Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
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- 作者：Walter Randazzoa ; Onofrio Coronaa ; Rosa Guarcelloa ; Nicola Francescaa ; Maria Antonietta Germanà ; a ; 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 ; Mediterranean fruits ; New fermented products
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：54
- 期：Complete
- 页码：40-51
- 全文大小：702 K
文摘
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Six Mediterranean fruit juices allowed the development of water kefir microorganisms.
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The highest microbial counts were registered during transformation of prickly pear.
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All fruit juices underwent lactic and alcoholic fermentation.
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Apple and grape kefir-like beverages were mostly appreciated by the judges.