Microbiological and Chemical Profiles of Kiwi Kefir-like Beverages Produced Using Different Agitation Speeds and Kefir Grain Weights
2025
Delicia L. Bazán | Pablo G. Del-Río | Nelson Pérez-Guerra
This study aimed to identify kiwi kefir-like beverages with high levels of viable probiotic cells and low levels of calories, acids, and alcohol. To achieve this, microbiological and chemical characterizations were conducted on beverages inoculated with varying amounts of kefir grains (GW) and incubated at different agitation speeds (A), following a second-order orthogonal factorial design. For each experimental condition, three 24-h batch cultures were performed using three successive passages of kefir grains. Higher GW levels promoted greater nutrient consumption and metabolite production. However, an intermediate GW (1.80 g) resulted in the highest growth of lactic acid bacteria (LAB), acetic acid bacteria (AAB), yeasts, and free biomass in the fermented medium. Optimal agitation levels also enhanced nutrient consumption, free biomass, and metabolite pro-duction. AAB and yeast counts increased with higher agitation speeds, while LAB counts de-creased. Three beverages, produced during the second (A = 86 rpm, GW = 2.81 g) and third (A = 38 rpm, GW = 2.60 g: A = 86 rpm, GW = 1.80 g) kefir grain passages, exhibited LAB and yeast counts above 106: CFU/mL, along with low total sugar and ethanol concentrations. These beverages may be considered suitable as potentially probiotic, low-alcohol, and low-calorie functional drinks.
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