Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures

This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteristics of kefir on the 1 , 15 , and 30 days of storage, as well as during dynamic gastrointestinal digestion. Kefir samples were passed through a dynamic gastrointestinal model simulating the digestive processes of the mouth, stomach, and small intestine which was designed in laboratory conditions. Kefir from Turkish kefir grain exhibited the lowest average titratable acidity, apparent viscosity, and flow behavior index, while kefir from Kazakh kefir grain had the highest average pH. Over the storage period, pH and flow behavior index decreased, while titratable acidity, viscosity, and consistency coefficient increased. The kefir samples showed non-Newtonian pseudoplastic flow characteristics. The acetic acid bacteria and counts of kefir samples produced with commercial starter cultures were higher than those produced with kefir grains, while yeast counts were higher in kefir samples produced with kefir grains. During storage and gastrointestinal digestion, the number of microorganisms in kefir samples decreased. Turkish kefir grain resulted in the lowest reduction (%) of microorganism counts during gastrointestinal digestion. These findings shed light on the rheological, microbiological, and digestive properties of kefir during storage, which may contribute to improving the quality and health benefits of kefir products. The present study revealed that the kefir produced with kefir grains had a lower decrease in the viability of microorganisms compared to the kefir produced with starter culture after passage through the gastrointestinal model, so kefir produced with kefir grains may be more preferred due to its possible health benefits.