Next Article in Journal
Bacterial and Fungal Microbiota of Guinea Grass Silage Shows Various Levels of Acetic Acid Fermentation
Next Article in Special Issue
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
Previous Article in Journal
Mitragyna speciosa Korth Leaves Supplementation on Feed Utilization, Rumen Fermentation Efficiency, Microbial Population, and Methane Production In Vitro
Previous Article in Special Issue
Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics
Article

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

Dipartimento Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
*
Authors to whom correspondence should be addressed.
Academic Editor: Diana Oliveira
Fermentation 2022, 8(1), 9; https://doi.org/10.3390/fermentation8010009
Received: 25 November 2021 / Revised: 21 December 2021 / Accepted: 22 December 2021 / Published: 28 December 2021
(This article belongs to the Special Issue Fermented and Functional Food)
Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes. View Full-Text
Keywords: yeast consortium; kefír fermentation; probiotic yeasts; functional fermented food yeast consortium; kefír fermentation; probiotic yeasts; functional fermented food
Show Figures

Figure 1

MDPI and ACS Style

Agarbati, A.; Ciani, M.; Canonico, L.; Galli, E.; Comitini, F. Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium. Fermentation 2022, 8, 9. https://doi.org/10.3390/fermentation8010009

AMA Style

Agarbati A, Ciani M, Canonico L, Galli E, Comitini F. Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium. Fermentation. 2022; 8(1):9. https://doi.org/10.3390/fermentation8010009

Chicago/Turabian Style

Agarbati, Alice, Maurizio Ciani, Laura Canonico, Edoardo Galli, and Francesca Comitini. 2022. "Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium" Fermentation 8, no. 1: 9. https://doi.org/10.3390/fermentation8010009

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop