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Probiotic growth pattern and physicochemical evaluation of water kefir fermentation

Probiotics are live-friendly microorganisms that can confer a health benefit on the host if it is consumed in sufficient amounts. Water kefir is a probiotic-rich fermented beverage that contains multi-species of live cultures. Brown sugar and palm sugar were used for water kefir fermentation due to...

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Main Authors: Sin, Phin Yin, Tan, Suat Hian, Mohd Fazli, Farida Asras, Lee, Chin Mei, Muhammad Adam lee, Abdullah
Format: Article
Language:English
Published: Malaysian Society of Applied Biology 2024
Subjects:
Q Science (General)
RM Therapeutics. Pharmacology
Online Access:http://umpir.ump.edu.my/id/eprint/41991/1/Probiotic%20growth%20pattern%20and%20physicochemical%20evaluation%20of%20water%20kefir%20fermentation.pdf
http://umpir.ump.edu.my/id/eprint/41991/
https://doi.org/10.55230/mabjournal.v53i2.2742
https://doi.org/10.55230/mabjournal.v53i2.2742
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spelling my.ump.umpir.419912024-07-18T02:01:55Z http://umpir.ump.edu.my/id/eprint/41991/ Probiotic growth pattern and physicochemical evaluation of water kefir fermentation Sin, Phin Yin Tan, Suat Hian Mohd Fazli, Farida Asras Lee, Chin Mei Muhammad Adam lee, Abdullah Q Science (General) RM Therapeutics. Pharmacology Probiotics are live-friendly microorganisms that can confer a health benefit on the host if it is consumed in sufficient amounts. Water kefir is a probiotic-rich fermented beverage that contains multi-species of live cultures. Brown sugar and palm sugar were used for water kefir fermentation due to their high sucrose and mineral contents. The objective of this study was to determine the probiotic growth pattern of water kefir and to evaluate the physicochemical parameters, including the pH changes, lactic acid content, reducing sugar content, and total soluble solids. The fermented water kefir was collected at every 6-hour interval, until the end of 72 hours of fermentation. The growth curve was determined by enumerated probiotics on De Man, Rogosa, and Sharpe (MRS) agar, Yeast Extract-Peptone-Dextrose (YPD) agar, and Gluconobacter (GM) agar plates, respectively. MRS, YPD, and GM agar plates were used to enumerate lactic acid bacteria, yeast, and acetic acid bacteria, respectively. The result showed increased probiotic growth as fermentation time increased with different phases observed from the growth curve. The stationary phase of probiotics was recorded at 30-42 h and was recommended as the optimal harvesting point. Besides, longer fermentation time produced lower pH values and lower total soluble solids while higher lactic acid and higher reducing sugars. At the end of fermentation, the concentration of lactic acid and reducing sugars were 2.16 ± 0.09 g/L and 13.66 ± 0.14 mg/mL, respectively. In conclusion, probiotics from water kefir fermentation are suggested to be best harvested between 30-42 hours and can be used for self-consume or downstream processing. Malaysian Society of Applied Biology 2024-06-30 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/41991/1/Probiotic%20growth%20pattern%20and%20physicochemical%20evaluation%20of%20water%20kefir%20fermentation.pdf Sin, Phin Yin and Tan, Suat Hian and Mohd Fazli, Farida Asras and Lee, Chin Mei and Muhammad Adam lee, Abdullah (2024) Probiotic growth pattern and physicochemical evaluation of water kefir fermentation. Malaysian Applied Biology, 53 (2). pp. 21-30. ISSN 0126-8643. (Published) https://doi.org/10.55230/mabjournal.v53i2.2742 https://doi.org/10.55230/mabjournal.v53i2.2742
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic Q Science (General)
RM Therapeutics. Pharmacology
spellingShingle Q Science (General)
RM Therapeutics. Pharmacology
Sin, Phin Yin
Tan, Suat Hian
Mohd Fazli, Farida Asras
Lee, Chin Mei
Muhammad Adam lee, Abdullah
Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
description Probiotics are live-friendly microorganisms that can confer a health benefit on the host if it is consumed in sufficient amounts. Water kefir is a probiotic-rich fermented beverage that contains multi-species of live cultures. Brown sugar and palm sugar were used for water kefir fermentation due to their high sucrose and mineral contents. The objective of this study was to determine the probiotic growth pattern of water kefir and to evaluate the physicochemical parameters, including the pH changes, lactic acid content, reducing sugar content, and total soluble solids. The fermented water kefir was collected at every 6-hour interval, until the end of 72 hours of fermentation. The growth curve was determined by enumerated probiotics on De Man, Rogosa, and Sharpe (MRS) agar, Yeast Extract-Peptone-Dextrose (YPD) agar, and Gluconobacter (GM) agar plates, respectively. MRS, YPD, and GM agar plates were used to enumerate lactic acid bacteria, yeast, and acetic acid bacteria, respectively. The result showed increased probiotic growth as fermentation time increased with different phases observed from the growth curve. The stationary phase of probiotics was recorded at 30-42 h and was recommended as the optimal harvesting point. Besides, longer fermentation time produced lower pH values and lower total soluble solids while higher lactic acid and higher reducing sugars. At the end of fermentation, the concentration of lactic acid and reducing sugars were 2.16 ± 0.09 g/L and 13.66 ± 0.14 mg/mL, respectively. In conclusion, probiotics from water kefir fermentation are suggested to be best harvested between 30-42 hours and can be used for self-consume or downstream processing.
format Article
author Sin, Phin Yin
Tan, Suat Hian
Mohd Fazli, Farida Asras
Lee, Chin Mei
Muhammad Adam lee, Abdullah
author_facet Sin, Phin Yin
Tan, Suat Hian
Mohd Fazli, Farida Asras
Lee, Chin Mei
Muhammad Adam lee, Abdullah
author_sort Sin, Phin Yin
title Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
title_short Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
title_full Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
title_fullStr Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
title_full_unstemmed Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
title_sort probiotic growth pattern and physicochemical evaluation of water kefir fermentation
publisher Malaysian Society of Applied Biology
publishDate 2024
url http://umpir.ump.edu.my/id/eprint/41991/1/Probiotic%20growth%20pattern%20and%20physicochemical%20evaluation%20of%20water%20kefir%20fermentation.pdf
http://umpir.ump.edu.my/id/eprint/41991/
https://doi.org/10.55230/mabjournal.v53i2.2742
https://doi.org/10.55230/mabjournal.v53i2.2742
_version_ 1822924518845317120
score 13.23648

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