Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in the number of lactose intolerant, vegan and vegetarian consumers, led, in recent years, to develop fruit or vegetable-based healthy formulas. This review has been conceived to be a complete collection of different classes of non-dairy kefir products. Fruit or vegetable-based are used as substrates for milk or water kefir grains fermentation. The microbiological, chemical-physical, technological, and sensory aspects were discussed for each formulation. Moreover, when available, other potential health benefits were reported and discussed.

Non-dairy kefir beverages: Formulation, composition, and main features

Spizzirri U. G.;Loizzo M. R.
;
Aiello F.;Restuccia D.
2023-01-01

Abstract

Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in the number of lactose intolerant, vegan and vegetarian consumers, led, in recent years, to develop fruit or vegetable-based healthy formulas. This review has been conceived to be a complete collection of different classes of non-dairy kefir products. Fruit or vegetable-based are used as substrates for milk or water kefir grains fermentation. The microbiological, chemical-physical, technological, and sensory aspects were discussed for each formulation. Moreover, when available, other potential health benefits were reported and discussed.
2023
Composition
Fruit-based kefir
Kefir grains
Technological parameters
Vegetable-based kefir
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11770/343385
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