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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation
International Dairy Journal, Volume 15, No. 4, Year 2005
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Description
Kefir is a fermented milk that is produced by adding Kefir grains, consisting of bacteria and yeasts, to milk. The aim of this study was to determine the microbial population at different stages of traditional Kefir production and Kefir grain mass cultivation. Seven different selective growth media, morphological and biochemical characteristics were used for the isolation and identification of the microbes. The microbial numbers during Kefir production varied between 4.6×103 and 2.6×108. A Zygosaccharomyces sp. was isolated from traditional Kefir grains and after the culturing conditions applied during the mass cultivation Candida lambica and C. krusei were present. Although these two species are present in other fermented milks, this study is the first to report their presence in Kefir. Species of Leuconostoc, Lactococcus, Lactobacillus and Cryptococcus were isolated from traditional grains. Lactobacillus plantarum was present in the mass cultivated grains, but not in the traditional Kefir grains. © 2004 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Witthuhn, R. C.
South Africa, Stellenbosch
Stellenbosch University
Schoeman, Tersia
South Africa, Stellenbosch
Stellenbosch University
Britz, Trevor J.
South Africa, Stellenbosch
Stellenbosch University
Statistics
Citations: 212
Authors: 3
Affiliations: 1
Identifiers
Doi:
10.1016/j.idairyj.2004.07.016
ISSN:
09586946
Study Design
Cross Sectional Study