Identification of some kefir microorganisms and optimization of their production in sugarcane juice
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Universidad Nacional de Colombia
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Kesr grains are a consortium of bacteria and yeasts grouped in a polysaccharide called kesrano. They ferment sugar substrates to produce organic acids, CO 2 , vitamins and ethanol. They also have positive effects on health. This research project aimed to optimize the fermentation process of sugarcane concentrate using kesr grains. The microorganisms were srst identised morphologically and biochemically, then isolated and purised in selective media. Optimization was conducted using the response surface methodology with a composite central design. The independent variables were: temperature, time and percentage of kesr grains added. As for dependent variables, we considered the following: increase in kesr grains (also measured as a percentage), acidity and microbial growth. Additionally, our stu dy identised populations of Lactobacillus curvatus and the following yeasts: Candida famata, Can. magnoliae, Can. krusei/incospicua and Can. sphaerica in the kesr grains. The optimal conditions were 33.5 °C, 30 h and 6% w/w of added kesr grains. The increase in kesr grains reached was of 193 ± 12%. The lactobacilli, lactococci and yeast counts were 1.57x10 8 , 8.63x10 7 and 2.05x10 7 CFU mL -1 respectively. Experimental optimization was an effective tool for the fermentation of kesr grains in sugarcane concentrate.
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