dc.contributor.author	Köhler, Sarah
dc.contributor.author	Schmacht, Maximilian
dc.contributor.author	Troubounis, Aktino H. L.
dc.contributor.author	Ludszuweit, Marie
dc.contributor.author	Rettberg, Nils
dc.contributor.author	Senz, Martin
dc.date.accessioned	2021-11-23T12:54:54Z
dc.date.available	2021-11-23T12:54:54Z
dc.date.issued	2021-11-04
dc.date.updated	2021-11-18T11:26:44Z
dc.description.abstract	A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains—Hanseniaspora valbyensis, Dekkera bruxellensis, Saccharomyces cerevisiae, Liquorilactobacillus nagelii, and Leuconostoc mesenteroides—were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control. Thereby, the combination of H. valbyensis and L. mesenteroides provided the best-rated water kefir beverage in terms of taste and low ethanol concentrations at the same time. As a further contribution to harmonization and reduction of complexity, the usage of dried figs in the medium was replaced by fig syrup, which could have been proven as an adequate substitute. However, nutritional limitations were faced afterward, and thus, an appropriate supplementation strategy for yeast extract was established. Finally, comparative trials in 5-L scale applying grains as well as a defined microbial consortium showed both water kefir beverages characterized by a pH of 3.14, and lactic acid and aromatic sensory properties. The product resulting from co-culturing outperformed the grain-based one, as the ethanol level was considerably lower in favor of an increased amount of lactic acid. The possibility of achieving a water kefir product by using only two species shows high potential for further detailed research of microbial interactions and thus functionality of water kefir.	en
dc.description.sponsorship	DFG, 414044773, Open Access Publizieren 2021 - 2022 / Technische Universität Berlin	de
dc.identifier.eissn	1664-302X
dc.identifier.uri	https://depositonce.tu-berlin.de/handle/11303/13949
dc.identifier.uri	http://dx.doi.org/10.14279/depositonce-12722
dc.language.iso	en	en
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/	en
dc.subject.ddc	570 Biowissenschaften; Biologie	de
dc.subject.other	water kefir	en
dc.subject.other	co-culture	en
dc.subject.other	lactic acid bacteria	en
dc.subject.other	yeast	en
dc.subject.other	bioflavoring	en
dc.subject.other	process development	en
dc.subject.other	yeast extract	en
dc.title	Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception	en
dc.type	Article	en
dc.type.version	publishedVersion	en
dcterms.bibliographicCitation.articlenumber	732019	en
dcterms.bibliographicCitation.doi	10.3389/fmicb.2021.732019	en
dcterms.bibliographicCitation.journaltitle	Frontiers in Microbiology	en
dcterms.bibliographicCitation.originalpublishername	Frontiers	en
dcterms.bibliographicCitation.originalpublisherplace	Lausanne	en
dcterms.bibliographicCitation.volume	12	en
tub.accessrights.dnb	free	en
tub.affiliation	Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmittelchemie und Toxikologie	de
tub.affiliation.faculty	Fak. 3 Prozesswissenschaften	de
tub.affiliation.group	FG Lebensmittelchemie und Toxikologie	de
tub.affiliation.institute	Inst. Lebensmitteltechnologie und Lebensmittelchemie	de
tub.publisher.universityorinstitution	Technische Universität Berlin	en

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

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