STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT
The subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB) of Streptococcus therm...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2012-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3636 |
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| author | MILENA H. MOMCHILOVA GERGANA B. IVANOVA AKSENIYA ATANASOVA NEVENKA RUMYAN NELLY V. GEORGIEVA |
| author_facet | MILENA H. MOMCHILOVA GERGANA B. IVANOVA AKSENIYA ATANASOVA NEVENKA RUMYAN NELLY V. GEORGIEVA |
| author_sort | MILENA H. MOMCHILOVA |
| collection | DOAJ |
| description | The subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB) of Streptococcus thermophilus strain, with a polysaccharide activity were added to Kefir culture in the second series. The fermentation conditions were 30°C, duration 16 hours and cooling 4 hours up to 4°C. The characteristics of Kefir were analyzed by determination of: pH, acidity, qualitative reaction for existence of diacetyl, cell number of LAB and yeasts. The structural properties of Kefir were evaluated by microscopic study. |
| format | Article |
| id | doaj-art-d1d9c48ae41f4a139a0356db276fe6ff |
| institution | OA Journals |
| issn | 1582-540X |
| language | English |
| publishDate | 2012-06-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-d1d9c48ae41f4a139a0356db276fe6ff2025-08-20T02:19:43ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2012-06-01132203209STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCTMILENA H. MOMCHILOVA 0GERGANA B. IVANOVA 1AKSENIYA ATANASOVA 2NEVENKA RUMYAN 3 NELLY V. GEORGIEVA 4University of Chemical Technology and Metallurgy, Department of Biotechnology, 8 Kl. Ohridski str., 1756 Sofia, BulgariaUniversity of Chemical Technology and Metallurgy, Department of Biotechnology, 8 Kl. Ohridski str., 1756 Sofia, Bulgaria Lactina, 101 Sofia str., 1720 Bankya, Bulgaria Lactina, 101 Sofia str., 1720 Bankya, Bulgaria Lactina, 101 Sofia str., 1720 Bankya, BulgariaThe subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB) of Streptococcus thermophilus strain, with a polysaccharide activity were added to Kefir culture in the second series. The fermentation conditions were 30°C, duration 16 hours and cooling 4 hours up to 4°C. The characteristics of Kefir were analyzed by determination of: pH, acidity, qualitative reaction for existence of diacetyl, cell number of LAB and yeasts. The structural properties of Kefir were evaluated by microscopic study.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3636fermentationkefirlactic acid bacteriaSaccharomyces boulardiiStreptococcus thermophilus |
| spellingShingle | MILENA H. MOMCHILOVA GERGANA B. IVANOVA AKSENIYA ATANASOVA NEVENKA RUMYAN NELLY V. GEORGIEVA STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry fermentation kefir lactic acid bacteria Saccharomyces boulardii Streptococcus thermophilus |
| title | STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT |
| title_full | STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT |
| title_fullStr | STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT |
| title_full_unstemmed | STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT |
| title_short | STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT |
| title_sort | study of gustatory and structural properties of kefir product |
| topic | fermentation kefir lactic acid bacteria Saccharomyces boulardii Streptococcus thermophilus |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3636 |
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