Kefir was prepared using kefir grains of different origins (US, Australia and India) and starter culture. The sensory scores for kefir made using starter culture and US kefir grains were significantly higher than for the other samples (P < 0.05). The index of viscosity was significantly higher (P < 0.05) in kefir prepared using Indian kefir grains. Shear stress–shear rate plots indicated yield stress in all kefirs. All samples exhibited shear‐thinning behaviour. The average count of Lactobacillus rhamnosus GG in kefir after incubation was 7.09 log CFU/g. No significant difference (P > 0.05) was observed in quality characteristics in kefir after the addition of LGG, indicating that it could be a potential probiotic carrier.

中文翻译：

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开菲尔作为益生菌鼠李糖乳杆菌GG的载体的质量特征

开菲尔酒使用不同来源（美国，澳大利亚和印度）的开菲尔酒粒和发酵剂进行制备。使用发酵剂和美国开菲尔谷物制成的开菲尔的感官评分明显高于其他样品（P  <0.05）。 在使用印度开菲尔谷物制备的开菲尔中，粘度指数显着更高（P <0.05）。剪切应力-剪切率图显示了所有kefirs中的屈服应力。所有样品均表现出剪切稀化行为。温育后开菲尔中鼠李糖乳杆菌GG的平均计数为7.09 log CFU / g。 添加LGG后，开菲尔的质量特性未见明显差异（P > 0.05），表明它可能是潜在的益生菌载体。