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Oxygen and diverse nutrients influence the water kefir fermentation process
David Laureys1, Maarten Aerts2, Peter Vandamme2
1Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium.
Food Microbiology
|March 13, 2018
Summary
Water kefir fermentation is influenced by oxygen, nutrients, and sugar sources. Oxygen increases acetic acid bacteria, while nutrient levels and fruit types impact microbial growth and fermentation dynamics.
Area of Science:
- Microbiology
- Fermentation Science
- Food Science
Background:
- Water kefir is a fermented beverage with probiotic potential.
- Understanding the microbial ecology of water kefir is crucial for optimizing its production.
- Previous studies have explored various aspects of water kefir fermentation, but a comprehensive analysis of multiple factors is needed.
Purpose of the Study:
- To investigate the impact of oxygen, nutrient concentration, and nutrient source on water kefir fermentation dynamics.
- To identify key microbial players and their responses to different fermentation conditions.
- To correlate fermentation parameters with water kefir grain growth and stability.
Main Methods:
- Eight distinct water kefir fermentation series were established.
- Fermentations were conducted over eight consecutive back-slopping steps.
- Variables included oxygen availability, nutrient concentration, and nutrient source (dried figs, apricots, raisins, fresh figs, yeast extract/peptone).
Main Results:
- Oxygen presence promoted acetic acid bacteria, increasing acetic acid and reducing Bifidobacterium aquikefiri.
- Low nutrient levels slowed fermentation, increased pH, and favored Comamonas testosteroni/thiooxydans, Lactobacillus hilgardii, and Dekkera bruxellensis.
- High nutrient levels favored Lactobacillus nagelii and Saccharomyces cerevisiae.
- Dried fruits (figs, apricots, raisins) supported stable fermentation, with apricots yielding the highest pH and grain growth, and raisins the lowest.
- Raisin fermentation mimicked low nutrient conditions, apricot mimicked normal nutrient conditions, and fresh figs/yeast extract/peptone mimicked high nutrient conditions.
Conclusions:
- Oxygen, nutrient concentration, and the type of sugar source significantly shape water kefir's microbial community and fermentation outcomes.
- Specific microbial groups are favored or inhibited by different environmental conditions, influencing the final product characteristics.
- Optimizing fermentation parameters, including nutrient source selection, can enhance water kefir production and grain viability.
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