Variability of the microbial abundance of a kefir grain starter cultivated in partially controlled conditions

Abstract

The variability of the abundance in lactobacilli, lactic acid streptococci and yeasts of a kefir grain starter cultivated in partially controlled conditions – milk renewal at room temperature and incubation at defined temperature - was quantified. Expressed by the geometric relative standard deviations of counts repeated over time, it was respectively of 28%, 443% and 35% for each of the three microbial groups. The origin of the microbial variability observed was ascribed to the heterogeneous medium developed around the grains during fermentation and, for the lactic acid streptococci, even more to the initial conditions of fermentation, probably to parameters linked to milk renewal (room temperature, waiting time at room temperature before incubation).

Keywords

• Starter cultures
• kefir
• microorganims
• lactic acid bacteria
• yeasts