Observation of lactic acid bacteria and yeast populations during fermentation and cold storage in cow's, ewe's and goat's milk kefirs İnek, Koyun ve Keçi Sütünden Yapılan Kefirlerde Fermentasyon Süresince ve Sogukta Muhafazada Laktik Asit Bakteri ve Maya Populasyonunun Gözlemlenmesi

Yaman H., ELMALI M., Kamber U.

Kafkas Universitesi Veteriner Fakultesi Dergisi, cilt.16, sa.SUPPL. A, 2010 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: SUPPL. A
  • Basım Tarihi: 2010
  • Dergi Adı: Kafkas Universitesi Veteriner Fakultesi Dergisi
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Anahtar Kelimeler: Kefir, Lactic acid bacteria, Milk
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

Summary Changes in the population numbers of Lactobacillus spp, Lactococcus + Leuconostoc spp. and yeasts in the kefirs made of cows, ewes and goats milk were determined in this study. The highest count of Lactobacillus spp. was in ewe's milk. There was a slight or no difference in the goats and cow's milk. At 24 h, one logio cfu/ml decrease was observed for Lactobacillus spp. in cows and ewes milk. Lactobacillus spp. were more steady in goat milk with a half logio cfu/ml decrease. Lactococcus + Leuconostoc spp. similarly reached their maximum populations in cow, ewe and goat milk at the time period of 15-24 h. Lactococcus + Leuconostoc spp. in all milks were in parallel with the maximum populations of Lactobacillus spp. in ewe milk at the time period of 12-15 h. Yeasts had similar numbers in cow, ewe and goat milk at the time period of 15-21 h. Some decreases were observed in the numbers of Lactobacillus spp, Lactococcus + Leuconostoc spp, and yeasts of the kefirs kept at 4°C for 7 days. The decreases of Lactobacillus spp. in cows' and goats' milk kefirs were slight and similar, while one and half log10 cfu/ml decrease was counted in ewes' milk kefir. The decrease in the numbers of Lactococcus + Leuconostoc spp. was more pronounced than those of Lactobacillus spp. and yeasts. pH decreased during the fermentation and all remained constant over the storage period of 7 days. The type of milk had an influence on the population development of kefirs. Ewe's milk supported the growth of Lactobacillus spp. and Lactococcus + Leuconostoc spp. better. This indicates that different milks may influence the population development of kefir microflora which may affect the quality of kefir.