Determination of some chemical and microbiological properties of kefirs made from different milk (cow, water buffalo, goat, camel)

Kefir, is a light gaseous fermented dairy product which is produced from Kafkas Mountains belonging to the Russian territory of the original territory, produced kefir by taking the kefir granule and contains a small amount of alcohol. The main factors that give importance to kefir as a nutritional value are the increase in nutritive value, probiotic properties and easy digestion in the result of compounds which are formed by the effect of compounds in the microorganisms of the composition of kefir. The aim of this thesis is to investigate some chemical and microbiological parameters by making kefir with different methods from different kefir flours and four different crops (cow, buffalo, goat, camel). In this thesis study, water buffalo, goat and cow milk was taken from Nakkaş village of Catalca (Turkey / Istanbul) and camel milk was obtained from Khorkhor village of Tabriz-Iran. Three different kefir grains were used in the study. Two grains were provided from Istanbul and a kind of kefir grains was provided from Tabriz. The kefir made by adding kefir grains into camel milk was obtained after 48 hours and the kefir made with goats, cows and buffalo milk was obtained after 12 hours. After the kefir was obtained, pH, acidity (%), ash, protein, oil analysis were done on the 3rd and 5th day. Microbiological analyzes were carried out at the same time. Total aerobic mesophilic bacteria, total mold and yeast , lactic streptococcus (on M17 sowing) and lactobacilli (on MRS) were counted. In addition, the antimicrobial activity of kefir on Listeria monocytogenes ATCC 13932, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Salmonella Enterica ATCC 13076 and Bacillus cereus ATCC 11778 was investigated. The highest antimicrobial effect was found in kefir made with camel milk and two different kefir grains (M2 and M3). These kefirs showed antimicrobial activity at various rates on all microorganisms investigated. Kefir made with another one kefir grain (M1) and camel milk showed antimicrobial activity only on Listeria monocytogenes ATCC 13932. In other kefir made with water buffalo, cow, goat milk, antimicrobial activity has been found to be significantly different among the kefir grain used. It was determined that the pH, protein, ash, fat values of all kefir made from all milk, all kefir grains (M1, M2, M3) decreased significantly between first and fifth days and acidity increased. With M1 kefir granules and camel milk kefir, antimicrobial activity was only observed on Listeria monocytogenes ATCC 13932. The antimicrobial effect on Bacillus cereus ATCC 11778, Eschericha coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Salmonella Enterica ATCC 10076, except for Listeria monocytogenes ATCC 13932 bacteria were determined with the kefirs made from camel milk with M2 and M3 kefir granules. Antimicrobial activity on Eschericha coli ATCC 25922 were observed with both the kefir granules of M2 and M3 and the kefir made from cow's milk. In the kefir made by adding M1 kefir granules to water buffalo milk, antimicrobial activity was found only on Eschericha coli ATCC 25922. M2 and M3 kefir granules were added to the water buffalo milk and they were determined that they exhibited antimicrobial activity on Staphylococcus aureus ATCC 25923 and Eschericha coli ATCC 25922. Antimicrobial activity was determined by using M1 kefir granules and goat milk kefir, Eschericha coli ATCC 25922 and Salmonella Enterica ATCC 10076.In the kefir made by adding M2 kefir granules to goat's milk, antimicrobial activity was observed on Staphylococcus aureus ATCC 25923 only. Antimicrobial activity was determined on Bacillus cereus ATCC 11778 and Eschericha coli ATCC 25922 in the kefir made with M3 kefir granules and goat milk. As a result, it was observed that experimental kefirs produced by traditional methods varied according to the yeast types and milk types of the examined chemical and microbiological parameters and this change continued during the fermentation period.