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QualiKefir : avaliação da qualidade físico-química e sensorial em produtos derivados de kefir, leite e iogurte líquido natural

Mascarenhas, Marisa
Fonte: Instituto Politécnico de Leiria Publicador: Instituto Politécnico de Leiria
Tipo: Dissertação de Mestrado
Publicado em //2012 POR
Relevância na Pesquisa
38.12%
Dissertação de Mestrado em Gestão da Qualidade e Segurança Alimentar apresentada à ESTM - Escola Superior de Turismo e Tecnologia do Mar do Instituto Politécnico de Leiria; O kefir é um leite fermentado produzido pela ação de bactérias ácido-lácticas, bactérias ácido-acéticas e leveduras contidas nos seus grãos, onde vivem em simbiose envolvidas por uma matriz de polissacáridos (kefiran). Este produto, de origem caucasiana, é considerado alimento probiótico com propriedades benéficas para a saúde, sendo ideal para pessoas intolerantes à lactose, proporcionando uma melhor digestão e funcionamento do intestino. Esta dissertação teve como objetivo avaliar a qualidade físico-química e sensorial em produtos derivados de kefir, durante diferentes tempos de fermentação, nomeadamente 12, 24, 48 e 72 horas, leite e iogurte líquido natural. Foi realizado um plano HACCP para um batido de kefir com frutos vermelhos, onde se definiram, como pontos críticos de controlo, as etapas de mistura e armazenamento refrigerado. Na avaliação da qualidade físico-química os resultados obtidos foram: o pH obtido para o Kefir24h (4,60) foi o que mais se aproximou do pH do iogurte (4,23); também no teor de acidez, o Kefir24h (250 mL/L) apresentou-se mais próximo do iogurte (269...

Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

MAGALHAES, Karina T.; DRAGONE, Giuliano; PEREIRA, Gilberto V. de Melo; OLIVEIRA, Jose M.; DOMINGUES, Lucilia; TEIXEIRA, Jose A.; SILVA, Joao B. Almeida e; SCHWAN, Rosane F.
Fonte: ELSEVIER SCI LTD Publicador: ELSEVIER SCI LTD
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
38.19%
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 showed that kefir grains were able to utilise lactose from CW and DCW and produce similar amounts of ethanol (7.8-8.3 g/l), lactic acid (5.0 g/l) and acetic acid (0.7 g/l) to those obtained during milk fermentation. In addition, the concentration of higher alcohols (2-methyl-1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol, and 1-propanol), ester (ethyl acetate) and aldehyde (acetaldehyde) in cheese whey-based kefir and milk kefir beverages were also produced in similar amounts. Cheese whey and deproteinised cheese whey may therefore serve as substrates for the production of kefir-like beverages similar to milk kefir. (C) 2010 Elsevier Ltd. All rights reserved.; Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES); CAPES-GRICES

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

MAGALHAES, Karina Teixeira; DIAS, Disney Ribeiro; PEREIRA, Gilberto Vinicius de Melo; OLIVEIRA, Jose Maria; DOMINGUES, Lucilia; TEIXEIRA, Jose Antonio; SILVA, Joao Batista de Almeida e; SCHWAN, Rosane Freitas
Fonte: WILEY-BLACKWELL Publicador: WILEY-BLACKWELL
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
38.08%
P>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 degrees C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (similar to 12 g L-1), lactic acid (similar to 6 g L-1) and acetic acid (similar to 1.5 g L-1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.; Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), CAPES-GRICES

Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations

Magalhães, Karina Teixeira; Pereira, M. A.; Nicolau, Ana; Dragone, Giuliano; Domingues, Lucília; Teixeira, J. A.; Silva, João B. Almeida e; Schwan, Rosane F.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2010 ENG
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37.95%
Whey 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 staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain’s matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)...

Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

Magalhães, Karina Teixeira; Dragone, Giuliano; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.; Silva, João B. Almeida e; Schwan, Rosane F.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2011 ENG
Relevância na Pesquisa
38.19%
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 showed that kefir grains were able to utilise lactose from CW and DCW and produce similar amounts of ethanol (7.8–8.3 g/l), lactic acid (5.0 g/l) and acetic acid (0.7 g/l) to those obtained during milk fermentation. In addition, the concentration of higher alcohols (2-methyl-1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol, and 1-propanol), ester (ethyl acetate) and aldehyde (acetaldehyde) in cheese whey-based kefir and milk kefir beverages were also produced in similar amounts. Cheese whey and deproteinised cheese whey may therefore serve as substrates for the production of kefir-like beverages similar to milk kefir.

Brazilian kefir : structure, microbial communities and chemical composition

Magalhães, Karina Teixeira; Pereira, Gilberto V. de Melo; Campos, Cássia Roberta; Dragone, Giuliano; Schwan, Rosane F.
Fonte: Sociedade Braslleira de Microbiologia/Brazilian Society for Microbiology Publicador: Sociedade Braslleira de Microbiologia/Brazilian Society for Microbiology
Tipo: Artigo de Revista Científica
Publicado em //2012 ENG
Relevância na Pesquisa
37.72%
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 paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates), Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates) were the microbial species isolated. Scanning electron microscopy showed that the microbiota was dominated by bacilli (short and curved long) cells growing in close association with lemon-shaped yeasts cells. During the 24 h of fermentation, the protein content increased, while lactose and fat content decreased. The concentration of lactic acid ranged from 1.4 to 17.4 mg/ml, and that of acetic acid increased from 2.1 to 2.73 mg/ml. The production of ethanol was limited, reaching a final mean value of 0.5 mg/ml.

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

Magalhães, Karina Teixeira; Dias, Disney R.; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.; Silva, João Batista de Almeida e; Schwan, Rosane F.
Fonte: Institute of Food Science and Technology; Blackwell Publishing Inc. Publicador: Institute of Food Science and Technology; Blackwell Publishing Inc.
Tipo: Artigo de Revista Científica
Publicado em //2011 ENG
Relevância na Pesquisa
38.08%
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, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L−1), lactic acid (∼6 g L−1) and acetic acid (∼1.5 g L−1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.

Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates

Magalhães, Karina Teixeira; Pereira, M. A.; Dragone, Giuliano; Schwan, Rosane F.; Domingues, Lucília; Teixeira, J. A.
Fonte: Universidade do Minho. Departamento de Engenharia Biologica Publicador: Universidade do Minho. Departamento de Engenharia Biologica
Tipo: Conferência ou Objeto de Conferência
Publicado em //2009 ENG
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Kefir, a mixed culture that ferments lactose, is known for the production of a refreshing fermented beverage popular in EasternEuropean countries by inoculating milk with kefir grains. Kefir grains are gelatinous white or creamcoloured, water insoluble, irregular granules with diameter ranging 0,33,5 cm. They are composed mostly of proteins and polysaccharides in which the complex microbiota is enclosed. The beverage consists of a microbial diversity that includes lactic acid bacteria, yeasts and their metabolites. The aim of this work was to compare the fermentation and the microbiota of kefir , using milk and cheese whey as substrates. The grains were added in the proportion of 5% in 250ml of each substrate. Assays were performed at 25 °C for 48h. The concentrations of lactose, ethanol, lactic acid and acetic acid were quantified by HPLC. To determinate the composition of microbiota in Kefir of fermentation, PCRDGGE analysis was used.The fermentation of milk and cheese whey by kefir grains are observed in this study. It can be observed that the lactose concentration at the end of the milk fermentation was lower in comparison with that obtained at 48 h for cheese whey fermentation. Despite the higher lactose consumption during the fermentation of milk by kefir grains...

Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

Golowczyc, Marina A.; Silva, Joana; Teixeira, Paula; Antoni, Graciela L. De; Abraham, Analía G.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2011 ENG
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The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kefir grains and the impact on some probiotic properties, were evaluated. Results demonstrated that Lactobacillus plantarum 83114 and L. kefir 8321 showed a slight reduction of viability (0.11 and 0.29 log CFU/ml respectively) after SD process, and L. kefir 8348 was found to be more sensitive to the process with a reduction in viability of 0.70 log CFU/ml. Neither membrane damage, evaluated by increased sensitivity to NaCl, lysozyme, bile salt and penicillin G, nor changes in acidifying activity in MRS and milk by lactobacilli were detected after SD. L. plantarum 83114 and L. kefir 8321 after SD did not lose their capacity to adhere to intestinal cells. Nevertheless, L. kefir 8348 showed a significant loss of adhesion capacity after SD. In addition, rehydrated spray-dried L. kefir 8321 retained the ability to protect against Salmonella invasion of intestinal cells. This effect was observed when L. kefir is co-incubated with Salmonella before invasion assay. This work shows that the membrane integrity evaluated by indirect methods and some probiotic properties of lactobacilli isolated from kefir did not change significantly after SD, and these powders could be used in functional foods applications.

Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension

Bergmann,Rafaela Strada de Oliveira; Pereira,Maria Aparecida; Veiga,Sandra Maria Oliveira Moraes; Schneedorf,José Maurício; Oliveira,Nelma de Mello Silva; Fiorini,João Evangelista
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2010 EN
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Probiotics are supplementary foods developed by microbial strains that improve animal health beyond basic nutrition. Probiotics are consumed orally, regardless of being considered as normal inhabitants of the intestines, able to survive in enzimatic and biliary secretions. Kefir is a probiotic originated from the old continent, fermented by several bacteria and yeasts, encapsulated in a polyssacharide matrix, and resembles jelly grains. Kefir is also presented as its sourish product both in sugary or milky suspensions containing vitamins, aminoacids, peptides, carbohydrates, ethanol, and volatile compounds. Kefir is known to have a diverse microbial content depending on the country and fermentative substrates, which cause distinct probiotic effects. In this sense, the purpose of this work was to isolate, identify, and quantify the microbial content of a native sugary kefir sample (fermented suspension and lyophilized natural grains). Serial dilutions were plated on Rogosa agar (AR) and De Man, Rogosa and Sharpe (MRS), for Lactobacillus; Brain Heart Infusion (BHI), for total bacteria; Sabouraud-Dextrose-Agar (SDA), for yeasts and filamentous fungi; Thioglycolate Agar (TA), for Streptococcus, Acetobacteria and Leuconostoc; and Coconut Water Agar (CWA)...

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Rocha,Daniela Mayumi Usuda Prado; Martins,Joice de Fátima Laureano; Santos,Thanise Sabrina Souza; Moreira,Ana Vládia Bandeira
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2014 EN
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The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 ºC for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 ºC. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

Caracterização físico-química e sensorial de kefir tradicional e derivados

Weschenfelder,S.; Pereira,G.M.; Carvalho,H.H.C.; Wiest,J.M.
Fonte: Universidade Federal de Minas Gerais, Escola de Veterinária Publicador: Universidade Federal de Minas Gerais, Escola de Veterinária
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/04/2011 PT
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Avaliaram-se diferentes populações de grãos de kefir tradicional e de seus derivados, o kefir, o kefir leban e o soro de kefir, quanto às características físico-químicas e sensoriais, quando inoculados em diferentes concentrações de leite padronizado, levando-se em consideração as variáveis tempo/temperatura de incubação, maturação e filtração. A manipulação da população de grãos de kefir foi eficaz na obtenção de produtos com características físico-químicas semelhantes. O volume de leite utilizado na incubação influenciou significativamente as características dos derivados. A avaliação sensorial de antepastos elaborados a partir de kefir leban, condimentados, apresentou boa aceitabilidade.

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

Leite,Analy Machado de Oliveira; Miguel,Marco Antonio Lemos; Peixoto,Raquel Silva; Rosado,Alexandre Soares; Silva,Joab Trajano; Paschoalin,Vania Margaret Flosi
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2013 EN
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Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains...

Assessment of the biological activity of kefir grains by biospeckle laser technique

Fonte: Academic Journals Publicador: Academic Journals
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
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This work presents the biospeckle laser technique as a potential tool to analyse the kefir grains activity. In the present work, the kefir grains biological activity was measured from quantitative measurements by means of their speckle activity. The aim was to show that the biospeckle laser is a potential methodology to assess kefir grains viability, monitoring the kefir grains during the beverage production. The monitoring of the activity of the kefir is a key factor to guarantee the efficiency of the production of beverages, however the routine ways it is done compromise its use in the online production. The kefir grains were illuminated by a laser HeNe 17 mW 632 nm and analysed by the numerical biospeckle laser method. The results presented the statistical separation of the kefir in distinct levels of activity as expected. This can be an innovative technique to be used in the beverage industries for kefir grains inoculum control.

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

Fonte: Institute of Food Science and Technology Publicador: Institute of Food Science and Technology
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
38.08%
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, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol ( 12 g L )1 ), lactic acid ( 6 g L )1 ) and acetic acid ( 1.5 g L )1 ) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.

Elaboração de vinagre de maçã (Malus spp.) empregando os grãos de kefir como inóculo

Viana, Roberta Oliveira
Fonte: Programa de Pós-Graduação em Microbiologia Agrícola; UFLA; brasil; Departamento de Biologia Publicador: Programa de Pós-Graduação em Microbiologia Agrícola; UFLA; brasil; Departamento de Biologia
Tipo: Dissertação
Publicado em 10/09/2015 POR
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Concerns regarding the valorization of apple fruits have led to a recent interest on the production of apple kefir vinegar. The aim of this study was to develop an apple vinegar-based kefir and study this fermentation process using new BioSpeckle laser method. Brazilian kefir grains were inoculated in apple juice for the production of vinegar. Samples of the beverage and grains were analyzed. In this study, the microbial community present in kefir and correspondent vinegar, was investigated by means of the MALDI-TOF technique. The microorganisms were affiliated to Lactobacillus paracasei, Saccharomyces cereviseae, Lactobacillus plantarum and Acetobacter pasteurianus e Acetobacter syzygii. Glucose consumption, the production of ethanol and acetic acid, as well as the formation of organic acids and volatile compounds were determined during apple juice fermentation by kefir grains. The results showed that kefir grains were able to utilize apple juice as substrate and produce ethanol and acetic acid. Acetates, volatile fatty acids, ketones, ethyl ester were also produced in vinegar-based kefir. The produced vinegar showed good yield of acetic acid (79%). The apple kefir vinegar showed good acceptance in sensory analysis. The kefir grains showed potential to be used as inoculum for developing apple-based vinegar.; Preocupações com a valorização de frutos de maçã têm levado a um interesse recente na produção de vinagre kefir de maçã. Conduziu-se...

Atividade antimicrobiana de microrganismos presentes nos gr??os de kefir; Antimicrobial activity of microorganisms present in kefir grains

DIAS, Priscila Alves
Fonte: Universidade Federal de Pelotas; Veterin??ria; Programa de P??s-Gradua????o em Veterin??ria; UFPel; BR Publicador: Universidade Federal de Pelotas; Veterin??ria; Programa de P??s-Gradua????o em Veterin??ria; UFPel; BR
Tipo: Dissertação Formato: application/pdf
POR
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Kefir is fermented milk, acid, slightly alcoholic, home made from grains that contain a relatively stable population of symbiotic microorganisms, embedded in a matrix composed of polysaccharides and proteins. Servings of milk added kefir grains were experimentally contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes. Samples were analyzed for the presence of microorganisms after 0, 6, 12, 24, 48 and 72 hours of fermentation. Sixty bacterial strains isolated from kefir grains were tested for antimicrobial activity against the same pathogens. From grains were sown by spreading in MRS agar to obtain isolated colonies. The antimicrobial activity was studied through the test of antagonism. The antimicrobial activity of supernatants of lactic acid bacteria that were active in the test of antagonism was tested. The experiment was repeated using supernatants neutralized with pH. Salmonella Typhimurium and Enteritidis survived for 24 hours in the kefir fermentation. E. coli O157:H7, S. aureus and L. monocytogenes were recovered by 72 after the start of fermentation. All isolates showed antimicrobial activity against at least one of the pathogens used in the test of antagonism. Supernatants of 25 isolates showed inhibitory activity. However...

Caracterização de kefir tradicional quanto à composição físico-química, sensorialidade e atividade anti-Escherichia-coli; Characterization of traditional kefir on physicalchemical composition, sensorial characteristic and anti-Escherichia coli activity

Weschenfelder, Simone
Fonte: Universidade Federal do Rio Grande do Sul Publicador: Universidade Federal do Rio Grande do Sul
Tipo: Dissertação Formato: application/pdf
POR
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Kefir é um alimento fermentado resultante da dupla fermentação do leite pelos grãos de kefir, sendo estes grãos uma associação simbiótica de leveduras, bactérias ácido-láticas e bactérias ácido-acéticas. Do kefir pode-se obter o kefir leban e o soro de kefir, ambos resultantes da filtração do kefir em tecido de algodão esterilizado, por 24 horas, a 25ºC ± 2ºC. Este estudo tem por objetivos caracterizar e avaliar o comportamento de diferentes amostras de grãos de kefir tradicional e de derivados (kefir, kefir leban e soro de kefir) quanto às características físico-químicas, sensoriais, intenção de compra e atividade anti-Escherichia coli, quando inoculados em diferentes concentrações, padronizando-se o tipo de leite, o tempo e a temperatura de incubação, a maturação e a filtração. Foram desenvolvidas análises fisicoquímicas, a avaliação sensorial através do teste de aceitabilidade e preferência e a determinação de atividade anti-Escherichia coli. Os resultados demonstraram que a técnica de manipulação e padronização das amostras foi eficaz na obtenção de produtos com características idênticas, visto a reprodutibilidade dos resultados. Também indicam que o volume de leite utilizado na incubação influencia significativamente nas características do produto final. O kefir leban obtido do experimento apresentou consistência cremosa...

"Chocolate" pound cake with cupuassu and kefir; Bolo de "chocolate" produzido com pó de cupuaçu e kefir

Esteller, Mauricio Sergio; Zancanaro Júnior, Orlando; Lannes, Suzana Caetano da Silva
Fonte: Universidade de São Paulo. Faculdade de Ciências Farmacêuticas Publicador: Universidade de São Paulo. Faculdade de Ciências Farmacêuticas
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; Artigo Avaliado pelos Pares Formato: application/pdf
Publicado em 01/09/2006 POR
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In the last years, natural resources and products have gained the attention of consumers. The concern with the conservation of the environment and the importance of the flora and fauna increases in the whole world. The demand for application, product, and process technologies is strong. In this study, a control chocolate pound cake formula was used changing cocoa powder from the original formula to cupuassu powder and adding kefir, keeping the amounts of total solids. The time and temperature were fixed in 50 minutes and 180 ºC. Crumb porosity, texture profile analysis (TPA), color, moisture, specific volume, and dough density were evaluated. The results showed that cupuassu powder can be used as a cocoa replacer in "chocolate" cake production and that kefir changed the texture and crumb porosity of the cake.; Nos últimos anos vem ocorrendo a valorização dos recursos e produtos naturais. Cresce em todo o mundo a preocupação com a conservação do meio ambiente e a valorização dos recursos da flora e fauna. É forte a demanda por tecnologias de processo, de produto e de aplicação. Neste estudo foi utilizada formulação padronizada para bolo tipo inglês, substituindo cacau em pó por cupuaçu em pó e com adição de kefir...

Evaluation of the subchronic toxicity of kefir by oral administration in Wistar rats

Diniz Rosa,Damiana; Gouveia Peluzio,Maria do Carmo; Pérez Bueno,Tania; Vega Cañizares,Ernesto; Sánchez Miranda,Lilian; Mancebo Dorbignyi,Betty; Chong Dubí,Dainé; Espinosa Castaño,Ivette; Marcin Grześkowiak,Łukasz; Fortes Ferreira,Célia Lu
Fonte: Nutrición Hospitalaria Publicador: Nutrición Hospitalaria
Tipo: info:eu-repo/semantics/article; journal article; info:eu-repo/semantics/publishedVersion Formato: text/html; application/pdf
Publicado em 01/06/2014 ENG
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Introduction: Kefir is obtained by fermentation of milk with complex microbial populations present in kefir grains. Several health-promoting benefits have been attributed to kefir consumption. Objective: The objective of this work was to conduct a subchronic toxicity study, offering the rats normal or high-doses of kefir and evaluating growth, hematology and blood chemistry, as well as assessing bacterial translocation and the integrity of the intestinal mucosa of animals. Methods: Wistar rats were randomly divided into three groups (n = 6/group): control group received 0.7 mL of water, kefir group received 0.7 mL/day of kefir, (normodose), and Hkefir group received 3.5 mL/day of kefir (fivefold higher dose). Feeding was carried out by gavage. The animals were housed in individual cages and maintained under standard conditions for 4 weeks. Results: The normodose and high-dose of kefir supplementation did not harm the animals since growth, hematology and blood chemistry in rats, as well as the potential pathogenicity in tissues were within normal limits, demonstrating that consumption of normodose and highdose of kefir are safe. In addition, administration of the normodose of kefir reduced cholesterol levels and improved the intestinal mucosa of the rats. Conclusion: These results demonstrate that the consumption of kefir is safe. Importantly...