Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota
Food Science of Animal Resources · Aralık 2026
YÖKSİS Kayıtları
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota
Food Science of Animal Resources · 2026 SCI-Expanded
Dr. Öğr. Üyesi GONCA SÖNMEZ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota
2026 ISSN: 2636-0772 SCI-Expanded Q2
Dr. Öğr. Üyesi GONCA SÖNMEZ →
Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry
2023 ISSN: 2636-0772 SCI-Expanded Q2
Doç. Dr. ALİ SAMET BABAOĞLU →
Highlighting the Microbial Community of Kuflu Cheese, an Artisanal
Turkish Mold-Ripened Variety, by High-Throughput Sequencing
2024 ISSN: 2636-0772 SCI-Expanded Q2
Doç. Dr. TALHA DEMİRCİ →
Makale Bilgileri
ISSN26360772
Yayın TarihiAralık 2026
Cilt / Sayfa46
Scopus ID2-s2.0-105029735692
Erişim🔓 Açık Erişim
Özet
This study was carried out on the effect of different amounts of whey on the kefir production process and the bacterial microbiota of the beverages. Fermentation was carried out by mixing commercial kefir grains with cow, sheep, and goat milk with their whey at concentrations of 0% (control group), 25%, 50%, and 75%. The bacterial microbiota in the produced beverages and the relative abundances of seven microorganisms (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus delbrueckii, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, and acetic acid bacteria) were determined using metagenomic analysis targeting the V3-V4 region of 16 S rRNA gene, and quantitative polymerase chain reaction (qPCR), respectively. Lactococcus lactis and Leuconostoc mesenteroides were detected in higher abundance in whey-containing goat samples. While Lactobacillus was dominant in the cow milk samples containing 0%, 25%, and 50% whey, Enterococcus was dominant in the samples containing 75% whey. In sheep milk samples, Lactobacillus was dominant in samples with 75% and 50% whey, Lactococcus was dominant in samples with 25% whey, and Enterococcus was dominant in samples with no (0%) whey. Lactobacillus was dominant in all goat milk samples. In conclusion, high levels of lactic acid bacteria were shown to preserve their viability in the experimentally produced beverages with the addition of whey at different concentrations, and the whey could be used to produce kefir.
Yazarlar (6)
1
Yusuf Biçer
ORCID: 0000-0001-7549-8323
2
Gonca Sönmez
3
Gamze Turkal
4
A. Ezgi Telli
5
M. Yenal Akkurt
ORCID: 0000-0002-8139-0252
6
Gürkan Uçar
Anahtar Kelimeler
Kefir
Metagenomic analysis
Microbiota
QPCR
Whey
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Science of Animal Resources
Q1
OA
SJR Skoru0,841
H-Index49
YayıncıKorean Society for Food Science of Animal Resources
ÜlkeSouth Korea
Animal Science and Zoology (Q1)
Food Science (Q1)