Comparing microbiological profiles, bioactivities, and physicochemical and sensory properties of donkey milk kefir and cow milk kefir

Authors: SİDE SELİN SU YİRMİBEŞOĞLU, BURCU EMİNE TEFON ÖZTÜRK

Abstract: Consumption of fermented milk products especially kefir is accelerated in the population due to their high nutritional value and other health benefits. These health benefits are rooted in the composition of source material and flora of kefir grains. Therefore, the utilization of different kinds of milk as source material in kefir production directly affects the properties of kefir. In this study, changes in the physicochemical properties, microbiological profiles, antibacterial effects, antioxidant activities, sensory evaluation, and total phenolic and total flavonoid contents of kefirs obtained from donkey milk (DM) and cow milk (CM) were compared. It was found that donkey milk kefir (DMK) and cow milk kefir (CMK) have different physicochemical properties and microbiological profile. DMK showed antibacterial activity against seven bacterial strain used in this study. The antioxidant activity was increased with fermentation in both kefir samples. The total phenolic content of DMK was higher than that of CMK whereas the total flavonoid content of CMK was higher than that of DMK. Sensory analysis showed that participants prefer CMK to DMK. It can be concluded that with its higher flavonoid content and antibacterial activity, DMK might be an alternative nutrient for consumers.

Keywords: Kefir, donkey milk kefir, antibacterial activity, antioxidant capacity, total phenolic content, total flavonoid content

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