A temporal view of the water kefir microbiota and flavour attributes

Patel, Shriram; Tan, Jing; Börner, Rosa Aragão; Zhang, S.J.; Priour, Sarah; Lima, Alex Ranieri Jerônimo; Ngom-Bru, Catherine; Cotter, Paul D.; Duboux, Stéphane

doi:10.1016/j.ifset.2022.103084

Cited by 21 publications

(32 citation statements)

References 72 publications

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“…Patel et al (2022) reported ethanol content between 0.32 and 1.06 g/L after fermentation by 30 h of the WKG in a sucrose solution at 80.5% and of acetic acid between 3.34 and 11.77 g/L, which is higher than found in our study (Table 5). On the other hand, Corona et al (2016) found higher metabolites productions, obtaining lactic acid at a concentration of 4.81 g/L, ethanol at 3.00% v/v, and acetic acid at 1.90 g/L after fermentation by 48 h of vegetable juices as such as fennel, melons, onions, tomatoes, strawberries, and carrots.…”

Section: Resultscontrasting

confidence: 85%

Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice

Wilches‐López

Espinal

Pérez-Monterroza

et al. 2023

J Food Process Engineering

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Three water kefir grains (WKG) C, B, M with higher heterogeneity in the consortia C and M, and different biodiversity, dominated mainly by the genus Lactobacillus were selected from three Colombian locations and evaluated metataxonomically and metabolically using sugar cane juice (SCJ) as a culture medium, the molecular characterization was performed by sequencing in Illumina Miseq, and microbial diversity used Mothur platforms. The objective was to evaluate the SCJ on the consortium and the bacterial and fungal diversity immersed in the WKG. Biomass and secondary metabolites were monitored during 152 h. Growth kinetic data were fitted to the Logistic, Richards, and Gompertz models. WKG C rRNA 16S sequencing by Simpson's index (0.298) evidenced low species biodiversity, dominated by Lactobacillus sp. In C (0.986), the ITS1 marker indicated a more heterogeneous community than B and M, with Saccharomyces sp. as the predominating species. Parameters of the Gompertz model fitted to C biomass were: μmax (0.032 h−1), latency time (1.736 h), and adaptation (6.48 h). WKG consortia B showed higher acetic acid and ethanol production with 5.269 and 0.333 g/L, respectively. SCJ is a suitable medium for Lactobacillus sp. and Saccharomyces sp. strains in WKG.

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Section: Resultscontrasting

confidence: 85%

Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice

Wilches‐López

Espinal

Pérez-Monterroza

et al. 2023

J Food Process Engineering

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“…Standardization of industrial water kefir production is a big challenge to reproduce the same quality and sensorial profiles over fermentation cycles [19]. This study will provide an insight for the researchers and the food industry to decide on the type and form of the substrate to be used in the fermented water kefir beverages.…”

Section: Discussionmentioning

confidence: 97%

Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

Tireki

2022

EJRnD

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Fermented foods have drawn the attention of the consumers due to their health advantages particularly after Covid-19 pandemic. Water kefir is one of these fermented foods which is produced by fermenting water-based solution containing sugar source, fruits and/or vegetables with water kefir grains. It is a slightly fizzy and sour beverage with low sugar fruity taste satisfying the needs of consumers who are vegan or having lactose intolerance/sensitivity. Although there are many fruit/vegetable alternatives that can be used in water kefir, figs are stated to be the most used and popularity is not understood fully. Therefore, in this study water kefir was produced with different fruits, namely fig, apricot, peach, mulberry and grapes and the effects on physicochemical properties during fermentation of 3 days were studied. Sensory analysis of beverages made with both dried and fresh peach, apricot and grapes was carried out to see the impact of the use of dried form. pH decreased for all samples and brix increased for all beverages except the one prepared with dried mulberry. L* value increased, b* value decreased for all samples and a* value decreased for the samples with dried figs, dried peach, dried grapes and fresh peach, increased for the one fermented with fresh grapes and remained same for the other beverages. Water kefir drinks made with fresh grapes, dried peach and dried apricot had the top three scores for color; samples with fresh grapes, dried peach and fresh apricot had the top three scores for smell; beverages with dried grapes, fresh grapes and fresh apricot had the top three scores for mouthfeel; samples with fresh and dried grapes and fresh apricot had the top three scores for taste; kefirs with fresh and dried grapes and fresh apricot had the top three scores for carbonation and water kefirs prepared with fresh fruits had the highest rankings for preference.

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“…Volatile compounds were analyzed using an adapted method by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (model 6890) and mass spectrometry (model 5973) (Agilent Technologies, Basel, Switzerland). An HTS Pal autosampler (CTC Analytics AG, Zwingen, Switzerland) was used to sample the headspace with the SPME fiber (PDMS/DVB, 65 μm, 1 cm length, Merck & Cie, Schaffhausen, Switzerland).…”

Section: Methodsmentioning

confidence: 99%

“…Volatile Fingerprinting. Volatile compounds were analyzed using an adapted method 50 The frozen vials from the incubation step (i.e., 16 and 40 h) were thawed at room temperature prior to volatile analysis. Vials were placed in the sample tray cooled at 10 °C and then transported to the incubator and heated at 30 °C for 10 min for temperature stabilization.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform

Zhang

Page-Zoerkler

Genevaz

et al. 2023

J. Agric. Food Chem.

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Postharvest processing of coffee has been shown to impact cup quality. Yeasts are known to modulate the sensory traits of the final cup of coffee after controlled fermentation at the farm. Here, we enumerated native coffee yeasts in a Nicaraguan farm during dry and semidry postharvest processing of Arabica and Robusta beans. Subsequently, 90 endogenous yeast strains were selected from the collected endogenous isolates, identified, and subjected to high-throughput fermentation and biovolatile generation in a model system mimicking postharvesting conditions. Untargeted volatile analysis by SPME-GC-MS enabled the identification of key aroma compounds generated by the yeast pool and demonstrated differences among strains. Several genera, including Pichia, Candida, and Hanseniaspora, showed both strain- and species-level variability in volatile generation and profiles. This fermentation platform and biovolatile database could represent a versatile opportunity to accelerate the development of yeast starter cultures for generating specific and desired sensory attributes in the final cup of coffee.

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A temporal view of the water kefir microbiota and flavour attributes

Cited by 21 publications

References 72 publications

Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice

Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice

Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform

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