Bioactivity Comparison of Kefirs Obtained from Commercial and Local Kefir Grains

Year 2020, , 769 - 777, 01.06.2020

Side Selin Su Yirmibeşoğlu , Burcu Emine Tefon Öztürk

https://doi.org/10.21597/jist.615566

Abstract

For recent years fermented milk products, especially kefir, are highly preferred food product due to their positive and therapeutic effects on health. Microbial composition of the kefir grains directly related with the region they are obtained and affect properties of kefir straightforwardly in traditional fermentation method. Therefore, bioactivity investigation of kefir grains used in fermentation process has great importance. In this study, comparative bioactivity analysis of cow milk and goat milk kefirs fermented with one local grain obtained from Antalya, Turkey and one commercial grain are demonstrated. For this purpose, microbiological analysis, antibacterial and antioxidant activity analysis, total phenolic and total flavonoid compound measurements of kefir samples were done. Our results concluded that, antibacterial and antioxidant activity of kefirs fermented with local grain are almost similar to those fermented with commercial grain and local grain kefirs can be a valuable and safe alternative for consumers due to its phenolic compound and flavonoid content.

Keywords

Kefir, antimicrobial activity, total flavonoid content, phenolic content

Ticari ve Lokal Kefir Danelerinden Elde Edilen Kefirlerin Biyoaktivitelerinin Karşılaştırılması

Abstract

Fermente süt ürünlerinden kefir özellikle son yıllarda sağlık üzerindeki etkileri nedeniyle sıklıkla tercih edilmektedir. Geleneksel yöntemle hazırlanan kefirde kullanılan danelerin mikrobiyolojik içerikleri, elde edildikleri bölge ile oldukça ilişkilidir ve üretilen kefirin özelliklerini doğrudan etkilemektedir. Dolayısıyla kullanılan danelerin biyoaktivitelerinin incelenmesi önem teşkil etmektedir. Bu çalışmada Antalya, Türkiye bölgesinden lokal bir dane ve ticari dane ile fermente edilen keçi ve inek sütleri kefirlerinin biyoaktivitelerinin karşılaştırmalı analizi yapılmıştır. Bu amaçla, kefir örneklerinin mikrobiyolojik analizleri, antibakteriyel, antioksidan aktivite analizleri, toplam fenolik madde ve toplam flavonoid miktar tayinleri yapılmıştır. Elde ettiğimiz sonuçlar lokal dane ile elde edilen kefirlerin antioksidan ve antibakteriyel aktivitelerinin ticari dane ile üretilenlere oldukça yakın olduğu ve aynı zamanda fenolik madde ve flavonoid açısından tüketicilerin güvenle kullanabilecekleri bir alternatif olduğunu göstermektedir.

Keywords

Kefir, antimikrobiyal aktivite, antioksidan, total fenolik madde, toplam flavonoid madde

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