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Brazilian kefir : structure, microbial communities and chemical composition
Magalhães, Karina Teixeira; Pereira, Gilberto V. de Melo; Campos, Cássia Roberta; Dragone, Giuliano; Schwan, Rosane F.Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paraca...
Comparative study of the biochemical changes and volatile compound formations d...
Magalhães, Karina Teixeira; Dragone, Giuliano; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results...
Chemical composition and sensory analysis of cheese whey-based beverages using ...
Magalhães, Karina Teixeira; Dias, Disney R.; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose,...
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, ...
Duarte, Whasley F.; Dias, Disney R.; Oliveira, J. M.; Teixeira, J. A.; Silva, João B. Almeida e; Schwan, Rosane F.The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography–mass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninety-nine compounds (C6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phen...
Production of fermented cheese whey-based beverage using kefir grains as starte...
Magalhães, Karina Teixeira; Pereira, M. A.; Nicolau, Ana; Dragone, Giuliano; Domingues, Lucília; Teixeira, J. A.; Silva, João B. Almeida eWhey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence sta...
Isolation, screening, and characterisation of flocculating and pectinase produc...
Pereira, Martinha; Schwan, Rosane F.; Teixeira, J. A.Eleven strains of Kluyveromyces marxianus were studied to select the best producers of extracellular endo-polygalacturonase (endo-PG), using glucose and lactose as carbon source. Flocculation ability was also assayed. Four out of eleven strains produced more enzyme when glucose was used as substrate. Only one strain was a better endo-PG producer when lactose was used as carbon source, although producing less en...
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