Ulster University Logo

Ulster Institutional Repository

Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Harta, O, Iconomopoulou, M, Bekatorou, A, Singh - Nee Nigam, Poonam, Kontominas, M and Koutinas, AA (2004) Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter. FOOD CHEMISTRY, 88 (2). pp. 237-242. [Journal article]

Full text not available from this repository.

DOI: 10.1016/j.foodchem.2003.12.043

Abstract

The propagation of kefir grains in a vigorously aerated, batch system, using variousipure and mixed solutions of carbohydrates, was studied. From the experiments performed at 30 degreesC with synthetic liquid media containing single sugars, the one containing fructose (pH 5.5 and 5 g/l initial kefir concentration), gave the largest biomass production (20.75 g) in a 24-h experiment. When mixtures of sugars where used, the one containing glucose and sucrose at a fixed-ratio of 1:3, was found to be the most effective, yielding 27.25 g of kefir biomass. Kinetics of sugar bioconversions were also studied. The obtained results are important for the prediction of effective, low-cost utilization of various food-grade wastes for the production of kefir biomass and its possible use as a novel baking starter. (C) 2004 Elsevier Ltd. All rights reserved.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Infection and Immunity/Microbiology
ID Code:5469
Deposited By:Dr Poonam Singh - Nee Nigam
Deposited On:21 Dec 2009 10:16
Last Modified:04 Aug 2011 09:48

Repository Staff Only: item control page