Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

Abstract

In this study, the functional and aromatic properties of kefir produced using cow-soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the kefir produced using cow-SMs and a Bifidobacterium longum strain (SMKlg) had a high functionality, a high rate of the desired aroma compounds (acetoin, diacetyl) and a low rate of the undesired compounds (1-octen-3-ol, 2-penten-1-ol, (E)-2-heptenal, 1-hexanol). This study showed that soya milk and B. longum can be used together in kefir production using an industrial method, and their co-use could be considered a good alternative for functional/organoleptically flavoured food production.