Microbiological and rheological studies on Portuguese kefir grains

被引：79

作者：

Pintado, ME ^{[1
]}

DaSilva, JAL ^{[1
]}

Fernandes, PB ^{[1
]}

Malcata, FX ^{[1
]}

Hogg, TA ^{[1
]}

机构：

[1] UNIV CATOLICA PORTUGUESA, ESCUELA SUPER BIOTECNOL, P-4200 Porto, PORTUGAL

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1996年 / 31卷 / 01期

关键词：

biochemical parameter; dairy foods; gum blend behaviour; kefiran; mechanical spectra; storage and loss moduli;

D O I：

10.1111/j.1365-2621.1996.16-316.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：15 / 26

页数：12

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