Physicochemical, microbiological, and sensory evaluation of kefir produced from goat milk containing Lacticaseibacillus casei AP and/or oat milk during storage
DOI:
https://doi.org/10.5327/fst.127322Palavras-chave:
kefir, lactic acid bacteria, prebiotic, probiotic, oat milkResumo
This study combined the probiotic properties of Lacticaseibacillus casei AP with the prebiotic properties of oats to improve kefir products. Lacticaseibacillus casei AP, oat milk, or both were added to goat milk kefir. Physicochemical properties, microbiological evaluation, and sensory evaluation were done over the course of 14 days. The result showed that adding Lacticaseibacillus casei AP and oat milk together had positive (non-opposing) effects on the physicochemical, microbiological, and sensory properties of the kefir product until the end of shelf life. Compared to the control group, the viscosity of kefir increased by two times (13,630 vs. 6,716 mPa). The viscosity of goat milk that had been mixed with Lacticaseibacillus casei AP and oat milk and stored for 14 days also got thicker by 44%. Overall, Lacticaseibacillus casei AP and oat milk can be added to kefir simultaneously over time to improve its qualities.
Downloads
Referências
Ahmed, Z., Wang, Y., Ahmad, A., Khan, S. T., Nisa, M., Ahmad, H., & Afreen, A. (2013). Kefir and health: a contemporary perspective. Critical Reviews in Food Science and Nutrition, 53(5), 422-434. https://doi.org/10.1080/10408398.2010.540360
Alakali, J., Okonkwo, T., & Iordye, E. (2008). Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt. African Journal of Biotechnology, 7(2), 158-163.
Association of Official Analytical Chemists (AOAC) (2006). Official Method of Analysis. Association of Official Analytical Chemists Inc.
Azizi, N. F., Kumar, M. R., Yeap, S. K., Abdullah, J. O., Khalid, M., Omar, A. R., Osman, M., Mortadza, S. A. S., & Alitheen, N. B. (2021). Kefir and Its Biological Activities. Foods, 10(6), 1210. https://doi.org/10.3390/foods10061210
Badel, S., Bernardi, T., & Michaud, P. (2011). New perspectives for Lactobacilli exopolysaccharides. Biotechnology Advances, 29(1), 54-66. https://doi.org/10.1016/j.biotechadv.2010.08.011
Barukčić, I., Gracin, L., Režek Jambrak, A., & Božanić, R. (2017). Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter. Mljekarstvo, 67(3), 169-176. https://doi.org/10.15567/mljekarstvo.2017.0301
Bernat, N., Cháfer, M., González-Martínez, C., Rodríguez-García, J., & Chiralt, A. (2015). Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International, 21(2), 145-157. https://doi.org/10.1177/1082013213518936
Bodyfelt, F. W., Tobias, J., & Trout, G. M. (1988). The sensory evaluation of dairy products. Van Nostrand Reinhold.
Buran, İ., Akal, C., Ozturkoglu-Budak, S., & Yetisemiyen, A. (2021). Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. LWT-Food Science and Technology, 148, 111591. https://doi.org/10.1016/j.lwt.2021.111591
Champagne, C. P., Cruz, A. G., & Daga, M. (2018). Strategies to improve the functionality of probiotics in supplements and foods. Current Opinion in Food Science, 22, 160-166. https://doi.org/10.1016/j.cofs.2012.04.008
Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Moschetti, G., & Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Science and Technology, 66, 572-581. https://doi.org/10.1016/j.lwt.2015.11.014
Cruz Cabral, L., Pinto, V. F., & Patriarca, A. (2013). Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International Journal of Food Microbiology, 166(1), 1-14. https://doi.org/10.1016/j.ijfoodmicro.2013.05.026
Cui, X.-H., Chen, S.-J., Wang, Y., & Han, J.-R. (2013). Fermentation conditions of walnut milk beverage inoculated with kefir grains. LWT-Food Science and Technology, 50(1), 349-352. https://doi.org/10.1016/j.lwt.2012.07.043
Demi̇r, H., Simsek, M., & Yıldırım, G. (2021). Effect of oat milk pasteurization type on the characteristics of yogurt. LWT-Food Science and Technology, 135, 110271. https://doi.org/10.1016/j.lwt.2020.110271
Endah, S., Wulasari, P., Nofriyaldi, A., & Harmayani, E. (2022). The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder. IOP Publishing. IOP Conference Series: Earth and Environmental Science.
Ender, G. (2009). Oligofruktozla zenginleştirilmiş sütten üretilen kefirlerin kalitesi üzerine tane ve kültür kullanımının etkileri. Fen Bilimleri Enstitüsü.
Fakruddin, M., Islam, M. A., Quayum, M. A., Ahmed, M. M., & Chowdhury, N. (2013). Characterization of stress tolerant high potential ethanol producing yeast from agro-industrial waste. American Journal of BioScience, 1(2), 24-34. https://doi.org/10.11648/j.ajbio.20130102.11
Food and Agriculture Organization (FAO)/ World Health Organization (WHO). 2006. Probiotics in food: health and nutritional properties and guidelines for evaluation. Report of a joint FAO/WHO working group on drafting guidelines for the evaluationof probiotic in food. FAO.
Gentès, M.-C., St-Gelais, D., & Turgeon, S. L. (2011). Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria. Dairy Science & Technology, 91(5), 645-661. https://doi.org/10.1007/s13594-011-0039-0
Glibowski, P., & Zielińska, E. (2015). Physicochemical and sensory properties of kefir containing inulin and oligofructose. International Journal of Dairy Technology, 68(4), 602-607. https://doi.org/10.1111/1471-0307.12234
Gul, O., Atalar, I., Mortas, M., & Dervisoglu, M. (2018). Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir. International Journal of Dairy Technology, 71(Suppl. 1), 73-80. https://doi.org/10.1111/1471-0307.12503
Han, X., Yang, Z., Jing, X., Yu, P., Zhang, Y., Yi, H., & Zhang, L. (2016). Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed Research International, 2016, 7945675. https://doi.org/10.1155/2016/7945675
Hazal Özyurt, V., & Ötleş, S. (2014). Prebiyotikler: Metabolizma İçin Önemli Bir Gıda Bileşeni. Academic Food Journal, 12(1), 115-123.
Hill, C., Guarner, F., Reid, Gibson, G. G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. 2014. The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506-514. https://doi.org/10.1038/nrgastro.2014.66
Kwak, H., Park, S., & Kim, D. (1996). Biostabilization of kefir with a nonlactose-fermenting yeast. Journal of Dairy Science, 79, 937-942. https://doi.org/10.3168/jds.S0022-0302(96)76444-5
Larosa, C. P., Balthazar, C. F., Guimarâes, J. T., Rocha, R. S., Silva, R., Pimentel, T. C., Granato, D., Duarte, M. C. K., Silva, M. C., & Freitas, M. Q. (2021). Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling. Journal of Dairy Science, 104(1), 295-300. https://doi.org/10.3168/jds.2020-18702
Leite, A. M. O., Miguel, M. A. L., Peixoto, R. S., Rosado, A. S., Silva, J. T., & Paschoalin, V. M. F. (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal of Microbiology, 44(2), 341-349. https://doi.org/10.1590/s1517-83822013000200001
Li, H., Zhang, J., Li, J., & Cai, R. (2020). Oats, a Recognized Functional Food. Medicinal Plant Research, 10(1).
Maajid, H. S., Nurliyani, N., & Widodo, W. (2022). Exopolysaccharide production in fermented milk using Lactobacillus casei strains AP and AG. AIMS Microbiology, 8(2), 138-152. https://doi.org/10.3934/microbiol.2022012
Mitra, S., & Ghosh, B. C. (2020). Quality characteristics of kefir as a carrier for probiotic Lactobacillus rhamnosus GG. International Journal of Dairy Technology, 73(2), 384-391. https://doi.org/10.1111/1471-0307.12664
Nielsen, S. D., Beverly, R. L., Qu, Y., & Dallas, D. C. (2017). Milk bioactive peptide database: A comprehensive database of milk protein-derived bioactive peptides and novel visualization. Food Chemistry, 232, 673-682. https://doi.org/10.1016/j.foodchem.2017.04.056
Norman, G., & Streiner, D. (1996). Bioestadística. Mosbi, Doyma Libros.
Nurliyani, A. H., Sadewa, A. H., & Sunarti. (2015). Kefir properties prepared with goat milk and black rice (Oryza sativa L.) extract and its influence on the improvement of pancreatic [beta]-cells in diabetic rats. Emirates Journal of Food and Agriculture, 27(10), 727. https://doi.org/10.9755/ejfa.2015-04-138
Nurliyani, N., Harmayani, E., & Sunarti. (2014). Microbiological quality, fatty acid and amino acid profiles of kefir produced from combination of goat and soy milk. Pakistan Journal of Nutrition, 13(2), 107-115. https://doi.org/10.3923/pjn.2014.107.115
Otles, S., & Cagindi, O. (2003). Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan Journal of Nutrition, 2(2), 54-59. https://doi.org/10.3923/pjn.2003.54.59
Putri, Y. D., Setiani, N. A., & Warya, S. (2020). The effect of temperature, incubation and storage time on lactic acid content, pH and viscosity of goat milk kefir. Current Research on Bioscences and Biotechnology, 2(1), 101-104.
Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E., & Alvarez-Ramírez, J. (2010). Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101(3), 229-235. https://doi.org/10.1016/j.jfoodeng.2010.06.023
Santos, W. M., Caldas Nobre, M. S., Cavalcanti, M. T., Santos, K. M. O., Salles, H. O., & Alonso Buriti, F. C. (2019). Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains. International Journal of Dairy Technology, 72(4), 559-568. https://doi.org/10.1111/1471-0307.12621
Sari, D., Purwadi, P., & Thohari, I. (2019). Upaya peningkatan kualitas yoghurt set dengan penambahan pati kimpul (Xanthosoma sagittifolium). Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science), 29(2), 131-142. https://doi.org/10.21776/ub.jiip.2019.029.02.04
Schwan, R. F., Magalhães-Guedes, K. T., & Dias, D. R. I. (2016). Milk Kefir Structure and Microbiological and Chemical Composition. Fermented Milk and Dairy Products. A. K. Puniya. CRC Press.
Setyawardani, T., & Sumarmono, J. (2015). Chemical and Microbiological Characteristics of Goat Milk Kefir during Storage under Different Temperatures. Journal of the Indonesian Tropical Animal Agriculture, 40(3), 183-188. https://doi.org/10.14710/jitaa.40.3.183-188
Setyawardani, T., Sumarmono, J., Arief, I. I., Rahardjo, A. H. D., Widayaka, K., & Santosa, S. S. (2020). Improving composition and microbiological characteristics of milk kefir using colostrum. Food Science and Technology, 40(Suppl. 2), 699-707. https://doi.org/10.1590/fst.31719
Setyawardani, T., Sumarmono, J., Rahardjo, A. H. D., Sulistyowati, M., & Widayaka, K. (2017). Kualitas Kimia, Fisik dan Sensori Kefir Susu Kambing yang Disimpan pada Suhu dan Lama Penyimpanan yang Berbeda. Buletin Peternakan, 41(3), 298-306. https://doi.org/10.21059/buletinpeternak.v41i3.18266
Shah, N. P. (2014). Other Dairy Products: Yogurt, Kefir, Kumys. The Oxford Handbook of Food Fermentations. Oxford University Press.
Sharifi, M., Moridnia, A., Mortazavi, D., Salehi, M., Bagheri, M., & Sheikhi, A. (2017). Kefir: a powerful probiotics with anticancer properties. Medical Oncology, 34(11), 183. https://doi.org/10.1007/s12032-017-1044-9
Shen, R.-L., Dang, X.-Y., Dong, J.-L., & Hu, X.-Z. (2012). Effects of oat β-glucan and barley β-glucan on fecal characteristics, intestinal microflora, and intestinal bacterial metabolites in rats. Journal of Agricultural and Food Chemistry, 60(45), 11301-11308. https://doi.org/10.1021/jf302824h
Shi, X., Chen, H., Li, Y., Huang, J., & He, Y. (2018). Effects of kefir grains on fermentation and bioactivity of goat milk. Acta Universitatis Cibiniensis. Series E: Food Technology, 22(1), 43-50. https://doi.org/10.2478/aucft-2018-0005
Singh, R., De, S., & Belkheir, A. (2013). Avena sativa (Oat), a potential neutraceutical and therapeutic agent: an overview. Critical Reviews in Food Science and Nutrition, 53(2), 126-144. https://doi.org/10.1080/10408398.2010.526725
Sulistyaningtyas, A. R., Lunggani, A., & Kusdiyantini, E. (2019). Kefir produced from red rice milk by Lactobacillus bulgaricus and candida kefir starter. IOP Publishing. IOP Conference Series: Earth and Environmental Science.
Sulmiyati, S., Said, N., Fahrodi, D., Malaka, R., & Maruddin, F. (2019). The physicochemical, microbiology, and sensory characteristics of kefir goat milk with different levels of kefir grain. Tropical Animal Science Journal, 42(2), 152-158. https://doi.org/10.5398/tasj.2019.42.2.152
Temiz, H., & Kezer, G. (2015). Effects of fat replacers on physicochemical, microbial and sensorial properties of kefir made using mixture of cow and goat's milk. Journal of Food Processing and Preservation, 39(6), 1421-1430. https://doi.org/10.1111/jfpp.12361
Tratnik, L., Bozanic, R., Herceg, Z., & Drgalić, I. (2006). The quality of plain and supplemented kefir from goat's and cow's milk. International Journal of Dairy Technology, 59(1), 40-46. https://doi.org/10.1111/j.1471-0307.2006.00236.x
Widodo, T. D., Wahyuningsih, A., Nurrochmad, E., Wahyuni, T. T., Taufiq, N. S., Anindita, S., Lestari, P. A., Harsita, A. S., Sukarno, & Handaka, R. (2017). Bakteri Asam laktat Strain Lokal. Gadjah Mada University Press.
Widodo, W., Anindita, N. S., Taufiq, T. T., & Wahyuningsih, T. D. (2012a). Identification of Pediococcus strains isolated from feces of indonesian infants with in vitro capability to consume prebiotic inulin and to adhere on mucus. Indonesian Journal of Biotechnology, 17(2), 132-143. https://doi.org/10.22146/ijbiotech.7859
Widodo, W., Anindita, N. S., Tiyas, T., & Wahyuningsih, T. (2014). Evaluation of two Lactobacillus strains as probiotics with emphasis in utilizing prebiotic inulin as energy source. international Research Journal of Microbiology, 5(3), 33-40. https://doi.org/10.14303/irjm.2014.016
Widodo, W., Harsita, P. A., Sukarno, A. S., & Nurrochmad, A. (2019). Antidiabetic effect of milk fermented using intestinal probiotics. Nutrition & Food Science, 49(6), 1043-1047. https://doi.org/10.1108/NFS-11-2018-0326
Widodo, W., Taufiq, T. T., Aryati, E., Kurniawati, A., & Asmara, W. (2012b). Human origin Lactobacillus casei isolated from Indonesian infants demonstrating potential characteristics as probiotics in vitro. Indonesian Journal of Biotechnology, 17(1), 79-89. https://doi.org/10.22146/ijbiotech.7852
Wszolek, M., Tamime, A., Muir, D., & Barclay, M. (2001). Properties of kefir made in Scotland and Poland using bovine, caprine and ovine milk with different starter cultures. LWT-Food Science and Technology, 34(4), 251-261. https://doi.org/10.1006/fstl.2001.0773
Wulansari, P. D., Endah, S. R. N., Ali, N., Harmayani, E., & Nurliyani, N. (2022a). Microbiological, Chemical, Fatty Acid and Antioxidant Characteristics of Goat Milk Kefir Enriched with Moringa oleifera Leaf Powder during Storage. Food Science and Technology, 42, e71621. https://doi.org/10.1590/fst.71621
Wulansari, P. D., Widodo, W., Sunarti, S., & Nurliyani, N. (2022b). Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk. Food Science and Technology, 42, e10322. https://doi.org/10.1590/fst.10322
Yirmibeşoğlu, S. S. S. Ö., & Öztürk, B. E. T. (2020). Comparing microbiological profiles, bioactivities, and physicochemical and sensoryproperties of donkey milk kefir and cow milk kefir. Turkish Journal of Veterinary & Animal Sciences, 44(4), 774-781. https://doi.org/10.3906/vet-2001-82
