INVESTIGATION OF THE USABILITY OF COMMERCIAL KEFIR BEVERAGES AS INOCULUM IN HOMEMADE KEFIR PRODUCTION

This study examined the potential usage of commercial kefir beverages in producing homemade kefir beverages. For this purpose, two different commercial kefir beverages were used in the fermentation. Microbial growth kinetics, viscosity and pH were monitored during the fermentation process of kefir samples. The logistic model was fitted to lactic acid bacteria, lactococci, total mesophilic aerobic bacteria (TMAB), pH and viscosity growth kinetics. The generation study was completed by repeatedly passing the kefir produced for four days. Lactic acid bacteria, Lactococci, and TMAB counts remained stable in the following generations. Lactobacilli counts decreased in both brands, while TMAB and lactococci decreased in brand A during storage. Syneresis values under storage conditions were high for both brands. This study shows that kefir can be produced at home using commercial kefir beverage brands and can meet the requirements of Codex Alimentarius if the necessary hygiene conditions and incubation temperature are provided, but structural stability during storage is weak.