Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage
Jeferson Aloísio Ströher | Wemerson de Castro Oliveira | Anderson Santos de Freitas | Marcela Mendes Salazar | Simone Hickmann Flôres | Patrícia da Silva Malheiros
Artisanal kefir is produced by fermenting milk with kefir grains, resulting in a lightly carbonated drink with health-promoting bioactive compounds. However, sensory variability and fermentation conditions challenge its standardization, limiting commercialization in Brazil due to regulatory requirements. This study evaluated the physicochemical properties, volatile compounds, and microbiological stability of artisanal kefir produced in southern Brazil during 30 days of storage. Metabarcoding analysis, carried out by sequencing the V3/V4 regions of the 16S rRNA gene (bacteria) and the ITS region (fungi), revealed an increase in bacterial diversity, with a predominance of <i>Enterococcus</i> and <i>Acetobacter</i>, while fungal diversity decreased, with a predominance of <i>Kazachstania</i>. The physicochemical parameters remained stable. The concentration of volatile compounds, analyzed using a gas chromatograph coupled to a mass spectrometer, decreased, except for an increase in 2-heptanol. The aromatic profile was enriched with alcohols and ketones, possibly influenced by <i>Enterococcus</i> and <i>Acetobacter</i>. These findings show that kefir maintained microbiological stability and adequate sensory characteristics throughout the period analyzed. The study provides subsidies for the standardization of artisanal kefir and compliance with Brazilian quality standards, as well as guiding future research into durability, quality, and consumer perception.
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