Challenges in water kefir production and limitations in human consumption

A comprehensive review of current knowledge

verfasst von: Eda Bozkir, Birsen Yilmaz, Heena Sharma, Tuba Esatbeyoglu, Fatih Ozogul
Abstract: Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.
Organisationseinheit(en): Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung
Externe Organisation(en): Università Politecnica delle Marche
Tata Institute of Fundamental Research (TIFR HYD)
Cukurova University
National Dairy Research Institute India
Typ: Übersichtsarbeit
Journal: Heliyon
Band: 10
ISSN: 2405-8440
Publikationsdatum: 15.07.2024
Publikationsstatus: Veröffentlicht
Peer-reviewed: Ja
ASJC Scopus Sachgebiete: Allgemein
Ziele für nachhaltige Entwicklung: SDG 3 – Gute Gesundheit und Wohlergehen
Elektronische Version(en): https://doi.org/10.1016/j.heliyon.2024.e33501 (Zugang: Geschlossen)