Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-batch Subcultures

Delicia L Bazán
ORCID logo ,
Pablo G. del Río
ORCID logo ,
José Manuel Domínguez
ORCID logo ,
Sandra Cortés
,
Juan Carlos Mejuto
* ORCID logo ,
Nelson Perez-Guerra
ORCID logo
Version 1 : Received: 14 October 2021 / Approved: 15 October 2021 / Online: 15 October 2021 (14:04:51 CEST)

A peer-reviewed article of this Preprint also exists.

Bazán, D.L.; del Río, P.G.; Domínguez, J.M.; Cortés-Diéguez, S.; Mejuto, J.C.; Pérez-Guerra, N. The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures. Foods 2022, 11, 3117. https://doi.org/10.3390/foods11193117 Bazán, D.L.; del Río, P.G.; Domínguez, J.M.; Cortés-Diéguez, S.; Mejuto, J.C.; Pérez-Guerra, N. The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures. Foods 2022, 11, 3117. https://doi.org/10.3390/foods11193117

Abstract

The aim of this work was to study the production of kefir-like beverage by 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 four repeated 24-h fed-batch subcultures. However, 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. In addition, the KLB from fermentation B were the most aromatic and had the highest contents in alcohols, esters, aldehydes and organic acids compared to the non-fermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grapes KLB with their own distinctive aromatic characteristics and a high content in probiotic viable cells, contributing to the valorization of this fruit.

Keywords

kefir grains; red table grapes; kefir-like beverage; fed-batch fermentation; volatile compounds

Subject

Biology and Life Sciences, Biology and Biotechnology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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