Produção de bebidas fermentadas kefir de soro de queijo

• Ano de defesa: 2010
• Autor(a) principal: Magalhães, Karina Teixeira
• Orientador(a): Schwan, Rosane Freitas
• Banca de defesa: Almeida, João Batista de, Dias, Disney Ribeiro
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DBI - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Bebidas fermentadas - Microorganismos; Bebidas fermentadas - Análise microbiológica; Bebidas fermentadas - Análise química; Laticínios; Leveduras
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2874

Cheese whey valorization concerns have led to a recent interest on the production of cheese whey kefir beverages. Brazilian kefir grains (12.5 g) were inoculated in 250 mL of cheese whey (CW) and deproteinised cheese whey (DCW) and milk. Erlenmeyers containing kefir grains were statically incubated for 48 h and 72 h at 25 °C. Samples of the beverage and grains were analyzed. In this study, the microbial community present in milk kefir, cheese whey and deproteinised cheese whey kefir and correspondent beverages, was investigated by Denaturing gradient gel electrophoresis (DGGE) followed for cloning and sequencing. Amplified microbial sequences were affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, Lactobacillus kefiranofaciens subsp. kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. Fluorescence staining in combination with Confocal Laser Scanning Microscopy (CSLM) showed the distribution of yeasts in macro-clusters among the grain´s matrix essentially composed of polysaccharides and bacteria. No differences were found in the community structure detected in the analyzed beverage and kefir grains, showing that microbiota of kefir grains is highly stable along the fermentations carried out in different substratum. Lactose consumption, ethanol production as well as organic acids and volatile compounds formation were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results showed that kefir grains were able to utilise lactose from CW and DCW and produce ethanol, lactic acid and acetic acid. Higher alcohols (2-methyl-1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol, and 1-propanol), ester (ethyl acetate) and aldehyde (acetaldehyde) in cheese whey-based kefir and milk kefir beverages were also produced. The kefir beverages showed good acceptance in the sensory analysis. The kefir grains showed potential to be used for developing cheese whey-based beverages.