Search results for "Kefir-like beverages"

showing 2 items of 2 documents

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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Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

2016

The aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages. Microbiological, chemical and sensory features of kefir-like beverages obtained after the fermentation of juices extracted from fruits cultivated in Sicily (southern Italy) with water kefir microorganisms were investigated. Results indicated that both lactic acid bacteria and yeasts were able to develop in the fruit juices tested, but the highest levels were registered with prickly pear fruit juice. All fruit juices underwent a lactic fermentation, since a lactic acid content was detected in the resulting kefir-like beverages. Except kiwif…

Fermentation Functional foods Kefir-like beverages Mediterranean fruits New fermented products0106 biological sciencesAntioxidantmedicine.medical_treatmentMicroorganismFunctional foodsTitratable acid01 natural sciencesMicrobiologyMediterranean fruitschemistry.chemical_compound0404 agricultural biotechnology010608 biotechnologymedicineFood scienceFermentation Functional foods Kefir-like beverages Mediterranean fruits New fermented productsbiologyKefirfood and beverages04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classification040401 food scienceLactic acidSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeKefir-like beverageschemistryFermentationNew fermented productsFermentationLactic acid fermentationBacteriaFood ScienceSettore AGR/16 - Microbiologia Agraria
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