Microbial diversity of traditional kefir grains and their role on kefir aroma
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile compounds in kefir samples produced with these grains were determined. Lactobacillus kefiranofaciens presented in all grains at important levels and Enterobacter, Acinetobacter, Enterococcus and Pseudomonas spp. were observed in traditional kefir grains. The fungal microflora of kefir grains was dominated by yeast species and Dipodascaceae family was dominant and Saccharomyces cerevisiae presented in all grains. Other yeast species belonging to Kazachstania, Candida, Issatchenkia and Rhodotorula species were also detected in kefir grains. Volatile compounds of kefir samples were also diverse related to the microbial diversity of kefir grains. This study revealed the rich microflora of Turkish kefir grains and their interactions with the aromatic properties of kefir. © 2017
Açıklama
Anahtar Kelimeler
Aroma profile, Kefir, Kefir grains, Pyrosequencing, Fermented milk, Odors, Volatile organic compounds, Aroma profiles, Kefir, Kefir grains, Microbial diversity, Microbial flora, Pseudomonas spp, Pyrosequencing, Volatile compounds, Yeast, Aroma profile, Kefir, Kefir grains, Pyrosequencing, Fermented milk, Odors, Volatile organic compounds, Aroma profiles, Kefir, Kefir grains, Microbial diversity, Microbial flora, Pseudomonas spp, Pyrosequencing, Volatile compounds, Yeast
Kaynak
LWT - Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
85
