Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation

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dc.contributor.authorYildiz-Akgul, Filiz
dc.contributor.authorYetisemiyen, Atila
dc.contributor.authorSenel, Ebru
dc.contributor.authorYildirim, Zeliha
dc.date.accessioned2024-11-07T13:34:11Z
dc.date.available2024-11-07T13:34:11Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until the pH reached certain levels (pH 5.0-5.5), and then each of them was inoculated with a different starter culture (thermophilic, probiotic, mesophilic aromatic, and yeast) for secondary fermentation. In kefir samples produced traditionally or by secondary fermentation, the pH values, carbon dioxide levels, and tyrosine and lactic acid contents increased during storage. However, the counts of lactococcus, lactobacillus, leuconostoc, and yeasts decreased. Acetaldehyde and ethanol increased during storage, but diacetyl decreased in kefir samples produced traditionally or by secondary fermentation. The butanone contents changed very little but they showed an upward trend within the storage period. Kefir samples produced by secondary fermentation found greater acceptance during sensory testing than samples produced by the traditional method. Kefir inoculated with mesophilic aromatic and yeast cultures were the most preferred by panelists.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [106 O 314]
dc.description.sponsorshipThis study was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) under Project number 106 O 314.
dc.identifier.doi10.15567/mljekarstvo.2018.0305
dc.identifier.endpage213
dc.identifier.issn0026-704X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85049370939
dc.identifier.scopusqualityQ3
dc.identifier.startpage201
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2018.0305
dc.identifier.urihttps://hdl.handle.net/11480/15847
dc.identifier.volume68
dc.identifier.wosWOS:000437428700005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCroatian Dairy Union
dc.relation.ispartofMljekarstvo
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectkefir
dc.subjectsecondary fermentation
dc.subjectmicrobiology
dc.subjectphysicochemical properties
dc.subjectvolatile aroma compounds
dc.subjectsensory quality
dc.titleMicrobiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation
dc.title.alternativeMikrobiološka, fizikalno-kemijska i senzorska svojstva kefira proizvedenog sekundarnom fermentacijom
dc.typeArticle

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