Department of Biology, University of Lavras (UFLA), Lavras 37200-900, Minas Gerais, Brazil.
Department of Food Science, University of Lavras (UFLA), Lavras 37200-900, Minas Gerais, Brazil.
Food Res Int. 2022 Jul;157:111257. doi: 10.1016/j.foodres.2022.111257. Epub 2022 Apr 18.
The objective of this study was to apply for the first time sugary kefir to produce a new isotonic with low sodium. Additionally, the microbial community profile of grains and fermented kefir was evaluated through metataxonomics. The kefir grains were inoculated into filtered water containing 40 g L sugar at 25 °C for 48 h. Grains and beverage samples were collected at 0, 24, and 48 h for DNA extraction. The grains were separated, and the beverage was used to prepare the isotonic. The isotonic consisted of kefir (85% v/v), pasteurized juice (15% v/v), sodium citrate (0.2 g L), sodium chloride (0.427 g L), maltodextrin (22 g L) and citric acid (0.7 g L). The physicochemical and microbiological parameters were performed on days 0, 7, 15, and 30. All isotonic obtained presented sodium content below the commercial control. The presence of lactic acid bacteria and yeasts in all periods evaluated demonstrated the viability of isotonic kefir. Through metataxonomy, the genus Ethanoligenens was described as dominant for the first time in sugary kefir. Furthermore, the microbial diversity in the beverage was higher than that observed in the grains. This study provided a new low sodium isotonic based on sugary kefir for the first time.
本研究旨在首次应用含糖克菲尔（sugary kefir）生产一种新的低钠等渗饮料。此外，还通过宏基因组学评估了谷物和发酵克菲尔的微生物群落特征。将克菲尔粒接种到含有 40 g/L 糖的过滤水中，在 25°C 下发酵 48 h。在 0、24 和 48 h 时收集粒和饮料样品进行 DNA 提取。分离粒，用饮料制备等渗液。等渗液由克菲尔（85% v/v）、巴氏杀菌果汁（15% v/v）、柠檬酸钠（0.2 g/L）、氯化钠（0.427 g/L）、麦芽糊精（22 g/L）和柠檬酸（0.7 g/L）组成。在第 0、7、15 和 30 天进行了理化和微生物参数测定。所有获得的等渗液的钠含量均低于商业对照品。在所有评估的时间段内，均存在乳酸菌和酵母菌，表明等渗克菲尔的活力。通过宏基因组学，首次描述 Ethanoligenens 属在含糖克菲尔中占优势。此外，饮料中的微生物多样性高于粒中的观察值。本研究首次提供了一种基于含糖克菲尔的新型低钠等渗饮料。
