Non-yeast kefir product
A series of AiBi® starter cultures has been developed both for Russian and foreign producers of kefir drinks. The microorganisms in these kefir starters were isolated from unique artisanal products and complemented with probiotic microorganisms from the Lactobacillus and Bifidobacterium genera. The developers carefully selected combinations of microorganisms to preserve sensory characteristics (kefir odour and sparkling mouthfeel) without yeasts.
The series of AiBi starter cultures for yeast-free kefir drinks offers a range of advantages for producers:
- The sensory characteristics are very similar to those of artisanal kefir
- As there’s no alcoholic fermentation, no defects of texture and taste characteristic of artisanal kefir are found
- Yoghurt with a new kefir-like taste can be produced
- The starter cultures are enriched with probiotic microorganisms
- Kefir drinks with extended shelf life can be produced
- The starter cultures are phage resistant
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline KF 22.11 КEFIR and 22.11 КEFIR F starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus acidophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus rhamnosus, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides |
Fermentation temperature: 37-44 °С Fermentation period: 6-9 hours Post-acidification: pH 0.25-0.35 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time TW 22.10 IRISH and 22.10 IRISH F starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus acidophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus rhamnosus, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides |
Fermentation temperature: 30-32 °С Fermentation period: 8-10 hours Post-acidification: pH 0.15-0.20 Stop-effect: pH 4.6-4.65 |
| AiBi Golden Time KF 26.10 starter culture |
Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus reuteri |
Fermentation temperature: 30-34 °С Fermentation period: 8-10 hours Post-acidification: pH 0.15-0.25 Stop-effect: pH 4.5-4.6 |