From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fermentation Media and Kefir Grains
2.2. Experimental Plan
2.3. Sampling and Processing of Samples
2.4. Microbiological Profiling Analysis
2.5. Sensory Evaluation
2.6. Analytical Techniques
2.7. Statistical Analysis
3. Results
3.1. Effect of Temperature on the Fermentation of Milk
3.2. Transition from Milk to Water Kefir—Gradul Substitution of Milk from Sucrose in the Fermentation Medium
3.3. Production of Water Kefir from Sugary Substrates by the Acclimated Kefir Grains
3.4. Sensory Evaluation of the Water Kefir Beverages
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fermentation Temperature | Total WI (g) | Average Mean WIR (g/Day) | Mean Final pH |
---|---|---|---|
25 °C | 2.06 ± 0.02 | 0.28 ± 0.16 | 4.67 ± 0.15 ab |
Ambient | 0.95 ± 0.01 | 0.19 ± 0.12 | 4.78 ± 0.15 ac |
20 °C | 0.22 ± 0.02 | 0.08 ± 0.05 | 4.94 ± 0.16 bc |
Fermentation Temperature | Final Concentration of Sugars (% w/v) | Consumption of Sugars (% of Initial) |
---|---|---|
20 °C | 2.34 ± 0.16 a | 0.56 ± 0.01 a |
25 °C | 1.91 ± 0.11 | 0.64 ± 0.02 |
Ambient | 2.15 ± 0.09 a | 0.59 ± 0.02 a |
Fermentation Temperature | Total WI (g) | Average Mean WIR (g/d) | Mean Final pH |
---|---|---|---|
SS | 0.34 ± 0.01 * | 0.10 ± 0.08 a,* | 4.20 ± 0.13 |
SCN | 0.16 ± 0.01 | 0.04 ± 0.02 a | 3.52 ± 0.03 |
NAJ | 0.89 ± 0.01 | 0.18 ± 0.08 a | 3.73 ± 0.05 |
Substrate | Final Concentration of Sugars (% w/v) | Consumed Sugars (% w/v) | Consumption of Sugars (% of Initial) |
---|---|---|---|
SS | 0.93 ± 0.11 | 4.10 ± 0.37 a | 0.82 ± 0.09 |
SCN | 8.92 ± 0.10 | 4.28 ± 0.28 ab | 0.32 ± 0.02 |
NAJ | 6.96 ± 0.07 | 2.24 ± 0.19 b | 0.24 ± 0.02 |
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Tzavaras, D.; Papadelli, M.; Ntaikou, I. From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages. Fermentation 2022, 8, 135. https://doi.org/10.3390/fermentation8030135
Tzavaras D, Papadelli M, Ntaikou I. From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages. Fermentation. 2022; 8(3):135. https://doi.org/10.3390/fermentation8030135
Chicago/Turabian StyleTzavaras, Dimitris, Marina Papadelli, and Ioanna Ntaikou. 2022. "From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages" Fermentation 8, no. 3: 135. https://doi.org/10.3390/fermentation8030135