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Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

Author

Listed:
  • Bo LI

    (Department of Food Quality and Safety and
    Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China)

  • Xin GAO

    (Department of Food Quality and Safety and
    Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China)

  • Na LI

    (Department of Food Quality and Safety and
    Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China)

  • Jun MEI

    (Department of Food Quality and Safety and
    Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China)

Abstract

Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples.

Suggested Citation

  • Bo LI & Xin GAO & Na LI & Jun MEI, 2018. "Fermentation process of mulberry juice-whey based Tibetan kefir beverage production," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 494-501.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:468-2017-cjfs
    DOI: 10.17221/468/2017-CJFS
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    References listed on IDEAS

    as
    1. Chuanguang Qin & Yang Li & Weining Niu & Yan Ding & Ruijie Zhang & Xiaoya Shang, 2010. "Analysis and characterisation of anthocyanins in mulberry fruit," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(2), pages 117-126.
    2. Chryssa Nouska & Ioanna Mantzourani & Athanasios Alexopoulos & Eugenia Bezirtzoglou & Argyro Bekatorou & Konstantoula Akrida-Demertzi & Panagiotis Demertzis & Stavros Plessas, 2015. "Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(3), pages 277-282.
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