Research Information System
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.68, no.3, pp.434-440, 2015 (SCI-Expanded)
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.