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Changes in carbohydrate profile in kefir fermentation

2020; Elsevier BV; Volume: 23; Linguagem: Inglês

10.1016/j.bcdf.2020.100220

2212-6198

M. Hikmetoglu, Ece Söğüt, Oguz Sogut, Çağlar Gökırmaklı, Zeynep B. Güzel‐Seydim,

Digestive system and related health

The changes in microbial growth, pH and lactic acid content of traditional kefir were determined during fermentation (0-18 h) and cold storage (4°C for 1-7 days). A high-performance liquid chromatographic method was used to detect the carbohydrates and possible naturally occurring galactooligosaccharides (GOS) and their changes during fermentation and storage. The microbial content (Lactobacillus spp., Lactococcus spp., Lactobacillus acidophilus, Bifidobacterium spp., and yeasts) increased during fermentation and did not significantly change during seven-day cold storage. The highest content was observed for L. acidophilus (9 log CFU/mL) after 7 days of storage. The lactic acid gradually increased during the fermentation and stayed stable during the storage. The lactose content significantly reduced during the fermentation period. It was observed that possible GOSs detected in kefir samples remained stable during the storage. Because GOS are known as prebiotics to stimulate the resistance of probiotics, these results might help to estimate the changes of naturally occurring GOS content during fermentation and storage of traditional kefir.