Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/898 |
Resumo: | Kefir is a traditional fermented drink originating from regions of the Caucasus and Eastern Europe, produced by directly adding kefir grains to milk. The study aimed to evaluate the microbiological and physicochemical characteristics of beverages made with grains obtained from domestic cultivation. Beverages were prepared by inoculating the grains in UHT whole milk in a 1:15 (w/v) ratio, fermented for 24h, and filtered to separate the grains. Lactic bacteria were quantified on MRS Agar and yeast counts on BDA Agar. Enumeration of total and thermotolerant coliforms was performed using the multiple tube technique in Broth VB and EC, respectively. The titratable acidity was determined by titration with 0.1N NaOH solution. The lactose content was determined by the Fehling method. The presence of total coliforms was found in three samples and thermotolerant coliforms in just one. Lower levels of lactose were observed in samples with higher growth of lactic acid bacteria and yeasts. Higher levels of titratable acidity were observed in samples that presented lower pH values and higher growth of lactic acid bacteria. Most samples meet the established parameters for counting lactic acid bacteria. Two samples showed yeast count 10 CFU/mL. The presence of coliforms in three samples reveals flaws in the hygienic conditions during the continuous transfers or even in the handling or storage stages. It is important to emphasize adopting of good hygienic practices when obtaining the grains and making the drink, aiming at a safe product for consumption. |
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Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivationCaracterização microbiológica e físico-química de kefir de leite de vaca produzido com grãos obtidos de cultivo domésticofermented milk; probiotics; health; lactic acid bacteria; coliform.leite fermentado; probióticos; saúde; bactéria ácido láctica; coliforme.Kefir is a traditional fermented drink originating from regions of the Caucasus and Eastern Europe, produced by directly adding kefir grains to milk. The study aimed to evaluate the microbiological and physicochemical characteristics of beverages made with grains obtained from domestic cultivation. Beverages were prepared by inoculating the grains in UHT whole milk in a 1:15 (w/v) ratio, fermented for 24h, and filtered to separate the grains. Lactic bacteria were quantified on MRS Agar and yeast counts on BDA Agar. Enumeration of total and thermotolerant coliforms was performed using the multiple tube technique in Broth VB and EC, respectively. The titratable acidity was determined by titration with 0.1N NaOH solution. The lactose content was determined by the Fehling method. The presence of total coliforms was found in three samples and thermotolerant coliforms in just one. Lower levels of lactose were observed in samples with higher growth of lactic acid bacteria and yeasts. Higher levels of titratable acidity were observed in samples that presented lower pH values and higher growth of lactic acid bacteria. Most samples meet the established parameters for counting lactic acid bacteria. Two samples showed yeast count 10 CFU/mL. The presence of coliforms in three samples reveals flaws in the hygienic conditions during the continuous transfers or even in the handling or storage stages. It is important to emphasize adopting of good hygienic practices when obtaining the grains and making the drink, aiming at a safe product for consumption.Kefir é uma bebida fermentada tradicional originária de regiões do Cáucaso e da Europa Oriental, produzida pela adição direta de grãos de kefir ao leite. O estudo visou avaliar as características microbiológicas e físico-químicas de bebidas elaboradas com grãos obtidos de cultivo doméstico. As bebidas foram preparadas a partir da inoculação dos grãos em leite UHT integral na proporção 1:15 (p/v), fermentadas por 24 h e filtradas para separação dos grãos. Bactérias lácticas foram quantificadas em Ágar MRS e a contagem de leveduras em Ágar BDA. A enumeração de coliformes totais e termotolerantes foi realizada pela técnica dos tubos múltiplos em Caldo VB e EC. A acidez titulável foi determinada por titulometria com solução de NaOH 0,1N. O teor de lactose foi determinado pelo método de Fehling. Foi constatada a presença de coliformes totais em três amostras e coliformes termotolerantes em apenas uma. Menores teores de lactose foram observados nas amostras com maior crescimento de bactérias lácticas e leveduras. Maiores teores de acidez titulável foram observados nas amostras que apresentaram menores valores de pH e maior crescimento de bactérias lácticas. A maioria das amostras atende aos parâmetros estabelecidos para contagem de bactérias lácticas. Duas amostras apresentaram contagem de leveduras 10 UFC/mL. A presença de coliformes em três amostras revela falhas nas condições higiênicas durante os repasses contínuos ou ainda nas etapas de manipulação ou armazenamento. Ressalta-se a importância da adoção de boas práticas higiênicas durante a obtenção dos grãos e elaboração da bebida, visando um produto seguro para o consumo.ILCTTebaldi, Victor Maximiliano ReisRodrigues, Victória Macenade Carvalho Alves, Jonathan NevesPehrson, Moysés Estevão de Souza FreitasBraga, Ariane Maria de Lacerda2022-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/89810.14295/2238-6416.v77i4.898Journal of Candido Tostes Dairy Institute; v. 77, n. 4 (2022); 177-186Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 4 (2022); 177-1862238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/898/592https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/898/439Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2024-03-06T16:57:12Zoai:oai.rilct.emnuvens.com.br:article/898Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2024-03-06T16:57:12Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation Caracterização microbiológica e físico-química de kefir de leite de vaca produzido com grãos obtidos de cultivo doméstico |
title |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation |
spellingShingle |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation Tebaldi, Victor Maximiliano Reis fermented milk; probiotics; health; lactic acid bacteria; coliform. leite fermentado; probióticos; saúde; bactéria ácido láctica; coliforme. |
title_short |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation |
title_full |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation |
title_fullStr |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation |
title_full_unstemmed |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation |
title_sort |
Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation |
author |
Tebaldi, Victor Maximiliano Reis |
author_facet |
Tebaldi, Victor Maximiliano Reis Rodrigues, Victória Macena de Carvalho Alves, Jonathan Neves Pehrson, Moysés Estevão de Souza Freitas Braga, Ariane Maria de Lacerda |
author_role |
author |
author2 |
Rodrigues, Victória Macena de Carvalho Alves, Jonathan Neves Pehrson, Moysés Estevão de Souza Freitas Braga, Ariane Maria de Lacerda |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Tebaldi, Victor Maximiliano Reis Rodrigues, Victória Macena de Carvalho Alves, Jonathan Neves Pehrson, Moysés Estevão de Souza Freitas Braga, Ariane Maria de Lacerda |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
fermented milk; probiotics; health; lactic acid bacteria; coliform. leite fermentado; probióticos; saúde; bactéria ácido láctica; coliforme. |
topic |
fermented milk; probiotics; health; lactic acid bacteria; coliform. leite fermentado; probióticos; saúde; bactéria ácido láctica; coliforme. |
description |
Kefir is a traditional fermented drink originating from regions of the Caucasus and Eastern Europe, produced by directly adding kefir grains to milk. The study aimed to evaluate the microbiological and physicochemical characteristics of beverages made with grains obtained from domestic cultivation. Beverages were prepared by inoculating the grains in UHT whole milk in a 1:15 (w/v) ratio, fermented for 24h, and filtered to separate the grains. Lactic bacteria were quantified on MRS Agar and yeast counts on BDA Agar. Enumeration of total and thermotolerant coliforms was performed using the multiple tube technique in Broth VB and EC, respectively. The titratable acidity was determined by titration with 0.1N NaOH solution. The lactose content was determined by the Fehling method. The presence of total coliforms was found in three samples and thermotolerant coliforms in just one. Lower levels of lactose were observed in samples with higher growth of lactic acid bacteria and yeasts. Higher levels of titratable acidity were observed in samples that presented lower pH values and higher growth of lactic acid bacteria. Most samples meet the established parameters for counting lactic acid bacteria. Two samples showed yeast count 10 CFU/mL. The presence of coliforms in three samples reveals flaws in the hygienic conditions during the continuous transfers or even in the handling or storage stages. It is important to emphasize adopting of good hygienic practices when obtaining the grains and making the drink, aiming at a safe product for consumption. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-06 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/898 10.14295/2238-6416.v77i4.898 |
url |
https://www.revistadoilct.com.br/rilct/article/view/898 |
identifier_str_mv |
10.14295/2238-6416.v77i4.898 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/898/592 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/898/439 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 77, n. 4 (2022); 177-186 Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 4 (2022); 177-186 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738127751774208 |