Chemical Evaluation and Probiotic Potential of Kefir Different Nutrient Media

Suzana Casaes de Jesus Teodoro; Matheus Chaves de Jesus; Crissia dos Santos Rocha; Roseane Santos Oliveira; Ingrid Lessa Leal

doi:10.34178/jbth.v6i1.272

Suzana Casaes de Jesus Teodoro
Matheus Chaves de Jesus
Crissia dos Santos Rocha
Roseane Santos Oliveira
Ingrid Lessa Leal

DOI: https://doi.org/10.34178/jbth.v6i1.272

Keywords: Probiotic Beverage, Kefir Benefits, Fermented Beverage, Gut Microbiota

Abstract

Kefir is a gelatinous mass composed of bacteria and yeast. This study aims to develop beverages obtained from kefir grains’ fermentation in different nutrient media. Thus, kefir fermentation was performed in an aqueous solution of sucrose, whole milk, whole grape juice, and water-soluble coconut extract. The fermentation process was analyzed from grain growth, beverage yield, lactic acid determination, pH, total soluble solids, and microbiological analysis. The results showed the beverages had pH and lactic acid values following the legislation. Furthermore, it identified the probiotic potential of the coconut and milk water-soluble extract beverages.