A non-yeast kefir-like fermented milk development with lactobacillus acidophilus kcnu and lactobacillus brevis bmb6

Bomee Lee, Cheng Chung Yong, Hae Chang Yi, Saehun Kim, Sejong Oh

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 1010 CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeastcontaining control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (108 CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

Original languageEnglish
Pages (from-to)541-550
Number of pages10
JournalFood Science of Animal Resources
Issue number4
Publication statusPublished - 2020

Bibliographical note

Funding Information:
This study was conducted with the support from the ‘R&D Rediscovery Project’ by the Korea Institute for Advancement of Technology, overseen by the Korean Ministry of Trade, Industry and Energy (N0002488) and also support from the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Minister of Education, Science, and Technology (NRF-2019R1A2C108764811).

Publisher Copyright:
© 2020 Korean Society for Food Science of Animal Resources.


  • Fermentation
  • Kefir
  • Lactobacillus
  • Starter culture
  • Yeast

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science


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