| Abstrakt: |
This study assessed whether industrial kefirs have enough probiotic diversity and number, which is important in health benefits, to examine the difference between fruit kefir (FK) and plain kefir (PK) products in terms of probiotic content, and to reveal how much they preserve the probiotic content until the expiry date. The number of total aerobic mesophilic bacteria (TAMB), Lactobacillus, Lactococcus, Leuconostoc, acetic acid bacteria, and yeast was determined using Standard Plate Count Agar, MRS (De Man, Rogosa and Sharpe) agar, M17 agar, MSE (Mayeux, Sandine & Elliker) agar, Acetobacter agar and Sabouraud dextrose agar with chloramphenicol. Matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF-MS) and API 20AUX were used to identify the isolates. TAMB in PK was 4.3x105 to 2.9x108; in FK, 1.8x106 to 3.6x108. Lactobacillus paracasei, L.casei, Lactococcus lactis, Leuconostoc mesenteroides, Leuconostoc spp, Streptococcus spp, and Candida kefyr were isolated in different combinations and number. Acetic acid bacteria were not isolated. There was no difference in FK and PK of the same trademarks. The number of lactic acid bacteria (LAB) in FK and PK at two different times was similar. Total LAB, lactococci, lactobacilli, and yeast populations increased during storage (p<0.05). Although the number of microorganisms of samples decreased at expiration dates, they still had enough microorganism numbers indicated in a codex. [ABSTRACT FROM AUTHOR] |
