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241212s2024 xx |||||o 00| ||eng c |
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|a 10.1177/10820132241304130
|2 doi
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|a pubmed24n1629.xml
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|a (NLM)39665175
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|e rakwb
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|a eng
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1 |
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|a Comak Gocer, Emine Mine
|e verfasserin
|4 aut
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| 245 |
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|a Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures
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|c 2024
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Revised 12.12.2024
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|a published: Print-Electronic
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|a Citation Status Publisher
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|a This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteristics of kefir on the 1st, 15th, and 30th days of storage, as well as during dynamic in vitro gastrointestinal digestion. Kefir samples were passed through a dynamic in vitro gastrointestinal model simulating the digestive processes of the mouth, stomach, and small intestine which was designed in laboratory conditions. Kefir from Turkish kefir grain exhibited the lowest average titratable acidity, apparent viscosity, and flow behavior index, while kefir from Kazakh kefir grain had the highest average pH. Over the storage period, pH and flow behavior index decreased, while titratable acidity, viscosity, and consistency coefficient increased. The kefir samples showed non-Newtonian pseudoplastic flow characteristics. The acetic acid bacteria and Leuconostoc counts of kefir samples produced with commercial starter cultures were higher than those produced with kefir grains, while yeast counts were higher in kefir samples produced with kefir grains. During storage and in vitro gastrointestinal digestion, the number of microorganisms in kefir samples decreased. Turkish kefir grain resulted in the lowest reduction (%) of microorganism counts during in vitro gastrointestinal digestion. These findings shed light on the rheological, microbiological, and in vitro digestive properties of kefir during storage, which may contribute to improving the quality and health benefits of kefir products. The present study revealed that the kefir produced with kefir grains had a lower decrease in the viability of microorganisms compared to the kefir produced with starter culture after passage through the gastrointestinal model, so kefir produced with kefir grains may be more preferred due to its possible health benefits
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|a Journal Article
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|a Kefir grain
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|a in vitro digestion
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|a microbiological characteristics
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| 650 |
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|a rheological properties
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| 650 |
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|a starter culture
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| 700 |
1 |
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|a Ergin Zeren, Firuze
|e verfasserin
|4 aut
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| 700 |
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|a Ozen Küçükcetin, İkbal
|e verfasserin
|4 aut
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| 700 |
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|a Kucukcetin, Ahmet
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g (2024) vom: 12. Dez., Seite 10820132241304130
|w (DE-627)NLM098247832
|x 1532-1738
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|g year:2024
|g day:12
|g month:12
|g pages:10820132241304130
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|u http://dx.doi.org/10.1177/10820132241304130
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