Effect of different fermentation conditions on composition of kefir microbiota
2019
Hecer, C. | Ulusoy, B. | Kaynarca, D.
In the present work, experimental groups were incubated at 20°C, 25°C and 30°C for 18, 24 and 48 h, and at 4°C for 3, 6 and 9 d. The aim was to investigate the microbiota changes under different incubation conditions. The results demonstrate that the total dry matter (%) values of the samples were very close to each other and were not significantly different (p > 0.005) by the different fermentation conditions. The microorganisms were enumerated and identified by VITEK® 2 Compact automated ID/AST instrument and API System. Kocuria spp. Was obtained in the groups incubated at 4°C, but was not isolated in the groups incubated at 20°C, 25°C and 30°C. Micrococcus spp. and Candida kefyr were isolated in all groups. Leuconostoc spp. was isolated from all groups except from K10 (4°C, 3 d), K11 (4°C, 6 d) and K12 (4°C, 9 d). Lower averages of general acceptance scores were obtained for K10, K11 and K12. It can be concluded that incubations at 25°C for 18 h and also 24 h can be accepted as the most suitable values for producing traditional kefir. On the other hand, according to the unique pH value, the group incubated at 30°C in 24 h (K8) can be considered as the most suitable one.
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