Comparative analyses of milk and water kefir: Fermentation temperature, physicochemical properties, sensory qualities, and metagenomic composition

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dc.contributor.authorCufaoglu, Gizem
dc.contributor.authorErdinc, Ayse Nur
dc.date.accessioned2025-01-21T16:36:40Z
dc.date.available2025-01-21T16:36:40Z
dc.date.issued2023
dc.departmentKırıkkale Üniversitesi
dc.description.abstractMilk and water kefir have been attractive to consumers as health-promoter fermented beverages. Although both are called kefir, they differ in physicochemical and microbial properties. In this study, we aimed to compare milk and water kefir in terms of biomass increase, physicochemical properties, sensory qualities, and microbial loads incubated at different incubation temperatures (20 degrees C, 25 degrees C, and 30 degrees C) to mimic approximate room temperatures in various seasons. Additionally, the microbial diversity of the grains was compared through metagenomic analysis. The results showed that the biomass increase, physicochemical properties, and sensory analysis of milk kefir grains depended on the fermentation temperature (p < 0.05); while in general, water kefir was not affected by the fermentation temperature. The highest total dry matter, protein, and fat content, and the least acidity were recorded at 20 degrees C in milk kefir drinks (p < 0.05). Around 8 and 6 log CFU/ml microorganism loads (Lactobacillus spp., Lactococcus spp., yeasts, total aerobe, and anaerobe bacteria) were recorded for milk and water kefir drinks, respectively, regardless of the temperature. Bifidobacterium load was recorded as the lowest for both kefir drinks. The dominant species of bacteria and yeasts were determined as Lactobacillus parakefiri (21.28%) and Geotricum silvicola (65.10%) in milk kefir grain, and Lactobacillus nagelii (95.69%) and Dekkera bruxellensis (95.24%) in water kefir grain, respectively. The study showed that milk and water kefir differ in terms of physicochemical, sensory, and microbial aspects. Despite its low protein content, water kefir would be a probiotic substitute for milk kefir due to its probiotic features for vegans or people with lactose intolerance.
dc.description.sponsorshipScientific Research Projects Coor-dination Unit of Kirikkale University [2022/017]
dc.description.sponsorshipFunding This work was supported by the Scientific Research Projects Coor-dination Unit of Kirikkale University, project number 2022/017.
dc.identifier.doi10.1016/j.fbio.2023.103079
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85169046672
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2023.103079
dc.identifier.urihttps://hdl.handle.net/20.500.12587/24365
dc.identifier.volume55
dc.identifier.wosWOS:001075958500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241229
dc.subject16S rRNA; ITS; 18S rRNA; Fermentation temperature; Physicochemical analyses; Sensory analysis
dc.titleComparative analyses of milk and water kefir: Fermentation temperature, physicochemical properties, sensory qualities, and metagenomic composition
dc.typeArticle

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