STUDY OF THE KINETICS OF MILK KEFIR USING SOY GERM AS SUBSTRATE

The main objective of this study was to analyze the growth kinetics milk kefir on bean sprouts (Glycine max) as a germinated substrate for 4 days by glass jar method followed extracts. Ratio 1:3 (soy: water). 3% grains (activated) inoculated with soluble bud extract has total sugar content 5.57% and fermentable carbohydrate 3.37 g / L (sucrose), which is source nutrition energy reserves; 1.40% lipids are used catabolic grain activity, while protein increases amount nitrogen 6.66%. pH 6.67 acidity 0.17%, inversely proportional lactic acid. number microbial populations extracts kefirada reached logarithmic stage development after 24 hours acid bacteria 48 acetic yeast, consuming nutrients beverage, influencing its metabolites medium; period decomposition bacteria, yeast 72 hours, medium lacks nutrients. symbiotic action using sprouted mutual, microorganisms it contains grow synergistically create favorable changes in acidity, depletion creation an appropriate environment. To improve texture recommended combine fruits or vegetables that contain lot sugar.