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Microbiological and rheological studies on Portuguese kefir grains[Note 1. Part of the data presented in this paper was ...]
Author(s) -
Pintado Manuela E.,
Da Silva J. A. Lopes,
Fernandes Paulo B.,
Malcata F. Xavier,
Hogg Tim A.
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1996.16-316.x
Subject(s) - kefir , rheology , food science , chemistry , lactic acid , bacteria , carrageenan , population , polysaccharide , ethanol , biology , biochemistry , materials science , genetics , demography , sociology , composite material
The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either κ‐carrageenan or xanthan gum.