CHARACTERISATION OF LACTIC ACID BACTERIA ISOLATED FROM KEFIR MILK MADE FROM DAIRY AND NON-DAIRY SOURCES AND THEIR SENSORY ACCEPTANCE
DOI:
https://doi.org/10.46754/umtjur.v3i2.203Keywords:
Kefir milk, lactic acid bacteria, lactose intolerance, fermented food, probiotic foods, non-dairy milk productAbstract
Kefir is a fermented milk obtained by fermenting milk with kefir grains. The chemical composition of dairy and non-dairy sources may affect the growth and characterisation of lactic acid bacteria (LAB). In this study, different sources of milk (cow milk) and non-dairy milk (soymilk and coconut milk) were used as the fermentation media for kefir products. The objectives of the study were to isolate and characterise LAB from kefir drink produced from dairy and non-dairy milk. LAB was isolated using different cultural methods, such as MRS Agar, MRS with 0.8% CaCO3, and M17 Agar. The characteristics of the LAB isolates were determined using morphological, biochemical tests and the API 50 CHL kit. The physicochemical composition of the samples was determined using titratable acidity and pH level. Sensory evaluation of the kefir drink samples was also carried out. Results confirmed that the isolates were identified as Lactobacillus buchneri, Lactobacillus brevis 1, Leuconostoc mesenteroides, Lactobacillus acidophilus 3 and Lactobacillus plantarum 1. The L. buchneri, L. brevis, Leu. mesenteroides and L. acidophilus are heterofermentative bacteria, whereas L. plantarum is a homofermentative bacterium. Four LAB isolates have the potential to be used as probiotic strains due to their high resistant to low pH and bile salt. The sensory scores of these products range between 5.00 and 8.00 in the 9-point hedonic scale. Most of the sensory panelists preferred cow milk kefir (p < 0.05) compared with coconut milk kefir and soy milk kefir during the sensory evaluation of all attributes. Meanwhile, the preference between coconut milk kefir and soy milk kefir was similar (p>0.05) in all attributes. Therefore, this study will be useful for probiotic manufacturers in the production of alternative probiotic drinks using dairy and non-dairy milk.
References
AOAC (2000). Official method of analysis. 16th edition. Washington D.C: Association of Official Analytical Chemists.
Bourrie, B. C. T., Willing, B. P., & Cotter, P. D. (2016). The microbiota and health promoting characteristics of the fermented beverage kefir. Frontiers in Microbiology, 7, 647. https://doi.org/10.3389/fmicb.2016.00647 DOI: https://doi.org/10.3389/fmicb.2016.00647
Chapot-Chartier, M. P. & Kulakauskas, S. (2014). Cell wall structure and function in lactic acid bacteria. Microbial Cell Factories, 13(Suppl 1), S9. https://doi. org/10.1186/1475-2859-13-S1-S9. DOI: https://doi.org/10.1186/1475-2859-13-S1-S9
Dadkhah, S., Pourahmad, R., Assadi, M. M., & Moghimi, A. (2011). Kefir production from soymilk. Annals of Biological Research, 2(6), 293-299.
Elzeini, H. M, Ali, A. A., Nasr, N. F., Awad, A. A., & Hassan, A. A. (2017). Morphological and rheological identification of cocci lactic acid bacteria. Journal of Microbial and Biochemical Technology, 9(1), 519-526.
Font de Valdez, G., Rollán, G., Gerez, C. L., & Torino, M. I. (2011). Microbial applications in the biopreservation of cereal products. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 348-363. DOI: https://doi.org/10.1533/9780857090522.3.348
Garcia Fontan, M. C., Martinez, S., Franco, I., & Carballo, J. (2006). Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture. International Dairy Journal, 16, 762-767. DOI: https://doi.org/10.1016/j.idairyj.2005.07.004
Gaware, V., Kotade, K., & Dolas, R. (2011). The magic of Kefir: A review history of Kefir. Pharmacology online, 1, 376-386. DOI: https://doi.org/10.7439/ijbr.v1i4.69
Goyal, R. (2012). Characterisation of the Lactobacillus isolated from different curd samples. African Journal of Biotechnology, 11(79), 14448-14452. DOI: https://doi.org/10.5897/AJB11.310
Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., & Faria, J. A. (2010). Functional foods and non-dairy probiotic food development: Trends, concepts, and products. Comprehensive Review in Food Science and Food Safety, 9, 292-302. DOI: https://doi.org/10.1111/j.1541-4337.2010.00110.x
Gulel, S. (2014). Molecular identification and probiotic properties of Lactobacillus acidophilus group isolates from Turkish Kefir. M. Sc. Thesis. Middle East Technical University, Turkey.
Hasali, N. H. M., Zamri, A. I., Lani, M. N., Mubarak, A., & Suhaili, Z. (2015). Identification of lactic acid bacteria from Meliponine honey and their antimicrobial activity against pathogenic bacteria. American-Eurasian Journal of Sustainable Agriculture, 9(6), 1-7.
Hass, R., Schnepps, A., Pichler, A., & Meixner, O. (2019) Cow milk versus plant-based milk substitutes: A comparison of product image and motivational structure of consumption. Sustainability, 11, 5046, 1-25. doi:10.3390/ su11185046 DOI: https://doi.org/10.3390/su11185046
Irigoyen, A., Arana, I., Castiella, M., Torre, P., & Ibanez, F. C. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4), 613-620. DOI: https://doi.org/10.1016/j.foodchem.2004.04.021
Lani, M., Nor, N., Ramli, N., Radhuan, Z., Rizan, M., Lokman, N., & Hassan, Z. (2015). Effects of incorporation of lactic acid bacteria on microbiological quality and shelf life of raw ‘Satar’. In Beneficial Microorganisms in Food and Nutraceuticals (pp. 81-109). Springer, Cham. DOI: https://doi.org/10.1007/978-3-319-23177-8_4
Lee, A. L. C. N., Lani, M. N., Alias, R. & Hassan, Z. (2019). Lactic acid bacteria isolated from locally produced vinegars and their antibacterial activity against foodborne bacteria. UMT Universiti Malaysia Terengganu Journal of Undergraduate Research, 2, 1-7. DOI: https://doi.org/10.46754/umtjur.v1i2.60
Maekawa, T. & Hajishengallis, G. (2014). Topical treatment with probiotic Lactobacillus brevis CD2 inhibits experimental periodontal inflammation and bone loss. Journal of Periodontal Research, 49(6), 785–791. DOI: https://doi.org/10.1111/jre.12164
Magalhães, K. T., Pereira, G. V. de M., Campos, C. R., Dragone, G., & Schwan, R. F. (2011). Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology, 42(2), 693–702. DOI: https://doi.org/10.1590/S1517-83822011000200034
McKevith, B. & Shortt, C. (2003). Fermented milks: Other relevant products. Encyclopedia of Food Sciences and Nutrition, 2383– 2389. https://doi.org/10.1016/B0-12- 227055-X/00458-2. DOI: https://doi.org/10.1016/B0-12-227055-X/00458-2
Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R. & Saarela, M. (2002). Technological challenges for future probiotic foods. International Dairy Journal, 12(2–3), 173–182. DOI: https://doi.org/10.1016/S0958-6946(01)00099-1
Nyanga-Koumou, A. P., Ouoba, L. I. I., Kobawila, S. C. & Louembe, D. (2012). Response mechanisms of lactic acid bacteria to alkaline environments: A review. Critical Reviews in Microbiology, 38(3), 185–190. https://doi.org/10.3109/104084 1X.2011.640978. DOI: https://doi.org/10.3109/1040841X.2011.640978
Oktari, A., Supriatin, Y., Kamal, M. & Syafrullah, H. (2017). The bacterial endospore stain on Schaeffer Fulton using variation of methylene blue solution. Journal of Physics: Conference Series, 812 (2017), 012066. https://doi.org/10.1088/1742- 6596/812/1/012066. DOI: https://doi.org/10.1088/1742-6596/812/1/012066
Otles, S., & Cagindi, O. (2003). Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan Journal of Nutrition, 2(2), 54-59. DOI: https://doi.org/10.3923/pjn.2003.54.59
Oner, Z., Karahan, A. G., & Cakmakci, M. L. (2010). Effects of different milk types and starter cultures on kefir. Gida, 35(3), 177- 182.
Ouoba, L. I. I., Nyanga-Koumou, C. A. G., Parkouda, C., Sawadogo, H., Kobawila, S. C., Keleke, S., & Sutherland, J. P. (2009). Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods. Journal of Applied Microbiology, 108(6), 2019–2029. DOI: https://doi.org/10.1111/j.1365-2672.2009.04603.x
Pine, L., Hoffman, P. S., Malcolm, G. B., Benson, R. F., & Keen, M. G. (1984). Determination of catalase, peroxidase, and superoxide dismutase within the genus Legionella. Journal of Clinical Microbiology, 20(3), 421-429. DOI: https://doi.org/10.1128/jcm.20.3.421-429.1984
Pyar, H. & Kok-Khiang, P. (2014) Characterization and identification of Lactobacillus acidophilus using biolog rapid identification system. International Journal of Pharmacy and Pharmaceutical Sciences, 6(1), 189-193
Raja, B. R., & Arunachalam, K. D. (2011). Market potential for probiotic nutritional supplements in India. African Journal of Business Management, 5(14), 5418–5423.
Rattanachaikunsopon, P. & Phumkhachorn, P. (2010). Lactic acid bacteria: their antimicrobial compounds and their uses in food production. Scholars Research Library Annals of Biological Research, 1(4), 218–228.
Rhaiem, N., Chahboun, N., Inekach, S., & Ouhssine, M. (2016) Identification and characterisation of lactic acid bacteria isolated from cow milk and olives brine. Journal of Materials and Environmental Science, 7(5), 1504-1509.
Ruiz-Rodríguez, L., Bleckwedel, J., Eugenia Ortiz, M., Pescuma, M. & Mozzi, F. (2017). Lactic acid bacteria. in: industrial biotechnology: microorganisms. Volume 1. (pp. 395–451). Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA. DOI: https://doi.org/10.1002/9783527807796.ch11
Sefidgar, S. A. A., Gharekhani, S., & Ghasempour, M. (2014). Identification of yeasts and bacteria isolated from Iranian kefir drink. Jundishapur Journal of Microbiology, 7(2), e10707. DOI: https://doi.org/10.5812/jjm.10707
Wojtowski, J., Dankow, R., Skrzyper, R., & Fahr, R. D. (2003). The fatty acid profile in kefirs from sheep, goat and cow milk. Milchwissenschaf, 58(11/12), 633–636.
