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Structural characterization of the exopolysaccharides from water kefir
Carbohydrate Polymers, 2018Water kefir is a beverage which is produced by initiating fermentation of a fruit extract/sucrose solution with insoluble kefir grains. Exopolysaccharides that are formed from sucrose play a major role in the kefir grain formation, but the exopolysaccharides in the kefir beverage and the detailed structural composition of the whole kefir grains have ...
Lea Fels, Frank Jakob, Rudi F Vogel
exaly +4 more sources
The metagenomic composition of water kefir microbiota
International Journal of Gastronomy and Food Science, 2022Water kefir is a sourish, slightly alcoholic, and carbonated drink in which different dried fruits are added to the sucrose-containing solution and fermented using water kefir grains. Kefir grains in polysaccharide structure include Lactic Acid Bacteria (LAB), yeasts, and/or acetic acid bacteria that use sucrose as an energy source.
Oktay Yerlikaya, Ecem Akan, Özer Kinik
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The microbial diversity of water kefir
International Journal of Food Microbiology, 2011The microbial diversity of water kefir, made from a mixture of water, dried figs, a slice of lemon and sucrose was studied. The microbial consortia residing in the granules of three water kefirs of different origins were analyzed. A collection of 453 bacterial isolates was obtained on different selective/differential media.
Anna, Gulitz +4 more
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Journal of Applied Microbiology, 2017
To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process.Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and ...
Laureys, David, De Vuyst, Luc
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To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process.Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and ...
Laureys, David, De Vuyst, Luc
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Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages
International Microbiology, 2023The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products.
Diego Lisboa Rios +10 more
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Applied Microbiology and Biotechnology, 2017
A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability.
Laureys, David +3 more
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A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability.
Laureys, David +3 more
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[Ethanol content of Kefir water].
Blutalkohol, 1994The question of the influence of kefir on blood-alcohol-level has been asked in a legal proceeding. The questioned recipe consisted of 21 water, 6 soup-spoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation.
W, Rabl +3 more
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Inferring the role of microorganisms in water kefir fermentations
International Journal of Food Science & Technology, 2016SummaryWater kefir is a slightly alcoholic, lactic and acetic beverage fermented by yeasts, lactic acid bacteria and acetic acid bacteria that are associated with the polysaccharide of the water kefir grains. In this study, the three main metabolic products of microorganisms were evaluated during a traditional 192‐h water kefir fermentation and also ...
Abigail Martínez‐Torres +4 more
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Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir
Journal of Culinary Science & TechnologyBesides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial characteristics of water are affected by its mineral composition.
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Water Kefir Beverages and Probiotic Properties
2023Anne Gellie Pablo, Vernabelle Balmori
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