TY - JOUR

T1 - Challenges in water kefir production and limitations in human consumption

T2 - A comprehensive review of current knowledge

AU - Bozkir, Eda

AU - Yilmaz, Birsen

AU - Sharma, Heena

AU - Esatbeyoglu, Tuba

AU - Ozogul, Fatih

N1 - Publisher Copyright: © 2024 The Authors

PY - 2024/6/22

Y1 - 2024/6/22

N2 - Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.

AB - Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.

KW - Fermentation

KW - Health benefits

KW - Lactic acid bacteria

KW - Microbial diversity

KW - Water kefir

UR - http://www.scopus.com/inward/record.url?scp=85196765298&partnerID=8YFLogxK

U2 - 10.1016/j.heliyon.2024.e33501

DO - 10.1016/j.heliyon.2024.e33501

M3 - Review article

AN - SCOPUS:85196765298

VL - 10

JO - Heliyon

JF - Heliyon

SN - 2405-8440

IS - 13

M1 - e33501

ER -