Journal of Dairy Science
Volume 92, Issue 7 , Pages 3002-3013 , July 2009

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains

  • T.-H. Chen

      Affiliations

    • Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
    • ,
  • S.-Y. Wang

      Affiliations

    • Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
    • Experimental Farm, National Taiwan University, Taipei, Taiwan, Republic of China
    • ,
  • K.-N. Chen

      Affiliations

    • Department of Mechanical Engineering, Tungnan University, Taipei, Taiwan, Republic of China
    • ,
  • J.-R. Liu

      Affiliations

    • Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
    • Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China
    • ,
  • M.-J. Chen

      Affiliations

    • Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China
    • Center for Food and Biomolecule, National Taiwan University, Taipei, Taiwan, Republic of China
    • Corresponding Author InformationCorresponding author.

Received 1 September 2008 ,Accepted 3 March 2009.

  • Image Result

    Scanning electron micrograph showing the effect of number of fermentation cycles on the entrapped lactic acid bacteria: (a) 0 cycles; (b) 14 cycles; (c) 28 cycles. Panel 1=whole gel bead; 2=bead surfa

    Scanning electron micrograph showing the effect of number of fermentation cycles on the entrapped lactic acid bacteria: (a) 0 cycles; (b) 14 cycles; (c) 28 cycles. Panel 1=whole gel bead; 2=bead surface; 3=bead cross-section.

  • Image Result
    Scanning electron micrograph showing the effect of number of fermentation cycles on the entrapped yeast: (a) 0 cycles; (b) 28 cycles. Panel 1=whole gel bead; 2=bead surface; 3=bead cross-section.

    Scanning electron micrograph showing the effect of number of fermentation cycles on the entrapped yeast: (a) 0 cycles; (b) 28 cycles. Panel 1=whole gel bead; 2=bead surface; 3=bead cross-section.

  • Image Result
    Scanning electron micrograph showing the effect of number of fermentation cycles on kefir grains: (a) 0 cycles; (b) 28 cycles. Panel 1=whole gel bead; 2=bead surface; 3=bead cross-section.

    Scanning electron micrograph showing the effect of number of fermentation cycles on kefir grains: (a) 0 cycles; (b) 28 cycles. Panel 1=whole gel bead; 2=bead surface; 3=bead cross-section.

  • Image Result
    Effect of number of fermentation cycles on the cell counts of lactic acid bacteria (a) and yeast (b) in kefir produced by entrapped kefir starter culture (microcapsules) or kefir grain.

    Effect of number of fermentation cycles on the cell counts of lactic acid bacteria (a) and yeast (b) in kefir produced by entrapped kefir starter culture (microcapsules) or kefir grain.

PII: S0022-0302(09)70616-2

doi: 10.3168/jds.2008-1669

Journal of Dairy Science
Volume 92, Issue 7 , Pages 3002-3013 , July 2009

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