Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics

Backslopping method for large-scale production of kefir drink was established to scale up the production of kefir beverage containing original kefir microbiota. The microbiological, nutritional, physiochemical, and sensory properties of novel backslopped kefir (BK) were compared with those of traditional kefir (TK). Application of backslopping method in kefir production increased production yields by 50-folds, and the microbiological, nutritional, and physicochemical characteristics of BK were not significantly different from those of TK except the numbers of Lactobacillus kefiri and yeast, % carbohydrate, and pH. In cold storage, the number of lactic acid bacteria remained constant at 9 log CFU/mL in both TK and BK; however, yeast population increased from 4.7 to 6.5 log CFU/mL of BK, and from 4.8 to 7.5 log CFU/ml of TK (p