| dc.creator |
Tas, Tuğba |
|
| dc.date |
2015-07-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T09:18:24Z |
|
| dc.date.available |
2020-10-06T09:18:24Z |
|
| dc.identifier |
06dd3aba-486c-4cef-95c4-ce27ca4f4577 |
|
| dc.identifier |
10.1111/1471-0307.12196 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/06dd3aba-486c-4cef-95c4-ce27ca4f4577/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/52484 |
|
| dc.description |
The purpose of this study was to use freeze-drying to preserve microbial activity while extending the shelf life of kefir grains and to determine the best storage temperature. Freeze-dried kefir grains were lyophilised and were later stored in a multilayer plastic film with a moisture barrier for 90days at varying temperatures. Microbial activity continued until the 60(th) day of storage at 4 degrees C. PCR analysis was performed to determine Lactobacillus kefiranofaciens as an indicator kefir micro-organism. It was concluded that the conservation of kefir grains by freeze-drying protects the natural embedded microbiota; therefore, both the shelf life of kefir grains and the consumption of natural kefir increase. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Effect of storage parameters on freeze-dried kefir grains |
|
| dc.type |
info:eu-repo/semantics/article |
|