Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation
Z Guzel‐seydim, JT Wyffels, AC Seydim… - … Journal of Dairy …, 2005 - Wiley Online Library
Z Guzel‐seydim, JT Wyffels, AC Seydim, AK Greene
International Journal of Dairy Technology, 2005•Wiley Online LibraryMicrobial populations in kefir and kefir grains were enumerated by plating. Total lactic acid
bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and
increased slightly during cold storage. Kefir grains had a lactic acid bacteria: yeast ratio of
10 9: 10 6. In further studies, kefir grains were observed using scanning electron microscopy
(SEM) methods, which indicated yeast colonization on the surface and middle part of the
kefir grain. Three types of lactobacilli (short, long and curved) were noted throughout the …
bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and
increased slightly during cold storage. Kefir grains had a lactic acid bacteria: yeast ratio of
10 9: 10 6. In further studies, kefir grains were observed using scanning electron microscopy
(SEM) methods, which indicated yeast colonization on the surface and middle part of the
kefir grain. Three types of lactobacilli (short, long and curved) were noted throughout the …
Microbial populations in kefir and kefir grains were enumerated by plating. Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and increased slightly during cold storage. Kefir grains had a lactic acid bacteria : yeast ratio of 10 9 : 10 6 . In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods, which indicated yeast colonization on the surface and middle part of the kefir grain. Three types of lactobacilli (short, long and curved) were noted throughout the grain. Lactococci were not observed under SEM; preparation of kefir grains for SEM may have caused removal of lactococci from the grains.
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