Polysaccharide production during whey fermentation by kefir grains

RIMADA, PABLO; ABRAHAM, ANALIA G

Journal Of Dairy Research

Lugar: Cambridge University Press; Año: 2001 vol. 68 p. 653 - 661

0022-0299

Summary. Fermentation of deproteinised whey with ke®r grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Ke®r grains were able to acidify whey at different rates depending on the grain}whey ratio. During fermentation, ke®r grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57±2 and 103±4 mg}l after 5 days of fermentation in cultures with 10 and 100 g ke®r grains}l, respectively. The polysaccharide fraction quanti®ed after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of ke®r grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain}whey ratios, the weight of the grains decreased in these conditions. In conclusion, ke®r grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.ummary. Fermentation of deproteinised whey with ke®r grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Ke®r grains were able to acidify whey at different rates depending on the grain}whey ratio. During fermentation, ke®r grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57±2 and 103±4 mg}l after 5 days of fermentation in cultures with 10 and 100 g ke®r grains}l, respectively. The polysaccharide fraction quanti®ed after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of ke®r grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain}whey ratios, the weight of the grains decreased in these conditions. In conclusion, ke®r grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.}whey ratio. During fermentation, ke®r grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57±2 and 103±4 mg}l after 5 days of fermentation in cultures with 10 and 100 g ke®r grains}l, respectively. The polysaccharide fraction quanti®ed after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of ke®r grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain}whey ratios, the weight of the grains decreased in these conditions. In conclusion, ke®r grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.±2 and 103±4 mg}l after 5 days of fermentation in cultures with 10 and 100 g ke®r grains}l, respectively. The polysaccharide fraction quanti®ed after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of ke®r grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain}whey ratios, the weight of the grains decreased in these conditions. In conclusion, ke®r grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.}l, respectively. The polysaccharide fraction quanti®ed after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of ke®r grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain}whey ratios, the weight of the grains decreased in these conditions. In conclusion, ke®r grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.°C at both grain}whey ratios, the weight of the grains decreased in these conditions. In conclusion, ke®r grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.