Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2025Scopus SJRQ1Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir
Meral-Aktaș, Hacer; Bazu-Çırpıcı, Burcu; Aktaș, Haktan; Kadi̇roğlu, Hafsa; Çeti̇n, Bülent
Plant-based milk is emerging as a promising alternative for vegan and vegetarian diets and for people who are allergic to animal products. In this study, kefir was produced using hazelnut, walnut, and cashew milk, and fermented with a combination of Bifidobacterium longum (human origin) and selected autochthonous microbial strains with probiotic potential found in traditional kefir. Significant variation was identified in the physicochemical, microbiological and sensory analyses of kefir produced with plant-based milk and cow milk kefir as a control. In particular, phenolic compound and total phenolic contents were found to be greater in plant-based kefir than in cow milk kefir. Notably, walnut kefir exhibited the highest total phenolic content at 843 mg GAE/L, compared to 83 mg GAE/L in cow milk kefir, highlighting a significant increase in antioxidant potential. On the other hand, the sensory properties of cow milk kefir were rated higher than those of kefir made with plant-based milk. These findings suggest that plant-based kefir can serve as a vegan beverage alternative, although further development is needed to improve flavour acceptability.
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İncele - MakaleYalnız künye2017Scopus SJRQ1Microbial diversity of traditional kefir grains and their role on kefir aroma
Dertli, Enes; Çon, Ahmet Hilmi
Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile compounds in kefir samples produced with these grains were determined. Lactobacillus kefiranofaciens presented in all grains at important levels and Enterobacter, Acinetobacter, Enterococcus and Pseudomonas spp. were observed in traditional kefir grains. The fungal microflora of kefir grains was dominated by yeast species and Dipodascaceae family was dominant and Saccharomyces cerevisiae presented in all grains. Other yeast species belonging to Kazachstania, Candida, Issatchenkia and Rhodotorula species were also detected in kefir grains. Volatile compounds of kefir samples were also diverse related to the microbial diversity of kefir grains. This study revealed the rich microflora of Turkish kefir grains and their interactions with the aromatic properties of kefir.
AtıfScopus143WoS130OpenAlex174İncele