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

Foods

Amin Yousefvand¹  Mehdi Zarei¹  Xin Huang²  Per Erik Joakim Saris³ 

[1] Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, P.O. Box 6135783-151, Ahvaz 61, Iran;Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Agnes Sjöberginkatu 2, P.O. Box 66, FI-00014 Helsinki, Finland;Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 9, P.O. Box 56, FI-00014 Helsinki, Finland;

关键词: probiotic;    kefir;    natural kefir starter culture;    kefir grain;    viscosity;   

DOI  :  10.3390/foods11040523

来源: DOAJ

【 摘 要 】

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °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 (p < 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 (p > 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 (p < 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 (p > 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.

【 授权许可】

Unknown