The chemical, microbiological and volatile composition of kefir-like beverages produced from red table grape juice in repeated 24-h fed-batch subcultures
IDENTIFICADOR UNIVERSAL: http://hdl.handle.net/11093/3957
VERSIÓN EDITADA: https://www.mdpi.com/2304-8158/11/19/3117
MATERIA UNESCO: 2302.12 Fermentación ; 3302.02 Tecnología de la Fermentación ; 3309.18 Bebidas no Alcohólicas ; 2210 Química Física
TIPO DE DOCUMENTO: article
The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were characterized by low alcoholic grade (≤3.6%, v/v) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than the KLB obtained in fermentation A. Additionally, the KLB samples from fermentation B were the most aromatic and had the highest contents of alcohols, esters, aldehydes and organic acids, in contrast with the nonfermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grape KLB with their own distinctive aromatic characteristics and high content in probiotic viable cells, contributing to the valorization of this fruit.
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