Original scientific paper

Investigation of the kefir culture microflora produced from different kefir grains

Marija Jukić ; SAPPIT mljekara d.o.o., Posušje, BiH
Ljerka Gregurek
Ljubica Tratnik

Abstract

Fermented products including kefir are food products with high nutritional and biological value. Kefir culture samples is produced by fermentation of milk with kefir grains. Kefir grains starters consist of various bacteria and yeast species. The aim of this study was to determine the viable numbers of lactococci, lactobacilli and yeasts in kefir culture important for the final product - kefir quality.

Keywords

kefir; kefir grains; petrifilm; microflora

Hrčak ID:

1891

URI

https://hrcak.srce.hr/1891

Publication date:

18.4.2001.

Article data in other languages: croatian

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