| Title: | "The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures" |
| Author(s): | Bazan DL; Del Rio PG; Dominguez JM; Cortes-Dieguez S; Mejuto JC; Perez-Guerra N; |
| Address: | "Academic Department of Food Industries Engineering, Engineering Faculty, National University of Jaen, Jr. Cuzco 250, Pueblo Libre, Jaen 06801, Peru. Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain. Department of Chemical Engineering, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain. Industrial Biotechnology and Environmental Engineering Group 'BiotecnIA', Chemical Engineering Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain. Department of Physical Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were characterized by low alcoholic grade ( |
| Keywords: | fed-batch fermentation grapes kefir grains kefir-like beverage volatile compounds; |
| Notes: | "PubMed-not-MEDLINEBazan, Delicia L Del Rio, Pablo G Dominguez, Jose Manuel Cortes-Dieguez, Sandra Mejuto, Juan C Perez-Guerra, Nelson eng Switzerland 2022/10/15 Foods. 2022 Oct 7; 11(19):3117. doi: 10.3390/foods11193117" |
