Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Modification of Substrate and Fermentation Process to Increase Mass and Customize Physical Properties of Lacticaseibacillus rhamnosus and Limosilactobacillus fermentum Exopolysaccharides in Kefir Grain

  • Dandy Yusuf (Research Centre for Applied Microbiology, National Research and Innovation Agency (BRIN)) ;
  • Raden Haryo Bimo Setiarto (Research Centre for Applied Microbiology, National Research and Innovation Agency (BRIN)) ;
  • Andi Febrisiantosa (Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN)) ;
  • Angga Maulana Firmansyah (Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN)) ;
  • Taufik Kurniawan (Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN)) ;
  • Ahmad Iskandar Setiyawan (Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN)) ;
  • Rina Wahyuningsih (Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN)) ;
  • Tri Ujilestari (Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN)) ;
  • Satyaguna Rakhmatulloh (Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada) ;
  • Heni Rizqiati (Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus)
  • Received : 2024.01.12
  • Accepted : 2024.03.18
  • Published : 2024.06.28
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Abstract

The microbial starter used to produce kefir beverages, kefir grain, contains a microbial exopolysaccharide called kefiran. Kefir grain consisting of water-insoluble polysaccharides, proteins, and fats, which can be applied as a multi-functional biopolymer. The mass of kefir grain can increase in the fermentation process of Kefir, but it is considered very slow. The purpose of this research is to study the impact of ammonium sulfate supplementation and yeast extract on reconstituted skim milk to increase the mass kefir grain and physical properties of kefiran. Results showed that the ammonium sulfate-supplemented substrate increased the mass of kefir grain by 547% in 14 days, with the condition that the substrate must be renewed every 2 days. Refreshing the substrate is considered one of the important factors. Supplementation on substrate did not appear to affect the viability of bacterial and yeast cells. Kefir grain produced from supplemented substrate also yields better thermal stability properties and has more functional groups than without supplementation. Two Lacticaseibacillus rhamnosus (RAL27 and RAL43) and one Limosilactobacillus fermentum (RAL29) were found to produce EPS. The three isolates also showed good skim milk fermentation ability after purification from kefir grain. The kefir grain produced in this study has the potential for wider application. This study also showed that kefir grain can be adjusted in quantity and quality through fermentation substrate engineering.

Keywords

Acknowledgement

All authors had equal contributions as the main contributors to this manuscript paper. The authors would like to thank LPDP Indonesia and BRIN Indonesia for fully supporting this research through the Program Research and Innovation for Advanced Indonesia (RIIM) 2023. Thanks to the facilities, scientific and technical support from the Bandung Advanced Characterization Laboratory, National Research and Innovation Agency.

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