Challenges in water kefir production and limitations in human consumption

A comprehensive review of current knowledge

authored by: 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.
Organisation(s): Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
External Organisation(s): Università Politecnica delle Marche
Tata Institute of Fundamental Research (TIFR HYD)
Cukurova University
National Dairy Research Institute India
Type: Review article
Journal: Heliyon
Volume: 10
ISSN: 2405-8440
Publication date: 15.07.2024
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: General
Sustainable Development Goals: SDG 3 - Good Health and Well-being
Electronic version(s): https://doi.org/10.1016/j.heliyon.2024.e33501 (Access: Closed)