Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association
with other microorganisms in kefir grains. This beverage consumption is associated with a …

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 …

Background Milk kefir (MK) and water kefir (WK) are traditionally produced from different
unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir …

Highlights•Acetic acid bacteria (AAB) are commonly found in naturally fermented
foods.•MALDI-TOF MS facilitates the dereplication and identification of AAB.•The functional …

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in
symbiotic association in kefir grains. The artisanal production of the kefir is based on the …

Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the
latter consisting of polysaccharide and microorganisms. This beverage, with great …

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

Kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid
bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural …

The aim of this work was to explore the use of several Mediterranean fruit juices as
fermentable substrates to develop new non-dairy fermented beverages. Microbiological …

Throughout the COVID-19 pandemic, there was a demand for natural products able to
enhance consumers health. Many people discovered the benefits of fermented products …