Microbiological and rheological studies on Portuguese kefir grains

• Type: Article in International Scientific Journal
• Date: 1996

Authors

Pintado, ME (Author) Other; DaSilva, JAL (Author) Other; Fernandes, PB (Author) Other; F. Xavier Malcata (Author) Other; Hogg, TA (Author) Other

Journal

Title: International Journal of Food Science and Technology

Vol. 31

Pages: 15-26

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 73 Citations

Scopus - 88 Citations

Other information

Authenticus ID: P-001-EV4

DOI: 10.1111/j.1365-2621.1996.16-316.x

Abstract (EN): The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either kappa-carrageenan or xanthan gum.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12