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

Sayı

Künye