2021
DOI: 10.20944/preprints202110.0226.v1
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Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-batch Subcultures

Abstract: The aim of this work was to study the production of kefir-like beverage by fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during four repeated 24-h fed-batch subcultures. However, all kefir-like beverages (KLB) were characterized by low alcoholic grade (≤ 3.6%, v/v) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than th… Show more

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