Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study.
The aim of this work was to study the fermentation process of honey with kefir grains through a comprehensive understanding of its rheological properties, probiotic cell viability, instrumental color parameters and kinetic aspects in a batch bioreactor and during storage. The results showed that kefir grains were well adapted to bioreactor conditions, reaching high levels of cell viability (over 106CFU mL-1for total yeast and bacteria), phenolic compounds content (190 GAE/100 g) and acidification after 24 h of fermentation at 30 ℃. Colorimetric analysis showed that lightness (L*) and redness (a*) remained constant, while yellowness intensities (b*) decreased during fermentation time. After 35 days of storage, honey kefir beverage maintained its chemical characteristics and microbial viability as required to be classified as a probiotic product. The Ostwald-de-Waele (R2≥ 0.98) and Herschel-Bulkley (R2≥ 0.99) models can be used to predict the behavior of honey kefir beverage. The parameters analyzed in this study should be taken into account for industrial production of this novel non-dairy beverage.
Food Engineering Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil.
Fernanda A
FA
Fiorda
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil.
Gilberto V
GV
de Melo Pereira
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil.
Vanete
V
Thomaz-Soccol
Chemical Engineering Department, Lakehead University, Thunder Bay-ON, Canada.
Sudip K
SK
Rakshit
Food Engineering Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil soccol@ufpr.br.|Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil.
Carlos R
CR
Soccol
D001628:Beverages / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling; D061353:Food Storage; D006722:Honey / Q000382:microbiology*; D000070716:Kefir / Q000382:microbiology*; D050296:Microbial Viability; D009584:Nitrogen / Q000737:chemistry; D019936:Probiotics / Q000032:analysis*; D013649:Taste
D009584:Nitrogen
Kefir beverage; bioreactor; fermentation; kinetic; non-dairy functional beverage; viscosity