Impact of coffee silverskin on in-vitro viability of kefir culture during storage
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of addin...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2022-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/387790 |
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| author | Sine Ozmen-Togay Gunnur Gulkun Nurcan Degirmencioglu Metin Guldas Elif Yildiz Yasemin Sahan Ozan Gurbuz |
| author_facet | Sine Ozmen-Togay Gunnur Gulkun Nurcan Degirmencioglu Metin Guldas Elif Yildiz Yasemin Sahan Ozan Gurbuz |
| author_sort | Sine Ozmen-Togay |
| collection | DOAJ |
| description | Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage. |
| format | Article |
| id | doaj-art-672d00becf9b464c87dcc4cdb7c20bae |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-672d00becf9b464c87dcc4cdb7c20bae2025-08-20T03:18:15ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252022-01-017212232Impact of coffee silverskin on in-vitro viability of kefir culture during storageSine Ozmen-Togay0Gunnur Gulkun1Nurcan Degirmencioglu2Metin Guldas3Elif Yildiz4Yasemin Sahan5Ozan Gurbuz6Bursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa, TurkeyBursa Uludag University, Graduate School of Natural and Applied Sciences, Bursa, TurkeyBandirma Onyedi Eylul University, Department of Food Technology, Bandirma Vocational School, Balıkesir, TurkeyBursa Uludag University, Department of Nutrition and Dietetics, Faculty of Health Sciences, Bursa, TurkeyBursa Uludag University, Department of Food Processing, Keles Vocational School, Bursa, TurkeyBursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa, TurkeyBursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa, TurkeyProbiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.https://hrcak.srce.hr/file/387790kefircoffee silverskinarabicarobustadietary fibrein vitro viability |
| spellingShingle | Sine Ozmen-Togay Gunnur Gulkun Nurcan Degirmencioglu Metin Guldas Elif Yildiz Yasemin Sahan Ozan Gurbuz Impact of coffee silverskin on in-vitro viability of kefir culture during storage Mljekarstvo kefir coffee silverskin arabica robusta dietary fibre in vitro viability |
| title | Impact of coffee silverskin on in-vitro viability of kefir culture during storage |
| title_full | Impact of coffee silverskin on in-vitro viability of kefir culture during storage |
| title_fullStr | Impact of coffee silverskin on in-vitro viability of kefir culture during storage |
| title_full_unstemmed | Impact of coffee silverskin on in-vitro viability of kefir culture during storage |
| title_short | Impact of coffee silverskin on in-vitro viability of kefir culture during storage |
| title_sort | impact of coffee silverskin on in vitro viability of kefir culture during storage |
| topic | kefir coffee silverskin arabica robusta dietary fibre in vitro viability |
| url | https://hrcak.srce.hr/file/387790 |
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