共查询到20条相似文献,搜索用时 31 毫秒
1.
Bilge Ertekin Zeynep B Guzel‐Seydim 《Journal of the science of food and agriculture》2010,90(4):543-548
The purpose of the study was to determine the effects of fat replacers on the quality of non‐fat kefir. Skim milk fortified with Dairy Lo® (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non‐fat kefir (NFK) controls. Results for dry matter, pH and lactic acid ranged between 82.4 and 109.1 g kg?1, 4.26 and 4.40, and 7.0 and 9.2 g L?1, respectively. Acetaldehyde and ethanol contents of samples were between 2.89 and 7.28 mg L?1, and 151.46 and 323.89 mg L?1, respectively. In all samples, Lactobacillus spp., Streptococcus spp. and yeast counts were between 9.1 and 9.9, 9.3 and 9.9, and 5.2 and 5.6 log cfu mL?1, respectively. Kefir samples had non‐Newtonian behaviour and pseudoplastic fluid with thixotropy. At the first day, DL had the highest apparent viscosity (3.119 Pa s) while NFK had the lowest value (1.830 Pa s). In the sensory evaluation, odour and taste scores of samples were not different. Dairy Lo® and inulin could be used without any adverse effect for the production of non‐fat kefir. Copyright © 2009 Society of Chemical Industry 相似文献
2.
Kefir is a functional dairy product and the effects of kefir consumption on health have been well documented. Kefir grains have naturally high numbers of lactic acid bacteria and yeasts and are used in manufacturing kefir. The biomass of kefir grains slowly increases after successive fermentations. The effects of adding whey protein isolate, modified whey protein (MWP, fat replacer; Carbery Inc., Cork, Ireland), or inulin to milk and different atmospheric conditions (ambient or 6% CO2) during fermentation on the increase in biomass of kefir grains were investigated. Reconstituted milks (10% milk powder) enriched with whey protein isolate (2%), MWP (2%), and inulin (2%) were inoculated with kefir grains and fermented in ambient and 6% CO2 incubators at 25°C until a final pH of 4.6 was reached. Biomass increments of kefir grains were determined weekly over 30 d. Lactic acid bacteria and yeast contents of kefir grains were also determined. The highest biomass increase (392%) was found in kefir grains grown in milk supplemented with whey protein isolate under ambient atmospheric conditions. Application of CO2 did not provide a significant supporting effect on the biomass of kefir grains. Addition of MWP significantly accelerated the formation of kefir grain biomass (223%). The use of whey protein isolate, MWP, or inulin in milk did not cause any adverse effects on the microbial flora of kefir grains. 相似文献
3.
Karina Teixeira Magalhães Disney Ribeiro Dias Gilberto Vinicius de Melo Pereira José Maria Oliveira Lucília Domingues José António Teixeira João Batista de Almeida e Silva Rosane Freitas Schwan 《International Journal of Food Science & Technology》2011,46(4):871-878
The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey‐based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1‐propanol, isopentyl alcohol and 1‐hexanol were identified and quantified by high‐performance liquid chromatography and GC‐FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (~12 g L?1), lactic acid (~6 g L?1) and acetic acid (~1.5 g L?1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey‐based beverages. 相似文献
4.
Mahmut Do?an 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2011,16(6):327-332
The effect of the flower and pine honey on the rheological behavior of kefir was investigated. Major aim was to produce a
new functional fermented milk beverages with honey. Soluble solid was changed from 6.37 to 25.28; refractive index values
were between 1.342 and 1.374; pH was changed from 4.04 to 4.65 and color values, L of samples were determined as 63.10–73.18. The rheological properties of the samples were determined using a controlled stress
rheometer. It was observed that an empirical power-law model was suitable to describe the rheological behavior of kefir with
honey with correlation coefficients (R
2) between 0.991 and 0.96. The apparent viscosity of the kefir with honey decreased with increasing shear rate. Flow behavior
index (n) and consistency index (K) values for the kefir with honey ranged from 0.3711 to 0.4691, 130 to 204 mPa s, respectively. The model kefir with honey
was found to exhibit non-Newtonian behavior. 相似文献
5.
Rheological, textural, and sensory properties of kefirs with inulin were analysed. Besides, the effect of skim milk powder (SMP) and milk fat substitution was examined by high performance (HP) and native inulin. One-third of SMP was substituted by native (IQ) or HP (TEX!, HPX) inulin. Hardness of kefir with IQ inulin was lower than that with HP inulins or pure SMP. Analysis of cohesiveness and adhesiveness showed that kefir with inulin had higher firmness. Rheological analysis revealed that all manufactured kefirs had higher storage than loss modulus, and exhibited thixotropic and shear thinning behaviour. There were no significant differences in odour and consistency between kefirs with and without inulin. Only in case of whole milk powder (WMP) kefir, panellists noticed the difference in flavour, although kefirs based on SMP had the same scores. Substitution of SMP by inulin allowed for reducing 15% and 37% of caloric value in comparison with SMP and WMP kefir, respectively. 相似文献
6.
Ji-Young Hong Na-Kyoung Lee Sung-Hun Yi Sang-Pil Hong Hyun-Dong Paik 《Journal of dairy science》2019,102(12):10845-10849
The aim of this study was to analyze the β-glucan contents, physicochemical features, and microbial communities in milk kefir prepared using Saccharomyces cerevisiae KU200284 isolated from cucumber jangajji, a fermented vegetable commonly eaten in Korean. Three types of milk kefir were manufactured, with (1) activated kefir grain, (2) activated kefir grain with commercial S. cerevisiae BOF, and (3) activated kefir grain with S. cerevisiae KU200284. β-Glucan contents of milk kefir using kefir grain and kefir grain with S. cerevisiae strains BOF and KU200284 were 8.29, 8.59, and 8.57%, respectively. The pH, titratable acidity, viscosity, Brix level, and alcohol contents of milk kefir using kefir grain with S. cerevisiae strains were acceptable compared with milk kefir using only kefir grain. In milk kefir produced using kefir grains and S. cerevisiae strains, 16S rRNA reads showed representative strains of Lactobacillus kefiranofaciens (>72% relative abundance) and Acetobacter fabarum (>16% relative abundance). In particular, milk kefir using kefir grain with S. cerevisiae KU200284 had the highest relative abundance of L. kefiranofaciens. In addition, the internal transcribed sequence (ITS) rRNA reads in tested milk kefir showed representative strains of Kluyveromyces marxianus (>52% relative abundance) and Saccharomyces cerevisiae (>16% relative abundance). In contrast, milk kefir using S. cerevisiae strains had higher relative abundance of S. cerevisiae (>37%). The β-glucan production, physicochemical properties, and microbial community profiling indicate that S. cerevisiae KU200284 could be used in functional dairy products as a starter culture. 相似文献
7.
Lactose, glucose and galactose contents in milk and fermented milk products and their lactose-free alternatives, were determined. Storage of products up to the best-before dates had no effect on carbohydrate composition. Total galactose content in yoghurt, i.e., free galactose plus the galactose moiety of lactose, was 2.3–2.4 g 100 g−1 (94–95% of that in milk), whereas that in Swedish soured milk and kefir was 1.9–2.0 g 100 g−1 (75–79% of that in milk). Lactose levels in lactose-free milk and fermented milk products were below or close to detection limits for all products. Only small differences in total galactose content existed for the lactose-free alternatives of milk, yoghurt and filmjölk, all with average total galactose contents of 1.3–1.4 g 100 g−1 (55–60% of that in milk). In contrast, lactose-free kefir had the same galactose content as milk, 2.4 g 100 g−1. 相似文献
8.
LJUBICA TRATNIK RAJKA BOANI ZORAN HERCEG IDA DRGALI 《International Journal of Dairy Technology》2006,59(1):40-46
Goat's or cow's milk was fortified with 2 g/100 g skimmed milk powder (SMP), whey protein concentrate (WPC) or inulin. All the milks were fermented with kefir grains at 25°C for 19 h and stored for 10 days at 5°C. All the kefir samples were analysed on the 1st, 5th and 10th day of storage. The acidity level remained very stable in all the samples during the storage period. Goat's samples have significantly lower viscosity and slightly lower sensory profiles, mostly due to softer consistency. Concentration of ethanol was low, regardless of milk type used, especially for control samples. 相似文献
9.
Katia F. Wochner Maria C. C. Moreira Daneysa L. Kalschne Eliane Colla Deisy A. Drunkler 《Journal of Food Safety》2019,39(5)
The detoxification ability of Lactobacillus acidophilus and prebiotics was evaluated by a Plackett‐Burman Design to examine the reduction of concentration and bioaccessibility of aflatoxin B1 (AFB1) and M1 (AFM1) in artificially contaminated whole cow's milk. Six variables were evaluated: AFB1 (3.25–6.0 μg L?1) or AFM1 (1.0–2.0 μg L?1) concentration; incubation time (0–6 h); and inulin, oligofructose, β‐glucan, and polydextrose concentrations (each between 0.00 and 0.75%). All runs achieved reductions of AFB1 (13.53–35.53%) and AFM1 (17.65–71.52%). Comparing with the positive control, the AFB1 bioaccessibility ranged from 23.68 to 72.67% and for AFM1 was 0%. The probiotic, isolated or combined with prebiotics, was efficient in mycotoxin reduction, while the combination of the two reduced the mycotoxin bioaccessibility. The best experimental condition was the highest concentration of AFB1 (6.5 μg L?1) and AFM1 (2.0 μg L?1), incubation time of 0 h and the addition of probiotic and inulin (0.75%). 相似文献
10.
ELÇIN DEMIRHAN DILEK KILIÇ APAR GIZEM PAYER BELMA ÖZBEK 《International Journal of Dairy Technology》2011,64(3):402-407
In this study, the effect of initial kefir grain concentration and various minerals (MgO, MgSO4.7H2O, ZnSO4.7H2O, CaSO4.1/2H2O and Fe2O3) on the propagation of kefir grains and the pH evolution of kefir were investigated. The activated kefir grains were inoculated into very low fat (0.1%) cows’ milk under constant temperature (25°C) and impeller speed (100 rpm) for a propagation time of 24 h. Several mathematical models proposed to predict the pH value and kefir grain biomass increase vs propagation time were evaluated by the experimental results for all mineral additions; the Richards equation was found to be the most appropriate one. After evaluation of the experimental data, the most influential mineral addition providing 46.3% increase in kefir grain biomass was found to be MgO with a concentration of 0.30 g Mg2+/L. At this optimal condition, a model was derived for the kefir grain biomass concentration representing pH dependence. 相似文献
11.
Nur Rizi Zamberi Nurul Elyani Mohamad Swee Keong Yeap Huynh Ky Boon Kee Beh Woan Charn Liew 《Food Biotechnology》2016,30(3):219-230
Kefir is a unique cultured product traditionally made from the fermentation of milk with kefir grains. Metagenomics analysis of kefir grain is essential to understand the composition of microbial populations in the kefir grain. Many microbial populations have been reported in kefir grains from different parts of the world. Although the kefir from Malaysian kefir grain is regularly consumed locally, no report has been made on the kefir grain microbial profile. The present study used kefir grain obtained locally and the microbial composition in the kefir grain was determined using Next Generation Sequencing (NGS). The taxonomic results analysis obtained when using BaseSpace (Illumina) and MEGAN were compared. The software agreed that Lactobacillus genus dominated the samples and the predominant species was L. kefiranofaciens (81.45–91.93%) while L. kefiri (2.01–2.47%) was the second in abundance. The results suggested that Malaysian kefir grain contained the same top two predominant species using both software methods and the microbial composition between both software did not vary significantly. 相似文献
12.
Lutfiye Yilmaz-Ersan Tulay Ozcan Arzu Akpinar-Bayizit Saliha Sahin 《Journal of dairy science》2018,101(5):3788-3798
This research aimed to evaluate the effects of using either grain or commercial starter culture on the antioxidative capacity of cow and ewe milk kefirs. The antioxidant capacity of kefir samples during fermentation and 21 d of storage was assessed by using 3 assays: 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation decolorization; 2,2-diphenyl-1-picrylhydrazyl (DPPH?) radical scavenging activity assay; and Fe+3-reducing power (ferric reducing antioxidant power assay, FRAP). Vitamin E and β-carotene contents were also quantified. All kefir samples exhibited varying values for DPPH, ABTS, and FRAP assays depending on the starter culture and milk type. Vitamin E and β-carotene contents were similar in all kefir samples during storage. The results of this study suggest that milk type (cow or ewe) and culture type (kefir grains or commercial starter) were the significant parameters for the antioxidative activity of kefir. 相似文献
13.
Je‐Ruei Liu Sheng‐Yao Wang Ming‐Ju Chen Pei‐Ying Yueh Chin‐Wen Lin 《Journal of the science of food and agriculture》2006,86(15):2527-2533
Food allergy is now recognized as a worldwide problem, and like other atopic disorders its incidence appears to be increasing. Kefir is reported to possess the ability to reduce intestinal permeation of food antigens; however, no experimental study has clearly evaluated the relationships between kefir consumption, allergen‐specific IgE response, and intestinal microflora. The aim of this study was to evaluate the effect of oral consumption of milk kefir and soymilk kefir on in vivo IgE and IgG1 production induced by ovalbumin (OVA) in mice. The effects of kefir administration on the murine intestinal microflora were also examined. Oral administration of milk kefir and soymilk kefir for 28 days significantly increased the fecal populations of bifidobacteria and lactobacilli, while it significantly decreased those of Clostridium perfringens. Milk kefir and soymilk kefir also significantly decreased the serum OVA‐specific IgE and IgG1 levels for both groups, but not those of the IgG2a analogues. Consumption of milk kefir and soymilk kefir suppressed the IgE and IgG1 responses and altered the intestinal microflora in our supplemented group, suggesting that milk kefir and soymilk kefir may be considered among the more promising food components in terms of preventing food allergy and enhancement of mucosal resistance to gastrointestinal pathogen infection. Copyright © 2006 Society of Chemical Industry 相似文献
14.
Lactobacillus kefiri is one of the key functional lactic acid bacteria in kefir milk. We designed a novel real-time PCR primer/probe set, LK_508 targeting the recA gene, for the rapid identification and enumeration of L. kefiri. In inclusivity and exclusivity test using standard strains and kefir isolates, only the 9 tested L. kefiri strains were positive, with the remaining 38 closely related microorganisms testing negative, thus indicating 100% sensitivity and specificity of the assay. The population of L. kefiri was 3.77, 4.30, 4.79, and 5.63 log cfu mL−1 of kefir milk fermented at 25 °C with 5% grain-milk ratio for 12, 24, 36, and 48 h, respectively. The newly developed qPCR assay could be applied to investigate the quantitative relationship of kefir microbiota in fermentation process. 相似文献
15.
The digestive and post‐absorptive utilisation of dietary crude protein (CP), calcium (Ca) and phosphorus (P) in response to dietary supplementation of chicory inulin extract was investigated with six Yorkshire barrows with an average initial body weight of 30 kg. The barrows were fed a corn (maize) and soybean meal‐based diet containing 0 or 50 g kg?1 chicory inulin extract according to a two‐period crossover design. The digestive utilisation of CP, Ca and P did not differ (P > 0.05) between the control and the inulin‐fed pigs. Furthermore, the post‐absorptive urinary loss of CP and Ca was not affected (P > 0.05) by 50 g kg?1 chicory inulin supplementation. However, inulin supplementation improved post‐absorptive P utilisation through a reduction (P = 0.01) in urinary P loss by 1.6 percentage units compared with the control group. In conclusion, dietary supplementation of 50 g kg?1 chicory inulin does not affect dietary CP and Ca utilisation but does reduce urinary P loss in growing pigs. Copyright © 2004 Society of Chemical Industry 相似文献
16.
In vitro gastrointestinal digests from low fat caprines' milk kefir were characterised. The impact of the addition of different types of inulin (native, short-chain and long-chain) as a fat replacer on the subsequent release of peptides during digestion was also studied. A total of 52 peptides were identified, mainly from β-casein, following digestion. The gastrointestinal digests possessed angiotensin-converting enzyme (ACE)-inhibitory activity with IC50 values ranging from 190.71 ± 2.91 to 364.68 ± 31.27 μg protein mL−1. Among the identified peptides, four of them have been previously described as ACE-inhibitors (LHLPLP, HLPLP, DKIHP, MAIPPK), and the presence of these sequences can explain the moderate ACE-inhibitory activity found in the samples. Rheological analysis revealed that all manufactured kefirs exhibited shear-thinning behaviour. No significant effect of viscosity on protein degradation during simulated gastrointestinal digestion was found under the working conditions. 相似文献
17.
The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus
下载免费PDF全文
![点击此处可从《International Journal of Dairy Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Dorota Cais‐Sokolińska Barbara Stachowiak Łukasz K Kaczyński Paulina Bierzuńska Barbara Górna 《International Journal of Dairy Technology》2018,71(1):122-130
In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein–gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water or in milk was added to the lactose‐reduced milk (0.5% w/v). Fermentation was carried out at 22 °C (to pH 4.4, 31°SH). Kefirs with SFP dissolved in the milk showed higher firmness, cohesiveness and consistency than the control kefir. The dissolving of SFP in the milk reduced spontaneous whey syneresis and prevented changes in water holding capacity. Soluble fraction of polysaccharides decreased the feeling of prickling in the kefirs and their mouth‐coating properties. 相似文献
18.
Transforming sugars into fat – lipid biosynthesis using different sugars in Yarrowia lipolytica
下载免费PDF全文
![点击此处可从《Yeast (Chichester, England)》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Piotr Hapeta Magdalena Rakicka Remi Dulermo Heber Gamboa‐Meléndez Anne‐Marie Cruz‐Le Coq Jean‐Marc Nicaud Zbigniew Lazar 《Yeast (Chichester, England)》2017,34(7):293-304
In an era of ever‐increasing energy demands, a promising technology is being developed: the use of oleaginous microorganisms such as Yarrowia lipolytica to convert waste materials into biofuels. Here, we constructed two Y. lipolytica strains that displayed both increased lipid accumulation and more efficient use of biomass‐derived sugars, including glucose, fructose, galactose and inulin. The first strain, Y. lipolytica YLZ150, was derived from the French wild‐type strain W29. It had inhibited triacylglycerol mobilization (?tgl4 ) and β‐oxidation (?pox1–6 ), and it overexpressed GPD1 , DGA2 , HXK1 , the native Leloir pathway, SUC2 from Saccharomyces cerevisiae and INU1 from Kluyveromyces marxianus . The second strain, Y. lipolytica Y4779, was derived from the Polish A‐101 strain. It had inhibited β‐oxidation (?mfe2 ) and overexpressed GPD1 , DGA1 , HXK1 , YHT3, SUC2 and INU1 . In the first experiment, strain YLZ150 was batch‐cultured in media containing different hexoses; the highest values for lipid concentration and yield of lipids from the substrate were obtained using fructose (20.3 g dm?3 and 0.14 g g?1, respectively). In the second experiment, we grew the two strains in fed‐batch cultures to examine lipid biosynthesis from inulin (a fructose polymer). For Y4779, the lipid concentration was 10.3 g dm?3 and the yield of lipids from substrate was 0.07 g g?1; in contrast, for YLZ150, these values were 24 g dm?3 and 0.16 g g?1, respectively. The YLZ150 strain is thus able to efficiently exploit glucose, fructose, galactose, sucrose and inulin for lipid biosynthesis. Copyright © 2017 John Wiley & Sons, Ltd. 相似文献
19.
Goat milk is a good carrier for probiotic bacteria; however, it is difficult to produce fermented goat milk with a consistency comparable to that of fermented cow milks. It can be improved by the addition of functional stabilizers, such as inulin, or treatment with transglutaminase. The aim of this study was to determine the effect of cold storage of inulin and microbial transglutaminase on the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb-12 in fermented goat milk. Microbiological analysis included the determination of the probiotic bacteria cell count in fermented milk samples, whereas physico-chemical analysis included the analysis of fat content, titratable acidity, and pH of raw, pasteurized, and fermented goat milk samples. No positive influence of inulin or microbial transglutaminase on the viability of probiotics in fermented goat's milk samples was observed. Nevertheless, the population of probiotics remained above 6 log cfu/g after 8 wk of storage at 5°C. 相似文献
20.
Janaina Andrea Moscatto Dionisio Borsato Evandro Bona Antonio Sérgio de Oliveira & Maria Celia de Oliveira Hauly 《International Journal of Food Science & Technology》2006,41(2):181-188
The research aimed at determining, using surface response methodology, an optimal chocolate cake formulation when wheat flour was partially replaced with inulin and/or yacon meal. The yacon meal used in the formulation was prepared by using tuberous roots of yacon (Polymnia sonchifolia Poepp. & Endl.). The optimization indicated that a formulation with 20% of the wheat flour replaced with yacon meal, 153 mL of water and no inulin showed the best values for hardness (3.638 N), cohesiveness (0.691) and specific volume (1.86 cm3 g?1). A formulation with 40% of the wheat flour replaced with yacon meal, 6% replaced with inulin and containing 126 mL of water showed similar values to the optimized formulation for the three responses mentioned earlier but, in addition, it had a greater content of fructooligosaccharides and inulin. Consequently, both formulations may give useful functional foods with physical parameters comparable with the control formulation. 相似文献