Yerlikaya Oktay, Akpinar Asli, Saygili Derya
Faculty of Agriculture, Department of Dairy Technology Ege University Izmir Turkiye.
Engineering Faculty, Food Engineering Department Manisa Celal Bayar University Manisa Turkiye.
Food Sci Nutr. 2025 May 5;13(5):e70238. doi: 10.1002/fsn3.70238. eCollection 2025 May.
Kefir is a fermented dairy product that contains many types of lactic acid bacteria and different types of yeast. Yeasts in kefir culture are important in creating the unique properties of kefir. When yeasts are not included in kefir production, the unique properties of kefir do not emerge. In this study, the effects of various yeast microorganisms that can cause negative effects, such as swelling and deformation, in industrial kefir production on product quality characteristics were investigated. For this purpose, a commercial yeast-free kefir culture was supplemented with selected yeasts: (KM), (DH), (KL), (SB), (SC), (CC), (YL), and (GC) used in kefir production. Some physicochemical, rheological, microbiological, and sensory properties of the kefirs were examined during 28 days of storage. As a result of the research, the highest hardness and viscosity values (131.00 ± 1.41 g-1236.50 ± 47.38 cp) were observed in kefirs containing , while the highest CO amount (151.40 ± 1.07 mg/100 mL) was determined in kefirs containing ( < 0.05). While serum separation was not determined in any sample, the highest water holding capacity (58.00% ± 00%) was determined in kefirs containing . In terms of sensory evaluation, kefir enriched with received the highest overall acceptance. In general, the use of different yeast types in kefir production is of great importance, especially in terms of gas-carbon dioxide (CO) formation and product quality.
开菲尔是一种发酵乳制品，含有多种乳酸菌和不同类型的酵母。开菲尔培养物中的酵母对于形成开菲尔的独特特性至关重要。当开菲尔生产中不包含酵母时，开菲尔的独特特性就不会显现出来。在本研究中，调查了在工业开菲尔生产中可能导致诸如膨胀和变形等负面影响的各种酵母微生物对产品质量特性的影响。为此，向一种市售的无酵母开菲尔培养物中添加了用于开菲尔生产的选定酵母：（KM）、（DH）、（KL）、（SB）、（SC）、（CC）、（YL）和（GC）。在储存28天期间检查了开菲尔的一些物理化学、流变学、微生物学和感官特性。研究结果表明，含有（此处酵母类型未明确写出）的开菲尔中观察到最高的硬度和粘度值（131.00±1.41克 - 1236.50±47.38厘泊），而含有（此处酵母类型未明确写出）的开菲尔中测定出最高的CO₂量（151.40±1.07毫克/100毫升）（P＜0.05）。虽然在任何样品中均未测定出血清分离情况，但含有（此处酵母类型未明确写出）的开菲尔中测定出最高的持水能力（58.00%±0.00%）。在感官评价方面，富含（此处酵母类型未明确写出）的开菲尔获得了最高的总体接受度。总体而言，在开菲尔生产中使用不同类型的酵母非常重要，特别是在气体 - 二氧化碳（CO₂）形成和产品质量方面。
