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

There is a scarcity of studies evaluating the influence different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate fermentation grains sugary solutions: brown, demerara, refined, coconut, and cane molasses. A total 10% each type sugar was dissolved sterile which were then added fermented for 48 h at room temperature. Analyses pH/acidity, soluble solids, lactic/acetic acids, lactic acid bacteria yeast counts performed, addition grain weighing 0 h, 24 h. The microbial biodiversity measured using PCR-DGGE DNA sequencing species level. sensory acceptance test performed on all beverages. Lactobacillus, Lacticaseibacillus, Lentilactobacillus Lactococcus, Leuconostoc, Acetobacter, Saccharomyces, Kluyveromyces, Lachancea, Kazachstania present Molasses showed more intense fermentation, with greater production organic acids higher (7.46 7.49 log CFU/mL, respectively). Refined had lower yield (6.87 CFU/mL). Smith’s salience index indicates that brown-sugar better accepted among tasters. results indicate use alternative sources produce beverages satisfactory. This opens up new perspectives application microorganisms development probiotic functional properties.