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<p>In this research, sourdough was prepared using milk kefir culture from kefir grains and mixing wheat and rye flours. During the eight-hour dough fermentation, samples were collected, and subjected to microbial, physicochemical, and SDS-PAGE analyses to examine changes in protein fractions. The pH of the sourdough sample at the end of the 8th hour was 4.56. The titration acidity of the samples was increased from 20 to 49% after the completion of fermentation. Lactic acid bacteria and yeast increased, up to about 8 log CFU/g; the yeast species identified in the milk kefir grains utilised in this study are as follows: <i>Saccharomyces spp.</i>,<i> Lachancea fermentati</i>,<i> Zygotorulaspora florentina</i>,<i> Issatchenkia orientalis</i>,<i> Kazachstania pintolopesii</i>, and <i>Kluyveromyces marxianus</i>. Lactic and acetic acid contents increased during fermentation. At the end of the fermentation, lactic acid and acetic acid contents were 901&#xa0;mg/L and 1999&#xa0;mg/L, respectively. Changes in protein fractions were observed by SDS-PAGE analysis; the changes in the ratios indicate that sourdough with kefir microbiota and enzymes can affect proteins at a certain level, suggesting that the amount of degraded gluten may change with the prolongation of the fermentation.</p>

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Microbial and physicochemical changes during kefir based sourdough fermentation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月15日

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  • Bilgenur Üçgül,
  • Çağlar Gökırmaklı,
  • Zeynep Banu Güzel-Seydim

摘要

In this research, sourdough was prepared using milk kefir culture from kefir grains and mixing wheat and rye flours. During the eight-hour dough fermentation, samples were collected, and subjected to microbial, physicochemical, and SDS-PAGE analyses to examine changes in protein fractions. The pH of the sourdough sample at the end of the 8th hour was 4.56. The titration acidity of the samples was increased from 20 to 49% after the completion of fermentation. Lactic acid bacteria and yeast increased, up to about 8 log CFU/g; the yeast species identified in the milk kefir grains utilised in this study are as follows: Saccharomyces spp., Lachancea fermentati, Zygotorulaspora florentina, Issatchenkia orientalis, Kazachstania pintolopesii, and Kluyveromyces marxianus. Lactic and acetic acid contents increased during fermentation. At the end of the fermentation, lactic acid and acetic acid contents were 901 mg/L and 1999 mg/L, respectively. Changes in protein fractions were observed by SDS-PAGE analysis; the changes in the ratios indicate that sourdough with kefir microbiota and enzymes can affect proteins at a certain level, suggesting that the amount of degraded gluten may change with the prolongation of the fermentation.