Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains
Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from the original kefir grains. Therefore, new techni...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8839135 |
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| author | Xue Han Huaxi Yi Sainan Zhao Jialei Sun Yu Wang |
| author_facet | Xue Han Huaxi Yi Sainan Zhao Jialei Sun Yu Wang |
| author_sort | Xue Han |
| collection | DOAJ |
| description | Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from the original kefir grains. Therefore, new techniques need to be taken to promote the kefir grain production. To this purpose, an encapsulated vector produced by entrapment of the dominant strains isolated from kefir grain and the cheese vector which was produced by a traditional manufacturing method was used to mimic kefir grain forming, respectively. Then, the composition, microstructure, and microflora of the two vectors were investigated and were compared with the natural kefir grains. Results indicated that the protein and polysaccharide content of cheese vector were much higher than encapsulated vector; the distribution of microorganisms inside the cheese vector was more similar to that inside the natural kefirs. It indicated that the cheese vector would be more suitable to mimic kefir grain production. Results of the present investigations reveal the potential of the cheese vector for kefir grains production at the industrial level. |
| format | Article |
| id | doaj-art-5e7f90783aa64fbb9a62286a7511c93d |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-5e7f90783aa64fbb9a62286a7511c93d2025-02-03T01:00:13ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88391358839135Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir GrainsXue Han0Huaxi Yi1Sainan Zhao2Jialei Sun3Yu Wang4School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, ChinaSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, ChinaSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, ChinaSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, ChinaKefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from the original kefir grains. Therefore, new techniques need to be taken to promote the kefir grain production. To this purpose, an encapsulated vector produced by entrapment of the dominant strains isolated from kefir grain and the cheese vector which was produced by a traditional manufacturing method was used to mimic kefir grain forming, respectively. Then, the composition, microstructure, and microflora of the two vectors were investigated and were compared with the natural kefir grains. Results indicated that the protein and polysaccharide content of cheese vector were much higher than encapsulated vector; the distribution of microorganisms inside the cheese vector was more similar to that inside the natural kefirs. It indicated that the cheese vector would be more suitable to mimic kefir grain production. Results of the present investigations reveal the potential of the cheese vector for kefir grains production at the industrial level.http://dx.doi.org/10.1155/2020/8839135 |
| spellingShingle | Xue Han Huaxi Yi Sainan Zhao Jialei Sun Yu Wang Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains Journal of Food Quality |
| title | Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains |
| title_full | Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains |
| title_fullStr | Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains |
| title_full_unstemmed | Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains |
| title_short | Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains |
| title_sort | prospects of artificial kefir grains prepared by cheese and encapsulated vectors to mimic natural kefir grains |
| url | http://dx.doi.org/10.1155/2020/8839135 |
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