Observation of Lactic Acid Bacteria and Yeast Populations During Fermentation and Cold Storage in Cow's, Ewe's and Goat's Milk Kefirs

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dc.contributor.authorYaman, Hilmi
dc.contributor.authorElmali, Mehmet
dc.contributor.authorKamber, Ufuk
dc.date.accessioned2024-09-18T20:28:14Z
dc.date.available2024-09-18T20:28:14Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractChanges in the population numbers of Lactobacillus spp, Lactococcus + Leuconostoc spp. and yeasts in the kefirs made of cows, ewes and goats milk were determined in this study. The highest count of Lactobacillus spp. was in ewe's milk. There was a slight or no difference in the goats and cow's milk. At 24 h, one log(10) cfu/ml decrease was observed for Lactobacillus spp. in cows and ewes milk. Lactobacillus spp. were more steady in goat milk with a half log(10) cfu/ml decrease. Lactococcus + Leuconostoc spp. similarly reached their maximum populations in cow, ewe and goat milk at the time period of 15-24 h. Lactococcus + Leuconostoc spp. in all milks were in parallel with the maximum populations of Lactobacillus spp. in ewe milk at the time period of 12-15 h. Yeasts had similar numbers in cow, ewe and goat milk at the time period of 15-21 h. Some decreases were observed in the numbers of Lactobacillus spp, Lactococcus + Leuconostoc spp, and yeasts of the kefirs kept at 4 degrees C for 7 days. The decreases of Lactobacillus spp. in cows' and goats' milk kefirs were slight and similar, while one and half log(10) cfu/ml decrease was counted in ewes' milk kefir. The decrease in the numbers of Lactococcus + Leuconostoc spp. was more pronounced than those of Lactobacillus spp. and yeasts. pH decreased during the fermentation and all remained constant over the storage period of 7 days. The type of milk had an influence on the population development of kefirs. Ewe's milk supported the growth of Lactobacillus spp. and Lactococcus + Leuconostoc spp. better. This indicates that different milks may influence the population development of kefir microflora which may affect the quality of kefir.en_US
dc.identifier.endpageS118en_US
dc.identifier.issn1300-6045
dc.identifier.scopus2-s2.0-77956712777en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpageS113en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10808
dc.identifier.volume16en_US
dc.identifier.wosWOS:000281800200019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKafkas Univ, Veteriner Fakultesi Dergisien_US
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKefiren_US
dc.subjectMilken_US
dc.subjectLactic acid bacteriaen_US
dc.titleObservation of Lactic Acid Bacteria and Yeast Populations During Fermentation and Cold Storage in Cow's, Ewe's and Goat's Milk Kefirsen_US
dc.typeArticleen_US

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