scholarly journals The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

2020 ◽  
Vol 40 (1) ◽  
pp. 238-244 ◽  
Author(s):  
Oktay TOMAR ◽  
Gökhan AKARCA ◽  
Abdullah ÇAĞLAR ◽  
Mehmet BEYKAYA ◽  
Veli GÖK
Keyword(s):  
Starter Culture ◽  
Buffalo Milk ◽  
Kefir Grain

scholarly journals Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

2015 ◽  
Vol 98 (3) ◽  
pp. 1517-1525 ◽  
Author(s):  
O. Gul ◽  
M. Mortas ◽  
I. Atalar ◽  
M. Dervisoglu ◽  
T. Kahyaoglu
Keyword(s):  
Starter Culture ◽  
Buffalo Milk ◽  
Kefir Grain

scholarly journals Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

2021 ◽  
Vol 9 (10) ◽  
pp. 2158
Author(s):  
Marina Georgalaki ◽  
Georgia Zoumpopoulou ◽  
Rania Anastasiou ◽  
Maria Kazou ◽  
Effie Tsakalidou
Keyword(s):  
Bacterial Species ◽  
Starter Culture ◽  
Blood Lipid ◽  
Growth Conditions ◽  
Water Soluble ◽  
Growth Media ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Kefir Grain ◽  
Health Promoting

One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.

scholarly journals Immunological effects of Kefir produced from Kefir grains versus starter cultures when fed to mice

2018 ◽  
Vol 8 (8) ◽  
pp. 367 ◽  
Author(s):  
Funda Davras ◽  
Zeynep Banu Guzel-Seydim ◽  
Tugba Kok Tas
Keyword(s):  
Immune System ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Interleukin 10 ◽  
Starter Cultures ◽  
Interleukin 12 ◽  
Control Group ◽  
Kefir Grain ◽  
Kefir Grains

Background: Natural kefir grains have a unique microbiota. The structure contains lactic acid bacteria (LAB), acetic acid bacteria and yeast in specific ratios in a polysaccharide matrix. Authentic kefir is produced by a traditional method using kefir grains cultured in milk. In contrast, starter cultures are used instead of kefir grains in the industry. The commercial kefir starter cultures used are limited and often very different from the kefir grain microbiota.  The resultant commercial “kefir” is just a fermented drink containing some probiotic microorganisms and does not possess the same microbial population or chemical and physical characteristics of authentic kefir.  The aim of this project was to determine and compare the effects on the mouse immune system of kefir produced using natural kefir grain versus commercial kefir produced by starter culture.Methods:  Kefir produced with different cultures was fed to Balb/c mice (6-8 weeks, 20-25 grams, male) by gavage for two weeks at 300 μl/day. Intestinal tissues were collected from sacrificed mice at the end of the trial.  The control group of mice (CNI group) were fed with phosphate buffered saline (PBS).  The experimental treatments were mice fed mice fed authentic kefir produced using kefir grains (KGI group) and mice fed kefir produced using starter culture (STI group). Immunoglobulin (Ig) A, Immunoglubulin G, Interleukin (IL)-4, Interleukin-10, Interleukin-12, Toll Like Receptor (TLR)-4 were analyzed immunologically in intestinal fluid samples. Results: Results indicated that IgA values were 60.87, 72.78 and 55.31 ng/mL; IgG values were 26.59, 38.90 and 29.44 ng/mL; IL-4 values were 84, 40.28 and 53.28 pg/mL; IL-10 values were 110.98, 175.91 and 134.77 pg/mL; IL-12 values were 53.90, 22.93 and 24.75 pg/mL; TLR-4 values were 0.53, 0.43 and 1.37 ng/mL, for the CNI, KGI and STI groups, respectively.Conclusion: The high probiotic content of grain kefir had the ability to modulate many immunological mechanisms.Keywords: immune system, in vivo, kefir grain, probiotic, starter kefir culture

scholarly journals Assessment of pH of Fermented Camel and Buffalo Milk by Using Lactobacillus Fermentum and Lactobacillus Helveticus as Starter Culture at Different Time Interval

2017 ◽  
Vol 2 (4) ◽  
pp. 1-4
Author(s):  
Bais B
Keyword(s):  
Production Systems ◽  
Ph Value ◽  
Starter Culture ◽  
Buffalo Milk ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Fermentum ◽  
Time Interval ◽  
Agricultural Income ◽  
Milk Samples ◽  
Live Demonstration

The aim of this study was to assess the periodical evaluation of pH of fermented camel and buffalo milk collected at weekly interval for period of 2 months from camel dairy maintained at ICAR - NRC on Camel, Bikaner(Rajasthan),India and buffaloes maintained under the project “Establishment of live demonstration models of diversified livestock production systems for motivating adaption to enhancing agricultural income (RKVY - 15)” CVAS, RAJUVAS, Bikaner(Rajasthan),India respectively .The samples were inoculated with Lactobacillus fermentum NC DC 214 ( L. fermentum ) and Lactobacillus helveticus NCDC 288 ( L. helveticus ) cultures @ 1% in both pasteurized camel and buffalo milk and after proper mixing the samples were drawn at 0, 2, 4, 6, 8, 10, 12 hours and were subj ected to analyse, for change in pH. The results of present study revealed a highly significant (P<0.01) decrease in the pH value of camel milk samples and buffalo milk samples with advancement of fermentation hours as well as with treated bacteria that is L. fermentum and L. helveticus .

The use of Yeast‐Rich Kefir Grain as a Starter Culture in Bread Making

2021 ◽  
Author(s):  
Fatma Ataç ◽  
Bilge Ertekin Filiz ◽  
Zeynep B. Guzel‐Seydim
Keyword(s):  
Starter Culture ◽  
Bread Making ◽  
Kefir Grain

scholarly journals ​Effects of Starter Culture and Types of Bamboo Tubes on Microbiological and Shelf Life Characteristics of Buffalo Milk Banhor Chunga Doi- an Ethnic Product of India

2021 ◽  
Author(s):  
S. Roy ◽  
T. Borpuzari ◽  
M. Raquib ◽  
S.M. Gogoi ◽  
A.K. Sharma
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Ph Value ◽  
Objective Assessment ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Buffalo Milk ◽  
Treatment Groups ◽  
In The Beginning

Background: The present research was undertaken to study the effects of yoghurt culture and bamboo tubes on the microbiological and shelf life attributes of curd prepared from buffalo milk in bamboo tubes (popularly known as “Banhor Chunga Doi” in Assam) under room temperature. Methods: Banhor Chunga Doi was prepared using Jati and Jatie Makal bamboo tubes. Starter culture was added and the tubes were kept in ambient room temperature. The shelf-life of the set products was ascertained by objective assessment of pH, titratable acidity and microbial load. Result: Amongst the 4 treatment groups, the samples of B(JB) i.e., Banhor Chunga Doi prepared from boiled and cooled buffalo milk and stored in tubes of Jati bamboo at room temperature for 5d showed the highest pH value of 4.01±0.011 with a corresponding least lactic acid content of 1.21±0.005%. Amongst the 2 control and 4 treatment groups, the highest mean TVC of 8.69 log10cfu/g±0.001 was enumerated in the samples of SC (JB) which might be due to the addition of the starter culture at the dose level of approximately 6.86 log10cfu/g in the beginning of the production process. The starter culture added samples [SC (JB) and SC (JMB)] showed an increasing TVC up to 3rd day of storage. Thereafter, the TVC of these samples decreased on 5th day. The lowest mean TVC of 4.38±0.003 log10cfu/g was noted in the samples of B (JMB) which is due to the thermal destruction of the contaminating microbes during boiling of the milk sample. The samples of the buffalo milk Banhor Chunga Doi that were not inoculated with the starter culture exhibited an increasing TVC from 1st to the 5th d of storage at room temperature. Over the storage period, none of the Banhor Chunga Doi samples either from the control or the treatment groups were found to possess coliform organisms, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds. The shelf life of the end product was found to be good for consumption upto 5 days with gradual decrease in pH values and concomitant increase in titratable acidity in all the treatment groups.

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