The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification a...
Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have impor...
The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a...
This study evaluated the fermentation kinetics and properties of kefir beverages produced from whole milk using milk kefir grains (MKGs) or water kefir grains (WKGs) over 48 h. MKGs showed higher initial microbial loads and promoted rapid acidificati...
Water kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions. This review critically examines the current body o...
The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fe...
Kefir, a symbiotic consortium of diverse bacteria and yeasts, is one of the most popular probiotic foods on the market. Its consumption has been referred to as beneficial in human skin health, namely in the reinforcement of skin’s barrier funct...
The capacity of microorganisms from water kefir (WK) to control Aspergillus flavus growth during the aerobic phase of ensiled sorghum grains was determined. Sorghum inoculated with A. flavus was treated with filter-sterilized and non-sterilized water...
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the ferm...
Water kefir is a non-dairy fermented beverage that ferments water kefir grains in a sucrose solution. These grains harbor a diverse microbiota, including lactic acid bacteria, acetic acid bacteria, and yeast species. The composition of water kefir is...
Kefir has been associated with beneficial effects on its host’s health. The previous works examining the impact of kefir on the immune system focused on milk kefir or the exopolysaccharides and bacterial strains derived from it, while water kef...
This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes...
Water kefir is a fermented beverage produced by a consortium of diverse microorganisms that can adapt to different substrate sources, modifying the beverage’s physicochemical and functional properties. Apple pomace is an agro-industrial by-prod...
Water kefir is a product obtained through the fermentation of sucrose solution, usually with some kind of dried fruit addition, by a combined culture of micro-organisms which are contained within kefir grains. Its popularity is rising because of the...
Kefir-based fermentation products exhibit antioxidant and anti-inflammatory effects against oxidative stress, inflammation, platelet activation and aggregation, and other related manifestations, thereby preventing the onset and development of several...
Today, the global trend toward plant-based beverages has grown for sustainability, health-related, lifestyle, and dietary reasons. Among them, drinks produced from almonds have been recognized as a concentrated nutrient source. Commercial almond milk...
Ageing is often accompanied by gut microbiota alterations that contribute to dysbiosis—a recognised hallmark of ageing and a risk factor for neurodegenerative diseases. Probiotic interventions offer a promising approach to restore microbial hom...
The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study i...
The beneficial effect of milk kefir on respiratory heath has been previously demonstrated; however, water kefir and kefiran in the context of respiratory viral infections have not been investigated. Water kefir and kefiran could be alternatives to mi...
Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological...
The use of biopolymeric materials is restricted for some applications due to their deficient properties in comparison to synthetic polymers. Blending different biopolymers is an alternative approach to overcome these limitations. In this study, we de...
Water kefir grains (WKGs), the starter used to develop a traditional beverage named water kefir, consist of a symbiotic mixture of probiotics with diverse bioactivities, but little is known about their abilities to remove mycotoxins that have serious...
Water kefir grains are complex probiotic granules that can efficiently ferment fruit and vegetable juices and significantly improve product flavor. However, the mechanisms of flavor formation remain unclear, which limits the process optimization of t...
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study wa...
Fermentation is an ancient food preservation process, and fermented products have been traditionally consumed in different cultures worldwide over the years. The interplay between human gut microbiota, diet and host health is widely recognized. Diet...
Microorganism biomass is a sustainable and innovative source of biopolymers, such as proteins and polysaccharides, that is suitable for the development of biodegradable films. The aim of this research was to evaluate the synthesis, morphology, rheolo...
Today, consumers are interested in healthier food. Fortifying water kefir (WK) with gallic acid (GA) could enhance kefir’s health benefits. The objective of this study was to evaluate the effects of GA-fortified WK (WK-GA) and pasteurization on...
Water kefir production requires the fermentation of sweetened water with polysaccharide starter culture embedded with bacteria and yeast, which determines the finished product’s sensory, microbial, and chemical profile. The culture self-propaga...
Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of divers...
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir...
Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry. However, due to their low solubility, extensive application of LP is severely limited. This study describes a new and successful method for overcoming this...
Nowadays, the use of biomass to produce cathode materials for lithium–sulfur (Li-S) batteries is an excellent alternative due to its numerous advantages. Generally, biomass-derived materials are abundant, and their production processes are envi...
Kefir, a fermented probiotic drink was tested for its potential anti-oxidative, anti-apoptotic, and neuroprotective effects to attenuate cellular oxidative stress on human SH-SY5Y neuroblastoma cells. Here, the antioxidant potentials of the six diffe...
The development of plant-based functional beverages is often limited by inherent matrix defects, particularly undesirable off-flavors, astringency, and colloidal instability. Water kefir (WK), a highly resilient multispecies symbiotic consortium, off...
This study aimed to isolate and characterize microorganisms from water kefir beverage for their functional properties. Five lactic acid bacteria (LAB) strains were isolated: three Leuconostoc citreum strains (LB4, LB6, LB13) and two Lactococcus lacti...
This study focuses on the polyphenol levels and antioxidant activity in the water kefir beverage after 72 and 96 h of fermentation. The exopolysaccharides (dextran) were extracted from water kefir granules and characterized using Fourier-transform in...
Orange juice was investigated as a substrate for the production of novel kefir-like beverages using milk kefir grains (MKG) and water kefir grains (WKG). Fermentation was monitored for 48 h to characterize changes in physicochemical parameters, subst...
This study investigates the biosorption capabilities of kefir grains, a polysaccharide-based byproduct of the fermentation process, for removing copper(II) and arsenic(V) from contaminated water. Unlike traditional heavy-metal removal methods, which...
Mead is an alcoholic beverage obtained through the action of yeast in a diluted solution of honey and water. According to the literature, recent studies have demonstrated the potential of the probiotic yeast Saccharomyces cerevisiae var. boulardii in...
The increasing demand for functional beverages sparked greater interest in health-promoting craft drinks, highlighting the need to optimize production parameters and assess their stability. This study aimed to develop, optimize, and characterize a gr...
Nowadays, consumer demand for functional foods with health benefits has grown significantly. In response to this trend, a variety of potentially probiotic foods have been developed—most notably kefir and kefir-like beverages, which are highly a...
Water kefir is a non-dairy fermented water drink which includes lactic acid bacteria, acetic acid bacteria and yeasts which provide probiotic as well as antioxidant properties. Prunus armeniaca (apricot) is a promising raw material to develop a funct...
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, dem...
The present work aimed to characterize the exopolysaccharide obtained from water kefir grains (EPSwk), a symbiotic association of probiotic microorganisms. New findings of the technological, mechanical, and biological properties of the sample were st...
Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken desi...
The use of by-products from the food industry for the development of bioplastics represents an outstanding strategy in meeting current demands for material circularity. In this work, films based on chitosan (CH) and water kefir grain (WKG) biomass in...
Fermented foods and prebiotics are increasingly studied for their potential therapeutic roles in metabolic disorders. In this study, 52 male Wistar rats maintained on a high-fat, high-sucrose (HFS) diet were supplemented for 8 weeks with either water...
Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiot...
Water kefir is a non-dairy fermented beverage widely recognised for its health benefits. The supplementation of fruits can further diversify product offerings while enhancing nutritional and functional value. In this study, karanda juice, derived fro...
Functional beverages enhance the nutritional value of their ingredients by increasing the levels of bioactive components, such as probiotics. To achieve consumer acceptance, functional beverages must be both palatable and nutritious. This study inves...
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