Characterization of kefir-like beverages produced from vegetable juices
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- 作者：Onofrio Coronaa ; Walter Randazzoa ; Alessandro Micelia ; Rosa Guarcelloa ; Nicola Francescaa ; Hü ; seyin Ertenb ; Giancarlo Moschettia ; Luca Settannia ; luca.settanni@unipa.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fermentation ; Functional foods ; Kefir-like beverages ; Microorganisms ; Vegetable juices
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：572-581
- 全文大小：361 K
文摘
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Six vegetable juices allowed the development of water kefir microorganisms.
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The highest microbial counts were registered during transformation of melon.
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All fruit juices underwent lactic and alcoholic fermentation.
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Carrot kefir-like beverage was mostly appreciated by the judges.
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Melon KLB showed safety issues due to Enterobacteriaceae and pseudomonads.