Importance of inoculum activity for ethanol and yeasts content in fermented dairy product [Elektronski vir]
Zajšek, Katja ; Goršek, Andreja, 1961-
The influence of kefir grains' activation time on kefir pH changes and ethanol production was investigated. The proposed exponential pH model was successfully used for describing any decrease in pH ...during 24 h fermentation. Furthermore, the influence was investigated of differently-active kefir grains on the correlation between ethanol and yeast population in grains and kefir drink, respectively. Results showed that longer-activated grains produce more ethanol and have a larger number of yeasts than grains, which are activated for only a few days. The number of yeasts in a kefir product also increases over the grains' activation time.
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