Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation

The microbial stability of kefir grains and kefir beverage during 10‐week propagation in two different laboratories was investigated. Plate counts and denaturing gel gradient electrophoresis (DGGE) fingerprints of lactobacilli and yeasts from kefir grains were comparable between the two laboratories, with Lactobacillus kefiranofaciens subsp. kefirgranum, Lb. kefiri, Lb. parakefiri, Kluyveromyces marxianus and Kazachstania exigua being the prevalent microorganisms. The counts and composition of lactobacilli and yeasts in the kefir beverage in all serial sampling in both laboratories were also very stable and similar to those obtained with kefir grains. Our findings demonstrate that a stable microbiota of kefir grains ensures consistent and constant product quality that is of crucial importance for dairy industry.

Source: International Journal of Dairy Technology - October 24, 2017 Category: Nutrition Authors: Tinkara Vardjan, Petra Mohar Lorbeg, Andreja Čanžek Majhenič Tags: Original Research Source Type: research