Fermentation of kefir grains in different brazilian raw cane sugar commercial brands / Fermentação de grãos kefir em diferentes marcas comerciais de açúcar mascavo brasileiro

Authors

  • Pedro Paulo Lordelo Guimarães Tavares Brazilian Journals Publicações de Periódicos, São José dos Pinhais, Paraná
  • Renata Quartieri Nascimento
  • Emanuele Araújo dos Anjos
  • Thâmilla Thalline Batista de Oliveira
  • Jéssica Santiago Falcão
  • Larissa Farias da Silva Cruz
  • Karina Teixeira Magalhães-Guedes
  • Maria Eugênia de Oliveira Mamede

DOI:

https://doi.org/10.34117/bjdv6n4-026

Keywords:

water kefir, fermented drink, brown sugar.

Abstract

Kefir is a probiotic fermented beverage resulted of the inoculation of kefir grains on different substrates. The raw cane sugar (also known as brown sugar) solution is one of the most common and most studied substrates. However, there is little evidence of the interference of the origin of the sugar in the grain fermentation intensity. Therefore, this work aims to evaluate the kinetics of the fermentation of kefir grains in brown sugar solution from five different commercial brands. The fermentative substrate was prepared with 10% brown sugar dissolved in deionized water, and 10% kefir grains were added. The fermentation process took place for 48 hours at room temperature. The analyzes performed were pH, tritable acidity, lactic acid bacteria and yeast count, all of them at time 0 and 48 (hours) of fermentation. Kefir grain biomass was weighed at times 0, 24 and 48 (hours). Native brand showed a more pronounced fermentation process, with greater growth in biomass, from 50.01 g to 122.03g, while Bella brand resulted in a substrate with small changes of pH and acidity and a good microbial growth.

References

APHA. (2002). Compendium of methods for the microbiological examination of foods. APHA, Washington.

Chen, H. C.; Wang, S. Y.; & Chen, M. J. (2008). Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods. Food Microbiology, 25, 492-501.

Faria, D.A.M. (2012). Estudo nutricional e sensorial de açúcares cristal, refinado, demerara e mascavo orgânicos e convencionais. (Master Dissertation). 2012. 74p. São Carlos: Universidade Federal de São Carlos.

Freitas, B.S.M., Souza, J.L.F., Santos, M.S., Campos, J.H.G., Neto, A.R., & Egea, M.B. (2016). Cinética de reprodução da biomassa do quefir. V Congresso Estadual de Iniciação Científica e Tecnológica do IF Goiano.

Adolfo Lutz Institute. (2008). Métodos Físico-Químicos para Análise de Alimentos. 1 ed digital. São Paulo. Available at: <http://www.crq4.org.br/sms/files/file/analisedealimentosial_2008.pdf>. Accessed in: 05.04.2018.

Jianzhong, Z. et al. (2009). Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel eletctrophoresis. Food Microbiology, 26, 770-775.

Laureys, D.L., & De Vuyst, L. (2014). Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Applied and Environmental Microbiology. 8(80).

Laureys, D., De Vuyst, L. (2017). The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. Journal of Applied Microbiology. 122(3), 719-732.

Leite, A. M. O., Miguel, M. A. L., Peixoto, R. S., Rosado, A. S., Silva, J. T., & Paschoalin, V. M. F. (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal of Microbiology. 44(2), 341-349.

Magalhães, K.T.M. (2008). Caracterização microbiológica e química de quefir de leite e água com açúcar mascavo (Master Dissertation). 2008. 108p. Lavras: Universidade Federal de Lavras.

Magalhães, K. T., Pereira, G. V. M., Campos, C. R., Dragone, G., & Schwan, R. F. (2010). Brazilian kefir: structure microbial communities and chemical composition. Brazilian Journal of Microbiology. São Paulo.

Oliveira, R. B. S. (2003). Análise microbiológica do kefir em grão, suspensão, liofilizado e adicionado a ração de coelhos (Master Dissertation). 2003. 59 p. Alfenas: Universidade de Alfenas.

Santos, F. L. (2015). Kefir – Propriedades funcionais e gastronômicas. Cruz das Almas/Bahia: UFRB, 123p.

Weschenfelder, S., Pereira, G. M., Carvalho, H. H. C., & Wiest, J. M. (2011). Caracterização físico-química e sensorial de kefir tradicional e derivados. Arquivos Brasileiros de Medicina Veterinária e Zootecnia. Porto Alegre, 63(2), 473-480.

Downloads

Published

2020-04-01

How to Cite

Tavares, P. P. L. G., Nascimento, R. Q., dos Anjos, E. A., de Oliveira, T. T. B., Falcão, J. S., Cruz, L. F. da S., Magalhães-Guedes, K. T., & Mamede, M. E. de O. (2020). Fermentation of kefir grains in different brazilian raw cane sugar commercial brands / Fermentação de grãos kefir em diferentes marcas comerciais de açúcar mascavo brasileiro. Brazilian Journal of Development, 6(4), 17004–17012. https://doi.org/10.34117/bjdv6n4-026

Issue

Section

Original Papers