Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation
In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until the pH reached certain levels (pH 5.0-5.5), and then...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/297871 |
| _version_ | 1797207681605304320 |
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| author | Filiz Yıldız-Akgül Atila Yetişemiyen Ebru Şenel Zeliha Yıldırım |
| author_facet | Filiz Yıldız-Akgül Atila Yetişemiyen Ebru Şenel Zeliha Yıldırım |
| author_sort | Filiz Yıldız-Akgül |
| collection | DOAJ |
| description | In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until the pH reached certain levels (pH 5.0-5.5), and then each of them was inoculated with a different starter culture (thermophilic, probiotic, mesophilic aromatic, and yeast) for secondary fermentation. In kefir samples produced traditionally or by secondary fermentation, the pH values, carbon dioxide levels, and tyrosine and lactic acid contents increased during storage. However, the counts of lactococcus, lactobacillus, leuconostoc, and yeasts decreased. Acetaldehyde and ethanol increased during storage, but diacetyl decreased in kefir samples produced traditionally or by secondary fermentation. The butanone contents changed very little but they showed an upward trend within the storage period. Kefir samples produced by secondary fermentation found greater acceptance during sensory testing than samples produced by the traditional method. Kefir inoculated with mesophilic aromatic and yeast cultures were the most preferred by panelists. |
| first_indexed | 2024-04-24T09:26:47Z |
| format | Article |
| id | doaj.art-730ccd9718e74372a847d71b72775f09 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:26:47Z |
| publishDate | 2018-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-730ccd9718e74372a847d71b72775f092024-04-15T14:52:09ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252018-01-0168320121310.15567/mljekarstvo.2018.0305Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentationFiliz Yıldız-Akgül0Atila Yetişemiyen1Ebru Şenel2Zeliha Yıldırım3Adnan Menderes University, Agriculture Faculty, Department of Dairy Technology, Aydın 09100, TurkeyAnkara University, Agriculture Faculty, Department of Dairy Technology, Ankara 06110, TurkeyAnkara University, Agriculture Faculty, Department of Dairy Technology, Ankara 06110, TurkeyÖmer Halisdemir University, Engineering Faculty, Department of Food Engineering, Niğde 51240, TurkeyIn this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until the pH reached certain levels (pH 5.0-5.5), and then each of them was inoculated with a different starter culture (thermophilic, probiotic, mesophilic aromatic, and yeast) for secondary fermentation. In kefir samples produced traditionally or by secondary fermentation, the pH values, carbon dioxide levels, and tyrosine and lactic acid contents increased during storage. However, the counts of lactococcus, lactobacillus, leuconostoc, and yeasts decreased. Acetaldehyde and ethanol increased during storage, but diacetyl decreased in kefir samples produced traditionally or by secondary fermentation. The butanone contents changed very little but they showed an upward trend within the storage period. Kefir samples produced by secondary fermentation found greater acceptance during sensory testing than samples produced by the traditional method. Kefir inoculated with mesophilic aromatic and yeast cultures were the most preferred by panelists.https://hrcak.srce.hr/file/297871kefir, secondary fermentationmicrobiologyphysicochemical propertiesvolatile aroma compoundssensory quality |
| spellingShingle | Filiz Yıldız-Akgül Atila Yetişemiyen Ebru Şenel Zeliha Yıldırım Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation Mljekarstvo kefir, secondary fermentation microbiology physicochemical properties volatile aroma compounds sensory quality |
| title | Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation |
| title_full | Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation |
| title_fullStr | Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation |
| title_full_unstemmed | Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation |
| title_short | Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation |
| title_sort | microbiological physicochemical and sensory characteristics of kefir produced by secondary fermentation |
| topic | kefir, secondary fermentation microbiology physicochemical properties volatile aroma compounds sensory quality |
| url | https://hrcak.srce.hr/file/297871 |
| work_keys_str_mv | AT filizyıldızakgul microbiologicalphysicochemicalandsensorycharacteristicsofkefirproducedbysecondaryfermentation AT atilayetisemiyen microbiologicalphysicochemicalandsensorycharacteristicsofkefirproducedbysecondaryfermentation AT ebrusenel microbiologicalphysicochemicalandsensorycharacteristicsofkefirproducedbysecondaryfermentation AT zelihayıldırım microbiologicalphysicochemicalandsensorycharacteristicsofkefirproducedbysecondaryfermentation |