Optimizing Production of Kefir

Kefir is a food supplement of great therapeutic value and also a probiotic food. The purpose of this project was to analyze kefir growth in different culture media. First, kefir grains were placed to grow in sterilized test tubes. In the first batch, the colony was divided into 7 samples containing from 4.2 to 5.7 g kefir grains, and in the second batch each sample contained 8 g. Growth was controlled by weight before and after filtration, and the pH of each solution was measured. After each measurement, the solution was disposed of and exchanged for the same amount and ingredients. These procedures were repeated for 3 consecutive days in both batches. After 4 d, the kefir colony increased by ?66% in the solution containing 100 mL distilled water and 10 g powdered milk and by 47% in the solution containing 100 mL whole milk. When 10 mL orange juice was added to these solutions, the kefir colony grew by 43% in the solution containing 100 mL distilled water and 10 g powdered milk and by 39% in the solution containing whole milk. When 10 g papaya was added to the solutions containing powdered milk and whole milk, increases of 38% and 37% in these solutions, respectively, were observed. In the initial solutions containing powdered milk and whole milk, the pH changed from 6.5 to 5.5. In the solutions containing orange juice, the pH changed from 5.5 to 4.5, and in the solutions containing papaya, the pH changed from 6.5 to 4.0. The kefir colony showed more growth in the powdered mi...
Source: Advances in Nutrition - Category: Nutrition Authors: Tags: Food Supply and Environment Source Type: research