RESEARCH ARTICLE
Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage C. P. Vieira1, T. S. Álvares2, L. S. Gomes1, A. G. Torres1, V. M. F. Paschoalin1, C. A. ConteJunior1,3* 1 Food Science Program, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil, 2 Nutrition Institute, Universidade Federal do Rio de Janeiro, Macaé, Rio de Janeiro, Brazil, 3 Department of Food Technology, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil *
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Abstract
OPEN ACCESS Citation: Vieira CP, Álvares TS, Gomes LS, Torres AG, Paschoalin VMF, Conte-Junior CA (2015) Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage. PLoS ONE 10(10): e0139910. doi:10.1371/journal.pone.0139910 Editor: George-John Nychas, Agricultural University of Athens, GREECE Received: June 12, 2015 Accepted: September 17, 2015 Published: October 7, 2015 Copyright: © 2015 Vieira et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Data Availability Statement: All relevant data are within the paper. Funding: This work was supported by Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro. E26/201.185/2014 (www.faperj.br). CACJ, Conselho Nacional de Desenvolvimento Científico e Tecnológico. 311361/2013 (www.cnpq.br CACJ). Competing Interests: The authors have declared that no competing interests exist.
Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography. Values were considered significantly different when p
