MICROBAL PROFILE OF FUNGAL KEFIR STARTER

Authors

  • V. Gudyma Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • К. Kopylova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • О. Naumenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

kefir fungi microbiota, lactic acid bacteria, acetic acid bacteria, propionic acid bacteria, yeast

Abstract

A study of the microbial composition of starter cultures produced using kefir grains from different regions of Ukraine. It was found that the kefir grains were characterized by the specific structure of the microbiota, which was presented by microorganisms of different taxonomic groups. It has been shown that kefir fungi present the most common genera of lactic acid bacteria, such as: Lactococcus, Leuconostoc, Lactobacillus and type Streptococcus thermophilus. The dominant microflora were coccoid mesophilic and thermophilic lactic acid bacteria. The presence of such obligatory components of kefir fungi, as aceti bacteria, yeasts, is set. A specific feature of all fungal kefir starter cultures was the presence of propionic acid bacteria. The absence of coliform bacteria and mold, which indicates the purity of the epidemiological kefir grains. It is shown that fungal kefir starter with a more diverse microbial profile characterized by the best organoleptic characteristics.

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References

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Published

2016-12-25

How to Cite

Gudyma, V., Kopylova К. ., & Naumenko О. (2016). MICROBAL PROFILE OF FUNGAL KEFIR STARTER. FOOD RESOURCES, 4(07), 205–209. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/277

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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