FOOD RESOURCES 2016. Issue N 7. Article 29

29. Microbial profile of fungal kefir starter
 
V. Gudyma, K. Kopylova, O. Naumenko
Pages: 205-209
 
Abstract
A study of the microbial composition of starter cultures produced using kefir grains from different regions of Ukraine. It was found that the kefir grains were characterized by the specific structure of the microbiota, which was presented by microorganisms of different taxonomic groups. It has been shown that kefir fungi present the most common genera of lactic acid bacteria, such as: Lactococcus, Leuconostoc, Lactobacillus and type Streptococcus thermophilus. The dominant microflora were coccoid mesophilic and thermophilic lactic acid bacteria. The presence of such obligatory components of kefir fungi, as aceti bacteria, yeasts, is set. A specific feature of all fungal kefir starter cultures was the presence of propionic acid bacteria. The absence of coliform bacteria and mold, which indicates the purity of the epidemiological kefir grains. It is shown that fungal kefir starter with a more diverse microbial profile characterized by the best organoleptic characteristics.
 
Keywords: kefir fungi microbiota, lactic acid bacteria, acetic acid bacteria, propionic acid bacteria, yeast.
 
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