The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were chara...

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Bibliographic Details
Main Authors: Delicia L. Bazán, Pablo G. del Río, José Manuel Domínguez, Sandra Cortés-Diéguez, Juan C. Mejuto, Nelson Pérez-Guerra
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
kefir grains
grapes
kefir-like beverage
fed-batch fermentation
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/11/19/3117

Internet

https://www.mdpi.com/2304-8158/11/19/3117

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