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Effect of Gluconacetobacter spp. on kefir grains and kefir quality

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dc.creator Ozdemir, Nilgun
dc.creator Kok-Tas, Tugba
dc.creator GUZEL-SEYDIM, Zeynep
dc.date 2015-01-31T22:00:00Z
dc.date.accessioned 2020-10-06T09:35:50Z
dc.date.available 2020-10-06T09:35:50Z
dc.identifier 28580a56-8c8b-42e6-b6db-853a9ed6d486
dc.identifier 10.1007/s10068-015-0015-1
dc.identifier https://avesis.sdu.edu.tr/publication/details/28580a56-8c8b-42e6-b6db-853a9ed6d486/oai
dc.identifier.uri http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/55916
dc.description Microbial, chemical, physical, and sensorial analyses of kefir samples produced using kefir grains embedded with Gluconacetobacter spp. were investigated using kefir samples with Gluconacetobacter spp. inclusion (KA), and regular kefir grains (control, KC) lacking Gluconacetobacter spp. The genus Gluconacetobacter, (identified using PCR) isolated from apple cider vinegar, was embedded in kefir grains. Inclusion of Gluconacetobacter spp. provided a significant biomass increase (p < 0.01). The Lactobacillus spp., Lactococcus spp., yeast, Lactobacillus acidophilus, and Bifidobacterium spp. contents of KA were similar to KC. The acetic acid bacterial content of KA was 3.86 log CFU/mL. A significant (p < 0.05) increase was observed in the exopolysaccharide content and viscosity of KA compared with KC. Inclusion of a different useful bacterium not naturally present in kefir grains is herein reported. Kefir grains can be an important carrier for microorganisms.
dc.language eng
dc.rights info:eu-repo/semantics/closedAccess
dc.title Effect of Gluconacetobacter spp. on kefir grains and kefir quality
dc.type info:eu-repo/semantics/article


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