Publicação

Enhancing milk kefir grain biomass: Effects of glucose, whey concentrate, and acetate buffer on metabolic activity and microbial diversity analyzed through metataxonomics

Ver documento

Detalhes bibliográficos
Resumo:This study evaluated the use of glucose (GL, 1 and 3 % w/v), concentrated whey protein (CWP, 1 and 3 % w/v) and acetate buffer (AB, 0.04 and 0.12 mol.L1) on the metabolic activity, biomass growth and microbiota composition of milk kefir grain. The use of acetate buffer ensured a slight decrease in pH during the 48 h of fermentation. The variation in acidity between treatments ranged from 0.65 to 1.11 g lactic acid/100 mL. The optimized substrate consisted of 3 % (w/v) of GL and CWP and 0.04 mol.L1 of AB, resulting in the most pronounced increase in the biomass (51.43 %). The linear relationship between the parameters of total solids, acidity and pH was very strong (r 0.98). The initial composition of the grain microbiota included Lactobacillus sp., Saccharomyces sp. and Kluyveromyces marxianus. The supplementation strategies discussed represent a promising approach to enhance biomass production of kefir grains for both consumers and industry.
Autores principais:Pascoal, A. C. F.
Outros Autores:Silva, I. M. M.; Ramos, G. L. P. A.; Cruz, A. G.; Junior, M. A. M.; Nobre, Clarisse; Azevedo, E. P. P.; Oliveira, R. B. A.
Assunto:Dairy Fermentation Lactobacillus Microbiota Supplementation Biomass growth Kefir
Ano:2025
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso restrito
Instituição associada:Universidade do Minho
Idioma:inglês
Origem:RepositóriUM - Universidade do Minho

Registos relacionados

Registos relacionados