Maintenance of Probiotic Characteristics of Dry Kefir: Is It Possible?

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2020-12-23 DOI:10.1080/15428052.2020.1862010

P. G. Brasiel, T. Costa de Almeida, K. Mateus, Antônio Fernandes de Carvalho, Sheila Cristina Potente Dutra Luquetti, M. C. G. Gouveia Peluzio

引用次数: 0

Abstract

ABSTRACT Kefir is a natural probiotic containing a complex mixture of bacteria and yeast associated in a matrix composed of protein and polysaccharide, and to it are attributed several beneficial properties to health. In this study, we have investigated the effect of kefir drying on the microbiological counts of lactic acid bacteria and yeasts. The viable bacteria and yeast counts in dry kefir were reduced when compared to fresh kefir 6.46 log cfu/g and 4.14 log cfu/g, respectively.. Thus, it was possible to maintain sufficient stability of microbes in the powdered product, indicating that industrial processing may contribute to the viability and survival of probiotic bacteria. Despite the technological challenges, the spray drying of kefir seems to be a promising method for the use of this probiotic complex on a larger scale.

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保持干开菲尔益生菌特性:可能吗?

开菲尔是一种天然益生菌，它是由蛋白质和多糖组成的基质中含有细菌和酵母的复杂混合物，并被认为具有几种有益健康的特性。在本研究中，我们研究了开菲尔干燥对乳酸菌和酵母微生物计数的影响。干克非尔的活菌数和酵母菌数分别比鲜克非尔减少了6.46 log cfu/g和4.14 log cfu/g。因此，可以保持粉末产品中微生物的足够稳定性，这表明工业加工可能有助于益生菌的活力和存活。尽管存在技术上的挑战，但开菲尔的喷雾干燥似乎是一种很有前途的方法，可以更大规模地使用这种益生菌复合物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations