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Title Technology for a Beverage Fermentated with Local Romanian Sugary Kefir Strains Using Honey as a Fermentation Substrate |
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Type Poster Presentation |
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Theme Probiotics and Prebiotics: Excellence in Science and Clinical Translation |
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Topic Development of Probiotic and Prebiotic Foods, Medical Foods, Supplements and Drugs |
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Main Author Alexandru Moisac1 |
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Presenting Author Alexandru Moisac1 |
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Co-Author Alexandru Ciric1 Mihaela Begea1 |
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Department / Institution / Country Biotechnical Systems / University Politehnica of Bucharest / Romania (România)1 |
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Background and Rationale The use of sugary kefir grains is well known in the romanian culture, especially since the communist era, when people did not have access to sweetened drinks. There are several studies of sugary kefir granules on miscellaneous fermentation substrates, but not on honey, and also, the Romanian sugary kefir granules have not been studied yet. |
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Objectives: Indicates the purpose of the study The object of the present study is to find a hydromel-like drink with probiotic properties, how well will the sugary kefir grains will adapt on this kind of substrate and what will the microbita of the sugary kefir grains will evolve. |
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Methodology: Describe pertinent experimental procedures A dilluted solution of honey and water (12%, 14%, and 16% concentration) was used as a substrate for the sugary kefir granules. This solutions was fermentated at 20-25°C for 48 h, using two separate methods: one with the direct inoculation of the sugary kefir granules in the substrate, and the other one with a secondary inoculum (prepared by inoculation of sugary kefir granules on a nutrient substrate, incubation for 48 h at 20-25°C and the sieving of the granules). Standard cultural ISO methods were used for the determination of the microbiota existing in the beverage. |
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Results: Summarize the results of the research The results obtained encouraged the development of new experiment in the field. Both direct innoculation and the use of secondary inoculum returned good results for low honey concentration (12%). The living microbiota of the beverage obtained consisted of two yeast strains, several lactobacilli strains and even bifidobacteria. For the identification of lactobacilli, API50CH strips were used, resulting 3 known and 1 unknown Lactobacillus strains. |
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Conclusions: State the main conclusions Due to the confirmed existence of Lactobacillus and Bifidobacterium strains, we can conclude that the product presents certainly probiotic valences. Further studies were initiated for improving the viability of the probiotic strains and for identifying, with certainty, all the strains in the resulted beverage. |