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Variability of the microbial abundance of a kefir grain starter cultivated in partially controlled conditions


  • Ninane, V. , Berben, G. , Romnee, J. & Oger, R. (2005). Variability of the microbial abundance of a kefir grain starter cultivated in partially controlled conditions. Biotechnol. Agron. Soc. Environ. 9: (3), 191-194.
Type Journal Article
Year 2005
Title Variability of the microbial abundance of a kefir grain starter cultivated in partially controlled conditions
Journal Biotechnol. Agron. Soc. Environ.
Label 194
Recnumber 194
Volume 9
Issue 3
Pages 191-194
Date 11/05/2005
Type of article avec comité de lecture
Isbn 1370-6233
Endnote keywords RA-CRA-W 2005-2006
Endnote Keywords Starter cultures|kefir|microorganims|lactic acid bacteria|yeasts|
Abstract The variability of the abundance in lactobacilli, lactic acid streptococci and yeasts of a kefir grain starter cultivated in partially controlled conditions - milk renewal at room temperature and incubation at defined temperature - was quantified. Expressed by the geometric relative standard deviations of counts repeated over time, it was respectively of 28 %, 443 % and 35 % for each of the three microbial groups. The origin of the microbial variability observed was ascribed to the heterogeneous medium developed around the grains during fermentation and, for the lactic acid streptococci, even more to the initial conditions of fermentation, probably to parameters linked to milk renewal (room temperature, waiting time at room temperature before incubation).
Author address Ninane Véronique, Quality Department of Agro-food Products, Walloon Agricultural Research Centre (CRA-W), Chaussée de Namur, 24, B-5030 Gembloux, ninane@cra.wallonie.be
Fichier 3448935168194-ninane-2005.pdf
Caption 194-ninane-2005.pdf
Lien http://www.bib.fsagx.ac.be/library/base/text/v9n3/191.pdf
Authors Ninane, V. , Berben, G. , Romnee, J. & Oger, R.