Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-18T11:52:08.047Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparative study of microbiological, chemical and sensory properties of kefirs produced in Estonia, Latvia and Lithuania

Published online by Cambridge University Press:  12 February 2016

Dea Anton ,
Piret Raudsepp ,
Mati Roasto ,
Kadrin Meremäe ,
Sirje Kuusik ,
Peeter Toomik ,
Priit Elias ,
Katrin Laikoja ,
Tanel Kaart  and
Martin Lepiku
...Show all authors
Dea Anton*
Affiliation:
Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia Bio-competence Centre of Healthy Dairy Products, Kreutzwaldi 1, 51014 Tartu, Estonia
Piret Raudsepp
Affiliation:
Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia Bio-competence Centre of Healthy Dairy Products, Kreutzwaldi 1, 51014 Tartu, Estonia
Mati Roasto
Affiliation:
Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia
Kadrin Meremäe
Affiliation:
Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia
Sirje Kuusik
Affiliation:
Bio-competence Centre of Healthy Dairy Products, Kreutzwaldi 1, 51014 Tartu, Estonia Department of Animal Nutrition, Laboratory of Milk Quality Research, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 48, 51006, Tartu, Estonia
Peeter Toomik
Affiliation:
Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia
Priit Elias
Affiliation:
Bio-competence Centre of Healthy Dairy Products, Kreutzwaldi 1, 51014 Tartu, Estonia Department of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51014 Tartu, Estonia
Katrin Laikoja
Affiliation:
Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia Department of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51014 Tartu, Estonia
Tanel Kaart
Affiliation:
Department of Animal Genetics and Breeding, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 62, 51014 Tartu, Estonia
Martin Lepiku
Affiliation:
Institute of Technology, University of Tartu, Nooruse 1, 50411 Tartu, Estonia
Tõnu Püssa
Affiliation:
Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia Bio-competence Centre of Healthy Dairy Products, Kreutzwaldi 1, 51014 Tartu, Estonia
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/MS-Q-TOF and LC-ion trap MS/MS), spectrophotometry and other methods. Antihypertensive, angiotensin-converting enzyme (ACE) inhibiting, antioxidant and antibacterial peptides were found in the kefir samples. According to the results of principal component analysis of 200 most abundant compounds obtained with HPLC-MS/MS-Q-TOF analysis, Estonian kefirs differed from the rest. Kefirs of Latvian and Lithuanian origin showed similarities in several characteristics, probably related to the starter cultures and technological processes. The fatty acids composition of all Baltic kefirs was uniform. The antioxidant capacity of the kefirs varied slightly, whereas intermediate positive correlation (r = 0·32, P < 0·05) was found between antioxidativity and total bacterial count. The lipid oxidation level, estimated as the content of linoleic and oleic acid primary oxidation products, oxylipins, was very low in all studied kefirs. Only one third of analysed kefirs met the requirements of the minimum sum of viable microorganisms, indicated in the Codex Standard for Fermented Milks.

Keywords

Antioxidant activitybioactive peptidesoxylipinskefirEstoniaLatviaLithuania
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 1 , February 2016 , pp. 89 - 95
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ahmed, Z, Wang, Y, Ahmad, A, Khan, ST, Nisa, M, Ahmad, H & Afreen, A 2013 Kefir and health: a contemporary perspective. Critical Reviews in Food Science and Nutrition 53 422–434CrossRefGoogle Scholar
Aloğlu, HS & Öner, Z 2011 Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt. Journal of Dairy Science 94 5305–5314CrossRefGoogle ScholarPubMed
Chen, M-J, Liu, J-R, Lin, C-W & Yeh, Y-T 2005 Study of the microbial and chemical properties of goat milk kefir produced by inoculation with Taiwanese kefir grains. Asian-Australian Journal of Animal Science 18 711–715CrossRefGoogle Scholar
Codex Alimentarius Commission 2003 Codex Standard for Fermented Milks. CODEX STAN 243-2003. Revision 2008 and 2010 Codex Alimentarius Commission, pp.1–11Google Scholar
Ebner, J, Arslan, AA, Fedorova, M, Hoffmann, R, Küçükçetin, A & Pischetsrieder, M 2015 Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains. Journal of Proteomics 117 41–57CrossRefGoogle ScholarPubMed
Elias, RJ, Kellerby, SS & Decker, EA 2008 Antioxidant activity of proteins and peptides. Food Science and Nutrition 48 430–441Google ScholarPubMed
Ertekin, B & Guzel-Seydim, ZB 2010 Effect of fat replacers on kefir quality. Journal of the Science of Food and Agriculture 90 543–548CrossRefGoogle ScholarPubMed
EVS-EN ISO 4833:2006 Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of microorganisms. Colony-count technique at 30 °C. Estonian Centre for Standardisation, pp 1–9Google Scholar
EVS-ISO 21527-1:2009 Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. Estonian Centre for Standardisation, pp 1–8Google Scholar
Farnworth, ER 2005 Kefir – a complex probiotic. Food Science and Technology Bulletin, Functional Foods 2 1–17CrossRefGoogle Scholar
Furukawa, N, Matsuoka, A & Yamanaka, Y 1990 Effects of orally administered yogurt and kefir on tumor growth in mice. Journal of Japanese Society of Nutrition and Food Science 43 450–453CrossRefGoogle Scholar
Grønnevik, H, Falstad, M & Narvhus, JA 2011 Microbiological and chemical properties of Norwegian kefir during storage. International Dairy Journal 21 601–606CrossRefGoogle Scholar
Hayes, M, Ross, RP, Fitzgerald, GF, Hill, C & Stanton, C 2006 Casein-derived antimicrobial peptides generated by Lactobacillus acidophilus DPC6026. Applied and Environmental Microbiology 72 2260–2264CrossRefGoogle ScholarPubMed
Helmja, K, Vaher, M, Püssa, T, Raudsepp, P & Kaljurand, M 2008 Evaluation of antioxidative capability of the tomato (Solanum lycopersicum) skin constituents by capillary electrophoresis and high-performance liquid chromatography. Electrophoresis 29 3980–3988CrossRefGoogle ScholarPubMed
Hernández-Ledesma, B, Dávalos, A, Bartolomé, B & Amigo, L 2005 Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS. Journal of Agricultural and Food Chemistry 53 588–593CrossRefGoogle ScholarPubMed
Hsieh, H-H, Wang, S-Y, Chen, T-L, Huang, Y-L & Chen, M-J 2012 Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains. International Journal of Food Microbiology 157 73–81CrossRefGoogle ScholarPubMed
Irigoyen, A, Arana, I, Castiella, M, Torre, P & Ibanez, FC 2005 Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chemistry 90 613–620CrossRefGoogle Scholar
Kilara, A & Panyam, D 2003 Peptides from milk proteins and their properties. Food Science and Nutrition 43 607–633Google ScholarPubMed
Lee, M-Y, Ahn, K-S, Kwon, O-K, Kim, M-J, Kim, M-K, Lee, I-Y, Oh, S-R & Lee, H-K 2007 Anti-inflammatory and anti-allergic effects of kefir in a mouse asthma model. Immunobiology 212 647–654CrossRefGoogle Scholar
Liu, J-R, Chen, M-J & Lin, C-W 2005 Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Journal of Agricultural and Food Chemistry 53 2467–2474CrossRefGoogle ScholarPubMed
Loretan, T, Mostert, JF & Viljonen, BC 2003 Microbial flora associated with South African household kefir. South African Journal of Science 99 92–94Google Scholar
Magalhăes, KT, Melo-Pereira, GV, Campos, CR, Dragone, G & Schwan, RF 2011 Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology 42 693–702CrossRefGoogle ScholarPubMed
Markaverich, BM, Crowley, JR, Alejandro, MA, Shoulars, K, Casajuna, N, Mani, S, Reyna, A & Sharp, J 2005 Leukotoxin diols from ground corncob bedding disrupt estrous cyclicity in rats and stimulate MCF-7 breast cancer cell proliferation. Environmental Health Perspectives 113 1698–1704CrossRefGoogle ScholarPubMed
Meremäe, K, Roasto, M, Kuusik, S, Ots, M & Henno, M 2012 Trans fatty acid contents in selected dietary fats in the Estonian market. Journal of Food Science 77 163–168CrossRefGoogle ScholarPubMed
Narendranath, NV & Power, R 2005 Relationship between pH and medium dissolved solids in terms of growth and metabolism of Lactobacilli and Saccharomyces cerevisiae during ethanol production. Applied and Environmental Microbiology 71 2239–2243CrossRefGoogle ScholarPubMed
Păucean, A, Rotar, A-M, Jimborean, MA-M, Vodnar, DC & Mudura, E 2012 Microbiological quality of a fermented dairy product containing brewer's yeasts. Journal of Agroalimentary Processes and Technologies 18 56–60Google Scholar
Peryam, DR & Pilgrim, FJ 1957 Hedonic scale method of measuring food preferences. Food Technology 11 9–14Google Scholar
Püssa, T, Raudsepp, P, Toomik, P, Pällin, R, Mäeorg, U, Kuusik, S, Soidla, R & Rei, M 2009 A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat. Journal of Food Composition and Analysis 22 307–314CrossRefGoogle Scholar
Ricci-Cabello, I, Herrera, MO & Artacho, R 2012 Possible role of milk-derived bioactive peptides in the treatment and prevention of metabolic syndrome. Nutrition Reviews 70 241–255CrossRefGoogle ScholarPubMed
Suriasih, K, Aryanta, WR, Mahardika, G & Astawa, NM 2012 Microbiological and chemical properties of kefir made of Bali cattle milk. Food Science and Quality management 6, ISSN 2225-0557 (Online), pp 12–22Google Scholar
Talpur, FN, Bhanger, MI & Memon, NN 2008 Fatty acid composition with emphasis on conjugated linoleic acid (CLA) and cholesterol content of Pakistani dairy products. Polish Journal of Food and Nutrition Sciences 58 313–320Google Scholar
Zacconi, C, Parisi, MG, Sarra, PG, Dalvalle, P & Botazzi, V 1995 Competitive exclusion of Salmonella kedougou in kefir fed chicks. Microbiology Aliment-Nutrition 12 387–390Google Scholar