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<p>This study investigated the physicochemical, microbiological, and sensory characteristics of kefir beverages obtained with lyophilized kefir cultures (LKC) supplemented with microbial polysaccharides (levan and pullulan) under different fermentation temperatures (22&#xa0;°C and 30&#xa0;°C). The antimicrobial potential of kefir was evaluated against key foodborne pathogens inoculated before and after fermentation. Results demonstrated that fermentation temperature and polysaccharide addition significantly influenced microbial growth dynamics and antibacterial activity. Kefir formulations enriched with microbial levan and fermented at 30&#xa0;°C exhibited the strongest inhibitory effects, particularly against Gram-positive bacteria, and achieved the highest sensory acceptability. These findings highlight the potential of LKC-based kefir as a functional dairy beverage with enhanced probiotic viability and antimicrobial functionality.</p>

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The investigation of the physicochemical properties and antibacterial resistance of kefir beverage produced by lyophilized kefir culture

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Gökhan Gurur Gökmen,
  • Jaroslaw Kowalik,
  • Duygu Kışla

摘要

This study investigated the physicochemical, microbiological, and sensory characteristics of kefir beverages obtained with lyophilized kefir cultures (LKC) supplemented with microbial polysaccharides (levan and pullulan) under different fermentation temperatures (22 °C and 30 °C). The antimicrobial potential of kefir was evaluated against key foodborne pathogens inoculated before and after fermentation. Results demonstrated that fermentation temperature and polysaccharide addition significantly influenced microbial growth dynamics and antibacterial activity. Kefir formulations enriched with microbial levan and fermented at 30 °C exhibited the strongest inhibitory effects, particularly against Gram-positive bacteria, and achieved the highest sensory acceptability. These findings highlight the potential of LKC-based kefir as a functional dairy beverage with enhanced probiotic viability and antimicrobial functionality.