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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Designing Spoonable Milk Kefir Gels: From Fermentation Optimization to Clean-Label Gel Structuring with Psyllium.

María Cardenete-Fernández1, Alicia Castillo-Rivas1, M Montaña Durán-Barrantes1

  • 1Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/Profesor García González, 41012 Sevilla, Spain.

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Summary
This summary is machine-generated.

This study optimized skimmed milk fermentation for spoonable kefir gels using psyllium and calcium chloride. Optimized conditions enhanced kefir

Keywords:
fermented dairy productfunctional foodhydrocolloidprobiotic beveragerheology

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Area of Science:

  • Food Science and Technology
  • Dairy Science
  • Fermentation Technology

Background:

  • Kefir, a fermented dairy product, offers nutritional benefits but can be improved texturally.
  • Developing spoonable kefir gels requires optimizing fermentation and structuring agents.

Purpose of the Study:

  • To develop spoonable milk kefir gels by optimizing fermentation conditions.
  • To incorporate psyllium and calcium chloride as clean-label structuring agents.
  • To enhance the nutritional and sensory profile of kefir.

Main Methods:

  • Comparative analysis of whole and skimmed milk fermentation using a full factorial design.
  • Evaluation of inoculum level, temperature, and fermentation time on acidification kinetics (pH, total acidity).
  • Rheological characterization of kefir gels with varying psyllium and calcium chloride concentrations.

Main Results:

  • Skimmed milk showed accelerated acidification, reaching pH 4.08 and 9.99 g·L-1 acidity under optimized conditions (5.5% grains, 26 °C, 24 h).
  • Psyllium significantly strengthened the gel network, increasing elastic modulus to 209.6 Pa at 3.06% w:w.
  • High psyllium content substantially increased zero-shear viscosity (>1500 Pa·s), improving textural properties.

Conclusions:

  • Optimized fermentation and clean-label structuring agents (psyllium, calcium chloride) enable low-fat kefir gel development.
  • Enhanced textural and processing properties support kefir gels as synbiotic, functional dairy products.
  • This approach offers a pathway to novel, improved kefir-based food products.