The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks

Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast. The yeast microorganisms present in kefir cultures play a crucial role in shaping the distinctive characteristics of kefir. This study aimed to investigate the impact of different yeast species commonly used in industrial kefir production on the carbohydrate and volatile aroma components of kefir during the storage period. To this end, kefir cultures with various yeast species, including Debaryomyces hansenii (DH), Kluyveromyces marxianus (KM), Candida colliculosa (CC), Yarrowia lipolytica (YL), Saccharomyces bouardii (SB), Saccharomyces cerevisiae (SC), Kluyveromyces lactis (KL), and Geotricum candidum (GC), were prepared and utilized in kefir production. The study findings revealed significant effects of different yeast species on the composition of carbohydrate and volatile aroma components in kefir (p < 0.05), with Klyveromyces spp. having particularly notable effects. It was observed that kefir drinks containing ethanol exhibited negligible lactose content, while their ethanol content was high. Kefir drinks containing minimal Klyveromyces marxianus contained glucose and galactose, whereas those containing Yarrowia lipolitica exhibited the lowest ethanol content.