Details
| Original language | English |
|---|---|
| Article number | e33501 |
| Journal | Heliyon |
| Volume | 10 |
| Issue number | 13 |
| Early online date | 22 Jun 2024 |
| Publication status | Published - 15 Jul 2024 |
Abstract
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.
Keywords
- Fermentation, Health benefits, Lactic acid bacteria, Microbial diversity, Water kefir
ASJC Scopus subject areas
Sustainable Development Goals
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In: Heliyon, Vol. 10, No. 13, e33501, 15.07.2024.
Research output: Contribution to journal › Review article › Research › peer review
}
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 - 2024/7/15
Y1 - 2024/7/15
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 -