas M.,Dervisoglu M. (2018). Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir. International Journal of Dairy Technology 71 73–80.
- Gul O., Mortas M., Atalar I., Dervisoglu M., Kahyaoglu T. (2015). Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science 98(3) 1517–1525.
- Hecer C., Ulusoy B., Kaynarca D. (2019). Effect of different fermentation conditions on composition of kefir microbiota. International Food Research Journal 26(2) 401–409.
- Hikmetoglu M., Sogut E., Sogut O., Gokirmakli C., Guzel-Seydim Z B. (2020). Changes in carbohydrate profile in kefir fermentation. Bioactive Carbohydrates and Dietary Fibre 23 100220.
- Irigoyen A. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry 90(4) 613–620.
- Kim D H., Jeong D., Song K Y., Seo K H. (2018). Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. Lwt 97 503–507.
- Kök-Taş T., Seydim A C., Özer B., Guzel-Seydim Z B (2013). Effects of different fermentation parameters on quality characteristics of kefir. Journal of Dairy Science 96(2) 780–789.
- Leite A. M. O., Leite D. C. A., Del Aguila E. M., Alvares T. S., Peixoto R. S., Miguel M. A., Silva J. T., Paschoalin V. M. F. (2013). Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science 96(7) 4149–4159.
- Nejati F., Junne S., Neubauer P. (2020). A big world in small grain: A review of natural milk Kefir starters. Microorganisms 8 (2).
- Öner Z., Karahan A. G., Çakmakçı M. L. (2010). Effects of different milk types and starter culture on kefir. Gıda 35 177–182.
- Prado M. R., Blandón L. M., Vandenberghe L. P. S., Rodrigues C., Castro G. R., Thomaz-Soccol V., Soccol C. R. (2015). Milk kefir: Composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology 6 1–10.
- Sarica E., Coşkun H. (2020). Assessment of durability and characteristics of changes in kefir made from cow’s and goat’s milk. Italian Journal of Food Science 32(3) 498–516.
- Satir G., Guzel-Seydim Z. (2015). Influence of Kefir fermentation on the bioactive substances of different breed goat milks. LWT - Food Science and Technology 63(2) 852–858.
- Satir G., Guzel-Seydim Z. B. (2016). How kefir fermentation can affect product composition? Small Ruminant Research 134 1–7.
- Sharifi M., Moridnia A., Mortazavi D., Salehi M., Bagheri M., Sheikhi A. (2017). Kefir: a powerful probiotics with anticancer properties. Medical Oncology 34(11) 1–7.
- Sodini I., Montella J., Tong P. S. (2005). Physical properties of yogurt fortified with various commercial whey protein concentrates. Journal of the Science of Food and Agriculture 85(5) 853–859.
- Teijeiro M., Pérez P. F., De Antoni G. L., Golowczyc M. A. (2018). Suitability of kefir powder production using spray drying. Food Research International 112 169–174.
- Tratnik L., Božanić R., Herceg Z., Drgalić I. (2006). The quality of plain and supplemented kefir from goat’s and cow’s milk. International Journal of Dairy Technology 59(1) 40–46.
- Wang H., Sun X., Song X., Guo M. (2021). Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir. Food Chemistry 339 128099.
- Yousefvand A., Huang X., Zarei M., Saris P. E. J. (2022). Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture. Foods 11(4).
TİCARİ KEFİR İÇECEKLERİNİN EV YAPIMI KEFİR ÜRETİMİNDE İNOKULUM KAYNAĞI OLARAK KULLANILABİLİRLİĞİNİN ARAŞTIRILMASI
Öz
Bu çalışma, ticari kefir içeceklerinin ev yapımı kefir içecekleri üretiminde potansiyel kullanımını incelemiştir. Bu amaçla, fermantasyonda iki farklı ticari kefir içeceği kullanılmıştır. Kefir örneklerinin fermantasyon süreci boyunca mikrobiyal büyüme kinetiği, viskozite ve pH izlenmiştir. Laktik asit bakterileri, laktokoklar, toplam mezofilik aerobik bakteriler (TMAB), pH ve viskozite değişiminde lojistik model uygun bulunmuştur. Üretilen kefir dört gün boyunca rejenere edilerek üretim çalışması tamamlanmıştır. Laktik asit bakterileri, Lactococci ve TMAB sayıları sonraki nesillerde sabit kalmıştır. Depolama boyunca Laktobasil sayısı her iki markada da azalırken, TMAB ve laktokoklar depolama sırasında A markasında azalmıştır. Depolama koşullarında sinerisis değerleri her iki marka için yüksek bulunmuştur. Bu çalışma, kefirin ticari kefir içecek markaları kullanılarak evde üretilebileceğini ve gerekli hijyen koşulları ve inkübasyon sıcaklığı sağlandığı takdirde Codex Alimentarius gerekliliklerini karşılayabileceğini ancak yapısal stabilitenin zayıf olduğunu göstermektedir.
Anahtar Kelimeler
Proje Numarası
BAP–2021.09.04.1509
Kaynakça
- Abdolmaleki F., Mazaheri Assadi M., Akbarirad H. (2015) Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture. International Journal of Dairy Technology 68(3) 441–447.
- Alves E., Ntungwe E N., Gregório J., Rodrigues L M., Pereira-LeitenC., Caleja C., Pereira E., Barros L., Aguilar-Vilas M V., Rosado C., Rijo P. (2021). Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability. Foods 10(5) 1–16.
- Atalar I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt- Food Science and Technology 107 256–263.
- Aydemir O. (2020). Commercial yogurts as inoculum in yogurt making and their reusability properties. Food and Health 6(4) 213–224.
- Corona O., Randazzo W., Miceli A., Guarcello R., Francesca N., Erten H., Moschetti G., Settanni L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT - Food Science and Technology 66 572–581.
- Czyżak-Runowska G., Wójtowski J A., Łęska B., Bielińska-Nowak S., Pytlewski J., Antkowiak I., Stanisławski D. (2022). Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage. Animals 12 (22).
- García Fontán M C., Martínez S., Franco I., Carballo J. (2006). Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture. International Dairy Journal 16 (7) 762–767.
- Garrote G L., Abraham A G., De Antoni G L. (1997). Preservation of Kefir Grains, a Comparative Study. LWT - Food Science and Technology 30(1) 77–84.
- Goncu B., Celikel A., Guler-Akin M B., Akin M S. (2017). Obogaćivanje kefira vlaknima jabuke i limuna. Mljekarstvo 67(3) 208–216.
- Grønnevik H., Falstad M., Narvhus J A. (2011). Microbiological and chemical properties of Norwegian kefir during storage. International Dairy Journal 21(9) 601–606.
- Gül L B., Bekbay S., Akgün A., Gül O. (2023). Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir. Food Science and Nutrition 11(9) 5325–5337.
- Gul O., Atalar I., Mortas M.,Dervisoglu M. (2018). Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir. International Journal of Dairy Technology 71 73–80.
- Gul O., Mortas M., Atalar I., Dervisoglu M., Kahyaoglu T. (2015). Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science 98(3) 1517–1525.
- Hecer C., Ulusoy B., Kaynarca D. (2019). Effect of different fermentation conditions on composition of kefir microbiota. International Food Research Journal 26(2) 401–409.
- Hikmetoglu M., Sogut E., Sogut O., Gokirmakli C., Guzel-Seydim Z B. (2020). Changes in carbohydrate profile in kefir fermentation. Bioactive Carbohydrates and Dietary Fibre 23 100220.
- Irigoyen A. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry 90(4) 613–620.
- Kim D H., Jeong D., Song K Y., Seo K H. (2018). Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. Lwt 97 503–507.
- Kök-Taş T., Seydim A C., Özer B., Guzel-Seydim Z B (2013). Effects of different fermentation parameters on quality characteristics of kefir. Journal of Dairy Science 96(2) 780–789.
- Leite A. M. O., Leite D. C. A., Del Aguila E. M., Alvares T. S., Peixoto R. S., Miguel M. A., Silva J. T., Paschoalin V. M. F. (2013). Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science 96(7) 4149–4159.
- Nejati F., Junne S., Neubauer P. (2020). A big world in small grain: A review of natural milk Kefir starters. Microorganisms 8 (2).
- Öner Z., Karahan A. G., Çakmakçı M. L. (2010). Effects of different milk types and starter culture on kefir. Gıda 35 177–182.
- Prado M. R., Blandón L. M., Vandenberghe L. P. S., Rodrigues C., Castro G. R., Thomaz-Soccol V., Soccol C. R. (2015). Milk kefir: Composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology 6 1–10.
- Sarica E., Coşkun H. (2020). Assessment of durability and characteristics of changes in kefir made from cow’s and goat’s milk. Italian Journal of Food Science 32(3) 498–516.
- Satir G., Guzel-Seydim Z. (2015). Influence of Kefir fermentation on the bioactive substances of different breed goat milks. LWT - Food Science and Technology 63(2) 852–858.
- Satir G., Guzel-Seydim Z. B. (2016). How kefir fermentation can affect product composition? Small Ruminant Research 134 1–7.
- Sharifi M., Moridnia A., Mortazavi D., Salehi M., Bagheri M., Sheikhi A. (2017). Kefir: a powerful probiotics with anticancer properties. Medical Oncology 34(11) 1–7.
- Sodini I., Montella J., Tong P. S. (2005). Physical properties of yogurt fortified with various commercial whey protein concentrates. Journal of the Science of Food and Agriculture 85(5) 853–859.
- Teijeiro M., Pérez P. F., De Antoni G. L., Golowczyc M. A. (2018). Suitability of kefir powder production using spray drying. Food Research International 112 169–174.
- Tratnik L., Božanić R., Herceg Z., Drgalić I. (2006). The quality of plain and supplemented kefir from goat’s and cow’s milk. International Journal of Dairy Technology 59(1) 40–46.
- Wang H., Sun X., Song X., Guo M. (2021). Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir. Food Chemistry 339 128099.
- Yousefvand A., Huang X., Zarei M., Saris P. E. J. (2022). Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture. Foods 11(4).
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Süt Teknolojisi |
| Bölüm | Makaleler |
| Yazarlar | |
| Proje Numarası | BAP–2021.09.04.1509 |
| Yayımlanma Tarihi | 10 Haziran 2025 |
| Gönderilme Tarihi | 12 Ocak 2025 |
| Kabul Tarihi | 10 Nisan 2025 |
| Yayımlandığı Sayı | Yıl 2025 Cilt: 50 Sayı: 3 |
