World Journal of Microbiology and Biotechnology

, Volume 13, Issue 5, pp 579–581

Kefir production in Iran

Authors

  • M. Motaghi
    • Biotechnology CentreIranian Research Organization for Science and Technology
  • M. Mazaheri
    • Biotechnology CentreIranian Research Organization for Science and Technology
  • N. Moazami
    • Biotechnology CentreIranian Research Organization for Science and Technology
  • A. Farkhondeh
    • Biotechnology CentreIranian Research Organization for Science and Technology
  • M.H. Fooladi
    • Biotechnology CentreIranian Research Organization for Science and Technology
  • E.M. Goltapeh
    • School of AgricultureTarbiat Modarres University
Article

DOI: 10.1023/A:1018577728412

Cite this article as:
Motaghi, M., Mazaheri, M., Moazami, N. et al. World Journal of Microbiology and Biotechnology (1997) 13: 579. doi:10.1023/A:1018577728412

Abstract

Kefir grains were prepared in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture of the surface layer in milk. From the grain, 11 strains of lactic acid bacteria, non-lactic acid bacteria and yeasts were isolated and identified. Six samples of kefir were prepared by fermenting pasteurized milk for different lengths of time. Sensory evaluation identified the sample prepared by 24 h fermentation as the best product.

Kefir grainmicroorganisms
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Copyright information

© Chapman and Hall 1997