| Autor: |
Bazán DL; Academic Department of Food Industries Engineering, Engineering Faculty, National University of Jaén, Jr. Cuzco 250, Pueblo Libre, Jaén 06801, Peru.; Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain., Del Río PG; Department of Chemical Engineering, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain., Domínguez JM; Industrial Biotechnology and Environmental Engineering Group 'BiotecnIA', Chemical Engineering Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain., Cortés-Diéguez S; Industrial Biotechnology and Environmental Engineering Group 'BiotecnIA', Chemical Engineering Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain., Mejuto JC; Department of Physical Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain., Pérez-Guerra N; Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain. |
| Abstrakt: |
The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were characterized by low alcoholic grade (≤3.6%, v / v ) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than the KLB obtained in fermentation A. Additionally, the KLB samples from fermentation B were the most aromatic and had the highest contents of alcohols, esters, aldehydes and organic acids, in contrast with the nonfermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grape KLB with their own distinctive aromatic characteristics and high content in probiotic viable cells, contributing to the valorization of this fruit. |
