Changes in Microbial and Physicochemical Composition in Water Kefir over Repeated Sequential Culture Transfers and Prolonged Storage

Water kefir production requires the fermentation of sweetened water with polysaccharide starter culture embedded with bacteria and yeast, which determines the finished product’s sensory, microbial, and chemical profile. The culture self-propagates, producing a new culture biomass used to inoculate s...

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Hlavní autoři:	Adwoa S. Dankwa, Lewis B. Perkins, Jennifer J. Perry
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2026-04-01
Edice:	Beverages
Témata:	fermented beverage functional beverage water kefir physicochemical lactic acid bacteria microbial composition
On-line přístup:	https://www.mdpi.com/2306-5710/12/5/52
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