فهرست نشریات علمی دسترسی آزاد ایران

The main substrate in order to the preparation of kefir is cow’s milk. Some people don’t drink cow’s milk because they’re vegetarians or because they have issues like casein allergy or lactose intolerance. In this study, kefir samples made with coconut milk were examined for their sensory qualities and antibacterial activity. Fermentation was performed at 25 and 37 °C following the addition of kefir grains to coconut milk, both with and without sucrose. The antibacterial effect of kefir beverages against eight pathogenic bacteria was evaluated using the well method. Fermentation temperature showed significant effect on the inhibition of fermented beverages made with coconut milk without addition of sucrose against all tested bacteria (P<0.05) except S. aureus and samples prepared at 37 °C showed greater antibacterial activity against E. faecalis, S. typhimurium, S. dysenteriae, K. pneumoniae, and P. aeruginosa. However, fermentation temperature did not show significant effect on antibacterial effect of fermented beverages with sucrose (P>0.05). Sucrose addition showed significant impact on the inhibition activity of beverages made at 25 °C against S. dysenteriae, E. coli, P. aeruginosa, as well as K. pneumoniae and beverages made with Coconut milk with sucrose had greater antibacterial activity. While, sucrose addition had significant effect on the antibacterial activity of samples prepared at 37 °C against E. coli, P. aeruginosa, as well as B. cereus.