Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains

摘要: Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there still no efficient approach producing stable grains using the pure or cultural mixture of strains isolated from original Therefore, new techniques need be taken promote grain production. To this purpose, an encapsulated vector produced entrapment dominant and cheese which was traditional manufacturing method used mimic forming, respectively. Then, composition, microstructure, microflora two vectors were investigated compared Results indicated that protein polysaccharide content much higher than vector; distribution microorganisms inside more similar kefirs. It would suitable present investigations reveal potential for production at industrial level.