Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 237-242

  Harta, O ^a   Iconomopoulou, M ^a   Bekatorou, A ^a   Nigam, P ^b   Kontominas, M ^c   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

^c UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Baking starter; Biomass production; Carbohydrates; Kefir grains

Indexed keywords

CARBOHYDRATE; FRUCTOSE; SUCROSE; SUGAR;

AERATION; ARTICLE; BIOMASS PRODUCTION; BIOTRANSFORMATION; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); COOKING; CULTURE MEDIUM; EXPERIMENT; FOOD; GRAIN; KEFIR; LIQUID; PH; PURIFICATION; TEMPERATURE;

KEFIR;

EID: 3042826617     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.043     Document Type: Article

References (17)

1. Anupama R.P. Value-added food: Single cell protein. Biotechnology Advances. 18:2000;459-479
2. Assadi M.M., Pourahmad R., Moazami N. Use of isolated kefir cultures in kefir production. World Journal of Microbiology and Biotechnology. 16:2000;541-543
3. Athanasiadis I., Boskou D., Kanellaki M., Koutinas A.A. Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials. Journal of Agricultural and Food Chemistry. 49:2001;658-663
4. Attfield P.V. Stress tolerance: The key to effective strains of industrial baker's yeast. Nature Biotechnology. 15:1997;1351-1357
5. Caballero R., Olguín P., Cruz-Guerrero A., Gallardo F., García-Garibay M., Gómez-Ruiz L. Evaluation of Kluyveromyces marxianus as baker's yeast. Food Research International. 28:1995;37-41
6. Ejiofor A.O., Chisti Y., Moo-Young M. Culture of Saccharomyces cerevisiae on hydrolyzed waste cassava starch for production of baking-quality yeast. Enzyme and Microbial Technology. 18:1996;519-525
7. González Siso M.I., Ramil E., Cerdán M.E., Freire-Picos M.A. Respirofermentative metabolism in Kluyveromyces lactis: Ethanol production and the Crabtree effect. Enzyme and Microbial Technology. 18(8):1996;585-591
8. Katina K., Sauri M., Alakomi H.-L., Mattila-Sandholm T. Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. Lebensmittel-Wissenschaft und-Technologie. 35(1):2002;38-45
9. Khan J.A., Abulnaja K.O., Kumosani T.A., Abou-Zaid A.-Z.A. Utilization of Saudi date sugars in production of baker's yeast. Bioresource Technology. 53:1995;63-66
10. Leman J., Bednarski W., Tomasik J. Influence of cultivation condition on the composition of oil produced by Candida curvata. Biological Wastes. 31:1990;1-15
11. Linko Y.-Y., Javanainen P., Linko S. Biotechnology of bread baking. Trends in Food Science and Technology. 8:1997;339-344
12. Macrae R., Robinson R.K., Sadler M.J. Encyclopaedia of food science, food technology and nutrition. 1993;1804-1808 Academic Press, San Diego
13. Messens W., De Vuyst L. Inhibitory substances produced by Lactobacilli isolated from sourdoughs - a review. International Journal of Food Microbiology. 72:2002;31-43
14. Nancib N., Nancib A., Boudrant J. Use of waste date products in the fermentative formation of baker's yeast biomass by Saccharomyces cerevisiae. Bioresourse Technology. 60:1997;67-71
15. Randez-Gil F., Sanz P., Prieto J.A. Engineering baker's yeast: Room for improvement. Trends in Biotechnology. 17:1999;237-244
16. Simova E., Beshkova D., Angelov A., Hristozova T., Frengova G., Spasov Z. Lactic acid bacteria and yeasts in kefir grains and kefir made from them. Journal of Industrial Microbiology and Biotechnology. 28:2002;1-6
17. Spencer J.F.T., Spencer D.M. Yeasts and the life of man: Part I: Helpers and hinderers. "Traditional" yeast-based industries, spoilage yeasts. Spencer J.F.T., Spencer D.M. Yeasts in natural and artificial habitats. 1997;226-242 Springer-Verlag, Berlin, Heidelberg