Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk
Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36....
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2020/7019286 |
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| author | Raúl Ricardo Gamba Shihori Yamamoto Mahmoud Abdel-Hamid Tetsuya Sasaki Toshihide Michihata Takashi Koyanagi Toshiki Enomoto |
| author_facet | Raúl Ricardo Gamba Shihori Yamamoto Mahmoud Abdel-Hamid Tetsuya Sasaki Toshihide Michihata Takashi Koyanagi Toshiki Enomoto |
| author_sort | Raúl Ricardo Gamba |
| collection | DOAJ |
| description | Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus. |
| format | Article |
| id | doaj-art-7f8e623cf6f148fba2036971663a4b47 |
| institution | Kabale University |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-7f8e623cf6f148fba2036971663a4b472025-02-03T05:52:43ZengWileyInternational Journal of Microbiology1687-918X1687-91982020-01-01202010.1155/2020/70192867019286Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy MilkRaúl Ricardo Gamba0Shihori Yamamoto1Mahmoud Abdel-Hamid2Tetsuya Sasaki3Toshihide Michihata4Takashi Koyanagi5Toshiki Enomoto6Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanDepartment of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanDairy Science Department, Faculty of Agriculture, Cairo University, Giza, EgyptChemistry and Food Department, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-0223, JapanChemistry and Food Department, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-0223, JapanDepartment of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanDepartment of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, JapanKefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.http://dx.doi.org/10.1155/2020/7019286 |
| spellingShingle | Raúl Ricardo Gamba Shihori Yamamoto Mahmoud Abdel-Hamid Tetsuya Sasaki Toshihide Michihata Takashi Koyanagi Toshiki Enomoto Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk International Journal of Microbiology |
| title | Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk |
| title_full | Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk |
| title_fullStr | Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk |
| title_full_unstemmed | Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk |
| title_short | Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk |
| title_sort | chemical microbiological and functional characterization of kefir produced from cow s milk and soy milk |
| url | http://dx.doi.org/10.1155/2020/7019286 |
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