Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Show full item record



Permalink

http://hdl.handle.net/10138/340170

Citation

Yousefvand, A.; Huang, X.; Zarei, M.; Saris, P.E.J. Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture. Foods 2022, 11, 523.

Title: Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture
Author: Yousefvand, Amin; Huang, Xin; Zarei, Mehdi; Saris, Per Erik Joakim
Publisher: Multidisciplinary Digital Publishing Institute
Date: 2022-02-11
URI: http://hdl.handle.net/10138/340170
Abstract: The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on <i>Lacticaseibacillus rhamnosus</i> GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic <i>L. rhamnosus</i> GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 &deg;C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower (<i>p</i> &lt; 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations (<i>p</i> &gt; 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefir starter culture were significantly higher than for the other samples (<i>p</i> &lt; 0.05), but overall acceptability was similar at the 10-day assessment across both starters (with and without grain) after the addition of probiotic bacteria (<i>p</i> &gt; 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.


Files in this item

Total number of downloads: Loading...

Files Size Format View
foods-11-00523.pdf 556.7Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record