Derleme
BibTex RIS Kaynak Göster

SU KEFİRİ: Kimyasal Bileşimi ve Sağlık Üzerindeki Etkileri

Yıl 2020, Cilt: 34 Sayı: 2, 443 - 459, 01.12.2020

Nurcan Değirmencioğlu

Öz

Su kefiri, su kefiri tanelerinin su, şeker, kuru meyveler, limon vb. katkılar ilavesiyle oda sıcaklığında, 2-4 gün süreyle, anaerobik koşullarda fermantasyonuyla üretilmektedir. Meyvemsi, hafif asidik-hafif tatlı ve hafif alkol tadı ve aromasına sahip gazlı bir içecektir. Standart bir üretim yöntemi olmayan su kefirinin, üretiminde kullanılabilecek hammaddeler ve fermantasyon koşullarına bağlı olarak mevcut mikroflorası değişkenlik gösterebilmektedir. Bu derlemede, su kefiri tanelerinin fonksiyonel gıda üretiminde kullanılabilirliği ve sağlık üzerindeki etkilerinin açıklanması amaçlanmaktadır.

Anahtar Kelimeler

Fonksiyonel gıda Probiyotik Su kefiri

Destekleyen Kurum

-

Proje Numarası

-

Teşekkür

-

Kaynakça

  • Alsayadi, M., Al Jawfi, Y., Belarbi, M., Soulem-Mami, Z., Merzouk, H., Sari, D.C., Sabri, F. and Ghalim, M. 2014. Evaluation of anti-hyperglycemic and anti-hyperlipidemic activities of water kefir as probiotic on Streptozotocin-induced diabetic Wistar rats. Journal of Diabetes Mellitus, 4(2): 85-94.
  • Bechtner, J., Xu, D., Behr, J., Ludwig, C. and Vogel, R.F. 2019. Proteomic analysis of Lactobacillus nagelii in the presence of Saccharomyces cerevisiae isolated from water kefir and comparison with Lactobacillus hordei. Frontiers Microbiology, 10:325.
  • Champagne, C.P., da Cruz, A.G. and Daga, M. 2018. Strategies to improve the functionality of probiotics in supplements and foods. Current Opinion in Food Science, 22:160–166.
  • Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Moschetti, G. and Settanni, L. 2016. Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Science and Technology, 66: 572–581.
  • Côté, G.L., Skory, C.D., Unser, S.M. and Rich, J.O. 2013. The production of glucans via glucansucrases from Lactobacillus satsumensis isolated from a fermented bevetage starter culture. Applied Microbiology and Biotechnology, 97(16): 7265-7273.
  • Davidović, S.Z., Miljković, M.G., Antonović, D.G., Rajilić-Stojanović, M.D. and Dimitrijević-Branković, S.I., 2015. Water kefir grain as a source of potent dextran producing lactic acid bacteria. Hemijska Industrija, 69(6): 595-604.
  • De Paiva, I.M., da Silva Steinberg, R., Lula, I.S., de Souza-Fagundes, E.M., de Oliveira Mendes, T., Bell, M.J.V., Nicoli, J.R., Nunes, A.C. and Neumann, E. 2016. Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications. LWT-Food Science and Technology, 72: 390-398.
  • De Roos, J., and De Vuyst, L. 2018. Acetic acid bacteria in fermented foods and beverages. Current Opinion in Biotechnology, 49: 115–119.
  • Değirmencioğlu, N., Yıldız, E., Şahan, Y., Güldaş, M. ve Gürbüz, O. 2019. Fermantasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda, 17(2): 200-211.
  • FAO/WHO. 2011. Milk and Milk Products. CODEX Standard for Fermented Milks (CODEX STAN 243-2003). http://www.fao.org/docrep/015/i2085e/i2085e00.pdf. (Erişim tarihi: 20.03.2020).
  • Fels, L., Jakob, F., Vogel, R.F., and Wefers, D. 2018. Structural characterization of the exopolysaccharides from water kefir. Carbohydrate Polymers, 189: 296-303.
  • Fiorda, F.A., de Melo Pereira, G.V., Thomaz-Soccol, V., Medeiros, A.P., Rakshit, S.K. and Soccol, C.R. 2016. Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey. LWT - Food Science and Technology, 86: 690-607.
  • Fiorda, FA, de Melo Pereira G.V., Thomaz-Soccol, V., Rakshit, S.K., Binder Pagnoncelli, M.G., Porto de Souza Vandenberghe, L., Soccol, C.R., Vinicius, G., Pereira, D.M., Assumpc, F., Thomaz-Soccol, V., Kumar, S., Giovana, M., Pagnoncelli, B., Porto, L., Vandenberghe, D.S. and Ricardo, C. 2017. Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiology, 66: 86–95.
  • Foligne, B, Dewulf, J, Vandekerckove, P., Pignede, G. and Pot, B. 2010. Probiotic yeasts: anti-inflammatory potential of various non-pathogenic strains in experimental colitis in mice. World Journal of Gastroenterology, 16(17): 2134–2145.
  • Gulitz A., Stadie J., Wenning M., Ehrmann M.A. and Vogel R.F. 2011. The microbial diversity of water kefir. International Journal of Food Microbiology, 151(3): 284-288.
  • Gulitz, A., Stadie, J., Ehrmann, M.A., Ludwig, W. and Vogel, R.F. 2013. Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis. Journal of Applied Microbiology, 114: 1082–1091.
  • Hsieh, H., Wang, S., Chen, T., Huang, Y. and Chen, M., 2012. Effects of cow’s and goat’s milk as fermentation media on the microbial ecology of sugary kefir grains. International Journal of Food Microbiology, 157: 73-81.
  • Hwang, J.Y., and Park, J.H. 2015. Distribution of six exotoxin genes and production of L2-HBL and nheA proteins in six Bacillus cereus isolates from infant formula and produce. Food Science and Biotechnology, 24: 379–382.
  • Jakubowski, M. 2017. Potential and differences of selected fermented non-alcoholic beverages. World Scientific News, 72: 204-210.
  • Jovanović, J.N., Nikolić, B., Šeatović, S., Zavišć, G., Mitić-Ćulafić, D., Vuković-Gačić, B. and Knežević-Vukčević, J. 2015. Characterization of some potentially probiotic Lactobacillus strains of human origin. Food Science and Biotechnology, 24: 1781–1788.
  • Koh, W.Y., Uthumporn, U., Rosma, A., Effarizah, M.E., Rosli, W.I. and Park, Y.H. 2018. Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food Science and Biotechnology, 27(2): 525-535.
  • Koh, W.Y., Uthumporn, U., Rosma, A., Irfan, R. and Park, Y.H. 2017. Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and a-glucosidase inhibitory activity: a response surface methodology approach. Food Science and Human Wellness, 7(1): 57-70.
  • Laureys, D. and De Vuyst, L. 2014. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Applied and Environmetal Microbiology, 80(8): 2564-2572.
  • Laureys, D. and De Vuyst, L., 2017a. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. Journal of Applied Microbiology, 122: 719-732.
  • Laureys, D., Aert, M., Vandamme, P. and De Vuyst, L. 2019. The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation. Frontiers in Microbiology, 10: 2876.
  • Laureys, D., Aerts, M., Vandamme, P. and De Vuyst L. 2018. Oxygen and diverse nutrients influence the water kefir fermentation process. Food Microbiology, 73: 351-361.
  • Laureys, D., Cnockaert, M., De Vuyst, L. and Vandamme, P. 2016. Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International Journal of Systematic and Evalutionary Microbiology, 66(3): 1281-1286.
  • Laureys, D., Van Jean, A., Dumont, J. and De Vuyst, L. 2017b. Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process. Applied Microbiology and Biotechnology, 101: 2811-2819.
  • Lee, S.H., Park, M.H., Han, J.S., Jeong, Y., Kim, M. and Jeon, Y.J. 2012. Bioactive compounds extracted from Gamtae (Ecklonia cava) by using enzymatic hydrolysis, a potent a-glucosidase and a-amylase inhibitor, alleviates postprandial hyperglycemia in diabetic mice. Food Science and Biotechnology, 21: 1149–1155.
  • Leite, A.M.O., Miguel, M.A.L., Peixoto, R.S., Ruas-Madiedo, P., Paschoalin, V.M.F., Mayo, B. and Delgado, S. 2015. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, 98: 3622–3632.
  • Leroi, F. and Pidox, C. 1996. Influence of pH, temperature and initial yeast:bacteria ratio on the stimulation ol Lactobacillus hilgardii by Saccharomyces florentinus isolated from sugary kefir grains. Journal of Applied Bacteriology, 80: 138-146.
  • Leroi, F. and Pidoux, M. 1993. Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. Journal of Applied Bacteriology, 74: 54-60.
  • Lin, Y.C., Chen, Y.T., Hsieh, H.H. and Chen, M.J. 2016. Effect of Lactobacillus mali APS1 and L. kefiranofaciens M1 on obesity and glucose homeostasis in diet-induced obese mice. Journal of Functional Foods, 23: 580–589.
  • Luang-In, V., Saengha, W., Yotchaisarn, M., Halaslova, M., Udomwong, P. and Deeseenthum, S. 2018. Microbial strains and bioactive exopolysaccharide procedures from Thai water kefir. Microbiology and Biotechnology Letters, 46(4): 403-415.
  • Magalhães, K.T., Pereira, G.V.D., Campos, C.R., Dragone, G. and Schwan, R.F. 2011. Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology, 42: 693-702.
  • Magalhães, K.T., Pereira, G.V.D., Dias, D.R. and Schwan, R.F. 2010. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World Journal of Microbiology Biotechnology, 26: 1241–1250.
  • Marsh, A.J., O'Sullivan, O., Hill, C., Ross, R.P. and Cotter, P.D., 2013. Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS Microbiol. Letters, 348(1): 79-85.
  • Martínez-Torres, A., Gutierrez-Ambrocio, S., Heredia-del-Orbe, P., Villa-Tanaca, L. and Hernandez-Rodríguez, C. 2017. Inferring the role of microorganisms in water kefir fermentations. International Journal of Food Science and Technology, 52(2): 559-571.
  • Miguel, M.G.C.P., Cardoso, P.G., Magalhães, K.T. and Schwan, R.F. 2011. Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian states. World Journal of Microbiology and Biotechnology, 27(8): 1875-1884.
  • Miljković, M.G., Davidović, S.Z., Kralji, S., Šiler-Marinković, S.S., Rajilićc-Stojanović, M.D. and Dimitrijević-Branković, S.I. 2017. Characterization of dextransucrase from Leuconostoc mesenteroides T3, water kefir grains isolate. Hemisjska Industrija, 71(4): 351-360.
  • Moens, F., Lefeber, T. and De Vuyst, L., 2014. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation. Appied and Environmental Microbiology, 80: 1848-1857.
  • Muganga, L., Liu, X., Tian, F., Zhao, J., Zhang, H. and Chen, W. 2015. Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt. Journal of Functional Foods, 16: 125–136.
  • Neve, H. and Heller, K.J. 2002. The microflora of water kefir: a glance by scanning electron microscopy. Kieler Milchwirtschaftliche Forschungsberichte, 54(4): 337-349.
  • Oliveira, R.B., Pereira, M.A., Veiga, S.M.O., Schneedorf, J.M., Oliveira, N.M.S. and Fiorini, J.E. 2010. Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension. Ciência e Tecnologia de Alimentos, 30: 1022–1026.
  • Panesar, P.S., Marwaha, S.S. and Kennedy, J.F. 2006. Zymomonas mobilis: an alternative ethanol producer. Journal of Chemical Technology and Biotechnology, 81(4): 623–635.
  • Panwar, H., Calderwood, D., Grant, I.R., Grover, S. and Green, B.D. 2014. Lactobacillus strains isolated from infant faeces possess potent inhibitory activity against intestinal alpha- and beta-glucosidases suggesting anti-diabetic potential. European Journal of Nutrition, 53(7): 1465–1474.
  • Patel, A.R. 2017. Probiotic fruit and vegetable juices- recent advances and future perspective. International Food Research Journal, 24 (5): 1850-1857.
  • Pidoux, M. 1989. The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grains from Lactobacillus hilgardii producing a polysaccharide gel. MIRCEN Journal of Applied Microbiology, 5, 223–238.
  • Prado, M. R., Blandón, L. M., Vandenberghe, L. P. S., Rodrigues, C., Castro, G. R., Thomaz-Soccol, V., Soccol, C.R. 2015. Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology, 6:1177.
  • Rodrigues, K.L., Caputo, L.R.G., Carvalho, J.C.T., Evangelista, J. and Schneedorf, J.M. 2005. Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25(85): 404-408.
  • Sabokbar, N., Khodaiyan, F. and Moosavi-Nasab, M. 2015. Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. Journal of Food Sceince and Technology, 52(6): 3422–3432.
  • Sarikkha, P., Nitisoravut, R., Poljungreed, I. and Boonyarattanakalin, S. 2015. Identification of bacteria and yeast communities in a Thai sugary kefir by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analyses. The Journal of Industrial Technology, 11(2): 25-39.
  • Schneedorf, J.M. 2012. Kefir D’Aqua and its properties. Intech Open Science, Brazil, 53-76.
  • Serra-Barcellona, C., Habib, N.C., Honore´, S.M., Sa´nchez, S.S. and Genta, S.B. 2017. Enhydrin regulates postprandial hyperglycemia in diabetic rats by inhibition of α-glucosidase activity. Plant Foods for Human Nutrition, 72: 156–160.
  • Stadie, J. 2013. Metabolic acitivity and symbiotic interaction of bacteria and yeasts in water kefir (Doctoral dissertation, Technische Universität München), 139 p.
  • Stadie, J., Gulitz, A., Ehrmann, M.A. and Vogel, R.F. 2013. Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir. Food Microbiology, 35: 92-98.
  • Tang, H., Wang, H., Yu, H., Piao, C., Liu, J. and Hu, Y. 2016. Galactomyces geotrichum isolated from water kefir: Interaction with Lactobacillus kefir. Italian Journal of Food Science, 28(2): 287-297.
  • Torino, M. I., de Valdez, G. F. and Mozzi, F. 2015. Biopolymers from lactic acid bacteria: Novel applications in foods and beverages. Frontiers in Microbiology, 6: 834.
  • Verce, M., De Vuyst, L. and Weckx, S. 2019. Shotgun metagenomics of a water kefir fermentation ecosystem reveals a novel Oenococcus species. Frontiers in Microbiology, 10: 479.
  • Waldherr, F.W., Doll, V.M., Meibner, D. and Vogel, R.F. 2010. Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii tmw 1.828 involved in granule formation of water kefir. Food Microbiology, 27(5):672–678.
  • Xu, D. 2019. Interaction between Lactoacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir (Doctoral dissertation, technische Universität München), 185p.
  • Xu, D., Fels, L., Wefers, D., Behr, J., Jakob, F. and Vogel, R.F., 2018. Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces. International Journal of Biological Macromolecules, 115: 236-242.
  • Yahara, G.A., Javier, M.A., Tulio, M.J.M., Javier, G.R. and Guadalupe, A.U.M. 2007. Modeling of yeast Brettanomyces bruxellensis growth at different acetic acid concentrations under aerobic and anaerobic conditions. Bioprocess and Biosystem Engineering, 30: 389-395.
  • Yüksekdag, Z.N., Beyatli, Y. and Aslim, B. 2004. Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. LWT - Food Science and Technology, 37: 663–667.
  • Zanirati, S.B.F., Abatemarco Jr., M., Sandes, S.H.C., Nicoli, J.R., Nunes, A.C. and Neumann, E. 2015. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32: 70-76.
  • Zannini, E., Waters, D. M., Coffey, A. and Arendt, E. K. 2016. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Applied Microbiology and Biotechnology, 100: 1121–1135.
  • Zeng, Z., Luo, J., Zuo, F., Zhang, Y. and Ma, H. 2016. Screening for potential novel probiotic Lactobacillus strains based on high dipeptidyl peptidase IV and a-glucosidase inhibitory. Journal of Functional Foods, 20: 486–495.

WATER KEFİR: Chemical Composition and Effects on Health

Yıl 2020, Cilt: 34 Sayı: 2, 443 - 459, 01.12.2020

Nurcan Değirmencioğlu

Öz

Water kefir is produced from water kefir grains, with the addition of additives water, sugar, dried fruits, lemon, etc., by the fermentation in anaerobic conditions for 2-4 days at room temperature. It is a fruity, slightly acidic-slightly sweet and carbonated beverage with a slight alcohol taste and aroma. Microflora of water kefir, which does not have a standard production method, may vary depending on the raw materials and fermentation conditions that can be used in its production. In this review, it is aimed to explain the usability of water kefir grains in functional food production and their effects on health.

Anahtar Kelimeler

Functional food probiotic water kefir

Proje Numarası

-

Kaynakça

  • Alsayadi, M., Al Jawfi, Y., Belarbi, M., Soulem-Mami, Z., Merzouk, H., Sari, D.C., Sabri, F. and Ghalim, M. 2014. Evaluation of anti-hyperglycemic and anti-hyperlipidemic activities of water kefir as probiotic on Streptozotocin-induced diabetic Wistar rats. Journal of Diabetes Mellitus, 4(2): 85-94.
  • Bechtner, J., Xu, D., Behr, J., Ludwig, C. and Vogel, R.F. 2019. Proteomic analysis of Lactobacillus nagelii in the presence of Saccharomyces cerevisiae isolated from water kefir and comparison with Lactobacillus hordei. Frontiers Microbiology, 10:325.
  • Champagne, C.P., da Cruz, A.G. and Daga, M. 2018. Strategies to improve the functionality of probiotics in supplements and foods. Current Opinion in Food Science, 22:160–166.
  • Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Moschetti, G. and Settanni, L. 2016. Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Science and Technology, 66: 572–581.
  • Côté, G.L., Skory, C.D., Unser, S.M. and Rich, J.O. 2013. The production of glucans via glucansucrases from Lactobacillus satsumensis isolated from a fermented bevetage starter culture. Applied Microbiology and Biotechnology, 97(16): 7265-7273.
  • Davidović, S.Z., Miljković, M.G., Antonović, D.G., Rajilić-Stojanović, M.D. and Dimitrijević-Branković, S.I., 2015. Water kefir grain as a source of potent dextran producing lactic acid bacteria. Hemijska Industrija, 69(6): 595-604.
  • De Paiva, I.M., da Silva Steinberg, R., Lula, I.S., de Souza-Fagundes, E.M., de Oliveira Mendes, T., Bell, M.J.V., Nicoli, J.R., Nunes, A.C. and Neumann, E. 2016. Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications. LWT-Food Science and Technology, 72: 390-398.
  • De Roos, J., and De Vuyst, L. 2018. Acetic acid bacteria in fermented foods and beverages. Current Opinion in Biotechnology, 49: 115–119.
  • Değirmencioğlu, N., Yıldız, E., Şahan, Y., Güldaş, M. ve Gürbüz, O. 2019. Fermantasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda, 17(2): 200-211.
  • FAO/WHO. 2011. Milk and Milk Products. CODEX Standard for Fermented Milks (CODEX STAN 243-2003). http://www.fao.org/docrep/015/i2085e/i2085e00.pdf. (Erişim tarihi: 20.03.2020).
  • Fels, L., Jakob, F., Vogel, R.F., and Wefers, D. 2018. Structural characterization of the exopolysaccharides from water kefir. Carbohydrate Polymers, 189: 296-303.
  • Fiorda, F.A., de Melo Pereira, G.V., Thomaz-Soccol, V., Medeiros, A.P., Rakshit, S.K. and Soccol, C.R. 2016. Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey. LWT - Food Science and Technology, 86: 690-607.
  • Fiorda, FA, de Melo Pereira G.V., Thomaz-Soccol, V., Rakshit, S.K., Binder Pagnoncelli, M.G., Porto de Souza Vandenberghe, L., Soccol, C.R., Vinicius, G., Pereira, D.M., Assumpc, F., Thomaz-Soccol, V., Kumar, S., Giovana, M., Pagnoncelli, B., Porto, L., Vandenberghe, D.S. and Ricardo, C. 2017. Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiology, 66: 86–95.
  • Foligne, B, Dewulf, J, Vandekerckove, P., Pignede, G. and Pot, B. 2010. Probiotic yeasts: anti-inflammatory potential of various non-pathogenic strains in experimental colitis in mice. World Journal of Gastroenterology, 16(17): 2134–2145.
  • Gulitz A., Stadie J., Wenning M., Ehrmann M.A. and Vogel R.F. 2011. The microbial diversity of water kefir. International Journal of Food Microbiology, 151(3): 284-288.
  • Gulitz, A., Stadie, J., Ehrmann, M.A., Ludwig, W. and Vogel, R.F. 2013. Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis. Journal of Applied Microbiology, 114: 1082–1091.
  • Hsieh, H., Wang, S., Chen, T., Huang, Y. and Chen, M., 2012. Effects of cow’s and goat’s milk as fermentation media on the microbial ecology of sugary kefir grains. International Journal of Food Microbiology, 157: 73-81.
  • Hwang, J.Y., and Park, J.H. 2015. Distribution of six exotoxin genes and production of L2-HBL and nheA proteins in six Bacillus cereus isolates from infant formula and produce. Food Science and Biotechnology, 24: 379–382.
  • Jakubowski, M. 2017. Potential and differences of selected fermented non-alcoholic beverages. World Scientific News, 72: 204-210.
  • Jovanović, J.N., Nikolić, B., Šeatović, S., Zavišć, G., Mitić-Ćulafić, D., Vuković-Gačić, B. and Knežević-Vukčević, J. 2015. Characterization of some potentially probiotic Lactobacillus strains of human origin. Food Science and Biotechnology, 24: 1781–1788.
  • Koh, W.Y., Uthumporn, U., Rosma, A., Effarizah, M.E., Rosli, W.I. and Park, Y.H. 2018. Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food Science and Biotechnology, 27(2): 525-535.
  • Koh, W.Y., Uthumporn, U., Rosma, A., Irfan, R. and Park, Y.H. 2017. Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and a-glucosidase inhibitory activity: a response surface methodology approach. Food Science and Human Wellness, 7(1): 57-70.
  • Laureys, D. and De Vuyst, L. 2014. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Applied and Environmetal Microbiology, 80(8): 2564-2572.
  • Laureys, D. and De Vuyst, L., 2017a. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. Journal of Applied Microbiology, 122: 719-732.
  • Laureys, D., Aert, M., Vandamme, P. and De Vuyst, L. 2019. The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation. Frontiers in Microbiology, 10: 2876.
  • Laureys, D., Aerts, M., Vandamme, P. and De Vuyst L. 2018. Oxygen and diverse nutrients influence the water kefir fermentation process. Food Microbiology, 73: 351-361.
  • Laureys, D., Cnockaert, M., De Vuyst, L. and Vandamme, P. 2016. Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International Journal of Systematic and Evalutionary Microbiology, 66(3): 1281-1286.
  • Laureys, D., Van Jean, A., Dumont, J. and De Vuyst, L. 2017b. Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process. Applied Microbiology and Biotechnology, 101: 2811-2819.
  • Lee, S.H., Park, M.H., Han, J.S., Jeong, Y., Kim, M. and Jeon, Y.J. 2012. Bioactive compounds extracted from Gamtae (Ecklonia cava) by using enzymatic hydrolysis, a potent a-glucosidase and a-amylase inhibitor, alleviates postprandial hyperglycemia in diabetic mice. Food Science and Biotechnology, 21: 1149–1155.
  • Leite, A.M.O., Miguel, M.A.L., Peixoto, R.S., Ruas-Madiedo, P., Paschoalin, V.M.F., Mayo, B. and Delgado, S. 2015. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, 98: 3622–3632.
  • Leroi, F. and Pidox, C. 1996. Influence of pH, temperature and initial yeast:bacteria ratio on the stimulation ol Lactobacillus hilgardii by Saccharomyces florentinus isolated from sugary kefir grains. Journal of Applied Bacteriology, 80: 138-146.
  • Leroi, F. and Pidoux, M. 1993. Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. Journal of Applied Bacteriology, 74: 54-60.
  • Lin, Y.C., Chen, Y.T., Hsieh, H.H. and Chen, M.J. 2016. Effect of Lactobacillus mali APS1 and L. kefiranofaciens M1 on obesity and glucose homeostasis in diet-induced obese mice. Journal of Functional Foods, 23: 580–589.
  • Luang-In, V., Saengha, W., Yotchaisarn, M., Halaslova, M., Udomwong, P. and Deeseenthum, S. 2018. Microbial strains and bioactive exopolysaccharide procedures from Thai water kefir. Microbiology and Biotechnology Letters, 46(4): 403-415.
  • Magalhães, K.T., Pereira, G.V.D., Campos, C.R., Dragone, G. and Schwan, R.F. 2011. Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology, 42: 693-702.
  • Magalhães, K.T., Pereira, G.V.D., Dias, D.R. and Schwan, R.F. 2010. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World Journal of Microbiology Biotechnology, 26: 1241–1250.
  • Marsh, A.J., O'Sullivan, O., Hill, C., Ross, R.P. and Cotter, P.D., 2013. Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS Microbiol. Letters, 348(1): 79-85.
  • Martínez-Torres, A., Gutierrez-Ambrocio, S., Heredia-del-Orbe, P., Villa-Tanaca, L. and Hernandez-Rodríguez, C. 2017. Inferring the role of microorganisms in water kefir fermentations. International Journal of Food Science and Technology, 52(2): 559-571.
  • Miguel, M.G.C.P., Cardoso, P.G., Magalhães, K.T. and Schwan, R.F. 2011. Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian states. World Journal of Microbiology and Biotechnology, 27(8): 1875-1884.
  • Miljković, M.G., Davidović, S.Z., Kralji, S., Šiler-Marinković, S.S., Rajilićc-Stojanović, M.D. and Dimitrijević-Branković, S.I. 2017. Characterization of dextransucrase from Leuconostoc mesenteroides T3, water kefir grains isolate. Hemisjska Industrija, 71(4): 351-360.
  • Moens, F., Lefeber, T. and De Vuyst, L., 2014. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation. Appied and Environmental Microbiology, 80: 1848-1857.
  • Muganga, L., Liu, X., Tian, F., Zhao, J., Zhang, H. and Chen, W. 2015. Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt. Journal of Functional Foods, 16: 125–136.
  • Neve, H. and Heller, K.J. 2002. The microflora of water kefir: a glance by scanning electron microscopy. Kieler Milchwirtschaftliche Forschungsberichte, 54(4): 337-349.
  • Oliveira, R.B., Pereira, M.A., Veiga, S.M.O., Schneedorf, J.M., Oliveira, N.M.S. and Fiorini, J.E. 2010. Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension. Ciência e Tecnologia de Alimentos, 30: 1022–1026.
  • Panesar, P.S., Marwaha, S.S. and Kennedy, J.F. 2006. Zymomonas mobilis: an alternative ethanol producer. Journal of Chemical Technology and Biotechnology, 81(4): 623–635.
  • Panwar, H., Calderwood, D., Grant, I.R., Grover, S. and Green, B.D. 2014. Lactobacillus strains isolated from infant faeces possess potent inhibitory activity against intestinal alpha- and beta-glucosidases suggesting anti-diabetic potential. European Journal of Nutrition, 53(7): 1465–1474.
  • Patel, A.R. 2017. Probiotic fruit and vegetable juices- recent advances and future perspective. International Food Research Journal, 24 (5): 1850-1857.
  • Pidoux, M. 1989. The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grains from Lactobacillus hilgardii producing a polysaccharide gel. MIRCEN Journal of Applied Microbiology, 5, 223–238.
  • Prado, M. R., Blandón, L. M., Vandenberghe, L. P. S., Rodrigues, C., Castro, G. R., Thomaz-Soccol, V., Soccol, C.R. 2015. Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology, 6:1177.
  • Rodrigues, K.L., Caputo, L.R.G., Carvalho, J.C.T., Evangelista, J. and Schneedorf, J.M. 2005. Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25(85): 404-408.
  • Sabokbar, N., Khodaiyan, F. and Moosavi-Nasab, M. 2015. Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. Journal of Food Sceince and Technology, 52(6): 3422–3432.
  • Sarikkha, P., Nitisoravut, R., Poljungreed, I. and Boonyarattanakalin, S. 2015. Identification of bacteria and yeast communities in a Thai sugary kefir by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analyses. The Journal of Industrial Technology, 11(2): 25-39.
  • Schneedorf, J.M. 2012. Kefir D’Aqua and its properties. Intech Open Science, Brazil, 53-76.
  • Serra-Barcellona, C., Habib, N.C., Honore´, S.M., Sa´nchez, S.S. and Genta, S.B. 2017. Enhydrin regulates postprandial hyperglycemia in diabetic rats by inhibition of α-glucosidase activity. Plant Foods for Human Nutrition, 72: 156–160.
  • Stadie, J. 2013. Metabolic acitivity and symbiotic interaction of bacteria and yeasts in water kefir (Doctoral dissertation, Technische Universität München), 139 p.
  • Stadie, J., Gulitz, A., Ehrmann, M.A. and Vogel, R.F. 2013. Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir. Food Microbiology, 35: 92-98.
  • Tang, H., Wang, H., Yu, H., Piao, C., Liu, J. and Hu, Y. 2016. Galactomyces geotrichum isolated from water kefir: Interaction with Lactobacillus kefir. Italian Journal of Food Science, 28(2): 287-297.
  • Torino, M. I., de Valdez, G. F. and Mozzi, F. 2015. Biopolymers from lactic acid bacteria: Novel applications in foods and beverages. Frontiers in Microbiology, 6: 834.
  • Verce, M., De Vuyst, L. and Weckx, S. 2019. Shotgun metagenomics of a water kefir fermentation ecosystem reveals a novel Oenococcus species. Frontiers in Microbiology, 10: 479.
  • Waldherr, F.W., Doll, V.M., Meibner, D. and Vogel, R.F. 2010. Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii tmw 1.828 involved in granule formation of water kefir. Food Microbiology, 27(5):672–678.
  • Xu, D. 2019. Interaction between Lactoacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir (Doctoral dissertation, technische Universität München), 185p.
  • Xu, D., Fels, L., Wefers, D., Behr, J., Jakob, F. and Vogel, R.F., 2018. Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces. International Journal of Biological Macromolecules, 115: 236-242.
  • Yahara, G.A., Javier, M.A., Tulio, M.J.M., Javier, G.R. and Guadalupe, A.U.M. 2007. Modeling of yeast Brettanomyces bruxellensis growth at different acetic acid concentrations under aerobic and anaerobic conditions. Bioprocess and Biosystem Engineering, 30: 389-395.
  • Yüksekdag, Z.N., Beyatli, Y. and Aslim, B. 2004. Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. LWT - Food Science and Technology, 37: 663–667.
  • Zanirati, S.B.F., Abatemarco Jr., M., Sandes, S.H.C., Nicoli, J.R., Nunes, A.C. and Neumann, E. 2015. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32: 70-76.
  • Zannini, E., Waters, D. M., Coffey, A. and Arendt, E. K. 2016. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Applied Microbiology and Biotechnology, 100: 1121–1135.
  • Zeng, Z., Luo, J., Zuo, F., Zhang, Y. and Ma, H. 2016. Screening for potential novel probiotic Lactobacillus strains based on high dipeptidyl peptidase IV and a-glucosidase inhibitory. Journal of Functional Foods, 20: 486–495.
Toplam 67 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme
Yazarlar

Nurcan Değirmencioğlu 0000-0002-1186-3106

Proje Numarası -
Yayımlanma Tarihi 1 Aralık 2020
Gönderilme Tarihi 2 Nisan 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 34 Sayı: 2

Kaynak Göster

APA Değirmencioğlu, N. (2020). SU KEFİRİ: Kimyasal Bileşimi ve Sağlık Üzerindeki Etkileri. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 34(2), 443-459.
 Kapak Resmi İndir

TR Dizin kriterleri gereği dergimize gönderilecek olan makalelerin mutlaka aşağıda belirtilen hususlara uyması gerekmektedir.

Tüm bilim dallarında yapılan, ve etik kurul kararı gerektiren klinik ve deneysel insan ve hayvanlar üzerindeki çalışmalar için ayrı ayrı etik kurul onayı alınmış olmalı, bu onay makalede belirtilmeli ve belgelendirilmelidir.
Makalelerde Araştırma ve Yayın Etiğine uyulduğuna dair ifadeye yer verilmelidir.
Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmelidir.
Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine riayet edilmesi gerekmektedir.
Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi.
Etik Kurul izni gerektiren araştırmalar aşağıdaki gibidir.
- Anket, mülakat, odak grup çalışması, gözlem, deney, görüşme teknikleri kullanılarak katılımcılardan veri toplanmasını gerektiren nitel ya da nicel yaklaşımlarla yürütülen her türlü araştırmalar
- İnsan ve hayvanların (materyal/veriler dahil) deneysel ya da diğer bilimsel amaçlarla kullanılması,
- İnsanlar üzerinde yapılan klinik araştırmalar,
- Hayvanlar üzerinde yapılan araştırmalar,
- Kişisel verilerin korunması kanunu gereğince retrospektif çalışmalar,
Ayrıca;
- Olgu sunumlarında “Aydınlatılmış onam formu”nun alındığının belirtilmesi,
- Başkalarına ait ölçek, anket, fotoğrafların kullanımı için sahiplerinden izin alınması ve belirtilmesi,
- Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine uyulduğunun belirtilmesi.



Makale başvurusunda;

(1) Tam metin makale, Dergi yazım kurallarına uygun olmalı, Makalenin ilk sayfasında ve teşekkür bilgi notu kısmında Araştırma ve Yayın Etiğine uyulduğuna ve Etik kurul izni gerektirmediğine dair ifadeye yer verilmelidir. Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmeli ve sisteme belgenin yüklenmesi gerekmektedir. (Dergiye gönderilen makalelerde; konu ile ilgili olarak derginin daha önceki sayılarında yayımlanan en az bir yayına atıf yapılması önem arz etmektedir. Dergiye yapılan atıflarda “Bursa Uludag Üniv. Ziraat Fak. Derg.” kısaltması kullanılmalıdır.)

(2) Tam metin makalenin taratıldığını gösteren benzerlik raporu (Ithenticate, intihal.net) (% 20’nin altında olmalıdır),

(3) İmzalanmış ve taratılmış başvuru formu, Dergi web sayfasında yer alan başvuru formunun başvuran tarafından İmzalanıp, taratılarak yüklenmesi , (Ön yazı yerine)

(4) Tüm yazarlar tarafından imzalanmış telif hakkı devir formunun taranmış kopyası,

(5) Araştırmacıların Katkı Oranı beyanı, Çıkar Çatışması beyanı verilmesi Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi ve sisteme belgenin (Tüm yazarlar tarafından imzalanmış bir yazı) yüklenmesi gerekmektedir.

Belgelerin elektronik formatta DergiPark sistemine https://dergipark.org.tr/tr/login adresinden kayıt olunarak başvuru sırasında yüklenmesi mümkündür. 


25056 

Journal of Agricultural Faculty of Bursa Uludag University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.