effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk kefir efeito do tipo de cultura starter e da adição de inulina na viabilidade microbiana, textura e características químicas de kefir de leite integral ou desnatado

Clicks: 228
ID: 254830
2012
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Abstract
The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.
O efeito da adição de inulina e do tipo de iniciador (grãos de Kefir ou cultura starter comercial) da fermentação sobre a viabilidade microbiana, textura e características químicas de bebidas Kefir, formuladas com leite integral ou desnatado, foi avaliado durante o armazenamento refrigerado. O tipo de iniciador não teve influência sobre a viabilidade microbiana ao longo da estocagem das bebidas, mas as alterações químicas e de textura (redução do pH, teores de lactose e inulina e aumento da acidez, firmeza e sinérese) foram mais acentuadas nas formulações fermentadas com grãos do que com cultura starter. A adição de inulina não influenciou a acidez ou a viabilidade de bactérias ácido-láticas, mas, em geral, seu efeito sobre a sobrevivência das bactérias ácido-acéticas, Lactococcus e leveduras, firmeza e sinérese foi dependente do tipo de leite e da cultura de fermentação utilizados. De modo geral, a contagem de leveduras, bactérias ácido-acéticas e Leuconostoc aumentou ou permaneceu inalterada, enquanto que a população total de bactérias ácido-lácticas e de Lactococcus reduziu de 1 a 2 log ou se manteve durante o armazenamento das bebidas.
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montanuci2012foodeffect Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Flávia Daiana Montanuci;Tatiana Colombo Pimentel;Sandra Garcia;Sandra Helena Prudencio
Journal software - practice and experience
Year 2012
DOI
DOI not found
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400031
Keywords
foods and food supplytechnology (general) storage stabilitynutrition estabilidade à estocagemnutrition

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