DETERMINATION OF THE PRESENCE OF LIVING MICROORGANISMS IN KEFIR GRAIN

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International Journal of Food Engineering Research
Volume:4 Issue:2
DETERMINATION OF THE PRESENCE OF LIVING MICROORGANISMS IN KEFIR GRAIN

DETERMINATION OF THE PRESENCE OF LIVING MICROORGANISMS IN KEFIR GRAIN

Authors : Gizem BAYATBALAY, Z Dilek HEPERKAN

Pages : 47-52

View : 91 | Download : 8

Publication Date : 2018-10-01

Article Type : Research Paper

Abstract :Kefir, defined as fermented milk product, is a drink that lactic acid bacteria and yeasts formed together with kefir grain obtained by adding milk and waiting at room temperature for one day. Kefir is being investigated with increasing interest in recent years as it contains micro-organisms useful for health. Although kefir is produced on an industrial scale, consumers have traditionally been producing kefir in homes. This study aimed to determine the presence of living lactic acid bacteria and yeast in kefir grain. Man Rogosa and Sharp insert ignore into journalissuearticles values(MRS); media were used for isolation and counting of lactic acid bacteria and Yeast extract Glucose Chloramphenicol agar insert ignore into journalissuearticles values(YGC); was used for yeasts. Kefir grain was found to contain 5x104 CFU/g of living lactic acid bacteria and yeast.
Keywords : Probiotic, Lactobacillus, Yeast, Saccharomyces, benefits, Health

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