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Influence of different culturing conditions on kefir grain increase
Author(s) -
Schoevers Anine,
Britz Trevor J
Publication year - 2003
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2003.00104.x
Subject(s) - kefir , starter , food science , fermentation , yeast , incubation , chemistry , biology , lactic acid , biochemistry , genetics , bacteria
Kefir grains are the natural starter used during kefir production. Factors influencing grain increase—incubation temperature of 18, 22, 25 or 30°C, enrichment with combinations of tryptose (20 g/L) and yeast extract (20 g/L), and cultivation with and without agitation—were studied to develop a method for mass grain production. The highest grain increase (582%) was found with activated grains cultivated with agitation at 25°C in low‐fat milk containing tryptose and replacing the fermented milk daily. Full‐cream milk under the same conditions gave an increase of 522%. Cultivation without agitation resulted in 175% and 173% increases for low‐fat and full‐cream milk, respectively.