Original title: Orange Juice as a Substrate for Milk and Water Kefir Grains: Production and Characterization of Novel Kefir-like Beverages
Kefir grainsClusters of bacteria and yeasts used to ferment a drink. are communities of bacteria and yeasts that ferment sugars in a drink. Researchers used two kinds of grains to ferment orange juice and tracked what changed over 48 hours. Both kinds supported the microbes, but water kefir grains led to more acetic acid, ethanol, and antibacterial activity, while milk kefir grains were linked to greater increases in several minerals. FermentationA process in which microbes use sugars and produce substances such as acids or alcohol. also changed the juice’s aroma, shifting it toward fruity and sweet notes, while vitamins B1, B2, and C decreased.
Imagine leaving fruit juice in a jar with a living starter for a while. The starter changes the juice, but different starters can make it more sharp, give it a different smell, or change what remains in it. In this paper, the starters are milk or water kefir grains, and the changing juice is orange juice being fermented.
People seeking a fermented drink without dairy may have another option: orange juice fermented with either milk or water kefir grains. The grain type and fermentation time affect the drink’s acids, nutrients, antibacterial activity, and aroma.
The abstract reports changes during a 48-hour fermentation and the potential for developing non-dairy kefir-like beverages. It does not establish how the drinks taste to consumers, their safety or health effects, or how they perform in production beyond the conditions studied.
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Orange Juice as a Substrate for Milk and Water Kefir Grains: Production and Characterization of Novel Kefir-like Beverages — Eduardo Balvís, Marta Abajo Justel, Nelson Pérez Guerra — Foods — doi:10.3390/foods15193544
Abstract licence: CC BY
Explanation generated by Synthesis from the abstract — it is not the original paper.