Title Kefyro grybelio biomasės sudėtis ir auginimo terpės mikrobiologinės charakteristikos /
Translation of Title Composition of kefir grain biomass and microbiological characteristics of curd whey after cultivation.
Another Title Состав биомассы кефирного грибка и микробиологические характеристики среды выращивания.
Authors Liutkevičius, Algirdas ; Šarkinas, Antanas
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Is Part of Maisto chemija ir technologija. 2004, T. 38, Nr. 2, p. 8--16.. ISSN 1392-0227
Keywords [eng] Whey ; Kefir grain ; Cultivation ; Growing conditions ; Microbiological characteristics
Abstract [eng] The study found that milk whey is a suitable growing medium for the kefir grain (KG) biomass. Growth conditions were evaluated according to the increase in the kefir grain biomass. The content of lactic acid bacteria was determined by the limited dilution method. To determine yeast content the plate method was used. The mesophylic lactic acid bacteria accounted for the major of the curd whey microflora after cultivation of KG. By applying an API 50 CH commercial system of identification, 3 pure cultures were separated from the curd whey. However, none of the cultures could be attributed to any known lactic acid bacteria listed in the identification system. The growth of the kefir grain biomass in natural curd whey, partly evaporated whey and their mixtures is a process of short duration (1–4 days). It is possible to prolong this process by renewing KG nutrition medium, i. e. by regularly (every 1–4 days) adding fresh whey or its mixtures to the cultivation medium. It should be noted that kefir grain when cultivated in the natural or partly evaporated curd whey retains the quality of its main of microflora, i.e. lactic acid bacteria and kefir yeasts. The highest increase in the kefir grain biomass (21.47–23.13 %) was observed in the natural curd whey after 3 days cultivation. The biomass of KG increased after a long cultivation period (35 days) using a multiple transplantation method. The cultivation of KG in natural curd whey resulted in a sufficiently high content of lactic acid bacteria (107 /ml). Compared to cheese whey, curd whey has been found to contain a higher content of lactic acid bacteria and yeasts (after cultivation of KG) therefore it is considered a better medium for the growth of the kefir grain biomass as well as for the production of the microorganisms.
Type Journal article
Language Lithuanian
Publication date 2004