Influence of Kefir fermentation on the bioactive substances of different breed goat milks

ŞATIR G., Guzel-Seydim Z. B.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.63, no.2, pp.852-858, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 2
  • Publication Date: 2015
  • Doi Number: 10.1016/j.lwt.2015.04.057
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.852-858
  • Keywords: Goat kefir, Antioxidant activity, Functional food, Phenolic compounds and microbial content, TOTAL ANTIOXIDANT CAPACITY, PHENOLIC-COMPOUNDS, ISOFLAVONES, VIABILITY, BEVERAGES, VIVO, DIET, COW
  • Süleyman Demirel University Affiliated: Yes


The aim of this study was to investigate the effects of Kefir fermentation on the functional properties of Hair and Saanen goat milk samples, including intensive and extensive nutritional regimes. Kefir samples were produced with natural Kefir grains (2%). Microbial content, the total phenolic content, total antioxidant activity (using ORAC and TEAC assays) and quantification of phenolic substances using liquid chromatography were carried out.