The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

Aims: To investigate the influence of the water kefir grain inoculum on the
characteristics of the water kefir fermentation process.
Methods and Results: Three water kefir fermentation processes were started
with different water kefir grain inocula and followed as a function of time
regarding microbial species diversity, community dynamics, substrate
consumption profile and metabolite production course. The inoculum
determined the water kefir grain growth, the viable counts on the grains, the
time until total carbohydrate exhaustion, the final metabolite concentrations
and the microbial species diversity. There were always 2–10 lactic acid bacterial
cells for every yeast cell and the majority of these micro-organisms was always
present on the grains. Lactobacillus paracasei, Lactobacillus hilgardii,
Lactobacillus nagelii and Saccharomyces cerevisiae were always present and may
be the key micro-organisms during water kefir fermentation. Low water kefir
grain growth was associated with small grains with high viable counts of
micro-organisms, fast fermentation and low pH values, and was not caused by
the absence of exopolysaccharide-producing lactic acid bacteria.
Conclusions: The water kefir grain inoculum influences the microbial species
diversity and characteristics of the fermentation process. A select group of key
micro-organisms was always present during fermentation.
Significance and Impact of the Study: This study allows a rational selection of
a water kefir grain inoculum.

Jaar van publicatie:2017

Trefwoorden:aroma, bifidobacteria, exopolysaccharide, lactic acid bacteria, water kefir, yeasts

CSS-citation score:2

Auteurs:International

Toegankelijkheid:Closed