KEFI

INDUSTRIAL MICROBIOLOGY
TASK
Humanity has been fermenting food since the Neolithic age, long
before people understood the science behind the process.

 Fermentation is any metabolic process in which microorganisms’

activity creates a desirable change in food and beverages,
whether it’s increasing flavor, preserving foodstuffs, providing
health benefits, or more.
 Fermented foods are rich in probiotics, beneficial
microorganisms that help maintain a healthy gut so it can extract
nutrients from food.
• Probiotics aid the immune system
• Fermentation also helps neutralize anti-nutrients like phytic acid,
which occurs in grains, nuts, seeds, and legumes and can cause
mineral deficiencies.
• Fermentation can increase the vitamins and minerals in food and
make them more available for absorption.
 Different Types of Fermentation
 1. Lactic acid fermentation. Yeast strains and bacteria convert starches
or sugars into lactic acid, requiring no heat in preparation. This method
makes sauerkraut, pickles, kimchi, yogurt, kefir and sourdough bread.
 2. Ethanol fermentation/alcohol fermentation. Yeasts break pyruvate
molecules—the output of the metabolism of glucose (C6H12O6) known as
glycolysis—in starches or sugars down into alcohol and carbon dioxide
molecules. Alcoholic fermentation produces wine and beer.
 3. Acetic acid fermentation. Starches and sugars from grains and fruit
ferment into sour tasting vinegar and condiments. Examples include
apple cider vinegar, wine vinegar, and kombucha.
 Most people are aware of food and beverages that are
fermentation products, but may not realize many important
industrial products results from fermentation.
 Beer, Kefir ,Wine, Yogurt, Cheese, Certain sour foods containing
lactic acid, including sauerkraut, kimchi, and pepperoni, Bread
leavening by yeast…
 The most important factors for fermentation :
Time, ambient temperature, amount of food, quality, PH value, if it
is to be used, the amount and quality of salt should also be taken
into account.
 WHAT IS KEFIR?
 Kefir, a fermented milk beverage obtained by fermenting milk
with kefir grains, originated in the Caucasus Mountains.
 It is similar to yogurt – but thinner in consistency, making it
more of a drink. Kefir has a tart, sour taste and a slight ‘fizz’,
due to carbon dioxide – the end product of the fermentation
process.
 The length of the fermentation time determines the flavour.
 Kefir is a good source of calcium and is rich in probiotic
bacteria.
 While you may be familiar with the yogurt-like drink, there are
two types of kefir: milk and water. Both are made using kefir
grains—live cultures—but they are not the same grains.
 Milk kefir is a fermented milk drink that contains good bacteria and
yeasts—probiotics—that may help maintain a healthy digestive
system.
 As for taste and texture, it's kind of like a drinkable yogurt. The big
difference is that milk kefir generally contains more strains of
probiotics than regular yogurt.
 In addition to probiotics, milk kefir is also high in protein and high in potassium,
which helps to lower blood pressure and magnesium for nerve and muscle function.
It also contains a good amount of calcium to support bone health.
 Water Kefir The water version is a different beverage experience than milk kefir.
It's dairy-free and can be fizzy like a soda. Some people say it's similar
to kombucha, only it has a more "filtered" taste. Like milk kefir, it also contains
five or more probiotics, but they are a little bit different from those found in milk
kefir.
 The bacterial genera most commonly found in kefir using culture
dependent techniques are Lactobacillus, Lactococcus, Streptococcus, and
Leuconostoc.

 4 main health benefits of kefir:

1. Improves digestion
2. May support weight loss
3. Promotes bone health
4. Reduces inflammation
 Widely fermented dairy products play an important role in diets around the world (Gill,
1998).
 In recent years, there has been an increasing interest in fermented milk products
containing live probiotic lactic acid bacteria (Spanhaak et al., 1998).
 It is important that the microorganisms in these daily products are alive in terms of
affecting the health of the person positively.
 Depending on the microorganisms in the fermented products, they are divided into
probiotic, prebiotic and symbiotic products. Today, as the demand for foods that
strengthen the immune system has increased due to the covid-19 epidemic, the demand
for kefir has increased considerably.
REFERENCES
 https://www.thoughtco.com/what-is-fermentation-608199
 https://www.britannica.com/science/fermentation
 https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-di
fferent-types-of-fermentation-and-6-tips-for-homemade-fermentation#6-tips-for
-starting-fermentation
 https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biol
ogy/fermentation
 https://dergipark.org.tr/tr/download/article-file/448759
 https://www.bbcgoodfood.com/howto/guide/health-benefits-kefir
 https://www.healthline.com/nutrition/9-health-benefits-of-kefir#TOC_TITLE_
HDR_2
 https://www.eatingwell.com/article/7664397/what-is-kefir/