Research On Microbiological Condition Of Kefir And Its Composite Starter

Kefir is a kind of special fermentation dairy product which Origins from theCaucasus mountainous areas in north Russia. It is favored by people for itsa little bit bubble feeling and slightly Sour tast. It is made by Kefir grainswhich are its fermentation preparation. Kefir grains are Sticky granularmatters, consisting of protein, lipin and sticky polysaccharide. Above Kefirgrains there is the complex microorganism ecology, each kind of microorganismexists through the symbiosis relations on the suface of or in Kefir grains,cooperating to promote Kefir grains growth and to form Kefir' s unique flavortogether.This article uses for the first time the modern methods and statistics know-ledge to systematically study the traditional Kefir grains for the structureand character of the microorganism symbiosis system, separating and screeningmicroorganism live on kefir grains, development of Kefir compound fermentationpreparation. Exploration of Health care function of Kefir, and so on. mainlyincludes 3 aspects:(1)Separating and appraisalling of microorganism in Kefir grainsSeparated and appraisalled 4 strains from Kefir supplied by Food ScienceCollege, Hunan Agricultural University, namely Lactobacillus acidophilus, Lacto--bacillus helveticus, Streptococcus thermophilus and Saccharomyces Kluyveri, each occu--pied 32％, 46.9％, 14.2％和4.4％in total.(2) Research on Microorganism character of KefirTargets determination of 4 strains on growth character, acidity, viscosity andethyl alcohol content show that when grow separately, targets of 4 strains aredifferent from that when grow together.Has established the linear regression equation between the OD value and Viablecount of 4 strains. (3)Development of composite Kefir starterReferring to the traditional kefir product quality requirements, combinatedthe 4 strains according to orthogonal test. Using SPSS statistical softwareto analyze the best ratio formula after indicators measured data, and test theanti-tumor effect of fermented milk by MTT. Results from this study show thatthe milk fermented by the formula this research find is better than traditionalkefir.