Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential

Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential

There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, demerara, refined, coconut, and cane molasses. A tota...

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Bibliographic Details
Main Authors: Pedro Paulo Lordelo Guimarães Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araújo dos Anjos, Carolina Oliveira de Souza, Rogéria Comastri de Castro Almeida, Maria Eugênia de Oliveira Mamede, Karina Teixeira Magalhães-Guedes
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Fermentation
Subjects:
molasses
brown sugar
non-dairy kefir
water kefir
lactic acid bacteria
yeast
Online Access:https://www.mdpi.com/2311-5637/9/4/384

Internet

https://www.mdpi.com/2311-5637/9/4/384

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