Non-dairy kefir beverages: Formulation, composition, and main features

Spizzirri, Umile Gianfranco; Loizzo, Monica Rosa; Aiello, Francesca; Prencipe, Sabrina Antonia; Restuccia, Donatella

doi:10.1016/j.jfca.2023.105130

Cited by 11 publications

(6 citation statements)

References 79 publications

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“…Furthermore, based on the above-mentioned results, it could be stated that furcellaran is an effective fining agent. The efficiency of the fining process may be associated with the helical parameters (such as helical pitch and axial shift from the half-stagger position) and/or the charge density of the carrageenan samples [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Rejdlová,

Vašina,

Lorencová

et al. 2024

Foods

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In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping, and sensory analyses were performed. During fermentation (48 h), the values of pH, density, and total soluble solids decreased. On the other hand, the ethanol content during fermentation increased up to a final content in the range of 0.92–4.86% (v/v). The addition of furcellaran was effective in terms of sediment content decrease to a level of 0.25% (w/w). In general, the samples exhibited non-Newtonian pseudoplastic behaviour. The sensory analysis revealed that the sample with a composition of 20% (w/w) blackcurrant juice and 0.50% (w/w) furcellaran received the highest score.

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Section: Resultsmentioning

confidence: 99%

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Rejdlová,

Vašina,

Lorencová

et al. 2024

Foods

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“…It should be pointed out that the total mesophilic lactic acid bacteria counts remained close to the recommended levels for traditional kefir, i.e., >10 7 CFU/mL [ 60 ], which was in agreement with previous reports of plant-based fermentation with TKG [ 50 , 61 ]. The reported bacterial growth may be related to the prebiotic effect of polysaccharides and bioactive compounds in SBL extract [ 62 , 63 ].…”

Section: Resultsmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation

Puzeryte,

Martusevice,

Sousa

et al. 2023

Microorganisms

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Hippophae rhamnoides L. leaves possess a remarkable amount of polyphenols that could serve as a natural remedy in various applications. In comparison, numerous techniques, such as conventional and high-pressure techniques, are available for extracting the bioactive fractions from sea buckthorn leaves (SBL). However, enzyme-assisted extraction (EAE) of SBL has not been comprehensively studied. The aim of this study was to optimize critical EAE parameters of SBL using the cellulolytic enzyme complex, Viscozyme L, to obtain a high-yield extract with a high concentration of bioactive compounds. In order to determine the optimal conditions for EAE, the study employed a central composite design and response surface methodology to analyze the effects of four independent factors (pH, temperature, extraction time, and enzyme concentration) on two different responses. Our findings indicated that under optimal conditions (3:15 h extraction, temperature 45 °C, pH 4.9, and 1% Viscozyme L v/w of leaves DW), EAE yielded 28.90 g/100 g DW of the water-soluble fraction. Furthermore, the EAE-optimized liquid extract was continuously fermented using an ancient fermentation starter, Tibetan kefir grains, which possess lactic acid bacteria (LAB) and have significant potential for use in biopreservation. Interestingly, the results indicated various potential prebiotic characteristics of LAB. Additionally, alterations in the cell wall morphology of the SBL residue after EAE were examined using scanning electron microscopy (SEM). This study significantly optimized EAE parameters for sea buckthorn leaves, providing a promising natural source of bioactive compounds for various applications, such as nutraceuticals, functional foods, and high-value products.

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“…Furthermore, this species has been associated with water kefir fermentations and is thought to be responsible for the growth of kefir grains due to the production of EPS, such as dextran, which is a sucrose derivate with great potential in the industry due to its relative stability and good solubility ( Lebeaux et al, 2014 ; Laureys and de Vuyst, 2016 ; Lynch et al, 2021 ). Lactic acid bacteria are a commonly known group due to their probiotic effects and the production of organic acids that preserve and improve the aromatic and bioactive qualities of water kefir and other fermented foods ( Azi et al, 2021 ; Spizzirri et al, 2023 ). Even though we found a high abundance of various Lactobacillus species among the most abundant microbial groups, several other species of acetic acid bacteria and some yeasts increased after 72 h, suggesting that multispecies interactions and metabolite production contributed to their growth.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, molecular culture-independent methodologies, specifically metabarcoding and shotgun sequencing, have proven to be a powerful tool to provide a more complete microbial diversity spectrum in food samples, especially for those microbial groups that are difficult to isolate by culture-dependent methods ( Verce et al, 2019 ). Recent studies that have characterized the microbial populations of water kefir have found that the most common microorganisms are lactic acid bacteria of the Lactobacillus , Leuconostoc, and Lactococcus genus, acetic acid bacteria of the genus Acetobacter and Gluconobacter, and yeast such as Saccharomyces cerevisiae and Zygotorulaspora florentina ( Gulitz et al, 2011 ; Fiorda et al, 2017 ; Chen et al, 2021 ; Spizzirri et al, 2023 ). Nevertheless, given the variability of substrates and water kefir grain origins, a diverse composition of species and strains can be found in each beverage ( Moretti et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Arrieta-Echeverri,

Fernandez,

Duarte-Riveros

et al. 2023

Front. Mol. Biosci.

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In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of these health-promoting products is water kefir, which is a fermented sugary beverage based on kefir grains (symbiotic colonies of yeast, lactic acid and acetic acid bacteria). According to previous knowledge and the uniqueness of each water kefir fermentation, the following project aimed to explore the microbial and chemical composition of a water kefir fermentation and its microbial consortium, through the integration of culture-dependent methods, compositional metagenomics, and untargeted metabolomics. These methods were applied in two types of samples: fermentation grains (inoculum) and fermentation samples collected at different time points. A strains culture collection of ∼90 strains was established by means of culture-dependent methods, mainly consisting of individuals of Pichia membranifaciens, Acetobacter orientalis, Lentilactobacillus hilgardii, Lacticaseibacillus paracasei, Acetobacter pomorum, Lentilactobacillus buchneri, Pichia kudriavzevii, Acetobacter pasteurianus, Schleiferilactobacillus harbinensis, and Kazachstania exigua, which can be further studied for their use in synthetic consortia formulation. In addition, metabarcoding of each fermentation time was done by 16S and ITS sequencing for bacteria and yeast, respectively. The results show strong population shifts of the microbial community during the fermentation time course, with an enrichment of microbial groups after 72 h of fermentation. Metataxonomics results revealed Lactobacillus and Acetobacter as the dominant genera for lactic acid and acetic acid bacteria, whereas, for yeast, P. membranifaciens was the dominant species. In addition, correlation and systematic analyses of microbial growth patterns and metabolite richness allowed the recognition of metabolic enrichment points between 72 and 96 h and correlation between microbial groups and metabolite abundance (e.g., Bile acid conjugates and Acetobacter tropicalis). Metabolomic analysis also evidenced the production of bioactive compounds in this fermented matrix, which have been associated with biological activities, including antimicrobial and antioxidant. Interestingly, the chemical family of Isoschaftosides (C-glycosyl flavonoids) was also found, representing an important finding since this compound, with hepatoprotective and anti-inflammatory activity, had not been previously reported in this matrix. We conclude that the integration of microbial biodiversity, cultured species, and chemical data enables the identification of relevant microbial population patterns and the detection of specific points of enrichment during the fermentation process of a food matrix, which enables the future design of synthetic microbial consortia, which can be used as targeted probiotics for digestive and metabolic health.

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Non-dairy kefir beverages: Formulation, composition, and main features

Cited by 11 publications

References 79 publications

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

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