Oxygen and diverse nutrients influence the water kefir fermentation process

Laureys, David; Aerts, Maarten; Vandamme, Peter; Vuyst, Luc De

doi:10.1016/j.fm.2018.02.007

Cited by 67 publications

(99 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Water kefir is a traditional fermented beverage that is produced worldwide under a variety of names (Pothakos et al, 2016). The water kefir fermentation process is started by adding water kefir grains (the inoculum) to a mixture of water, (dried) fruits, and sugar; it is usually performed at room temperature under anaerobic conditions for 2-4 days (Gulitz et al, 2011Marsh et al, 2013;Stadie et al, 2013;De Vuyst, 2014, 2017;Laureys et al, , 2018. After fermentation, the water kefir liquor is separated from the water kefir grains by sieving to obtain a slightly sweet, alcoholic, acidic, and sparkling beverage with a yellowish color and a fruity taste and aroma.…”

Section: Introductionmentioning

confidence: 99%

“…The key microorganisms of water kefir fermentation are Lactobacillus paracasei, Lactobacillus hilgardii, Lactobacillus nagelii, and Saccharomyces cerevisiae . Other species of lactic acid bacteria (LAB), yeasts, acetic acid bacteria (AAB), and/or bifidobacteria may occur too (Waldherr et al, 2010;Gulitz et al, 2011Gulitz et al, , 2013Laureys and De Vuyst, 2014;Laureys et al, 2016Laureys et al, , 2018. These microorganisms convert sucrose into water kefir grain EPS, ethanol, carbon dioxide, lactic acid, glycerol, acetic acid, mannitol, and a variety of aroma compounds De Vuyst, 2014, 2017;Laureys et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Other species of lactic acid bacteria (LAB), yeasts, acetic acid bacteria (AAB), and/or bifidobacteria may occur too (Waldherr et al, 2010;Gulitz et al, 2011Gulitz et al, , 2013Laureys and De Vuyst, 2014;Laureys et al, 2016Laureys et al, , 2018. These microorganisms convert sucrose into water kefir grain EPS, ethanol, carbon dioxide, lactic acid, glycerol, acetic acid, mannitol, and a variety of aroma compounds De Vuyst, 2014, 2017;Laureys et al, 2018). The water kefir grain mass usually increases during fermentation, due to the production of glucan EPS from sucrose by glucansucrases (Pidoux et al, 1988(Pidoux et al, , 1990Pidoux, 1989;Waldherr et al, 2010;De Vuyst, 2014, 2017;Laureys et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…These microorganisms convert sucrose into water kefir grain EPS, ethanol, carbon dioxide, lactic acid, glycerol, acetic acid, mannitol, and a variety of aroma compounds De Vuyst, 2014, 2017;Laureys et al, 2018). The water kefir grain mass usually increases during fermentation, due to the production of glucan EPS from sucrose by glucansucrases (Pidoux et al, 1988(Pidoux et al, , 1990Pidoux, 1989;Waldherr et al, 2010;De Vuyst, 2014, 2017;Laureys et al, 2018). The activity of these extracellular enzymes depends on the environmental conditions, which may thus influence the water kefir grain growth during fermentation (Waldherr et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

et al. 2019

Self Cite

View full text Add to dashboard Cite

Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps. High buffer capacities resulted in high pH values and high calcium concentrations resulted in low pH values at the end of each backslopping step. When the water buffer capacity and/or calcium concentration were below certain minima, the water kefir grain growth decreased gradually over multiple backsloppings. High water buffer capacities resulted in high concentrations of residual total carbohydrate concentrations and low metabolite concentrations. Further, high water buffer capacities resulted in high ratios of lactic acid bacteria to yeasts, which was reflected in high molar ratios of the concentrations of lactic acid to ethanol and acetic acid to ethanol. The most prevalent microorganisms of the water kefir grain inoculum and grains of all fermentation series at the end of the eighth backslopping step were Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus paracasei, Bifidobacterium aquikefiri, Saccharomyces cerevisiae, and Dekkera bruxellensis. These microbial communities were influenced by the water buffer capacity and had an impact on the substrate consumption and metabolite production during water kefir fermentation.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Currently the main market for this beverage is in the United States, Japan, France, and Brazil, where it is consumed for its reported functional properties (Fiorda et al., ). The water kefir grain inoculum, and the nature of the substrate (such as the type of fruit used) determines the grain growth, the microbial species diversity, the metabolites formed, and their concentrations (Laureys, Aerts, Vandamme, & De Vuyst, ; Laureys & De Vuyst, ; Laureys, Van Jean, Dumont, & De Vuyst, ). In general, the microbiota of water kefir is known to be a stable consortium of different LAB (such as Lactobacillus, Leuconostoc ), AAB ( Acetobacter, Gluconacetobacter , and Gluconobacter ), and yeasts ( Kluyveromyces, Brettanomyces, Pichia , and Saccharomyces ).…”

Section: Role Of Aab In Other Fermented Beveragesmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

149

139

View full text Add to dashboard Cite

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

show abstract

An alternative source of probiotics: Water kefir

Çufaoğlu

Erdinc

2023

Food Frontiers

View full text Add to dashboard Cite

The aim of this review was to compile the origin and distribution of water kefir, its production, microbial diversity, fermentation dynamics, health effects, and its place in national/international food legislation. Water kefir is a traditional, slightly carbonated fermented beverage with a lactic acid content of up to 2%. It is obtained by fermenting sugar by kefir grains, which are white or yellowish in color and translucent in appearance. The types of microorganisms in the water kefir differ depending on the sugar, carbon sources, and fermentation conditions. It has a complex microbiota mainly consisting of lactic acid bacteria, acetic acid bacteria, and yeasts. In addition, fermented water kefir contains various metabolites, including sugar, fruit-derived components, lactic acid, acetic acid, ethanol, carbon dioxide, mannitol, vitamins, and amino acids such as arginine. As a non-dairy fermented beverage, water kefir emerges as an alternative source of probiotics for individuals with lactose intolerance, people with dairy allergic reactions, and vegan consumers. However, although consumer demands have driven the food industry to increase the production of water kefir, the most common production still relies on the traditional method due to some difficulties in the industrial-scale production process. On the other hand, more in vitro and in vivo studies should be carried out to reveal the health benefits of water kefir.

show abstract

Oxygen and diverse nutrients influence the water kefir fermentation process

Cited by 67 publications

References 22 publications

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

An alternative source of probiotics: Water kefir

Contact Info

Product

Resources

About