Yousefvand Amin, Huang Xin, Zarei Mehdi, Saris Per Erik Joakim
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, P.O. Box 6135783-151, Ahvaz 61, Iran.
Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 9, P.O. Box 56, FI-00014 Helsinki, Finland.
Foods. 2022 Feb 11;11(4):523. doi: 10.3390/foods11040523.
The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower ( < 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations ( > 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefir starter culture were significantly higher than for the other samples ( < 0.05), but overall acceptability was similar at the 10-day assessment across both starters (with and without grain) after the addition of probiotic bacteria ( > 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.
该研究旨在确定发酵剂（开菲尔粒和无粒天然开菲尔发酵剂）对鼠李糖乳杆菌GG（LGG）存活以及开菲尔品质特性的影响。为此，在4℃下储存21天期间，对益生菌GG菌株的活力以及开菲尔饮料的流变学特性和品质参数进行了测试。在天然开菲尔发酵剂和开菲尔粒中，最终的LGG计数分别为7.71和7.55 log cfu/mL。当用益生菌制备时，使用天然开菲尔发酵剂制备的开菲尔的脱水收缩值显著低于（<0.05）使用开菲尔粒制备的开菲尔。然而，使用天然开菲尔发酵剂制备的开菲尔与其他开菲尔配方之间的粘度指数、滞后环和动态模量相似（>0.05）。此外，所有样品均表现出剪切变稀行为。使用天然开菲尔发酵剂制备的开菲尔的风味评分显著高于其他样品（<0.05），但在添加益生菌后第10天的评估中，两种发酵剂（有粒和无粒）制备的开菲尔总体可接受性相似（>0.05）。总体而言，结果表明天然开菲尔发酵剂可能是一种潜在的益生菌载体。
