Microbiological and rheological studies on Portuguese kefir grains

• Author(s): Pintado, Manuela E. ; Silva, J. A. Lopes da ; Fernandes, Paulo B. ; Malcata, F. Xavier ; Hogg, Tim A.
• Date: 1996
• Persistent ID: http://hdl.handle.net/10400.14/6102
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Subject(s): Biochemical parameter; Dairy foods; Gum blend behaviour; Kefiran; Mechanical spectra; Storage and loss moduli
• Document Type: Article
• Language: English

Description

Part of the data presented in this paper was included in a poster entitled Studies on kefir grains: microbiological characterization, biomass increase rate, and rheology of the polysaccharide produced, which was presented at the Prof. Nicolau van Uden Portuguese Symposium of Applied Microbiology and Biotechnology – First Symposium on Yeasts, February 1993, Luso, Portugal. 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 k-carrageenan or xanthan gum.