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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3117 |
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| author | Delicia L. Bazán Pablo G. del Río José Manuel Domínguez Sandra Cortés-Diéguez Juan C. Mejuto Nelson Pérez-Guerra |
| author_facet | Delicia L. Bazán Pablo G. del Río José Manuel Domínguez Sandra Cortés-Diéguez Juan C. Mejuto Nelson Pérez-Guerra |
| author_sort | Delicia L. Bazán |
| collection | DOAJ |
| description | 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 characterized by low alcoholic grade (≤3.6%, <i>v</i>/<i>v</i>) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than the KLB obtained in fermentation A. Additionally, the KLB samples from fermentation B were the most aromatic and had the highest contents of alcohols, esters, aldehydes and organic acids, in contrast with the nonfermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grape KLB with their own distinctive aromatic characteristics and high content in probiotic viable cells, contributing to the valorization of this fruit. |
| first_indexed | 2024-03-09T21:44:05Z |
| format | Article |
| id | doaj.art-670627e0c9584b9e8ad6a91604d116b3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:05Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-670627e0c9584b9e8ad6a91604d116b32023-11-23T20:22:25ZengMDPI AGFoods2304-81582022-10-011119311710.3390/foods11193117The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch SubculturesDelicia L. Bazán0Pablo G. del Río1José Manuel Domínguez2Sandra Cortés-Diéguez3Juan C. Mejuto4Nelson Pérez-Guerra5Academic Department of Food Industries Engineering, Engineering Faculty, National University of Jaén, Jr. Cuzco 250, Pueblo Libre, Jaén 06801, PeruDepartment of Chemical Engineering, Faculty of Sciences, University of Vigo, 32004 Ourense, SpainIndustrial Biotechnology and Environmental Engineering Group “BiotecnIA”, Chemical Engineering Department, Faculty of Sciences, University of Vigo, 32004 Ourense, SpainIndustrial Biotechnology and Environmental Engineering Group “BiotecnIA”, Chemical Engineering Department, Faculty of Sciences, University of Vigo, 32004 Ourense, SpainDepartment of Physical Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, SpainDepartment of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, SpainThe 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 characterized by low alcoholic grade (≤3.6%, <i>v</i>/<i>v</i>) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than the KLB obtained in fermentation A. Additionally, the KLB samples from fermentation B were the most aromatic and had the highest contents of alcohols, esters, aldehydes and organic acids, in contrast with the nonfermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grape KLB with their own distinctive aromatic characteristics and high content in probiotic viable cells, contributing to the valorization of this fruit.https://www.mdpi.com/2304-8158/11/19/3117kefir grainsgrapeskefir-like beveragefed-batch fermentationvolatile compounds |
| spellingShingle | Delicia L. Bazán Pablo G. del Río José Manuel Domínguez Sandra Cortés-Diéguez Juan C. Mejuto Nelson Pérez-Guerra The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures Foods kefir grains grapes kefir-like beverage fed-batch fermentation volatile compounds |
| title | The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures |
| title_full | The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures |
| title_fullStr | The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures |
| title_full_unstemmed | The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures |
| title_short | The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures |
| title_sort | chemical microbiological and volatile composition of kefir like beverages produced from red table grape juice in repeated 24 h fed batch subcultures |
| topic | kefir grains grapes kefir-like beverage fed-batch fermentation volatile compounds |
| url | https://www.mdpi.com/2304-8158/11/19/3117 |
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