TİCARİ KEFİR İÇECEKLERİNİN EV YAPIMI KEFİR ÜRETİMİNDE İNOKULUM KAYNAĞI OLARAK KULLANILABİLİRLİĞİNİN ARAŞTIRILMASI

Öz

Bu çalışma, ticari kefir içeceklerinin ev yapımı kefir içecekleri üretiminde potansiyel kullanımını incelemiştir. Bu amaçla, fermantasyonda iki farklı ticari kefir içeceği kullanılmıştır. Kefir örneklerinin fermantasyon süreci boyunca mikrobiyal büyüme kinetiği, viskozite ve pH izlenmiştir. Laktik asit bakterileri, laktokoklar, toplam mezofilik aerobik bakteriler (TMAB), pH ve viskozite değişiminde lojistik model uygun bulunmuştur. Üretilen kefir dört gün boyunca rejenere edilerek üretim çalışması tamamlanmıştır. Laktik asit bakterileri, Lactococci ve TMAB sayıları sonraki nesillerde sabit kalmıştır. Depolama boyunca Laktobasil sayısı her iki markada da azalırken, TMAB ve laktokoklar depolama sırasında A markasında azalmıştır. Depolama koşullarında sinerisis değerleri her iki marka için yüksek bulunmuştur. Bu çalışma, kefirin ticari kefir içecek markaları kullanılarak evde üretilebileceğini ve gerekli hijyen koşulları ve inkübasyon sıcaklığı sağlandığı takdirde Codex Alimentarius gerekliliklerini karşılayabileceğini ancak yapısal stabilitenin zayıf olduğunu göstermektedir.

Anahtar Kelimeler

• Kefir
• Depolama
• Fermantasyon
• Ticari kefir
• Geleneksel üretim

INVESTIGATION OF THE USABILITY OF COMMERCIAL KEFIR BEVERAGES AS INOCULUM IN HOMEMADE KEFIR PRODUCTION

Öz

This study examined the potential usage of commercial kefir beverages in producing homemade kefir beverages. For this purpose, two different commercial kefir beverages were used in the fermentation. Microbial growth kinetics, viscosity and pH were monitored during the fermentation process of kefir samples. The logistic model was fitted to lactic acid bacteria, lactococci, total mesophilic aerobic bacteria (TMAB), pH and viscosity growth kinetics. The generation study was completed by repeatedly passing the kefir produced for four days. Lactic acid bacteria, Lactococci, and TMAB counts remained stable in the following generations. Lactobacilli counts decreased in both brands, while TMAB and lactococci decreased in brand A during storage. Syneresis values under storage conditions were high for both brands. This study shows that kefir can be produced at home using commercial kefir beverage brands and can meet the requirements of Codex Alimentarius if the necessary hygiene conditions and incubation temperature are provided, but structural stability during storage is weak.

Anahtar Kelimeler

• Kefir
• Storage
• Fermentation
• Commercial kefir
• Traditional production

Kaynakça

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