The goal of this study was to emphasise the microbiota of kefir grains and kefir made from cow and goat milk. Lactic acid bacteria and yeasts found in milk kefir grains produce kefir, a thick, sour, and slightly spritzy fermented milk drink. Kefir grains are slimy, gelatinous lumps that resemble waxy cauliflower stuff and have an uneven surface. They have a yellow-white colour, a slimy but firm texture, and a distinctive odour. Kefir grains include a notable example of a SCOBY (Symbiotic Community of Bacteria and Yeasts). In kefir grains cultured in any type of milk, lactic acid bacteria were detected in a 7 log count, whereas yeast was identified in a 6 log count. Kefir grains grown in cow milk had a slightly larger concentration of lactobacilli among lactic acid bacteria than grains cultured in goat milk. With the exception of leuconostoc (approximately 9 log) in goat milk kefir, viable lactic counts were almost 8 log counts in both cow milk and goat milk kefir. The yeast numbers in goat milk kefir were slightly higher than in cow milk kefir, at roughly 5 log. The viable counts of lactic and yeast in cow and goat milk kefir did not differ significantly, according to statistical analysis. According to the findings, cow milk could be utilised to make kefir and retain kefir grains since the microbiota was nearly identical to that seen in goat milk kefir.
Author(s) Details:
Vyshnavi Manthani,
Department of Dairy Microbiology, Karnataka Veterinary, Animal and
Fisheries Sciences University, Bengaluru-24, Karnataka, India.
Srikanth Keerthi,
Department of Dairy Technology, PV Narasimha rao Telangana Veterinary
University, Hyderabad, Telangana, India.
Prabha Rao,
Department of Dairy Microbiology, Karnataka Veterinary, Animal and Fisheries
Sciences University, Bengaluru-24, Karnataka, India.
Please see the link here: https://stm.bookpi.org/IMB-V4/article/view/6229
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