TY - JOUR
T1 - Inferring the role of microorganisms in water kefir fermentations
AU - Martínez-Torres, Abigail
AU - Gutiérrez-Ambrocio, Sandra
AU - Heredia-del-Orbe, Pamela
AU - Villa-Tanaca, Lourdes
AU - Hernández-Rodríguez, César
N1 - Publisher Copyright:
© 2016 Institute of Food Science and Technology
PY - 2017/2/1
Y1 - 2017/2/1
N2 - Water kefir is a slightly alcoholic, lactic and acetic beverage fermented by yeasts, lactic acid bacteria and acetic acid bacteria that are associated with the polysaccharide of the water kefir grains. In this study, the three main metabolic products of microorganisms were evaluated during a traditional 192-h water kefir fermentation and also after inoculating the microorganisms in fresh medium or sterilised broth from different fermentation stages. The first process to occur was alcoholic fermentation, carried out in particular by Saccharomyces cerevisiae. After 24 h, lactic and acetic acid accumulation was generated by Lactobacillus hilgardii and Acetobacter tropicalis. By the end of fermentation, ethanol had been almost entirely consumed and oxidised to acetic acid, possibly by a dissimilatory route of Acetobacter species. An original hypothetical diagram is proposed for the carbon flux from sucrose, and the metabolic role of the main yeasts and bacteria is assigned for the distinct stages of water kefir fermentation.
AB - Water kefir is a slightly alcoholic, lactic and acetic beverage fermented by yeasts, lactic acid bacteria and acetic acid bacteria that are associated with the polysaccharide of the water kefir grains. In this study, the three main metabolic products of microorganisms were evaluated during a traditional 192-h water kefir fermentation and also after inoculating the microorganisms in fresh medium or sterilised broth from different fermentation stages. The first process to occur was alcoholic fermentation, carried out in particular by Saccharomyces cerevisiae. After 24 h, lactic and acetic acid accumulation was generated by Lactobacillus hilgardii and Acetobacter tropicalis. By the end of fermentation, ethanol had been almost entirely consumed and oxidised to acetic acid, possibly by a dissimilatory route of Acetobacter species. An original hypothetical diagram is proposed for the carbon flux from sucrose, and the metabolic role of the main yeasts and bacteria is assigned for the distinct stages of water kefir fermentation.
KW - Acetobacter tropicalis
KW - Lactobacillus hilgardii
KW - Saccharomyces cerevisiae
KW - water kefir fermentation
UR - http://www.scopus.com/inward/record.url?scp=85003703912&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13312
DO - 10.1111/ijfs.13312
M3 - Artículo
SN - 0950-5423
VL - 52
SP - 559
EP - 571
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 2
ER -