Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

Food Science and Technology (Campinas)

Flávia Daiana Montanuci¹  Tatiana Colombo Pimentel¹  Sandra Garcia¹  Sandra Helena Prudencio¹ 

[1] ,Universidade Estadual de Londrina - UEL Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de AlimentosLondrina PR ,Brasil

关键词: fermented milk;    fat replacer;    storage stability;    leite fermentado;    substituto de gordura;    estabilidade à estocagem;   

DOI  :  10.1590/S0101-20612012005000119

来源: SciELO

【 摘 要 】

The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

【 授权许可】

CC BY   
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