“…The most important metabolites produced by kefir culture are lactic acid, exopolysaccharides (especially kefiran, glucan, and cycloamylose), acetic acid, glycerol, ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isopentyl acetate, and phenethyl acetate. [9][10][11][12][13] Among these metabolites, lactic acid, exopolysaccharides, glucan and cycloamylose, in particular, can show significant effects on anthocyanins and other properties (such as texture, consistency, flavor and antioxidant activity) of FBs because of variable functional groups (e.g., hydroxyl and carboxyl) in their chemical structures. A co-pigmentation effect of lactic acid formed during fermentation on anthocyanins in BCJ was therefore investigated in this study and this anthocyanin stabilizing and/or color-enhancement effect was revealed for the first time.…”