Bazán Delicia L, Del-Río Pablo G, Pérez-Guerra Nelson
Departamento Académico de Ingeniería de Industrias Alimentarias, Facultad de Ingeniería, Universidad Nacional de Jaén, Carretera Jaén-San Ignacio KM 24-Sect., Yanuyacu, Jaén 06801, Peru.
Departamento de Química Analítica e Alimentaria, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain.
Foods. 2025 May 9;14(10):1681. doi: 10.3390/foods14101681.
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 10; 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.
本研究旨在鉴定具有高活性益生菌细胞水平以及低热量、低酸度和低酒精含量的猕猴桃开菲尔样饮料。为实现这一目标，按照二阶正交析因设计，对接种不同量开菲尔粒（GW）并在不同搅拌速度（A）下培养的饮料进行了微生物学和化学特性分析。对于每个实验条件，使用开菲尔粒连续传代三次进行三个24小时的分批培养。较高的GW水平促进了更多的营养物质消耗和代谢产物生成。然而，中等GW（1.80克）导致发酵培养基中乳酸菌（LAB）、醋酸菌（AAB）、酵母和游离生物量的生长最高。最佳搅拌水平也提高了营养物质消耗、游离生物量和代谢产物生成。AAB和酵母数量随搅拌速度提高而增加，而LAB数量减少。在开菲尔粒传代的第二次（A = 86转/分钟，GW = 2.81克）和第三次（A = 38转/分钟，GW = 2.60克；A = 86转/分钟，GW = 1.80克）过程中生产的三种饮料，其LAB和酵母数量高于10⁷CFU/mL，同时总糖和乙醇浓度较低。这些饮料可被视为适合作为潜在的益生菌、低酒精和低热量功能性饮料。
