Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†

International Journal of Dairy Technology - Tập 58 Số 1 - Trang 25-29 - 2005
Zeynep B. Güzel‐Seydim1,2, Jennifer T. Wyffels1, Atıf Can Seydim2, Annel K. Greene1
1Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC 29634‐0361, USA and
2Suleyman Demirel University, Department of Food Engineering, Çünür 32260 Isparta, Turkey

Tóm tắt

Microbial populations in kefir and kefir grains were enumerated by plating. Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and increased slightly during cold storage. Kefir grains had a lactic acid bacteria : yeast ratio of 10 9  : 10 6 . In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods, which indicated yeast colonization on the surface and middle part of the kefir grain. Three types of lactobacilli (short, long and curved) were noted throughout the grain. Lactococci were not observed under SEM; preparation of kefir grains for SEM may have caused removal of lactococci from the grains.

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Tài liệu tham khảo

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Thông tin
Thông tin xuất bản

International Journal of Dairy Technology

Tập 58 Số 1

25-29

Thông tin tác giả