Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir

Water kefir is a sparkling fermented beverage produced by fermenting water grains in sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence substrate composition on fermentation kinetics and culture-dependent microbial kefir. First, impact different substrates nitrogen limitation examined. Fermentation fruit-based media with single culture demonstrated that mainly influenced type ratio organic acids produced. These acid profiles could be linked composition. In addition, associated dominant microorganisms observed were conditions. Investigation effect several cultures showed under such conditions, fermentative capacity declined. However, decline not immediate, specific may have enabled some maintain higher for longer. Thus, characteristics composition, present, process conditions which fermentations performed.