Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Emanuel VAMANU, Dodji Brice DANGNON
Water kefir is a beverage that undergoes natural fermentation by inoculating water kefir grains in a mixture of filtered water, cane sugar, and fruits. The beverage has a mild level of carbonation, making it appropriate for individuals adhering to a vegan diet. Moreover, it is a viable substitute for individuals experiencing nutritional imbalances stemming from dysbiosis of their microbiota. This study aimed to examine the characteristics of water kefir produced from different fruit juices and evaluate the bioactive properties of the resultant beverages. The methods used were the antioxidant activity in vitro, the determination of major bioactive compounds, BRIX values, and a microbiological quantification of lactic acid bacteria, yeasts and actinobacteria. Using fruit juice to obtain water kefir was a beneficial and advantageous addition to functional drinks. The presence of certain compounds (phenolic compounds, e.g.) determined the potent antioxidant effects, proved by the in vitro method. The microbiological pattern of the beverages was correlated with the fermentative profile, BRIX levels, and functional characteristics.
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