Search results for "Fermentation Functional foods Kefir-like beverages Microorganisms Vegetable juices"

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Characterization of kefir-like beverages produced from vegetable juices

2016

The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent back-slopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there was observance of a decrease of the soluble solid content and an increase of the number of volatile organic compounds. In particular, esters were present in high amounts after the fermentation, espe…

0106 biological sciencesVegetable juicesMelonFunctional foodsMicroorganismMicroorganismsSettore AGR/04 - Orticoltura E Floricoltura01 natural sciencesTerpeneFermentation Functional foods Kefir-like beverages Microorganisms Vegetable juiceschemistry.chemical_compound0404 agricultural biotechnology010608 biotechnologyFood sciencebiologyKefirfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidKefir-like beverageschemistryFermentationFermentationLactic acid fermentationBacteriaSettore AGR/16 - Microbiologia AgrariaFood ScienceLWT - Food Science and Technology
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