This study investigated the microbiological and chemical properties of kefir made from Bali cattle milk in Indonesia over 24, 48, and 72 hour incubation periods. Testing found the kefir contained lactic acid bacteria ranging from 108-109 CFU/ml and yeast from 105-106 CFU/ml, with Lactobacillus paracasei ssp. paracasei 1 being the predominant bacteria. Chemical analysis showed the kefir contained 5.68-6.26% protein, 3.98-4.67% lactose, pH of 3.38-4.35, and titratable acidity of 0.89-1.73%, with longer incubation periods resulting in higher microbial counts
Research Intensity Synthesis of Propionic Acid and Vitamin B12 PropionibacteriaIJERA Editor
This document summarizes a study that selected and characterized strains of Propionibacterium shermanii for their ability to synthesize vitamin B12 and propionic acid. 9 strains of P. shermanii were isolated that could synthesize vitamin B12 between 180-1200 mcg/ml and propionic acid between 0.63-2.53 g/l. The best vitamin B12 and propionic acid producing strains were strains 1, 5, 6, and 7. These strains show promise for use in biotechnology to improve the safety, nutrition and biological value of foods.
The document discusses research on whey protein. It begins with an introduction on whey protein and its composition. The novelty of the research is extracting protein from whey waste. The purpose is to structurally analyze separated whey protein. Key points discussed include the status of whey protein research, its composition and properties. Methods used in the research include determining chemical composition, infrared spectroscopy, and thin layer chromatography to analyze amino acids. Results showed the chemical analysis of whey and extracted protein as well as protein structure determination.
This document discusses research on whey protein. It begins with an introduction on whey protein and its composition and significance. It then outlines the objectives of the research which are to determine the composition of whey, separate and dry whey protein, determine the chemical composition of the proteins, and determine the number of bacteria. The document then reviews literature on whey protein and technological methods for processing whey protein. It discusses the methodology that will be used in the research including various analytical methods to analyze the whey and whey protein. It concludes by stating assumptions about the expected outcomes and providing a schedule for the research.
Abstract
Among the many types of food, dairy products are now receiving a lot of attention around the world. Every nation consumes a variety of foods, some of which are vegetables, plant-based foods, and meat, but the use of milk and dairy products is mandatory. Animal milk is an essential nutrient that is rich in protein, carbohydrates, fats, vitamins, and minerals, and is easily digested.
Today, the world's food consumption is growing and it is important to choose new and innovative products for the human body. Therefore, those who want to eat healthy are more interested in milk and dairy products, and the market and consumption of this type of product is increasing. In Mongolia, domestic factories produce highly probiotic sour milk products, while there is a real need to produce breast milk substitutes due to the limited availability of other types of dairy products, especially infants.
The purpose of this study is to determine what milk and milk components are in particular, whether milk fat globule membrane and their properties can replace breast milk and the process of separating whey from milk obtained from milk fat globule membrane.
This document provides an introduction and overview of a feasibility study for the production of probiotic yogurt in Mongolia. It includes three chapters that discuss: 1) Mongolian sour milk products and classification of lactic acid bacteria; 2) research materials and methods; and 3) results including isolation of lactic acid bacteria from probiotic yogurt and determination of their probiotic properties. The study aims to evaluate lactic acid bacteria isolated from traditional Mongolian dairy for their potential use in probiotic dairy production.
This document studied the effects of supplementing milk with various dairy and non-dairy ingredients on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage. Key findings include:
- The time to reach a pH of 4.5 during fermentation and the titratable acidity at pH 4.5 varied depending on the supplement added to the milk.
- Supplements like tryptone, whey powder, and milk powder plus a higher starter culture dose improved the growth of Lactobacillus delbrueckii subsp. bulgaricus initially and maintained higher counts during storage.
- Supplements like tryptone and milk powder plus a higher
Physiochemical and functional properties of barley b-glucan as affected by di...Dr Asif Ahmad
This study evaluated four methods for extracting beta-glucan from barley: alkaline extraction, acidic extraction, hot water extraction, and enzymatic extraction. The hot water extraction method produced the highest yield and recovery of beta-glucan. It also removed the most impurities and contained the highest amount of soluble fiber. All extraction methods produced beta-glucan samples containing calcium and phosphorus. The extracted samples demonstrated good water retention and foaming capacity, though the extraction methods produced variations in water binding capacity and foaming capacity. Alkaline and acidic extractions negatively affected viscosity properties. Extraction method also impacted color parameters of the extracted beta-glucan.
Research Intensity Synthesis of Propionic Acid and Vitamin B12 PropionibacteriaIJERA Editor
This document summarizes a study that selected and characterized strains of Propionibacterium shermanii for their ability to synthesize vitamin B12 and propionic acid. 9 strains of P. shermanii were isolated that could synthesize vitamin B12 between 180-1200 mcg/ml and propionic acid between 0.63-2.53 g/l. The best vitamin B12 and propionic acid producing strains were strains 1, 5, 6, and 7. These strains show promise for use in biotechnology to improve the safety, nutrition and biological value of foods.
The document discusses research on whey protein. It begins with an introduction on whey protein and its composition. The novelty of the research is extracting protein from whey waste. The purpose is to structurally analyze separated whey protein. Key points discussed include the status of whey protein research, its composition and properties. Methods used in the research include determining chemical composition, infrared spectroscopy, and thin layer chromatography to analyze amino acids. Results showed the chemical analysis of whey and extracted protein as well as protein structure determination.
This document discusses research on whey protein. It begins with an introduction on whey protein and its composition and significance. It then outlines the objectives of the research which are to determine the composition of whey, separate and dry whey protein, determine the chemical composition of the proteins, and determine the number of bacteria. The document then reviews literature on whey protein and technological methods for processing whey protein. It discusses the methodology that will be used in the research including various analytical methods to analyze the whey and whey protein. It concludes by stating assumptions about the expected outcomes and providing a schedule for the research.
Abstract
Among the many types of food, dairy products are now receiving a lot of attention around the world. Every nation consumes a variety of foods, some of which are vegetables, plant-based foods, and meat, but the use of milk and dairy products is mandatory. Animal milk is an essential nutrient that is rich in protein, carbohydrates, fats, vitamins, and minerals, and is easily digested.
Today, the world's food consumption is growing and it is important to choose new and innovative products for the human body. Therefore, those who want to eat healthy are more interested in milk and dairy products, and the market and consumption of this type of product is increasing. In Mongolia, domestic factories produce highly probiotic sour milk products, while there is a real need to produce breast milk substitutes due to the limited availability of other types of dairy products, especially infants.
The purpose of this study is to determine what milk and milk components are in particular, whether milk fat globule membrane and their properties can replace breast milk and the process of separating whey from milk obtained from milk fat globule membrane.
This document provides an introduction and overview of a feasibility study for the production of probiotic yogurt in Mongolia. It includes three chapters that discuss: 1) Mongolian sour milk products and classification of lactic acid bacteria; 2) research materials and methods; and 3) results including isolation of lactic acid bacteria from probiotic yogurt and determination of their probiotic properties. The study aims to evaluate lactic acid bacteria isolated from traditional Mongolian dairy for their potential use in probiotic dairy production.
This document studied the effects of supplementing milk with various dairy and non-dairy ingredients on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage. Key findings include:
- The time to reach a pH of 4.5 during fermentation and the titratable acidity at pH 4.5 varied depending on the supplement added to the milk.
- Supplements like tryptone, whey powder, and milk powder plus a higher starter culture dose improved the growth of Lactobacillus delbrueckii subsp. bulgaricus initially and maintained higher counts during storage.
- Supplements like tryptone and milk powder plus a higher
Physiochemical and functional properties of barley b-glucan as affected by di...Dr Asif Ahmad
This study evaluated four methods for extracting beta-glucan from barley: alkaline extraction, acidic extraction, hot water extraction, and enzymatic extraction. The hot water extraction method produced the highest yield and recovery of beta-glucan. It also removed the most impurities and contained the highest amount of soluble fiber. All extraction methods produced beta-glucan samples containing calcium and phosphorus. The extracted samples demonstrated good water retention and foaming capacity, though the extraction methods produced variations in water binding capacity and foaming capacity. Alkaline and acidic extractions negatively affected viscosity properties. Extraction method also impacted color parameters of the extracted beta-glucan.
This study examined the effects of adding polymerized whey protein isolates (PWPI) on the quality of stirred yogurt made from camel milk. PWPI in concentrations of 2%, 4%, 6%, and 8% were added to camel milk yogurt, which was then analyzed over 21 days. Results showed that adding more PWPI increased the yogurt's protein, solids, viscosity, and water holding capacity while decreasing syneresis. PWPI had no effect on pH, acidity, fat, or bacterial counts. Overall, PWPI improved the gel structure and texture of camel milk yogurt without affecting other properties.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
Probiotics viability in frozen yogurt supplemented with oligofructose and gly...AI Publications
Functional foods are very common nowadays throughout the world due to their nutritional and health benefits. The present study was designed to see the viability of yogurt culture and probiotics in frozen yogurt when supplemented with oligofructose and glycerol. Different types of yogurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) were used for the preparation of frozen yogurt mixture. Furthermore, oligofructose(2%, 4%, and 6%) along with glycerol (1%, 2%, 3%, and 4%) were also used to improve the cultures viability. During analysis the viable count before freezing, after freezing and after every three weeks regular interval was done up to 12 weeks. The results have shown that the viability loss of S. thermophilus and L. bulgaricuswere recorded 0.3 and 0.36 log cyclesduring freezing which were further decreased as1.14 and 1.68log cyclesrespectively, at the end of storage. While, in L. acidophilus and B. lactiscultures this reduction wasobserved0.5 and 0.14log cyclesin freezing process which further reduced as 2.29 and 2.81log cycles respectively after 12 weeks.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Stimulating the Viability of Bifidobacterium spp. in Synbiotic Fermented Milk...AI Publications
The aim of this study is to examine the ability of three Bifidobacterium (bifidum, breve, and infantis) and Lactobacillus paracasei 441 strains to survive at different pH values, and different bile salts concentrations for 3h, also to determine the stimulatory effect of L. paracasei 441 strain in combination with inulin on the viability of Bifidobacterium strains in fermented milk during 15 days at 4°C. Each tested strain was cultured with and without L. paracasei 441 in fermented milk, then each treatment was split into three groups [0,1.0, and 3.0 inulin (w/v %)] and incubated at 37°C for 3h. Our results showed that the bacterial populations of Bifidobacterium strains co-culturing with L. paracasei 441, and 1% Inulin) were significantly (P > 0.05) higher than in the control samples [without (L. paracasei 441 and inulin). Our results reveal that the presents of (L. paracasei 441, and inulin) was stimulated the viability of Bifidobacterium strains during storage condition.
In Vitro AnticancerPropertiesof Kefirand Kefir Products Produced by aNovel Me...inventionjournals
Kefir, which is a fermented milk product have many beneficial health effects. One of these health effects is its role as anticancer agent. In the current study we investigated the anticancer properties of kefir produced in Syria by a novel method, against human sarcoma cells in vitro. Moreover the exopolysaccharides (EPS), the kefir treated with sodium bicarbonate (alkaline kefir) (AK) and EPS treated with sodium bicarbonate (alkaline EPS) (AEPS), were investigated to determine their anticancer effects on the same cancer cell line (human sarcoma), and the alkaline solution was used as control at the same concentrations. Human sarcoma cell line was obtained from Al-Bairouni Hospital, Damascus-Syria and was preserved in liquid Nitrogen until it was used to determine anticancer effects of kefir and kefir products. Eight concentrations of kefir and AK were prepared: 250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µl.ml-1 . Similarly, eight concentrations of EPS and AEPS were prepared (250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µg.ml-1 ).The anticancer effect was expressed as the percentage of cancer cell killing ratios. Results revealed the anticancer properties of kefir, AK and EPS in different concentration. The AK was superior to kefir and other kefir products, with the concentration of 3.75 µl.ml-1 was capable to kill all sarcoma cells. Kefir was capable to kill all sarcoma cells in concentration of 250 µl.ml-1 , and EPS could kill all sarcoma cells in a concentration of 30 µg.ml-1 , and 98.5% of the sarcoma cells in a concentration of 3.75 µg.ml-1 , while AEPS could kill all sarcoma cells in the concentration of 60 µg.ml-1 , and 75% of their in a concentration of 30 µg.ml-1 . while the alkaline solution was not effective against sarcoma cells.
Production, characterisation and value addition of dahi made from raw, pasteu...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
The document outlines new post-graduate curricula and syllabi for dairy technology programs, including restructured courses with a new focus on traditional and value-added dairy products, membrane processing, and product monitoring. It provides details on the revised course structures, titles, contents, and credit hours. Additional infrastructure and faculty training will be needed to implement the new curricula focusing on emerging technologies.
This study evaluated the effects of four iodine-based teat disinfectants on milk iodide concentrations. The disinfectants varied in iodine level (0.25% vs 0.5%), viscosity, and application method. Milk samples were taken from 100 cows before, during, and after using the disinfectants. Introduction of iodine disinfectants increased milk iodide levels compared to the non-iodine control, but remained below acceptable limits for human consumption. Higher iodine concentration and spray application led to higher milk iodide levels than lower concentrations and dipping. The carefully controlled study showed small increases in milk iodide from iodine disinf
This document provides an overview of milk kefir, including its microbial composition, biological activities, and related products. It discusses that kefir is produced by fermenting milk with kefir grains containing a symbiotic culture of lactic acid bacteria, acetic acid bacteria, and yeasts. The microbial composition of kefir grains can vary depending on origin but typically includes Lactobacillus, Lactococcus, yeasts such as Kluyveromyces and Candida species. Kefir is considered probiotic due to its microorganisms and metabolites, and kefiran, a polysaccharide in kefir grains, possesses various biological activities. Kefir can be marketed as a natural probiotic beverage
Effect of flour processing on soy beverageDr Asif Ahmad
This document summarizes a study that evaluated different processing methods to reduce the undesirable beany flavor of soybeans for use in producing a soy-based beverage. In the first phase, soybeans underwent treatments including roasting, germination, autoclaving, and chemical treatment with EDTA and sodium hydroxide. Chemical treatment was most effective at reducing beany flavor. In the second phase, a beverage was prepared using chemically-treated soybean flour and evaluated over two months of storage. The beverage exhibited changes in various parameters like acidity and sugars but remained stable microbiologically during storage. Overall, chemical and sensory analysis showed the product was stable during storage.
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
50.Isolation and identification of proteolytic bacteria from raw milk samplesAnnadurai B
- Twenty five raw milk samples were collected from the Kancheepuram area of India and tested for bacterial contamination.
- A variety of bacteria were isolated from the samples including Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Micrococcus luteus and Serratia marcescens.
- Five of the isolated bacteria (Bacillus cereus, Pseudomonas aeruginosa, Proteus mirabilis, Micrococcus luteus and Serratia marcescens) showed proteolytic activity, which can negatively impact the nutritional value of milk.
This document summarizes soybean and wheat proteins. It discusses the classification, properties, and processing of soybean storage proteins like glycinin and β-conglycinin. It describes their subunit structures, functions of enzymes like lipoxygenase, and potential allergens. The document also covers wheat protein fractions like gliadins and glutenins, their genetic composition and roles in dough strength. It provides details on high and low molecular weight glutenin subunits, encoded genes, and repetitive domain structures.
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...IJMER
This document describes a study that investigated extracting and purifying protein from soybean flakes and meals using lime treatment followed by ultrafiltration. Key findings include:
- Soybean flakes and meals were produced from whole soybeans using conventional methods. Flakes had higher protein and carbohydrate extraction than meals after treatments.
- Lime treatment at 0.5 moles resulted in the highest extraction of total dissolved solids (TDS) from both flakes and meals, compared to water, NaOH, or other lime concentrations.
- Ultrafiltration purified the protein extracts from flakes and meals with 94-97% protein yield and removal of carbohydrates through diafiltration.
- Lime treatment is a potential
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
Detection of the Antibacterial Activity of Bioactive Peptide Isolated from Fe...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
This study examined the effects of adding polymerized whey protein isolates (PWPI) on the quality of stirred yogurt made from camel milk. PWPI in concentrations of 2%, 4%, 6%, and 8% were added to camel milk yogurt, which was then analyzed over 21 days. Results showed that adding more PWPI increased the yogurt's protein, solids, viscosity, and water holding capacity while decreasing syneresis. PWPI had no effect on pH, acidity, fat, or bacterial counts. Overall, PWPI improved the gel structure and texture of camel milk yogurt without affecting other properties.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
Probiotics viability in frozen yogurt supplemented with oligofructose and gly...AI Publications
Functional foods are very common nowadays throughout the world due to their nutritional and health benefits. The present study was designed to see the viability of yogurt culture and probiotics in frozen yogurt when supplemented with oligofructose and glycerol. Different types of yogurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) were used for the preparation of frozen yogurt mixture. Furthermore, oligofructose(2%, 4%, and 6%) along with glycerol (1%, 2%, 3%, and 4%) were also used to improve the cultures viability. During analysis the viable count before freezing, after freezing and after every three weeks regular interval was done up to 12 weeks. The results have shown that the viability loss of S. thermophilus and L. bulgaricuswere recorded 0.3 and 0.36 log cyclesduring freezing which were further decreased as1.14 and 1.68log cyclesrespectively, at the end of storage. While, in L. acidophilus and B. lactiscultures this reduction wasobserved0.5 and 0.14log cyclesin freezing process which further reduced as 2.29 and 2.81log cycles respectively after 12 weeks.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Stimulating the Viability of Bifidobacterium spp. in Synbiotic Fermented Milk...AI Publications
The aim of this study is to examine the ability of three Bifidobacterium (bifidum, breve, and infantis) and Lactobacillus paracasei 441 strains to survive at different pH values, and different bile salts concentrations for 3h, also to determine the stimulatory effect of L. paracasei 441 strain in combination with inulin on the viability of Bifidobacterium strains in fermented milk during 15 days at 4°C. Each tested strain was cultured with and without L. paracasei 441 in fermented milk, then each treatment was split into three groups [0,1.0, and 3.0 inulin (w/v %)] and incubated at 37°C for 3h. Our results showed that the bacterial populations of Bifidobacterium strains co-culturing with L. paracasei 441, and 1% Inulin) were significantly (P > 0.05) higher than in the control samples [without (L. paracasei 441 and inulin). Our results reveal that the presents of (L. paracasei 441, and inulin) was stimulated the viability of Bifidobacterium strains during storage condition.
In Vitro AnticancerPropertiesof Kefirand Kefir Products Produced by aNovel Me...inventionjournals
Kefir, which is a fermented milk product have many beneficial health effects. One of these health effects is its role as anticancer agent. In the current study we investigated the anticancer properties of kefir produced in Syria by a novel method, against human sarcoma cells in vitro. Moreover the exopolysaccharides (EPS), the kefir treated with sodium bicarbonate (alkaline kefir) (AK) and EPS treated with sodium bicarbonate (alkaline EPS) (AEPS), were investigated to determine their anticancer effects on the same cancer cell line (human sarcoma), and the alkaline solution was used as control at the same concentrations. Human sarcoma cell line was obtained from Al-Bairouni Hospital, Damascus-Syria and was preserved in liquid Nitrogen until it was used to determine anticancer effects of kefir and kefir products. Eight concentrations of kefir and AK were prepared: 250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µl.ml-1 . Similarly, eight concentrations of EPS and AEPS were prepared (250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µg.ml-1 ).The anticancer effect was expressed as the percentage of cancer cell killing ratios. Results revealed the anticancer properties of kefir, AK and EPS in different concentration. The AK was superior to kefir and other kefir products, with the concentration of 3.75 µl.ml-1 was capable to kill all sarcoma cells. Kefir was capable to kill all sarcoma cells in concentration of 250 µl.ml-1 , and EPS could kill all sarcoma cells in a concentration of 30 µg.ml-1 , and 98.5% of the sarcoma cells in a concentration of 3.75 µg.ml-1 , while AEPS could kill all sarcoma cells in the concentration of 60 µg.ml-1 , and 75% of their in a concentration of 30 µg.ml-1 . while the alkaline solution was not effective against sarcoma cells.
Production, characterisation and value addition of dahi made from raw, pasteu...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
The document outlines new post-graduate curricula and syllabi for dairy technology programs, including restructured courses with a new focus on traditional and value-added dairy products, membrane processing, and product monitoring. It provides details on the revised course structures, titles, contents, and credit hours. Additional infrastructure and faculty training will be needed to implement the new curricula focusing on emerging technologies.
This study evaluated the effects of four iodine-based teat disinfectants on milk iodide concentrations. The disinfectants varied in iodine level (0.25% vs 0.5%), viscosity, and application method. Milk samples were taken from 100 cows before, during, and after using the disinfectants. Introduction of iodine disinfectants increased milk iodide levels compared to the non-iodine control, but remained below acceptable limits for human consumption. Higher iodine concentration and spray application led to higher milk iodide levels than lower concentrations and dipping. The carefully controlled study showed small increases in milk iodide from iodine disinf
This document provides an overview of milk kefir, including its microbial composition, biological activities, and related products. It discusses that kefir is produced by fermenting milk with kefir grains containing a symbiotic culture of lactic acid bacteria, acetic acid bacteria, and yeasts. The microbial composition of kefir grains can vary depending on origin but typically includes Lactobacillus, Lactococcus, yeasts such as Kluyveromyces and Candida species. Kefir is considered probiotic due to its microorganisms and metabolites, and kefiran, a polysaccharide in kefir grains, possesses various biological activities. Kefir can be marketed as a natural probiotic beverage
Effect of flour processing on soy beverageDr Asif Ahmad
This document summarizes a study that evaluated different processing methods to reduce the undesirable beany flavor of soybeans for use in producing a soy-based beverage. In the first phase, soybeans underwent treatments including roasting, germination, autoclaving, and chemical treatment with EDTA and sodium hydroxide. Chemical treatment was most effective at reducing beany flavor. In the second phase, a beverage was prepared using chemically-treated soybean flour and evaluated over two months of storage. The beverage exhibited changes in various parameters like acidity and sugars but remained stable microbiologically during storage. Overall, chemical and sensory analysis showed the product was stable during storage.
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
50.Isolation and identification of proteolytic bacteria from raw milk samplesAnnadurai B
- Twenty five raw milk samples were collected from the Kancheepuram area of India and tested for bacterial contamination.
- A variety of bacteria were isolated from the samples including Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Micrococcus luteus and Serratia marcescens.
- Five of the isolated bacteria (Bacillus cereus, Pseudomonas aeruginosa, Proteus mirabilis, Micrococcus luteus and Serratia marcescens) showed proteolytic activity, which can negatively impact the nutritional value of milk.
This document summarizes soybean and wheat proteins. It discusses the classification, properties, and processing of soybean storage proteins like glycinin and β-conglycinin. It describes their subunit structures, functions of enzymes like lipoxygenase, and potential allergens. The document also covers wheat protein fractions like gliadins and glutenins, their genetic composition and roles in dough strength. It provides details on high and low molecular weight glutenin subunits, encoded genes, and repetitive domain structures.
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...IJMER
This document describes a study that investigated extracting and purifying protein from soybean flakes and meals using lime treatment followed by ultrafiltration. Key findings include:
- Soybean flakes and meals were produced from whole soybeans using conventional methods. Flakes had higher protein and carbohydrate extraction than meals after treatments.
- Lime treatment at 0.5 moles resulted in the highest extraction of total dissolved solids (TDS) from both flakes and meals, compared to water, NaOH, or other lime concentrations.
- Ultrafiltration purified the protein extracts from flakes and meals with 94-97% protein yield and removal of carbohydrates through diafiltration.
- Lime treatment is a potential
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
Detection of the Antibacterial Activity of Bioactive Peptide Isolated from Fe...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
This document discusses antioxidative properties of kefir, a fermented milk product. It begins with an introduction that provides background on reactive oxygen species and antioxidants in the body. It then describes what kefir is and previous research showing some of its health benefits. The objectives of the study were to investigate various antioxidative properties of cow and goat milk kefirs, including radical scavenging ability, reducing power, inhibition of lipid peroxidation, and enzyme activity. A series of experiments were conducted to measure these properties and compare kefirs to unfermented cow and goat milks. The results demonstrated that kefirs have significantly greater antioxidative effects than milks in areas like scavenging DPPH and superoxide
This document summarizes the composition, production, and health benefits of kefir, a fermented dairy beverage. Kefir is made by fermenting milk with kefir grains containing bacteria and yeast. During fermentation, kefir grains produce lactic acid, CO2, alcohol, and aromatic compounds. Traditionally, kefir grains are added directly to boiled and cooled milk and left to ferment for 18-24 hours. Kefir is a probiotic containing "live and active cultures" that may help balance digestive microbes, aid digestion, and provide various health benefits including treating intestinal disorders and promoting longevity.
This study investigated the effects of adding different levels of dried kefir milk (0%, 0.2%, 0.4%, 0.6%) to the diet of 240 Ross 308 broiler chicks on their serum protein ratios. The results showed that adding 0.4% and 0.6% dried kefir milk significantly improved albumin, post-albumin, and γ-globulin ratios compared to the control diet. There were no significant differences found in pre-albumin, α-globulin, or β-globulin ratios between treatments. The study concluded that adding 0.4-0.6% dried kefir milk to the diet can improve some serum protein ratios in broiler chicks.
Microbial Quality of Raw and Pasteurized Milk Samples Collected From Differen...iosrjce
Milk is the fluid normally secreted by female mammals for the nourishment of their young ones. It is
a compulsory part of daily diet for the expectant mothers as well as growing children and also serves as good
medium for microbial growth and contamination 240 raw milk samples and 72 pasteurized milk samples from
different places of Madurai District for a period of six months were analysed for microbial quality. Among the
raw milk samples only 19.1% of samples were good quality and 28.3% are very poor quality. In the pasteurized
milk samples 81.9% of samples were good for human consumption. The bacteria isolated from milk samples
includes Lactobacilli, Staphylococcus aureus, Escheritia coli, Bacillus subtilis , Salmonella typhi, and feacal
coliforms
This study analyzed the chemical composition and microbial quality of raw cow's milk produced in the urban and peri-urban areas of Dangila town, Ethiopia. Samples were collected from 30 farms, with 15 from urban and 15 from peri-urban areas. The chemical analysis found slightly higher protein, fat, solids, and ash content in milk from cross-bred cows compared to local breeds. Microbial analysis found total bacterial counts, coliform counts, and yeast/mold counts to be higher than international standards, with significant differences seen between urban and peri-urban milk for yeast/mold counts. The results indicate efforts are needed to improve milk quality in the region.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
1) The document presents a study on developing spiced paneer using Indian spices and sprouted kodo millet milk.
2) Paneer is a type of soft cheese made from buffalo milk or cow milk, while kodo millet provides protein and minerals. The study aims to incorporate sprouted kodo millet milk into paneer at different ratios to develop a healthier product.
3) Various formulations of spiced paneer were developed by replacing buffalo milk with 10%, 20%, and 30% sprouted kodo millet milk. The paneer was analyzed for physio-chemical properties and shelf-life over 15 days of storage.
Isolation, Identification of Probiotic Bacteria Present in Milkijtsrd
The aim ofThe aim of this study was to present some data on isolation, growth, and antimicrobial activity, effect of pH, heat, and sensitivity to proteolytic enzymes of lactobacillus as probiotic bacteria. A large amount of probiotic bacteria is present in milk or milk products which are mainly lactic acid bacteria (LAB). Lactic acid bacteria (LAB) including Lactobacillus spp. Isolation, identification of lactic acid bacterial (LAB) was done by Gram' staining and catalase test and further confirmation was based on morphological, cultural, physiological and different biochemical tests. A total four isolates viz. Lactobacillus fermentum, L. casei, L. acidophilus and bifid bacterium longum was identified after different biochemical analysist which were also showed reliable probiotic properties. The antibacterial activity of lactic acid bacteria (LAB) isolated from raw milk against common enteric pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, were examined using agar well diffusion method. this study was to present some data on isolation, growth, and antimicrobial activity, effect of pH, heat, and sensitivity to proteolytic enzymes of lactobacillus as probiotic bacteria. A large amount of probiotic bacteria is present in milk or milk products which are mainly lactic acid bacteria (LAB). Lactic acid bacteria (LAB) including Lactobacillus spp. Isolation, identification of lactic acid bacterial (LAB) was done by Gram' staining and catalase test and further confirmation was based on morphological, cultural, physiological and different biochemical tests. A total four isolates viz. Lactobacillus fermentum, L. casei, L. acidophilus and Bifidobacterium longum was identified after different biochemical analysist which were also showed reliable probiotic properties. The antibacterial activity of lactic acid bacteria (LAB) isolated from raw milk against common enteric pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, were examined using agar well diffusion method. Shobha Mehra | Vimla Mehra | Dinesh Bhauryal"Isolation, Identification of Probiotic Bacteria Present in Milk" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-5 , August 2018, URL: http://www.ijtsrd.com/papers/ijtsrd16979.pdf http://www.ijtsrd.com/biological-science/biotechnology/16979/isolation-identification-of-probiotic-bacteria-present-in-milk/shobha-mehra
Study on physicochemical and microbial quality of available raw, pasteurized ...IJSIT Editor
The document analyzes the microbial quality of raw, pasteurized, and UHT milk samples in Bangladesh during preservation. Testing found that the total viable bacterial count (TVC) and coliform count increased over time for all milk samples. Specifically:
- The initial TVC in raw milk was 5.49±0.69 log cfu/ml and increased to 6.25±0.10 log cfu/ml after 6 days.
- For pasteurized milk, the initial TVC was 4.43±0.17 log cfu/ml and increased to 5.92±0.05 log cfu/ml after 6 days.
- UHT milk samples showed an
Term paper on microbial ecology of fermented foods and beveragesChala Dandessa
This document provides information on the microbial ecology of various traditionally fermented foods and beverages in 3 sections. Section 1 describes various fermented products from Ethiopia including yogurt, cheese, injera (fermented flatbread), wakalim (fermented meat), and beverages like tella, shamita and borde. Section 2 defines probiotics, prebiotics, synbiotics and single cell protein and explains Hazard Analysis Critical Control Points (HACCP). Section 3 provides a summary and section 4 lists references.
Goat milk contains higher amounts of calcium, magnesium, and phosphorus than cow and human milk, but less vitamin D, vitamin B12, and folate. The fat and protein content is slightly lower in goat milk than cow milk, but the difference is not significant. The fat globules are smaller in goat milk, making it more easily digestible. Goat milk is recommended for infants, older people, and those recovering from illness. A study found no significant difference in the nutritional value of goat and cow milk proteins based on intake, growth rates, and protein efficiency ratios in rats. However, nitrogen digestibility and balance were higher in the rats consuming goat milk protein. Goat milk is thus concluded to have similar nutritional
This document provides information about starter cultures used in dairy fermentation. It discusses the production of starter cultures, including traditional and DVS methods. A variety of lactic acid bacteria are used as starter cultures for different dairy products like cheese, yogurt, and buttermilk. Probiotic starter cultures can provide health benefits. The functions, types, and applications of starter cultures in fermented foods are outlined in detail.
Isolation studies of Bacteriocin producing Lactic Acid Bacteria from raw goat...Premier Publishers
This study aimed to isolate and characterize bacteriocin-producing lactic acid bacteria from raw goat milk. Of 118 bacterial isolates screened, one isolate (RL76) showed antimicrobial activity. RL76 was identified as Lactobacillus casei based on morphological and biochemical testing. It grew optimally at 37°C and pH 7 and tolerated bile salts up to 2%. Partial purification of RL76 cell-free supernatant demonstrated antibacterial activity against both gram-positive and gram-negative pathogens, including Staphylococcus aureus, Streptococcus fecalis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella typhi, and Escherichia coli. This study indicates the potential of
This study evaluated the microbial quality of raw goat and ewe's milk from farms in Sabrata, Libya. 100 random milk samples (50 each of goat and ewe milk) were collected and tested for various microorganisms. Results showed that total plate counts, coliform counts, and Staphylococcus aureus counts exceeded Libyan quality standards, indicating poor sanitation practices. Psychrotrophic, thermophilic, proteolytic, and lipolytic bacteria were also commonly present across samples. The high microbial counts suggest the need for improved hygiene.
This study evaluated the microbial quality of raw goat and ewe's milk from farms in Sabrata, Libya. 100 random milk samples (50 each of goat and ewe milk) were collected and tested for various microorganisms. Results showed that total plate counts, coliform counts, and Staphylococcus aureus counts exceeded Libyan quality standards, indicating poor sanitation practices. Psychrotrophic, thermophilic, proteolytic, and lipolytic bacteria were also commonly present across samples. The high microbial counts suggest the need for improved hygiene.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
This document discusses water kefir, a fermented beverage made from water, sugar, and water kefir grains. It provides information on the types of kefir, differences between water and milk kefir, the microorganisms involved in fermentation, and health benefits. The document also discusses commercial aspects of kefir worldwide, traditional versus backslopping fermentation methods, and factors that impact fermentation such as buffer capacity and calcium concentration in the water.
Similar to Microbiological and chemical properties of kefir made of bali cattle milk (20)
Abnormalities of hormones and inflammatory cytokines in women affected with p...Alexander Decker
Women with polycystic ovary syndrome (PCOS) have elevated levels of hormones like luteinizing hormone and testosterone, as well as higher levels of insulin and insulin resistance compared to healthy women. They also have increased levels of inflammatory markers like C-reactive protein, interleukin-6, and leptin. This study found these abnormalities in the hormones and inflammatory cytokines of women with PCOS ages 23-40, indicating that hormone imbalances associated with insulin resistance and elevated inflammatory markers may worsen infertility in women with PCOS.
A usability evaluation framework for b2 c e commerce websitesAlexander Decker
This document presents a framework for evaluating the usability of B2C e-commerce websites. It involves user testing methods like usability testing and interviews to identify usability problems in areas like navigation, design, purchasing processes, and customer service. The framework specifies goals for the evaluation, determines which website aspects to evaluate, and identifies target users. It then describes collecting data through user testing and analyzing the results to identify usability problems and suggest improvements.
A universal model for managing the marketing executives in nigerian banksAlexander Decker
This document discusses a study that aimed to synthesize motivation theories into a universal model for managing marketing executives in Nigerian banks. The study was guided by Maslow and McGregor's theories. A sample of 303 marketing executives was used. The results showed that managers will be most effective at motivating marketing executives if they consider individual needs and create challenging but attainable goals. The emerged model suggests managers should provide job satisfaction by tailoring assignments to abilities and monitoring performance with feedback. This addresses confusion faced by Nigerian bank managers in determining effective motivation strategies.
A unique common fixed point theorems in generalized dAlexander Decker
This document presents definitions and properties related to generalized D*-metric spaces and establishes some common fixed point theorems for contractive type mappings in these spaces. It begins by introducing D*-metric spaces and generalized D*-metric spaces, defines concepts like convergence and Cauchy sequences. It presents lemmas showing the uniqueness of limits in these spaces and the equivalence of different definitions of convergence. The goal of the paper is then stated as obtaining a unique common fixed point theorem for generalized D*-metric spaces.
A trends of salmonella and antibiotic resistanceAlexander Decker
This document provides a review of trends in Salmonella and antibiotic resistance. It begins with an introduction to Salmonella as a facultative anaerobe that causes nontyphoidal salmonellosis. The emergence of antimicrobial-resistant Salmonella is then discussed. The document proceeds to cover the historical perspective and classification of Salmonella, definitions of antimicrobials and antibiotic resistance, and mechanisms of antibiotic resistance in Salmonella including modification or destruction of antimicrobial agents, efflux pumps, modification of antibiotic targets, and decreased membrane permeability. Specific resistance mechanisms are discussed for several classes of antimicrobials.
A transformational generative approach towards understanding al-istifhamAlexander Decker
This document discusses a transformational-generative approach to understanding Al-Istifham, which refers to interrogative sentences in Arabic. It begins with an introduction to the origin and development of Arabic grammar. The paper then explains the theoretical framework of transformational-generative grammar that is used. Basic linguistic concepts and terms related to Arabic grammar are defined. The document analyzes how interrogative sentences in Arabic can be derived and transformed via tools from transformational-generative grammar, categorizing Al-Istifham into linguistic and literary questions.
A time series analysis of the determinants of savings in namibiaAlexander Decker
This document summarizes a study on the determinants of savings in Namibia from 1991 to 2012. It reviews previous literature on savings determinants in developing countries. The study uses time series analysis including unit root tests, cointegration, and error correction models to analyze the relationship between savings and variables like income, inflation, population growth, deposit rates, and financial deepening in Namibia. The results found inflation and income have a positive impact on savings, while population growth negatively impacts savings. Deposit rates and financial deepening were found to have no significant impact. The study reinforces previous work and emphasizes the importance of improving income levels to achieve higher savings rates in Namibia.
A therapy for physical and mental fitness of school childrenAlexander Decker
This document summarizes a study on the importance of exercise in maintaining physical and mental fitness for school children. It discusses how physical and mental fitness are developed through participation in regular physical exercises and cannot be achieved solely through classroom learning. The document outlines different types and components of fitness and argues that developing fitness should be a key objective of education systems. It recommends that schools ensure pupils engage in graded physical activities and exercises to support their overall development.
A theory of efficiency for managing the marketing executives in nigerian banksAlexander Decker
This document summarizes a study examining efficiency in managing marketing executives in Nigerian banks. The study was examined through the lenses of Kaizen theory (continuous improvement) and efficiency theory. A survey of 303 marketing executives from Nigerian banks found that management plays a key role in identifying and implementing efficiency improvements. The document recommends adopting a "3H grand strategy" to improve the heads, hearts, and hands of management and marketing executives by enhancing their knowledge, attitudes, and tools.
This document discusses evaluating the link budget for effective 900MHz GSM communication. It describes the basic parameters needed for a high-level link budget calculation, including transmitter power, antenna gains, path loss, and propagation models. Common propagation models for 900MHz that are described include Okumura model for urban areas and Hata model for urban, suburban, and open areas. Rain attenuation is also incorporated using the updated ITU model to improve communication during rainfall.
A synthetic review of contraceptive supplies in punjabAlexander Decker
This document discusses contraceptive use in Punjab, Pakistan. It begins by providing background on the benefits of family planning and contraceptive use for maternal and child health. It then analyzes contraceptive commodity data from Punjab, finding that use is still low despite efforts to improve access. The document concludes by emphasizing the need for strategies to bridge gaps and meet the unmet need for effective and affordable contraceptive methods and supplies in Punjab in order to improve health outcomes.
A synthesis of taylor’s and fayol’s management approaches for managing market...Alexander Decker
1) The document discusses synthesizing Taylor's scientific management approach and Fayol's process management approach to identify an effective way to manage marketing executives in Nigerian banks.
2) It reviews Taylor's emphasis on efficiency and breaking tasks into small parts, and Fayol's focus on developing general management principles.
3) The study administered a survey to 303 marketing executives in Nigerian banks to test if combining elements of Taylor and Fayol's approaches would help manage their performance through clear roles, accountability, and motivation. Statistical analysis supported combining the two approaches.
A survey paper on sequence pattern mining with incrementalAlexander Decker
This document summarizes four algorithms for sequential pattern mining: GSP, ISM, FreeSpan, and PrefixSpan. GSP is an Apriori-based algorithm that incorporates time constraints. ISM extends SPADE to incrementally update patterns after database changes. FreeSpan uses frequent items to recursively project databases and grow subsequences. PrefixSpan also uses projection but claims to not require candidate generation. It recursively projects databases based on short prefix patterns. The document concludes by stating the goal was to find an efficient scheme for extracting sequential patterns from transactional datasets.
A survey on live virtual machine migrations and its techniquesAlexander Decker
This document summarizes several techniques for live virtual machine migration in cloud computing. It discusses works that have proposed affinity-aware migration models to improve resource utilization, energy efficient migration approaches using storage migration and live VM migration, and a dynamic consolidation technique using migration control to avoid unnecessary migrations. The document also summarizes works that have designed methods to minimize migration downtime and network traffic, proposed a resource reservation framework for efficient migration of multiple VMs, and addressed real-time issues in live migration. Finally, it provides a table summarizing the techniques, tools used, and potential future work or gaps identified for each discussed work.
A survey on data mining and analysis in hadoop and mongo dbAlexander Decker
This document discusses data mining of big data using Hadoop and MongoDB. It provides an overview of Hadoop and MongoDB and their uses in big data analysis. Specifically, it proposes using Hadoop for distributed processing and MongoDB for data storage and input. The document reviews several related works that discuss big data analysis using these tools, as well as their capabilities for scalable data storage and mining. It aims to improve computational time and fault tolerance for big data analysis by mining data stored in Hadoop using MongoDB and MapReduce.
1. The document discusses several challenges for integrating media with cloud computing including media content convergence, scalability and expandability, finding appropriate applications, and reliability.
2. Media content convergence challenges include dealing with the heterogeneity of media types, services, networks, devices, and quality of service requirements as well as integrating technologies used by media providers and consumers.
3. Scalability and expandability challenges involve adapting to the increasing volume of media content and being able to support new media formats and outlets over time.
This document surveys trust architectures that leverage provenance in wireless sensor networks. It begins with background on provenance, which refers to the documented history or derivation of data. Provenance can be used to assess trust by providing metadata about how data was processed. The document then discusses challenges for using provenance to establish trust in wireless sensor networks, which have constraints on energy and computation. Finally, it provides background on trust, which is the subjective probability that a node will behave dependably. Trust architectures need to be lightweight to account for the constraints of wireless sensor networks.
This document discusses private equity investments in Kenya. It provides background on private equity and discusses trends in various regions. The objectives of the study discussed are to establish the extent of private equity adoption in Kenya, identify common forms of private equity utilized, and determine typical exit strategies. Private equity can involve venture capital, leveraged buyouts, or mezzanine financing. Exits allow recycling of capital into new opportunities. The document provides context on private equity globally and in developing markets like Africa to frame the goals of the study.
This document discusses a study that analyzes the financial health of the Indian logistics industry from 2005-2012 using Altman's Z-score model. The study finds that the average Z-score for selected logistics firms was in the healthy to very healthy range during the study period. The average Z-score increased from 2006 to 2010 when the Indian economy was hit by the global recession, indicating the overall performance of the Indian logistics industry was good. The document reviews previous literature on measuring financial performance and distress using ratios and Z-scores, and outlines the objectives and methodology used in the current study.
NIMA2024 | De toegevoegde waarde van DEI en ESG in campagnes | Nathalie Lam |...BBPMedia1
Nathalie zal delen hoe DEI en ESG een fundamentele rol kunnen spelen in je merkstrategie en je de juiste aansluiting kan creëren met je doelgroep. Door middel van voorbeelden en simpele handvatten toont ze hoe dit in jouw organisatie toegepast kan worden.
AI Transformation Playbook: Thinking AI-First for Your BusinessArijit Dutta
I dive into how businesses can stay competitive by integrating AI into their core processes. From identifying the right approach to building collaborative teams and recognizing common pitfalls, this guide has got you covered. AI transformation is a journey, and this playbook is here to help you navigate it successfully.
Unveiling the Dynamic Personalities, Key Dates, and Horoscope Insights: Gemin...my Pandit
Explore the fascinating world of the Gemini Zodiac Sign. Discover the unique personality traits, key dates, and horoscope insights of Gemini individuals. Learn how their sociable, communicative nature and boundless curiosity make them the dynamic explorers of the zodiac. Dive into the duality of the Gemini sign and understand their intellectual and adventurous spirit.
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....Lacey Max
“After being the most listed dog breed in the United States for 31
years in a row, the Labrador Retriever has dropped to second place
in the American Kennel Club's annual survey of the country's most
popular canines. The French Bulldog is the new top dog in the
United States as of 2022. The stylish puppy has ascended the
rankings in rapid time despite having health concerns and limited
color choices.”
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Explore the steadfast and reliable nature of the Taurus Zodiac Sign. Discover the personality traits, key dates, and horoscope insights that define the determined and practical Taurus, and learn how their grounded nature makes them the anchor of the zodiac.
The Most Inspiring Entrepreneurs to Follow in 2024.pdfthesiliconleaders
In a world where the potential of youth innovation remains vastly untouched, there emerges a guiding light in the form of Norm Goldstein, the Founder and CEO of EduNetwork Partners. His dedication to this cause has earned him recognition as a Congressional Leadership Award recipient.
Prescriptive analytics BA4206 Anna University PPTFreelance
Business analysis - Prescriptive analytics Introduction to Prescriptive analytics
Prescriptive Modeling
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Microbiological and chemical properties of kefir made of bali cattle milk
1. Food Science and Quality Management www.iiste.org
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Vol 6, 2012
Microbiological and Chemical Properties of Kefir Made of Bali
Cattle Milk
Ketut Suriasih1,* Wayan Redi Aryanta2 Gede Mahardika1 Nyoman Mantik Astawa3
1. Faculty of Animal Husbandry, Udayana University ,PO box 80237, Bali, Indonesia.
2. Faculty of Agricultural Technology, Udayana University, PO box 80237, Bali, Indonesia.
3. Faculty of Veterinary Science, Udayana University, PO box 80237, Bali, Indonesia.
* E-mail of the corresponding author ketutsuriasih@ymail.com
Abstract
Information regarding to microbiological and chemical characteristics, and incubation time is crucial in developing
kefir prepared using Bali cattle milk. This study was intended to investigate microbiological and chemical properties
of the kefir prepared of Bali Cattle milk and Indonesian kefir grains after 24, 48 and 72 hours incubation periods. A
completely randomized design, with 3 treatments, and 9 replicates were undertaken. Kefir samples were taken at the
end of incubation period for determination of total lactic acid bacterial and yeast counts, pH, titratable acidity, lactose
percentage and protein content. The result of this research showed that the total lactic acid bacterial counts were 108
– 109 cfu/ml, while yeast counts were ranging from 105 – 106 cfu/ml, no coliform and Escherichia coli were detected
in any kefir samples in this research. Identification of the lactic acid bacteria and yeast revealed that the
Lactobacillus paracasei ssp. paracasei 1 was the predominant species found in the kefir samples, followed by
Lactobacillus brevis and the yeast Candida famata. Chemical analysis of the kefir samples showed that, protein,
lactose, titratable acidity and pH of the kefir samples were in the range of 5.68 - 6.26%, 3.98 - 4.67%, 0.89 - 1.73%
and 3.38 - 4.35, respectively. The result also indicated that the incubation period significantly affected the microbial
counts and chemical composition of Bali Cattle milk kefir.
Keywords: Kefir, Bali cattle milk, Lactic acid bacteria, Yeast, Protein, Lactose
1. Introduction
Kefir is a fermented milk beverage which has a slightly acidic taste and some effervescence due to lactic acid, carbon
dioxide and a minute (<2%) concentration of alcohol resulting from the action of microorganisms present in kefir
grains used to cultured the milk. Kefir grains are small, gelatinous, yellowish in color, and appear as small clamps of
irregularly shaped cauliflower. The kefir grain is believed originated from the region of Caucasian mountains
(Farnworth, 2005). The grains contain a mixture of complex microflora such as lactic acid bacteria, yeast and
sometimes acetic acid bacteria which are lodge by a polysaccharide matrix calls “kefiran”. These microorganisms,
called probiotics ( Farnworth and Mainville, 2003; Powell, 2006), which consist of lactobacilli, such as Lactobacillus
acidophilus, Lactobacillus brevis, Lactobacillus kefir, and Lactobacillus casei; lactococci including Lactococcus
lactis sbsp. lactis, Lactococcus lactis sbsp. cremoris, Streptococcus salivarius sbsp. thermophilus, Leuconostos
mesenteroides, Leuconostoc cremoris and a variety of yeast such as Candida, Kluyveromyces and Saccharomyces sp.
(Oberman and Libudzisz, 1998).
Microbial activity in kefir fermentation is a symbiotic metabolic activity of a number of bacteria and yeast species,
which degrade milk constituents to lactic acid, acetic acid, ethanol, carbon dioxide and other flavor compound such
as acetaldehyde result in a distinctive flavor of the kefir beverage (Farnworth and Mainville, 2003). The beverage
also contains easily digestible proteins and essential amino acids that help the body healing and maintenance
functions ( Otles and Cagindi, 2003)
Generally, kefir is made of cow’s milk, but many types of milk such as goat, ewe, mare, buffalo, camel is also can be
used. Bali Cattle is an Indonesian indigenous cattle which yield a high meat quality. Besides, Bali cattle also produce
milk about 1.5 - 2.5 litter/head/day. Bali Cattle milk contains around 5.19% protein, 7 - 8% fat, 5.18% lactose, 0.21%
calcium, 0.18% phosphor and 18 - 19% total solid (Sukarini, 2000), while other cows milk such as Holstein cows
milk, composed of 3.3%, 4.0%, 5.0%, 0.12%, 0.095% and 12.1% protein, fat, lactose, calcium, phosphor and total
solid respectively (Campbell and Marshall, 1975). The chemical components of Bali Cattle milk was 50 – 75%
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higher than that of the Holstein cows milk. In addition milk have a high nutritive value due to the present of all acids
amino acids and the balance of calcium and phosphor ratio (Campbell and Marshall, 1975) Moreover, Hui et al.
(2007) stated that, in addition to major macronutrients, milk subjected to fermentation is an excellent source of
important mineral, namely calcium and phosphorus and B groups vitamins. The low pH in fermented milk, makes
the calcium of the fermented milk is readily available as ionic form, which enhanced its absorption, and make it as a
good source of calcium for pregnant and postmenopausal women as well as for women suffer from obesity. The
phenomena, together with the prime chemical content of Bali cattle milk, bring into a consideration of using it as a
potential source of animal protein in rural villages and fermenting it to kefir product will make it more valuable to
community healthcare.
There are variations in fermentation period of kefir production in order to obtain higher bactericidal effect again
pathogens (Ulusoy et al.,2007), to increase the immunostimulator effects (Hong et al., 2009), while Motaghi et al.
(1997) incubate the milk for 72 hours and evaluate the chemical characteristics of the kefir obtained. There is lack of
information regarding microbial population of kefir with longer incubation time. There is also no information about
chemical composition of kefir prepared using Bali cattle milk. Thus, the objective of this study was to evaluate the
microbiological and chemical compositions of Bali cattle milk kefir produced through different incubation periods.
2. Materials and methods
2.1 Kefir grains
Kefir grains were obtained from Faculty of Animal Husbandry, Bogor Institute of Agriculture, Indonesia. The grains
were propagated at room temperature (27o – 28oC) for 24 h with twice weekly transfers in sterilized milk and kept at
4oC for short storage.
2.2 Kefir preparation
Bali cattle milk was obtained from farmers around Tabanan Regency, Province of Bali, Indonesia. Milk from the
farmer after sieved through cheese cloth was heated to 95oC for 15 min and then cooled to 25oC. The heat treated
milk was inoculated with 5% (w/v) kefir grains, distributed into sealed glass bottles and incubated at room
temperature for 24 , 48 and 72 hours.
2.3 Microbial enumeration
Kefir samples (10 ml) were pipetted aseptically and diluted in 90 ml sterile saline solution (0.85% NaCl) and
homogenized in a vortex mixer. Subsequent serial dilutions were prepared and viable numbers of the microorganisms
enumerated using a surface spread-plate technique, plating in duplicate. A total of 100 µl of each diluted sample were
inoculated on De Man, Rogosa and Sharpe (MRS) (Oxoid CM361) and M17 (CM785) agar for enumeration of lactic
acid bacteria; on oxytetracylin glucose yeast extract (OGYE) agar (Oxoid CM545) for yeast. Plates were incubated
for 48 hours at 37oC for lactic acid bacteria and 72 hours at 25oC for yeast. Colony forming units were quantified
from plates showed 30 – 300 colonies. For each type of the medium containing isolated colonies, five to ten well
separated colonies were taken at random for identification.
2.4 Identification of isolates
Isolated colonies have been chosen were further purified by successive streaking on the corresponding agar. Isolates
of lactic acid bacteria were preserved in sterile MRS broth (Oxoid CM359) supplemented with 30% (v/v) sterile
glycerol and stored at -20oC until further tests, while isolates of yeast were streaked on 4% glucose-yeast–peptone
agar slant (Walt and Yarrow, 1987) and stored at 4oC until tested.
For identification of lactic acid bacteria to genus level, isolates were microscopically examined for gram stain
reaction, cellular morphology, and cellular arrangement (Sneath et al., 1986); catalase activity was tested by spotting
colonies with 3% hydrogen peroxide on glass object and production of CO2 from glucose was tested in MRS broth
containing Durham tube (Cowan, 1974). Isolates showed Gram-positive and catalase-negative reaction were then
identified to species level by subjecting them to growth at 15oC, 37oC and 45oC as well as at pH 2, 3, 4 and at 6.5%
NaCl, which were assayed in MRS broth. Except stated, broth were incubated at 37oC (Holt et al., 1994). Finally the
isolates were assayed for carbohydrate fermentattion using API 50 CH (BioMerieux, France).
Isolates of yeast were characterized by colony and cell morphology, type of reproduction, pseudohyphae formation,
growth at 37oC, growth in 50% glucose, hydrolysis of urea, assimilation of nitrate, assimilation and fermentation of
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different carbon sources , and yeast identities were verified using the keys of Yeast (Kreger-Van Rij, 1987) and API
20C system.
2.5 Chemical analysis
After incubation for 24, 48 and 72 hours, kefir samples were characterized in relation to their chemical composition.
Protein percentage was analyzed according to Kjeldahl Method, AOAC official method 991.22, base on the protein
nitrogen content of the kefir samples and then expressed as protein percentage by multiplying the nitrogen content
determined by 6.38 (AOAC, 1999). Titratable acidity were determined according to AOAC official method No.
947.05 (AOAC, 1999), pH was measured using a digital pH-meter (ISTEK, Model 720P. Korea). The pH meter was
calibrated with standard buffer solutions pH 4.0 and 7.0 before measuring the kefir samples.
Lactose concentration of the kefir samples were measured by HPLC method using Metacarb 87C column (ICI
instruments- Australia), a refraction index detector (Shodex RI SE-61) and an integrator CR6A Chromatopac
(SHIMADZU, Kyoto). The mobile phase (eluent) is deionized water at a flow rate of 0.5 mL/min. The column is
maintained at 90oC. A total of ten µl of samples by sequential treatments with centrifugation at 12,000 rpm for 15
min., and filtering by 0.45 µm (Whatman, Kent, UK) were applied.
2.6 Statistical analysis
Incubation process was carried out in nine replications and duplicate analyses were performed on each replication.
Values of different test were expressed as the mean ± standard deviation (x ± SD). The SPSS version 13 program for
Windows was applied for the statistical analysis. Significant differences between mean (P<0.05) were determined by
a one-way ANOVA (Least significant different test)
3. Results and discussion
3.1 Microbial characteristics
The data obtained from microbial enumeration were presented in Table 1. Lactic acid bacteria were more frequently
microorganisms group found in any kefir sample, ranging from 108 to 109 cfu/ml, followed by yeast, which ranging
from 105 to 106 cfu/ml. The lactic acid bacterial counts in kefir incubated for 24 hours were in accordance with
Paramita et al. (2008) who reported that, the population of lactic acid bacteria in kefir were ranging from 109 – 1010
cfu/ml, but were higher than that reported by Farnworth and Mainville (2003) and Garcia-Fontan et al. (2006) of
around 108 cfu/g. The differences in microbial count were caused by different incubation temperature during kefir
preparation. In this experiment, as well as at the study conducted by Paramita et al. (2006), kefir preparation was
hold at temperature of 28 ± 2oC, while kefir preparation reported by Farnworth and Mainville (2003) and Garcia-
Fontan et al. (2006) were incubated at temperature of 22 – 25oC. Growth of microorganisms including bacteria were
greatly affected by temperature of the environment. Lactic acid bacteria are mesophiles, grow at temperature range of
10 – 45oC, with optimum temperature of 30 – 40oC. Within the optimum temperature range, growth of bacteria will
increase as the environmental temperature raise, which result in fast growth rate and so that, greater microbial
population. Beyond the optimal temperature, the microorganims will grow better if the environmental temperature
was nearer to the optimum temperature (Todar, 2009).
Incubation periods significantly affected the lactic acid bacteria counts of kefir samples (Table 1). Increasing
incubation periods from 24 to 48 and 72 hours, respectively reduced the number of lactic acid bacteria of 2.1% and
3.44 % (P<0.05). The reductions appeared due to the drop in pH of kefir samples (Table 2). During kefir preparation,
lactic acid bacteria will convert lactose of the milk to obtain energy for their maintenance and growth, and released
metabolites, primarily lactic acid, result in a decrease in the pH of the environment (kefir). Longer incubation time,
means more time available for the lactic acid bacteria to metabolized the lactose of the milk, and so that more lactic
acid produced, which contributed to much lower pH surrounding the lactic acid bacteria. The dropped in pH of kefir
samples below the optimum level, affect the intracellulair pH of the lactic acid bacteria, which inhibit the enzyme
activity, ion transport and nutrient uptake, and so that retard the growth and then the counts of the lactic acid bacteria.
According to Kandler and Weiss (1986), growth of lactic acid bacteria were better in neutral pH, and they grow
optimally at pH 5 to 9. Moreover, Kashket (1987), Hutkins and Nannen (1993) found that, reduction of extracellular
pH below the optimal level is harmful to the bacteria, cause acidification of cytoplasmic pH, below a threshold value
and subsequent inhibition of cellular function, which result in slower metabolism and growth of the bacteria, and
lower the lactic acid bacterial counts.
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The yeast counts (105 – 106 cfu/ml) of kefir samples were higher than that reported by Oner et al. (inpress) who
reported that, the yeast counts of the kefir samples prepared using kefir grains were about 104 to 105cfu/g. The higher
counts of yeast in this study were caused by higher incubation temperature (28 ± 2oC), compared to 22oC in the study
of Oner et al. (in-press). Higher temperature (within the optimum range) will increase metabolic activity of the yeast
which result in faster growth rate and higher population of the yeast. This is in accordance with Jay (1992) and Todar
(2009), who stated that yeast can grow at temperature range of psychrotroph and mesophile (< 7o – 45oC), with the
optimum temperature range from 20o – 30oC. Within the optimum temperature range, growth of yeast will increase,
in parallel with the increase in environmental temperature due to the increase in metabolism and enzyme activity.
Lengthening incubation periods from 24 to 48 and 72 hours significantly reduced the yeast counts of 2.9 and 5.1%
(P<0.05) respectively. The reductions appeared due to the drop in the pH of the kefir samples. In general, yeast is an
acidophilic organism and, so that, grow better under acidic condition. The optimal pH for growth of yeast can vary
from pH 4 to 6 (Narendranath and Power, 2005). Deviation of the surrounding pH below optimal level, as such, in
kefir samples incubated for 48 and 72 hours, in which the pH drop were 0.18 and 0.62 unit (or 0.83 and 0.44 unit
from pH of kefir sample incubated for 24 hour), cause difficulties in enzymes activity, disturb yeast metabolism, and
so that, the yeast cell will not be able to grow normally, result in the drop of the yeast counts.
3.1.2 Identification of microbial isolates of Bali cattle milk kefir
A total of 115 isolates were obtained from Bali cattle milk kefir samples with different incubation periods (Tables 2).
Among the isolates, 79 (68.7%) were lactic acid bacteria and 36 (31.3%) were yeast. Identification to genus level
showed that all the isolates of lactic acid bacteria were gram positive, catalase negative, rod in shaped, no spore
formation, grew at 15oC , 37oC but not at 45oC; fifteen (19%) of the isolates produced CO2 from glucose and 64
(81%) isolates did not produce CO2 from glucose. After these tests, ten representative isolates were chosen from
those 79 isolates, and then identified to species level using API 50 CH strip and API 50 CHL medium. Result showed
that 64 (81%) isolates of the lactic acid bacteria were Lactobacillus paracasei ssp. paracasei 1, and the rest (15
isolates) were Lactobacillus brevis (Tables 3 and 4). This is in line with Karna et al. (2007) and Simova et al. (
2002) who found that, Lactobacillus paracasei ssp. paracasei is a probiotic strain occur in dairy products such as
yakult and kefir. Furthermore, Magalhaes et al. (2011) found that, Lactobacillus paracasei predominate the lactic
acid bacterial population and contributed to 35.74% of the total lactic acid bacteria in Brazilian kefir. In addition to
Lactobacillus paracasei, Simova et al., (2002), Frengova et al. (2002) and Bosch et al. (2008) also found
Lactobacillus brevis in kefir and kefir grains. Occurrence of Lactobacillus paracasei and Lactobacillus brevis in
different sources of kefir were also reported by Farnworth (2005).
With respect to the yeast isolates, all the isolated colonies were white, circular, entire, convex, grow at 37oC, cells
were ellipsoidal, elongate, occurring in single, no formation of pseudomycelium, nitrate not assimilated, no growth
in vitamin free medium, and no growth in 50% glucose-yeast extraxct agar. Glucose, galactose, maltose were
fermented, but not lactose. Assimilation of carbon compound with reference to API 20 C revealed that these isolates
were Candida famata (Table 5.),
Occurrence of Candida famata in kefir in this study was in accordance with Johnson and Erasun (2011) who stated
that representative yeast frequently found in fermented milk products including kefir were Candida kefyr, Candida
krusei, Candida famata, Debaryomyces hansenii, Saccharomyces cerevisiae, Kluyveromyces marxianus and
Kluyveromyces lactis. Yeast play an important role in preparation of kefir, by providing essential growth nutrients
such as amino acids and vitamins to the lactic acid bacteria occurred in kefir, secrete ethanol and produce CO2, and
released metabolites that contribute to the flavour and mouthfeel of kefir (Farnworth, 2005). With respect to Candida
famata, Meyer et al. (1987) reported that, Candida famata was lactose-negative fermenting yeast, but could
assimilate D/L- lactose. Moreover, Farnworth and Mainville (2003) explained that, yeast species use lactic acid
released by lactic acid bacteria, as energy sources for growth, and thus raise the pH environment, and stimulate
further growth of the lactic acid bacteria. This symbiotic metabolic activity of yeast and lactic acid bacteria in kefir
maintain the stability of the product (Motaghi et al., (1997).
3.2 Chemical Composition of kefir samples
Chemical composition of kefir depends on many factors such as kind of milk and technological conditions (Sady et
al., 2007). Chemical composition of pasteurised Bali cattle milk used for kefir preparation composed of 5.50 ±
0.26% protein, 5.48 ± 0.16% lactose, 6.06 ± 0.14% fat. Technological process in kefir preparation will changes some
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of these chemical components.
Chemical properties of kefir samples are given in Table 2. The data showed that, pH, titratable acidity, protein and
lactose content were significantly affected by incubation periods (P< 0.05). Lengthening the incubation periods from
24 to 48 and 72 hours, significantly decreased the pH of kefir samples of 11.83% and 20.42%, respectively. pH of the
kefir samples were a reflection of organic acids (primarily lactic acid) accumulation, yield from lactose metabolism
by lactic acid bacteria grew in the kefir. The lower pH of the kefir samples incubated for 48 and 72 hours compared
to that incubated for 24 hours appeared due to accumulation of lactic acid yield during the first and the second 24
hours fermentation (48 hours incubation period) and during the first, second and third 24 hours fermentation (72
hours incubation period). The result was in line with Motaghi et al. (1997) who reported that, kefir produced through
24 hours incubation period had the highest pH, followed by kefir produced through 48 and 72 hours incubation
periods.
Lactose content of kefir samples incubated for 48 and 72 hours were significantly lower than that of the kefir
samples incubated for 24 hours. Increasing incubation period from 24 to 48 and 72 hours, significantly reduced the
lactose content of the kefir samples of 10.92% and 4.32% (P<0.05), respectively. The decrease in lactose percentage
due to longer incubation periods are supported by the finding of Garcia-Fontan et al. (2006) and Purnomo and
Muslimin (2012) who reported that, lactose content of kefir, decreased 0.70% and 0.07%, respectively during the
first 24 hours fermentation. Lower lactose percentage in kefir prepared through longer incubation periods was in
accordance with Motaghi et al. (1997) who found that, the reduction in sugar content of kefir was observed as a
function of incubation time. The phenomena was caused by more lactose fermented by microorganisms occurred in
kefir preparation, as more time available for fermentation activity, due to longer incubation period. In addition,
lactose is a carbohydrate component of milk and, as such, the primary energy sources for growth of microorganisms
occur in milk, especially for lactose fermenting microorganisms. According to Ismaiel et al. (2011), lactose was
found as the most effective carbohydrate for growth of kefir grains microorganisms in kefir preparation.
With respect to protein content, it was found that lengthening the incubation period from 24 to 48 and 72 hours,
significantly increased the protein content of the kefir samples. Significant increase was also occurred when the
incubation period was lengthened from 48 to 72 hours. The increase in protein content due to longer incubation
period was in accordance with Magalhaes et al. (2011), who reported that the protein content of kefir determined
after 24 hours fermentation was higher than that before fermentation, due to the increase of microbial biomass, which
also reveals that protein content of kefir samples consist of protein originated from the milk used for kefir
preparation and biomass of the microbe grow in the kefir samples. It could be deducted that, protein content of 48
and 72 hours kefir samples come from protein of the milk and accumulation of biomass from microbe grow during
48 and 72 hours incubation periods. This accumulation caused the protein content of the kefir samples incubated for
48 and 72 hours were higher than that incubated for 24 hours.
4. Conclusions
Kefir prepared through 24 hours fermentation showed the highest microbial population, lactose content and pH, but
the lowest titratable acidity and protein concentration. Lengthening the incubation period from 24 to 72 hours
decreased the lactic acid bacteria and yeast counts to about 1 log. There were two species of lactic acid bacteria
found in kefir samples in this study, namely, Lactobacillus paracasei sbsp. paracasei 1 and Lactobacillus brevis, and
only one species of yeast, namely Candida famata was identified from the kefir samples in this study. Those
microorganisms were found in any kefir samples through out the three incubation periods. The increased in
incubation from 24 to 48 and 72 hours, significantly raised the protein and titratable acidity concentration of the
kefir samples of around 0.31 to 0.58% and 0.39 to 0.84% respectively, but significantly decreased the pH and
concentration of lactose of the kefir samples of around 0.53 to 0.97 unit and 0.51 to 0.69% respectively.
5. Acknowledgement
Part of this study was funded by the Indonesian Government Cq. Directorate General of High Education,
Department of National Education, Republik of Indonesia.
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Table 1. Microbial counts of Bali cattle milk kefir samples from different incubation periods (log cfu/ml) *
Culture Incubation periods (h)
Medium/Microorganisms group 24 48 72
a** b
MRS/ Lactic acid bacteria 9.51 ± 0.18 9.31 ± 0.09 8.99 ± 0.20c
a b
M17/ Lactic acid bacteria 9.49 ± 0.08 9.39 ± 0.06 9.28 ± 0.15c
OGYE/ yeast 6.44 ± 0.15a 6.25 ± 0.19b 5.93 ± 0.17c
* Means of nine replications ± standard deviation
** Means with different superscript in the same line showed significant differences (P< 0.05)
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ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol 6, 2012
Table 2. Average chemical composition of Bali cattle milk kefir with different incubation period *
Components Incubation periods (hours)
24 48 72
b b
Protein (%) 5.68 ± 0.27 ** 5.99 ± 0.13 6.26 ± 0.27c
Lactose (%) 4.67 ± 0.20a 4.16 ± 0.13b 3.60 ± 0.23c
pH 4.35 ± 0.08a 3.82 ± 0.06b 3.38 ± 0.10c
Titratable acidity (%) 0.89 ± 0.03a 1.28 ± 0.04b 1.73 ± 0.02c
* Means of nine replications ± standard deviation
** Means with different superscript in the same line showed significant differences (P< 0.05)
Table 3. Morphological Properties of lactic aci bacteria species isolated from kefir made of Bali cattle milk compared
to standard description of Sneath et al. (1984)
Properties Strain 1 (4 isolates) Strain 2 (3 isolates) Strain 3 (3 isolates)
Colonies Round, smooth, white, Cream, raised, dull, Round, smooth,
convex triangular white, convex
Cells rods, with square ends, rods, square ends, rods, square ends,
pairs and chains pairs and chains pairs and chains
Gram reaction + + +
Catalase - - -
Spore formation - - -
Gas from glucose - - +
o
Growth at: 15 C + + +
o
37 C + + +
o
45 C - - -
Growth at pH : 2 + + +
3 + + +
4 + + +
Growth at 6.5% NaCl
Growth at 0.2 mM + + +
NaDeoxy Cholate
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