Effect of storage parameters on freeze-dried kefir grains


Tas T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.68, ss.434-440, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 68 Konu: 3
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/1471-0307.12196
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Sayfa Sayıları: ss.434-440

Özet

The purpose of this study was to use freeze-drying to preserve microbial activity while extending the shelf life of kefir grains and to determine the best storage temperature. Freeze-dried kefir grains were lyophilised and were later stored in a multilayer plastic film with a moisture barrier for 90days at varying temperatures. Microbial activity continued until the 60(th) day of storage at 4 degrees C. PCR analysis was performed to determine Lactobacillus kefiranofaciens as an indicator kefir micro-organism. It was concluded that the conservation of kefir grains by freeze-drying protects the natural embedded microbiota; therefore, both the shelf life of kefir grains and the consumption of natural kefir increase.