title: Comparative study of microbiological, chemical and sensory properties of kefirs produced in Estonia, Latvia and Lithuania.
abstract: In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/MS-Q-TOF and LC-ion trap MS/MS), spectrophotometry and other methods. Antihypertensive, angiotensin-converting enzyme (ACE) inhibiting, antioxidant and antibacterial peptides were found in the kefir samples. According to the results of principal component analysis of 200 most abundant compounds obtained with HPLC-MS/MS-Q-TOF analysis, Estonian kefirs differed from the rest. Kefirs of Latvian and Lithuanian origin showed similarities in several characteristics, probably related to the starter cultures and technological processes. The fatty acids composition of all Baltic kefirs was uniform. The antioxidant capacity of the kefirs varied slightly, whereas intermediate positive correlation (r = 0.32, P < 0.05) was found between antioxidativity and total bacterial count. The lipid oxidation level, estimated as the content of linoleic and oleic acid primary oxidation products, oxylipins, was very low in all studied kefirs. Only one third of analysed kefirs met the requirements of the minimum sum of viable microorganisms, indicated in the Codex Standard for Fermented Milks.
authors: Department of Food Hygiene,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/3, 51014 Tartu,Estonia.
authors: Dea
authors: D
authors: Anton
authors: Department of Food Hygiene,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/3, 51014 Tartu,Estonia.
authors: Piret
authors: P
authors: Raudsepp
authors: Department of Food Hygiene,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/3, 51014 Tartu,Estonia.
authors: Mati
authors: M
authors: Roasto
authors: Department of Food Hygiene,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/3, 51014 Tartu,Estonia.
authors: Kadrin
authors: K
authors: Meremäe
authors: Department of Animal Nutrition,Laboratory of Milk Quality Research,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 48, 51006, Tartu,Estonia.
authors: Sirje
authors: S
authors: Kuusik
authors: Department of Food Hygiene,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/3, 51014 Tartu,Estonia.
authors: Peeter
authors: P
authors: Toomik
authors: Department of Food Science and Technology,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/5, 51014 Tartu,Estonia.
authors: Priit
authors: P
authors: Elias
authors: Department of Food Hygiene,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/3, 51014 Tartu,Estonia.
authors: Katrin
authors: K
authors: Laikoja
authors: Department of Animal Genetics and Breeding,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 62, 51014 Tartu,Estonia.
authors: Tanel
authors: T
authors: Kaart
authors: Institute of Technology,University of Tartu,Nooruse 1, 50411 Tartu,Estonia.
authors: Martin
authors: M
authors: Lepiku
authors: Department of Food Hygiene,Institute of Veterinary Medicine and Animal Sciences,Estonian University of Life Sciences,Kreutzwaldi 56/3, 51014 Tartu,Estonia.
authors: Tõnu
authors: T
authors: Püssa
mesh_terms: D004957:Estonia; D005504:Food Analysis; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D000070716:Kefir / Q000032:analysis* / Q000382:microbiology*; D007844:Latvia; D008097:Lithuania; D012677:Sensation
keywords: Antioxidant activity; Estonia; Latvia; Lithuania; bioactive peptides; kefir; oxylipins