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Characterisation of Lactic Acid Bacteria (LAB) isolated from Kefir Milk made
from Dairy and Non-Dairy Sources and Their Sensory Acceptance
Chan Kher Zhi
Supervisor: Dr. Mohd Nizam Lani
Co-Supervisor: Dr. Yusnita Hamzah
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Kefir is a fermented milk beverage which is made from kefir grains and kefir cultures.
Chemical composition from dairy and non-dairy sources may affect the population and
characterisation of LAB in kefir drinks. In this study, the effect of different sources of
dairy (cow’s milk) and non-dairy milk (soymilk and coconut milk) as the fermentation
media on development of kefir grain will be studied. Preliminary study will be conducted
to find the best formulation of kefir drink. LAB will be isolated using cultural methods
(MRS Agar, MRS with 0.8% CaCO3 and M17 Agar) and will be identified using
morphological examination and API 50 CHL Kit. The physico-chemical composition of
samples will be determined using titratable acidity (lactic acid and acetic acid), pH, protein
content, fat content and vitamins content. Sensory evaluation of acceptability levels of
the sample of kefir drinks will be determined.
1149 | UMT UNDERGRADUATE RESEARCH DAY