Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir
These findings indicate that freeze-dried starter cultures consisting of traditional kefir microorganisms are able to recreate the fresh starter culture version of this product. This provides encouraging evidence for the development of commercially viable starter cultures that are capable of recreating traditional functional fermented foods.
Authors
- Maanasa Mudoor Sooresh
- Sheri A. Schmidt
- James J. Harynuk (ORCID: https://orcid.org/0000-0002-9627-5206)
- A. M. Mendes da Silva
- Benjamin P. Willing (ORCID: https://orcid.org/0000-0003-4285-4728)
- Scott V. Nguyen (ORCID: https://orcid.org/0000-0001-6498-2232)
- Benjamin C. T. Bourrie (ORCID: https://orcid.org/0000-0003-1166-3021)
- Joseph Sebastian
- Stephen Carey
- Ashani Jayawickrama
Institutions
- University of Alberta (CA)
- The Metabolomics Innovation Centre (CA)
- MacEwan University (CA)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2025-10-10
- DOI
- https://doi.org/10.3389/fmicb.2025.1655390
- Citations
- 4
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 4.65
Funders
- Natural Sciences and Engineering Research Council of Canada