kefir production from soy milk
TRANSCRIPT
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KEFIR PRODUCTION FROM SOY MILK
(การผลิ�ตคีเฟอร จากนมถั่��วเหลิ�อง)Present By Niphawan Panti 540510273
Advisor : Asst. Prof. Dr. Sakunnee Bovonsombut
Department of Biology, Faculty of Science
Chiang Mai University
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Introduction• Kefir vs. Yogurt
http://mindofthemother.blogspot.com/2012/01/yogurt-vs-kefir.html
http://www.dottorstefanociappi.com/consigli-pratici/yogurt/
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Introduction• People can’t drink cow milk
http://www.doctortipster.com/6278-cows-milk-protein-allergy-causes-symptoms-diagnosis-tratment-prevention-and-prognosis.html
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Introduction
http://www.dreamstime.com/stock-photos-heart-attack-caused-cholesterol-image24312023 http://frynn.com/ถั่��ว
เหลิ�อง
Objectives Study difference characteristics of soy milk kefir grain
Milk kefir grains Water kefir grains
Study difference soy milk product that ferment by milk kefir and water kefir Characteristic Microorganism
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Method
• Milk kefir grains• Water kefir grains
1. Preparations soy milk kefir grains
• Characteristics• Physical• pH• Titratable acidity• Reducing sugar• Alcohol
• Microorganism• Lactic acid bacteria• Yeast
2. Study difference soy milk kefir
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Preparations kefir grains
Soy milk kefir grains
Milk kefir grains
Water kefir grains
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Method
Pretreatment in soy milk (without sugar) for 72 hour
Clean by filtered water
Sieved by plastic sieve
Ferment 72 hour
Milk Sugar water solution
Kefir Grain Before After
Milk
Water
Result
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Method
• Milk kefir grains• Water kefir grains
1. Preparations soy milk kefir grains
• Characteristics• Physical• pH• Titratable acidity• Reducing sugar• Alcohol
• Microorganism• Lactic acid bacteria• Yeast
2. Study difference soy milk kefir
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Method
6% 8% 10%
6% 8% 10%
Kefir grain 3%
25oC 24 hr
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Study difference soy milk kefir
• Physical• pH• Titratable acidity• Reducing sugar• Alcohol
Characteristics
• Lactic acid bacteria• Yeast
Microorganism
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Characteristic
Physical
pH
Titratable acidity
Reducing sugar
Alcohol
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Result : Physical
Before
Milk kefir grains
Water kefir grains
6%
6%
6%
6%
6%
6%
8%
8%
8%
8%
8%
8%
10%
10%
10%
10%
10%
10%
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pH• pH meter
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Result : pH
Control Refine sugar 6%
Refine sugar 8%
Refine sugar 10%
Raw sugar 6%
Raw sugar 8%
Raw sugar 10%
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
Before After Milk kefir grains After Water kefir grains
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Titratable acidity• 0.1 NaOH• Indicator = Phenolphthalein (Pink)
http://chemskills.com/?q=acetic_acid_titration
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Result : Titratable acidity
control Refine sugar 6%
Refine sugar 8%
Refine sugar 10%
Raw sugar 6%
Raw sugar 8%
Raw sugar 10%
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0.70
Milk kefir grains Water kefir grains
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Reducing sugar• DNS method• Dinitrosalicylic acid
http://i.ytimg.com/vi/dODNgGU3xA/maxresdefault.jpg
http://www.rpi.edu/dept/chem-eng/Biotech-Environ/FUNDAMNT/sugpoly.htm
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Result : Reducing sugar
Control Refine sugar 6%
Refine sugar 8%
Refine sugar 10%
Raw sugar 6%
Raw sugar 8%
Raw sugar 10%
0.00
50.00
100.00
150.00
200.00
250.00
Before After Milk kefir grain After Water kefir grain
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Alcohol • Ebulliometer
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Result : Alcohol
Soy milk
Concentration
Alcohol
Milk kefir grainsWater kefir
grains
Control - 0 0
Refine sugar 6% 0 0
8% 0 0
10% 0 0
Raw sugar 6% 0 0
8% 0 0
10% 0 0
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Study difference soy milk kefir
• Physical• pH• Titratable acidity• Reducing sugar• Alcohol
Characteristics
• Lactic acid bacteria• Yeast
Microorganism
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Microorganism
Lactic acid bacteria
Yeast
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Methods
6%
Kefir grains 3%
Lactic acid bacteria
Yeast
MRS agar
YM agar
Sugar
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Result : Microorganism
Soy milk kefir grains Soy milkLAB
(CFU/ml)Yeast
(CFU/ml)
Milk kefir grains Control 8.93x1012 2.58x106
Refine sugar 6% 7.30x1013 2.79x107
Water kefir grains Control 1.39x1014 6.30x107
Refine sugar 6% 9.95x1014 1.95x108
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Conclusion• Soy milk kefir grains
• Milk kefir grains (Abraham and Deantoni, 1998)• Water kefir grains (Hsieh et al., 2012)
• Small grain size • Color change
• Soy milk kefir• Curd and whey ( น�ธิ�ยา แลิะพิ�มพิ เพิ�ญ, 2558)/ (Nishinari et al.)• pH• Titratable acidity (Lunelli et al., 2011)• Reducing sugar• Alcohol (Torija et al., 2002) / (Farnworth, 2005) • Microorganism (Liu and Lin, 2000) / (Hsieh et al., 2012)
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Reference• น�ธิ�ยา ร�ตนาปนนท์ แลิะพิ�มพิ เพิ�ญ พิรเฉลิ�มวงศ์ . 2558. เวย (Whey) [online]. Available :
http://www.foodnetworksolution.com/ [2015, Mar.19]• Abraham A. G. and de Antoni G. 1999. Characteristics of kefir grain grown in milk and in soy milk.
Journal of Dairy Research. 66 : 327-333.• Farnworth, E.R. 2005. Kefir-a complex probiotic. Food Science and Elsevier Applied Sciences
Publishers 159-179.• Hsieh, H.H. ,Wang, S.Y., Chen, T.L., Huang, Y.L. and Chen, M.J. 2012. Effects of cow's and goat's
milk as fermentation media on the microbial ecology of sugary kefir grains. International Journal of Food Microbiology. 157 : 73-81
• Nishinari, K., Fang, Y., Guo, S. and Phillips, G.O. 2014. Soy proteins: A review on composition, aggregation and emulsification. Food Hydrocolloids. 39 : 301-318
• Torija, M.J., Rozes, N., Poblet, M., Guillamo´n, J.M. and Mas, A. 2002. Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. International
Journal of Food Microbiology. 80 : 47– 53• Lunelli, B.H., Melo, D.N.C, de Morais, E.R., Victorino, I.R.S., de Toledo, E.C.V., Maciel, M.R.W. and
Filho, R.M. 2011. Real-time optimization for lactic acid production from sucrose fermentation by Lactobacillus plantarum. Computer Aided Chemical Engineering. 29
: 1396–1400
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