Ivanova, L N
Molochn Prom-st' Sept 1975 9: 8-11.
LC: 44.8 M734
Language: Russian
Document Type: ARTICLE
Section Headings: 2010 Dairy Products (1972-79); 1505 Consumer
Protection (1972-79)
Identification of lactic acid bacteria isolated from freeze-dried kefir
grains (Georgia, Russia).
Ohara, N.; Suzuki, M.; Okada, S.; Uchimura, T.; Kozaki, M.; Komagata, K.
Fac. of Agric., Tokyo Univ. of Agric., 1-1-1 Sakuragaoka, Setagayu-ku,
Tokyo 156, Japan
Japanese Journal of Food Microbiology 1997 , 13 (4) 165-171
NOTE: 29 ref.
DOCUMENT TYPE: Journal Article ISSN: 0910-8637
LANGUAGE: Japanese SUMMARY LANGUAGE: English
Lactic acid bacteria (n = 6) isolated from freeze-dried kefir grains from
Georgia were identified and the flora compared with that previously
obtained from kefir grains. Based on phenotypic characteristics and DNA-DNA
relatedness, the isolates were identified as Weisella confusa (GKL1),
Lactobacillus kefir (GKL2) and Lactobacillus kefiranofaciens (GKL5, GKL7,
GKL9, GKL28). However, results of phenotypic characterization indicated
that GKL5 and GKL7 might be Lactobacillus acidophilus whilst GKL9 might be
Lactobacillus delbrueckii subsp. lactis. The predominant species was W.
confusa and it is thought that it may have *contaminated* kefir during
activation of the freeze-dried *kefir* *grains*. Lactococcus lactis and
Leuconostoc mesenteroides, isolated previously from kefir grains, were not
detected in Georgian kefir grains; it is suggeted that their absence may be
due to culture conditions prior to freeze drying. (From En summ.)
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Microflora present in kefir grains of the Galician region (North-West of
Spain).
Angulo, L.; Lopez, E.; Lema, C.
Microbiol., Fac. de Ciencias, Univ. de Vigo, Apartado 874, 36200 Vigo,
Spain
Journal of Dairy Research 1993 , 60 (2) 263-267
NOTE: 10 ref.
DOCUMENT TYPE: Journal Article ISSN: 0022-0299
LANGUAGE: English
Microflora present in kefir grains (a symbiotic association of yeasts and
lactic acid bacteria embedded in a polysaccharide matrix (kefiran) used in
the fermentation of milk was investigated. 8 kefir grains were obtained
from different dairies in Galicia, Spain; grains were propagated by twice-
or thrice-weekly transfer into pasteurized cows' milk. From the interior of
kefir grains, 49 yeast strains corresponding to 5 genera were isolated;
Torulaspora delbrueckii and Saccharomyces cerevisiae were 13.3 and 10.6%,
respectively, of the total yeast spp. isolated. 46 strains of lactic acid
bacteria representing 4 genera were isolated; 9 homofermentative (25.7%)
and heterofermentative (74.3%) lactobacilli spp. were identified.
Lactococcus lactis subsp. lactis (6.2%) was isolated from most *kefir*
*grains*. Also, 18 bacterial strains, considered to be *contaminating*,
representing 5 genera were isolated, including spp. of the Pediococcus,
Micrococcus, Bacillus and Acetobacter genera. (JAT)
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Survival of Listeria monocytogenes in fermented milk products.
AUTHOR: Stanczak Bozenna J(a); Szczawinski Jacek; Peconek Janina
AUTHOR ADDRESS: (a)ul. Nowoursynowska 166, 02-787 Warszawa, Poland
JOURNAL: Medycyna Weterynaryjna 53 (10):p592-595 1997
ISSN: 0025-8628
RECORD TYPE: Abstract
LANGUAGE: Polish; Non-English
SUMMARY LANGUAGE: English
ABSTRACT: Samples of fermented milk products on the Polish market called
"natural yogurt" and "natural kefir" as well as raw milk were
artificially *contaminated* with L. monocytogenes (inoculum 10-6
cells/ml). Yogurt and kefir were stored at 6 degree C for 35 days and at
20 degree C for 14 days. Samples of raw milk were incubated at 20 degree
C for 7 days. In each sample the pH-value, aerobic plate count and number
of listeria were determined. It was found that the number of L.
monocytogenes decreased in all tested products during storage. From the
regression analysis T-4D values (time required for reduction of listeria
by 4 log units) were calculated. T-4D values amounted to: for kefir and
yogurt stored at 6 degree C - 43.4 and 25.4 days respectively; for kefir
and yogurt stored at 20 degree C - 9.5 and 4.8 days, for raw milk stored
for natural fermentation at 20 degree C - 38.2 days. The obtained results
were compared to theoretical results obtained from the Pathogen Modeling
Program 4.0. This program makes it possible to predict the behavior of L.
monocytogenes in culture media. It was found that microflora of fermented
milk products increases the dying rate of L. monocytogenes during storage
at 20 degree C. Lactic acid bacteria used for yogurt production seem to
exert a particularly strong antagonistic effect on L. monocytogenes.
REGISTRY NUMBERS: 50-21-5: LACTIC ACID
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Fate of aflatoxin M1 during kefir processing and its effect on the
microflora and the chemical structure.
Ismail, A. A.; Tawfek, N. F.; Abd-Alla, E. A. M.; El-Dairouty, R. K.;
Sharaf, O. M.
Food Technol. & Dairying Lab., Natn. Res. Cent., Dokki, Cairo, Egypt.
Deutsche Lebensmittel-Rundschau vol. 85 (3): p.76-78
Publication Year: 1989
ISSN: 0012-0413
Language: English Summary Language: german
Document Type: Journal article
Kefir manufactured using kefir grain and fresh skim milk was spiked with
2.0 and 4.5 micro g/litre aflatoxin M1 (AFM1). Treatment of milk with
low-heat (64 deg C for 20 min) and high-heat pasteurization (84 deg C for
30 min) reduced AFM1 content to 58 and 62%, respectively, with low levels
of AFM1 and to 53 and 57%, respectively, with high concn of AFM1. No
difference in microbial content was observed between the control and the
*contaminated* milk. Acetaldehyde content ranged from 4.0 to 25.3 micro
M/ml. The pH was 4.0-4.3. Total solids content varied from 6.7 to 9.05%.
It is concluded that AFM1, if present in milk used to manufacture cultured
dairy products, will remain in the products after processing. 17 ref.
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Behavior of aflatoxin M1 in yogurt, buttermilk and kefir.
Wiseman, D. W.; Marth, E. H.
Dep. Food Sci., Wisconsin Univ., Madison, Wis. 53706, USA.
Journal of Food Protection vol. 46 (2): p.115-118
Publication Year: 1983
ISSN: 0363-028X
4 fig., 3 tab.
Language: English
Document Type: Journal article
Yoghurt, buttermilk and kefir were made from milk that was naturally
*contaminated* with aflatoxin M1. The aflatoxin content of yoghurt varied
during storage, but after 6 weeks at 7 deg C it was essentially at the
same levels as in the initial milk. In 3 buttermilk samples the aflatoxin
M1 content increased after fermentation and the content remained high for
4 days of storage at 7 deg C. Three further buttermilk samples behaved
like the yoghurt, the aflatoxin M1 content was variable during holding,
but remained stable through 2 weeks of storage at 7 deg C. Kefir was made
from skim milk subjected to low-heat (64 deg C for 30 min.) or high-heat
pasteurization (84 deg C for 30 min.). After fermentation, the aflatoxin
M1 content of kefir decreased. During storage the aflatoxin M1 content of
3 of 4 kefir samples increased slightly, but in no instance did it return
to original levels during or at the end of storage at 7 deg C. 16 ref.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Qualitative and quantitative analyses of kefir.
Original Title: Le Kefir: analyse qualitative et quantitative.
Vayssier, Y.
Lab. de Microbiol., Univ. de Clermont-Ferrand II, 4 Rue Ledru, 63000
Clermont-Ferrand, France.
Revue Laitiere Francaise (No. 361): p.73-75
Publication Year: 1978
ISSN: 0035-3590
Language: French Summary Language: english
Document Type: Journal article
Analysis of 2 samples of kefir grains from the Vienne region of France,
4 kefir starters (from Germany, Holland, Canada and Poland) and 2 kefir
beverages (from Germany and Czechoslovakia) showed that they varied
greatly in microbial composition. The 2 samples of kefir grains had
similar contents of lactic acid bacteria and yeasts, but one contained
appreciable amounts of coliforms and the other had a high content of
faecal streptococci. The German and Canadian starters contained 2 X 107
and 8 X 106 faecal streptococci/g resp., and the Polish starter contained
no yeasts. The kefir beverage from Czechoslovakia was *contaminated* with
4 X 104 moulds/ml. The proportion of lactobacilli in the kefir lactic
flora varied from 0 in the Polish starter to 100% in the Dutch starter and
German beverage. Streptococcus lactis, Str. diacetilactis, Leoconostoc
cremoris, Leuc. mesenteroides, Lactobacillus casei subsp. alactosus, L.
casei subsp. rhamnosus, L. brevis, L. cellobiosus and L. helveticus subsp.
jugurti were identified in the lactic flora of the different samples; the
yeasts were mainly Saccharomyces florentinus and Sacch. globosus in the
kefir grains and starters, and Kluyveromyces bulgaricus and K. fragilis in
the beverages. For production of kefir in France, the development of a
pure kefir starter with standardized microbial composition is necessary.
21 ref.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bacteriological evaluation of kefir.
Bugrova, V. I.; Bursak, G. Z.; Rudykh, K. I.; Muzyukina, T. M.;
Fel'dberg, F. L.; Shlyakhova, V. V.; Zhelikhovskaya, F. M.
Moskovskii Nauchno-issled. Inst. Gigieny imeni F. F. Erismana, Moscow,
USSR
Gigiena i Sanitariya 1969 , 34 (7) 91-92
DOCUMENT TYPE: Journal Article
LANGUAGE: Russian
578 samples of kefir were examined bacteriologically in the Moscow,
Irkutsk, Tula, Stavropol' and Kuibyshev dairy factories. 436 had a coliform
titre (by the standard method GOST 9225-59) of LESS THAN 0.3, 59 a titre
of 0.3, 16 a titre of 3 and 67 a titre of GREATER THAN 3. Numbers of
samples showing citrate-positive and citrate-negative coliform titres
respectively were: LESS THAN 0.3, 261 and 281; 0.3, 158 and 150; 3, 48 and
36, GREATER THAN 3, 111 and 111. The large proportion of samples with
coliform titre LESS THAN 0.3 was taken as indicating unsatisfactory
sanitary conditions of manufacture. Results of bacteriological examinations
at different stages of manufacture in the different factories are outlined
and cuases of *contamination* described. A coliform titre of GREATER THAN
OR EQUAL 3 is suggested as standard ffor bacteriological evaluation of
kefir. On direct microscopy, lactic acid streptococci and yeast cells
should always be detected.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Changes in the nitrate content of yogurt and kefir.
Steinka, I.; Przygylowski, P.
Przemysl Spozywczy 47 (10) 281-282 91993) [15 ref. Pl, eng] [Katedra Towaroznawstwa i
Ladunkoznawstwa, WSM, 81-192 Gdynia, Poland]
To detirmine changes occurring in the nitrate contents of yogurt and kefir during their manufacture
and ripening, 0.7% fat instant milk [antibiotic-free] was reconstituted to 10% DM, pasteurized (95
C/30 min), cooled, inoculated with 4-5% yogurt starter or 3% kefir starter, treated with sufficient
KNO3 to provide 5, 10 or 15 mg NP3 -/dm3, and incubated at 42 C for 4 hours (yogurt) or 23
C for 22 h (kefir). Yogurt was stored initially at 4-6 C for 12 h and both end products were stored
at 4-6 C for 12 h. Analyses covered acidity (SH) and nitrate contents of the pasteurized raw
material, curd, ripening yogurt and both products after 24 h of storage. In yogurt, NO3 - formation
remained steady during curd formation, fell in the aqueous phase during ripening (by 2.90-3.71
mg/dm3), and returned to the initial level after 24 h at 4-6 C. In kefir, NO3- content declined in the
aqueous phase by an average of 3.7 mg/dm3 during storage. It is concluded that changes in NO3 -
concentration of the 2 products were dependent not on level in the raw material, but on temp and
rate of acidification of milk; addition of 5-15 mg NO3 -dm3 had no effect on the lactic fermentation
process.
