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May 24, 2025Biodiversitas Journal of Biological DiversityOpen Access

Evaluation of the potential of starter culture from Indonesian kefir grains on the characteristics of fermented milk during storage

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Authors

PWPutri Dian WulansariNRNovia RahayuAKAndri KusmayadiUniversitas Kejuangan 45 Jakarta

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Implication

Observational analysis evaluates the physicochemical quality of fermented milk from starter cultures, indicating that storage influences outcomes.

Key Points

  • Lactobacillus plantarum strain DI produced fermented milk with the lowest pH value, decreasing over storage time.
  • Total lactic acid bacteria counts increased for strains BP and DI, while strain ES showed a slight decrease.
  • Storage duration significantly impacted acidity and moisture content across all samples.
  • Starter cultures from Indonesian kefir grains enhance the physicochemical quality of fermented milk under suitable storage conditions.

Cite This Study

Wulansari et al. (2025) studied this question.

synapsesocial.com/papers/68af6203ad7bf08b1eae2c1bhttps://doi.org/10.13057/biodiv/d260533
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Microbiota dynamics and bacterial pathogen survival during milk kefir fermentation and storage2026
  2. 2Harnessing Indigenous Fermentation: Probiotic Lactic Acid Bacteria from West Sumatera’s Dadih2025
  3. 3Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage2024 · 19 citations
  4. 4Comparison of selected nutritional analysis of goat and cow milk kefir using Indonesian kefir grains2024
  5. 5Storage Stability and Performance of Fluid Bed Dried Solid State Fermented (SSF) Lactic Cultures2024