An update on water kefir

Show simple item record Lynch, Kieran M. Wilkinson, Stuart Daenen, Luk Arendt, Elke K. 2021-03-12T12:03:35Z 2021-03-12T12:03:35Z 2021-03-03
dc.identifier.citation Lynch, K. M., Wilkinson, S., Daenen, L. and Arendt, E. K. (2021) 'An update on water kefir', International Journal of Food Microbiology. doi: 10.1016/j.ijfoodmicro.2021.109128 en
dc.identifier.issn 0168-1605
dc.identifier.doi 10.1016/j.ijfoodmicro.2021.109128 en
dc.description.abstract Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Amongst other contributions, species of lactic acid bacteria produce the exopolysaccharide matrix from which the kefir grain is formed, while yeast assist the bacteria by a nitrogen source that can be assimilated. Exactly which species predominate within the grain microbiota, however, appears to be dependent on the geographical origin of the grains and the fermentation substrate and conditions. These factors ultimately affect the characteristics of the beverage produced in terms of aroma, flavour, and acidity, for example, but can also be controlled and exploited in the production of a beverage of desired characteristics. The production of water kefir has traditionally occurred on a small scale and the use of defined starter cultures is not commonly practiced. However, as water kefir increases in popularity as a beverage - in part because of consumer lifestyle trends and in part due to water kefir being viewed as a health drink with its purported health benefits â the need for a thorough understanding of the biology and dynamics of water kefir, and for defined and controlled production processes, will ultimately increase. The aim of this review is to provide an update into the current knowledge of water kefir. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.rights © 2021, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri en
dc.subject Water kefir en
dc.subject Beverage en
dc.subject Fermentation en
dc.subject Tibicos en
dc.subject Tibi en
dc.title An update on water kefir en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: en
dc.internal.availability Full text available en Access to this article is restricted until 12 months after publication by request of the publisher. en 2022-03-03 2021-03-11T11:05:51Z
dc.description.version Accepted Version en
dc.internal.rssid 558088105
dc.contributor.funder Anheuser-Busch InBev, Belgium en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Journal of Food Microbiology en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation as necessary. en

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© 2021, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2021, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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