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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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