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Volume 9
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10.3390/fermentation9010028
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Article

Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir

by
Emanuele Zannini
1,2,*,
Kieran M. Lynch
1,
Laura Nyhan
1,
Aylin W. Sahin
1,
Patrick O’ Riordan
3,
Daenen Luk
3 and
Elke K. Arendt
1,4
1
School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
2
Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
3
Global Innovation & Technology Centre, Anheuser-Busch InBev NV/SA, 3000 Leuven, Belgium
4
APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
*
Author to whom correspondence should be addressed.
Fermentation 2023, 9(1), 28; https://doi.org/10.3390/fermentation9010028
Submission received: 28 November 2022 / Revised: 23 December 2022 / Accepted: 28 December 2022 / Published: 29 December 2022
(This article belongs to the Special Issue Research Advances in Fermented Beverages)
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Abstract

Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These organic acid profiles could be linked to the culture-dependent microbial composition. In addition, the microbial composition and the associated dominant microorganisms observed were influenced by the water kefir fermentation conditions. Investigation of the effect of nitrogen limitation on the fermentation kinetics of several water kefir cultures showed that under such conditions, the fermentative capacity of the cultures declined. However, this decline was not immediate, and specific water kefir microorganisms may have enabled some cultures to maintain a higher fermentative capacity for longer. Thus, the water kefir fermentation kinetics and characteristics could be linked to the substrate composition, microorganisms present, and the process conditions under which the fermentations were performed.
Keywords: water kefir; organic acid; fermentation resilience; nitrogen depletion water kefir; organic acid; fermentation resilience; nitrogen depletion

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MDPI and ACS Style

Zannini, E.; Lynch, K.M.; Nyhan, L.; Sahin, A.W.; O’ Riordan, P.; Luk, D.; Arendt, E.K. Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir. Fermentation 2023, 9, 28. https://doi.org/10.3390/fermentation9010028

AMA Style

Zannini E, Lynch KM, Nyhan L, Sahin AW, O’ Riordan P, Luk D, Arendt EK. Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir. Fermentation. 2023; 9(1):28. https://doi.org/10.3390/fermentation9010028

Chicago/Turabian Style

Zannini, Emanuele, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk, and Elke K. Arendt. 2023. "Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir" Fermentation 9, no. 1: 28. https://doi.org/10.3390/fermentation9010028

APA Style

Zannini, E., Lynch, K. M., Nyhan, L., Sahin, A. W., O’ Riordan, P., Luk, D., & Arendt, E. K. (2023). Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir. Fermentation, 9(1), 28. https://doi.org/10.3390/fermentation9010028

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