Microbiological and rheological studies on Portuguese kefir grains

Manuela E. Pintado; J. A. Lopes Da Silva; Paulo B. Fernandes; F. Xavier Malcata; Tim A. Hogg

doi:10.1111/j.1365-2621.1996.16-316.x

Microbiological and rheological studies on Portuguese kefir grains

Manuela E. Pintado, J. A. Lopes Da Silva, Paulo B. Fernandes, F. Xavier Malcata^*, Tim A. Hogg

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either k-carrageenan or xanthan gum.

Original language	English
Pages (from-to)	15-26
Number of pages	12
Journal	International Journal of Food Science and Technology
Volume	31
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1996.16-316.x
Publication status	Published - Feb 1996

Keywords

Biochemical parameter
Dairy foods
Gum blend behaviour
Kefiran
Mechanical spectra
Storage and loss moduli

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10.1111/j.1365-2621.1996.16-316.x

http://hdl.handle.net/10400.14/6102

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title = "Microbiological and rheological studies on Portuguese kefir grains",

abstract = "The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either k-carrageenan or xanthan gum.",

keywords = "Biochemical parameter, Dairy foods, Gum blend behaviour, Kefiran, Mechanical spectra, Storage and loss moduli",

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AU - Pintado, Manuela E.

AU - Silva, J. A. Lopes Da

AU - Fernandes, Paulo B.

AU - Malcata, F. Xavier

AU - Hogg, Tim A.

PY - 1996/2

Y1 - 1996/2

N2 - The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either k-carrageenan or xanthan gum.

AB - The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either k-carrageenan or xanthan gum.

KW - Biochemical parameter

KW - Dairy foods

KW - Gum blend behaviour

KW - Kefiran

KW - Mechanical spectra

KW - Storage and loss moduli

U2 - 10.1111/j.1365-2621.1996.16-316.x

DO - 10.1111/j.1365-2621.1996.16-316.x

M3 - Article

SN - 0950-5423

VL - 31

SP - 15

EP - 26

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 1

ER -

Microbiological and rheological studies on Portuguese kefir grains

Abstract

Keywords

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