Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir

Autores
Moretti, Ana Florencia; Gamba, Raul Ricardo; do Céu Costa, María; de Antoni, Graciela Liliana; León Peláez, Angela Maria
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Kefir is a fermented beverage produced from kefir starter, by means of the milk fermentation with kefir grains. These grains are a protein and polysaccharide matrix that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria (BAA) and yeasts. This study aimed to assess the protective activity of the lyophilization process on the activity of kefir grains by comparing their microbiological composition, sensory characteristics and antimicrobial effect on fermented products obtained either from lyophilized and fresh kefir grains. Acidification kinetics and microbial counts were performed on fermented milks obtained from fresh or freeze-dried grains. Inhibitory activity tests against Escherichia coli and Salmonella enterica serovar Enteritidis were carried out with different dilutions of cell free supernatants from fermented milks. On the other hand, similarity and acceptability tests were performed to compare the sensory characteristics of fermented milks obtained from fresh and freeze-dried grains. The microbiological composition and acidification capability of the freeze-dried grains were stable until 6 months of storage at 4°C. Moreover, the minimum inhibitory concentration of fresh and freeze-dried grains was similar (20% v/v) for both pathogens. Additionally, the sensory panel did not detect differences between milk fermented with fresh or freeze-dried kefir grains; the kefir beverage obtained from the freeze-dried kefir grains fermentation showed a wide sensory acceptance among the population surveyed. We considered that lyophilization followed by the storage conditions applied were suitable for the survival of the kefir micro biota, the sensory characteristics and the antimicrobial capability of the fermented beverage after an adequate reactivation process of the grains. In conclusion, the reactivation process risk management is an important stage to ensure a suitable carriage and therefore maximize the kefir grains for large scale use.
Fil: Moretti, Ana Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Gamba, Raul Ricardo. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: do Céu Costa, María. Universidade Lusófona. Escola de Ciências e Tecnologias da Saúde; Portugal
Fil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
Materia
LYOPHILIZATION
KEFIR
ANTIMICROBIAL ACTIVITY
ESCHERICHIA COLI
SALMONELLA ENTERICA SEROVAR ENTERITIDIS
SENSORY EVALUATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/118624
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/118624
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of KefirMoretti, Ana FlorenciaGamba, Raul Ricardodo Céu Costa, Maríade Antoni, Graciela LilianaLeón Peláez, Angela MariaLYOPHILIZATIONKEFIRANTIMICROBIAL ACTIVITYESCHERICHIA COLISALMONELLA ENTERICA SEROVAR ENTERITIDISSENSORY EVALUATIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Kefir is a fermented beverage produced from kefir starter, by means of the milk fermentation with kefir grains. These grains are a protein and polysaccharide matrix that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria (BAA) and yeasts. This study aimed to assess the protective activity of the lyophilization process on the activity of kefir grains by comparing their microbiological composition, sensory characteristics and antimicrobial effect on fermented products obtained either from lyophilized and fresh kefir grains. Acidification kinetics and microbial counts were performed on fermented milks obtained from fresh or freeze-dried grains. Inhibitory activity tests against Escherichia coli and Salmonella enterica serovar Enteritidis were carried out with different dilutions of cell free supernatants from fermented milks. On the other hand, similarity and acceptability tests were performed to compare the sensory characteristics of fermented milks obtained from fresh and freeze-dried grains. The microbiological composition and acidification capability of the freeze-dried grains were stable until 6 months of storage at 4°C. Moreover, the minimum inhibitory concentration of fresh and freeze-dried grains was similar (20% v/v) for both pathogens. Additionally, the sensory panel did not detect differences between milk fermented with fresh or freeze-dried kefir grains; the kefir beverage obtained from the freeze-dried kefir grains fermentation showed a wide sensory acceptance among the population surveyed. We considered that lyophilization followed by the storage conditions applied were suitable for the survival of the kefir micro biota, the sensory characteristics and the antimicrobial capability of the fermented beverage after an adequate reactivation process of the grains. In conclusion, the reactivation process risk management is an important stage to ensure a suitable carriage and therefore maximize the kefir grains for large scale use.Fil: Moretti, Ana Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Gamba, Raul Ricardo. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: do Céu Costa, María. Universidade Lusófona. Escola de Ciências e Tecnologias da Saúde; PortugalFil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; ArgentinaMadridge Publishers2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118624Moretti, Ana Florencia; Gamba, Raul Ricardo; do Céu Costa, María; de Antoni, Graciela Liliana; León Peláez, Angela Maria; Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir; Madridge Publishers; International Journal of Biochemistry and Pharmacology; 1; 1; 7-2019; 1-72689-7695CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.18689/ijbp-1000102info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yymuqwnzinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:52:12Zoai:ri.conicet.gov.ar:11336/118624instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:52:12.479CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
title Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
spellingShingle Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
Moretti, Ana Florencia
LYOPHILIZATION
KEFIR
ANTIMICROBIAL ACTIVITY
ESCHERICHIA COLI
SALMONELLA ENTERICA SEROVAR ENTERITIDIS
SENSORY EVALUATION
title_short Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
title_full Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
title_fullStr Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
title_full_unstemmed Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
title_sort Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir
dc.creator.none.fl_str_mv Moretti, Ana Florencia
Gamba, Raul Ricardo
do Céu Costa, María
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author Moretti, Ana Florencia
author_facet Moretti, Ana Florencia
Gamba, Raul Ricardo
do Céu Costa, María
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author_role author
author2 Gamba, Raul Ricardo
do Céu Costa, María
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv LYOPHILIZATION
KEFIR
ANTIMICROBIAL ACTIVITY
ESCHERICHIA COLI
SALMONELLA ENTERICA SEROVAR ENTERITIDIS
SENSORY EVALUATION
topic LYOPHILIZATION
KEFIR
ANTIMICROBIAL ACTIVITY
ESCHERICHIA COLI
SALMONELLA ENTERICA SEROVAR ENTERITIDIS
SENSORY EVALUATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Kefir is a fermented beverage produced from kefir starter, by means of the milk fermentation with kefir grains. These grains are a protein and polysaccharide matrix that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria (BAA) and yeasts. This study aimed to assess the protective activity of the lyophilization process on the activity of kefir grains by comparing their microbiological composition, sensory characteristics and antimicrobial effect on fermented products obtained either from lyophilized and fresh kefir grains. Acidification kinetics and microbial counts were performed on fermented milks obtained from fresh or freeze-dried grains. Inhibitory activity tests against Escherichia coli and Salmonella enterica serovar Enteritidis were carried out with different dilutions of cell free supernatants from fermented milks. On the other hand, similarity and acceptability tests were performed to compare the sensory characteristics of fermented milks obtained from fresh and freeze-dried grains. The microbiological composition and acidification capability of the freeze-dried grains were stable until 6 months of storage at 4°C. Moreover, the minimum inhibitory concentration of fresh and freeze-dried grains was similar (20% v/v) for both pathogens. Additionally, the sensory panel did not detect differences between milk fermented with fresh or freeze-dried kefir grains; the kefir beverage obtained from the freeze-dried kefir grains fermentation showed a wide sensory acceptance among the population surveyed. We considered that lyophilization followed by the storage conditions applied were suitable for the survival of the kefir micro biota, the sensory characteristics and the antimicrobial capability of the fermented beverage after an adequate reactivation process of the grains. In conclusion, the reactivation process risk management is an important stage to ensure a suitable carriage and therefore maximize the kefir grains for large scale use.
Fil: Moretti, Ana Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Gamba, Raul Ricardo. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: do Céu Costa, María. Universidade Lusófona. Escola de Ciências e Tecnologias da Saúde; Portugal
Fil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
description Kefir is a fermented beverage produced from kefir starter, by means of the milk fermentation with kefir grains. These grains are a protein and polysaccharide matrix that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria (BAA) and yeasts. This study aimed to assess the protective activity of the lyophilization process on the activity of kefir grains by comparing their microbiological composition, sensory characteristics and antimicrobial effect on fermented products obtained either from lyophilized and fresh kefir grains. Acidification kinetics and microbial counts were performed on fermented milks obtained from fresh or freeze-dried grains. Inhibitory activity tests against Escherichia coli and Salmonella enterica serovar Enteritidis were carried out with different dilutions of cell free supernatants from fermented milks. On the other hand, similarity and acceptability tests were performed to compare the sensory characteristics of fermented milks obtained from fresh and freeze-dried grains. The microbiological composition and acidification capability of the freeze-dried grains were stable until 6 months of storage at 4°C. Moreover, the minimum inhibitory concentration of fresh and freeze-dried grains was similar (20% v/v) for both pathogens. Additionally, the sensory panel did not detect differences between milk fermented with fresh or freeze-dried kefir grains; the kefir beverage obtained from the freeze-dried kefir grains fermentation showed a wide sensory acceptance among the population surveyed. We considered that lyophilization followed by the storage conditions applied were suitable for the survival of the kefir micro biota, the sensory characteristics and the antimicrobial capability of the fermented beverage after an adequate reactivation process of the grains. In conclusion, the reactivation process risk management is an important stage to ensure a suitable carriage and therefore maximize the kefir grains for large scale use.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/118624
Moretti, Ana Florencia; Gamba, Raul Ricardo; do Céu Costa, María; de Antoni, Graciela Liliana; León Peláez, Angela Maria; Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir; Madridge Publishers; International Journal of Biochemistry and Pharmacology; 1; 1; 7-2019; 1-7
2689-7695
CONICET Digital
CONICET
url http://hdl.handle.net/11336/118624
identifier_str_mv Moretti, Ana Florencia; Gamba, Raul Ricardo; do Céu Costa, María; de Antoni, Graciela Liliana; León Peláez, Angela Maria; Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir; Madridge Publishers; International Journal of Biochemistry and Pharmacology; 1; 1; 7-2019; 1-7
2689-7695
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.18689/ijbp-1000102
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yymuqwnz
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Madridge Publishers
publisher.none.fl_str_mv Madridge Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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