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Quality characteristics of kefir as a carrier for probiotic Lactobacillus rhamnosus GG
Author(s) -
Mitra Sonanki,
Ghosh Bikash C.
Publication year - 2020
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 - 10.1111/1471-0307.12664
Subject(s) - kefir , probiotic , starter , food science , lactobacillus rhamnosus , incubation , lactobacillus , biology , lactic acid , bacteria , fermentation , biochemistry , genetics
Kefir was prepared using kefir grains of different origins (US, Australia and India) and starter culture. The sensory scores for kefir made using starter culture and US kefir grains were significantly higher than for the other samples ( P < 0.05). The index of viscosity was significantly higher ( P < 0.05) in kefir prepared using Indian kefir grains. Shear stress–shear rate plots indicated yield stress in all kefirs. All samples exhibited shear‐thinning behaviour. The average count of Lactobacillus rhamnosus GG in kefir after incubation was 7.09 log CFU/g. No significant difference ( P > 0.05) was observed in quality characteristics in kefir after the addition of LGG, indicating that it could be a potential probiotic carrier.