Development of a drink fermented by water kefir culture
Keywords:
water kefir, fermented drinkAbstract
Water kefir is a poorly known fermented product, which is a fermented juice of the Japanese water crystals. The microbiological characteristics of water kefir are highly dependent on its origin, the conditions of preservation and fermentation. The aim of this work was to develop a flavoured water kefir drink by investigating its microbiological composition and organoleptic parameters. The composition of the microbiota was investigated using a MALDI -TOF MS apparatus following conventional cultural assays. During the sensory tests, 20 layman judges graded the unflavoured product from the first fermentation and the flavoured water kefir samples of the second fermentation. Both unflavoured and flavoured water kefir drinks were dominated by lactic acid bacteria, acetic acid bacteria and yeasts. The acetic acid and lactic acid bacteria species identified were Acinobacter indonesiensis and Gluconobacter oxidans subsp. oxydans, as well as Lactobacillus ghanensis and Lactobacillus satsumensis. In addition, 3 yeast species, Saccharomyces cereviseae, Pichia fermentans and Wickerhamomyces anomalus were identified. In the sensory tests, the judges favoured samples with a fruity flavour. The developed beverage could serve as an alternative for certain consumer groups (e.g. dairy intolerant, vegans), as well as a healthier substitute for carbonated soft drinks.
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