Browse > Article
http://dx.doi.org/10.5851/kosfa.2013.33.3.325

Effect of Different Commercial Oligosaccharides on the Fermentation Properties in Kefir during Fermentation  

Oh, Nam Su (R&D center, Seoul Dairy Cooperative)
Lee, Hyun Ah (R&D center, Seoul Dairy Cooperative)
Myung, Jae Hee (R&D center, Seoul Dairy Cooperative)
Lee, Ji Young (R&D center, Seoul Dairy Cooperative)
Joung, Jae Yeon (R&D center, Seoul Dairy Cooperative)
Shin, Yong Kook (R&D center, Seoul Dairy Cooperative)
Baick, Seung Chun (R&D center, Seoul Dairy Cooperative)
Publication Information
Food Science of Animal Resources / v.33, no.3, 2013 , pp. 325-330 More about this Journal
Abstract
Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as $V_{max}$, $t_{max}$(h), $t_{pH5.0}$(h), and $t_f$(h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest $t_f$(h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time-effectiveness.
Keywords
oligosaccharide; kefir; fermentation; fructooligosaccharide;
Citations & Related Records
연도 인용수 순위
  • Reference
1 SAS. (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
2 Thoreux, K. and Schmucker, D. L. (2001) Kefir milk enhances intestinal immunity in young but not old rats. J. Nutr. 131, 807-812.
3 Vedamuthu, E. (1977) Exotic fermented dairy foods. J. Food Prot. 40.
4 Guzel-Seydim, Z. B., Seydim, A. C., Greene, A. K., and Bodine, A. B. (2000) Determination of organic acids and volatile flavor substances in Kefir during fermentation. J. Food Compos. Anal. 13, 35-43.   DOI   ScienceOn
5 Kocaoglu-Vurma, N. A., Harper, W. J., Drake, M. A., and Courtney, P. D. (2008) Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. J. Dairy Sci. 91, 2947-2959.   DOI   ScienceOn
6 Kubo, M., Odani, T., Nakamura, S., Tokumaru, S., and Matsuda, H. (1992) Pharmacological study on kefir-a fermented milk product in Caucasus. I. On antitumor activity (1). Yakugaku zasshi. 112, 489-495.
7 Lee, M. Y., Ahn, K. S., Kwon, O. K., Kim, M. J., Kim, M. K., Lee, I. Y., Oh, S. R., and Lee, H. K. (2007) Anti-inflammatory and anti-allergic effects of kefir in a mouse asthma model. Immunobiology, 212, 647-654.   DOI   ScienceOn
8 Liu, J. R., Chen, M. J., and Lin, C. W. (2005a) Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. J. Agric. Food Chem. 53, 2467-2474.   DOI   ScienceOn
9 Liu, J. R. and Lin, C. W. (2000) Production of kefir from soymilk with or without added glucose, lactose, or sucrose. J. Food Sci., 65, 716-719.   DOI   ScienceOn
10 Liu, J. R., Lin, Y. Y., Chen, M. J., Chen, L. J., and Lin, C. W. (2005b) Antioxidative activities of kefir. Asian-Austral. J. Anim. Sci. 18, 567-573.
11 Manning, T. S. and Gibson, G. R. (2004) Prebiotics. Best Pract. Res. Clin. Gastroenterol. 18, 287-298.   DOI   ScienceOn
12 Martinez-Villaluenga, C., Frias, J., Gomez, R., and Vidal-Valverde, C. (2006) Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage. Int. Dairy J. 16, 768-774.   DOI   ScienceOn
13 Mayo, B., Lopez, P., and Perez-Martínez, G. (2008) Molecular aspects of lactic acid bacteria for traditional and new applications. Research Signpost. Kerala, India, pp. 65-88.
14 Millette, M., Luquet, F. M., and Lacroix, M. (2007) In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk. Lett. Appl. Microbiol. 44, 314-319.   DOI   ScienceOn
15 Oliveira, R. P. S., Florence, A. C. R., Silva, R. C., Perego, P., Converti, A., Gioielli, L. A., and Oliveira, M. N. (2009) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. Int. J. Food Microbiol. 128, 467-472.   DOI   ScienceOn
16 Rodrigues, K. L., Carvalho, J. C., and Schneedorf, J. M. (2005) Anti-inflammatory properties of kefir and its polysaccharide extract. Inflammopharmacology 13, 485-492.   DOI   ScienceOn
17 Roginski, H., Fuquay, J. W., and Fox, P. F. (2003) Encyclopedia of dairy sciences. Volumes 1-4. Academic Press.
18 Rubin, H. E., Nerad, T., and Vaughan, F. (1982) Lactic acid inhibition of Salmonella typhimurium in yogurt. J. Dairy Sci. 65, 197-203.   DOI   ScienceOn
19 De Souza Oliveira, R. P., Perego, P., Converti, A., and De Oliveira, M. N. (2009) Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin. LWT-Food Sci. Technol. 42, 1015-1021.   DOI   ScienceOn
20 Sarkar, S. (2007) Potential of kefir as a dietetic beverage-A review. Br. Food J. 109, 280-290.   DOI   ScienceOn
21 Fernandez-Garcia, E. and McGregor, J. U. (1994) Determination of organic acids during the fermentation and cold storage of yogurt. J. Dairy Sci. 77, 2934-2939.   DOI   ScienceOn
22 Gibson, G. R. and Roberfroid, M. B. (1995) Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J. Nutr. 125, 1401-1412.
23 Gorek, A. and Tramek, M. (2007) Quantitative examination of process parameters during kefir grain biomass production. Int. J. Chem. React Eng. 5.
24 Guzel-Seydim, Z., Seydim, A. C., and Greene, A. K. (2000) Organic acids and volatile flavor components evolved during refrigerated storage of kefir. J. Dairy Sci. 83, 275-277.   DOI   ScienceOn