Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir.

ABSTRACT:

Introduction

Interest in fermented foods and their purported health benefits has led to increased scientific research investigating the development of starter cultures which maintain the characteristics of traditional products while allowing for industrial scale production. One such fermented food that is gaining steady attention for industrial production is kefir. To improve the ease of use and maintenance of starter cultures without compromising desirable fermentation characteristics and potential health benefits, this study investigated the impact of freeze-drying a previously described reconstituted kefir consortia with two lyoprotectants trehalose and milk.

Methods

5 bacterial species (Lentilactobacillus kefiri, Lactobacillus kefiranofaciens, Lactococcus cremoris, Le

SUBMITTER: Mudoor Sooresh M 

PROVIDER: S-EPMC12549565 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature