A Big World in Small Grain: A Review of Natural Milk Kefir Starters

dc.contributor.authorNejati, Fatemeh
dc.contributor.authorJunne, Stefan
dc.contributor.authorNeubauer, Peter
dc.date.accessioned2020-04-29T15:47:11Z
dc.date.available2020-04-29T15:47:11Z
dc.date.issued2020-01-30
dc.date.updated2020-03-06T15:47:03Z
dc.description.abstractMilk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir grains are rarely used due to their slow growth, complex application, bad reproducibility and high costs. Instead, mixtures of defined lactic acid bacteria and sometimes yeasts are applied, which alter sensory and functional properties compared to natural grain-based milk kefir. In order to be able to mimic natural starter cultures for authentic kefir production, it is a prerequisite to gain deep knowledge about the nature of kefir grains, its microbial composition, morphologic structure, composition of strains on grains and the impact of environmental parameters on kefir grain characteristics. In addition, it is very important to deeply investigate the numerous multi-dimensional interactions among different species, which play important roles on the formation and the functionality of grains.en
dc.identifier.eissn2076-2607
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/11055
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9943
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otherlactic acid bacteriaen
dc.subject.othermilk kefiren
dc.subject.otherconsortiaen
dc.subject.otheridentificationen
dc.subject.othermicrobial interactionsen
dc.titleA Big World in Small Grain: A Review of Natural Milk Kefir Startersen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber192en
dcterms.bibliographicCitation.doi10.3390/microorganisms8020192en
dcterms.bibliographicCitation.issue2en
dcterms.bibliographicCitation.journaltitleMicroorganismsen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume8en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Biotechnologie>FG Bioverfahrenstechnikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Bioverfahrenstechnikde
tub.affiliation.instituteInst. Biotechnologiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
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