Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains
Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains
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DOI：
10.1155/2020/8839135
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发表时间：
2020-10
影响因子：
3.3
通讯作者：
Xue Han;H. Yi;Sainan Zhao;Jialei Sun;Yu Wang
中科院分区：
文献类型：
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作者：
Xue Han;H. Yi;Sainan Zhao;Jialei Sun;Yu Wang
开菲尔是一种天然发酵乳饮料，由开菲尔发酵剂谷物发酵牛奶获得。然而，到目前为止，仍然没有有效的方法来生产稳定的开菲尔颗粒，通过使用从原始开菲尔颗粒分离的菌株的纯的或培养的混合物。因此，需要采取新技术来促进开菲尔粒的生产。为此，通过包埋分离自开菲尔粒的优势菌株产生的包封载体和通过传统制造方法产生的奶酪载体分别用于模拟开菲尔粒形成。然后，对这两种载体的组成、显微结构和微生物区系进行了研究，并与天然开菲尔颗粒进行了比较。结果表明，干酪载体的蛋白质和多糖含量明显高于胶囊化载体，干酪载体中微生物的分布与天然开菲尔中微生物的分布更接近。这表明干酪载体更适合于模拟开菲尔粒生产。目前的调查结果揭示了奶酪载体在工业水平上用于开菲尔粒生产的潜力。
Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from the original kefir grains. Therefore, new techniques need to be taken to promote the kefir grain production. To this purpose, an encapsulated vector produced by entrapment of the dominant strains isolated from kefir grain and the cheese vector which was produced by a traditional manufacturing method was used to mimic kefir grain forming, respectively. Then, the composition, microstructure, and microflora of the two vectors were investigated and were compared with the natural kefir grains. Results indicated that the protein and polysaccharide content of cheese vector were much higher than encapsulated vector; the distribution of microorganisms inside the cheese vector was more similar to that inside the natural kefirs. It indicated that the cheese vector would be more suitable to mimic kefir grain production. Results of the present investigations reveal the potential of the cheese vector for kefir grains production at the industrial level.