Effect of Saccharomyces cerevisiae on Probiotic Properties of Goat Milk Kefir

Abstract

Abstract Goat milk kefir is a fermented milk product with kefir grain, as a probiotic agent and contains bioactive compounds. Kefir grains consist of bacteria and yeast. One of these yeasts are Saccharomyces cerevisiae, its role in the kefir system can be enhanced by restructure of kefir grain with increased Saccharomyces cerevisiae population. The objectives of this research were to analysis effect of the Saccharomyces cerevisiae concentration levels on kefir, as antibacterial against Escherichia coli, Salmonella typhi. Klebsiella pneumoniae, antioxidant activity, β-galactosidase synthesis. The research method was true experiment by Completely Randomized Design consist of 5 kind Saccharomyces cerevisiae concentration levels (S0: control; S1: 0.10%; S2: 0,25%; S3: 0.5% and S4: 1.0% v/w) of kefir grain. The results showed that kefir inhibited Escherichia coli, Salmonella typhi and Klebsiella pneumoniae, able to produce β-galactosidase and antioxidant activity. Kefir is relevant as food functional development.