Akademik Veri Yönetim Sistemi
IV. International Agricultural, Biological & Life Science Conference, Edirne, Türkiye, 29 - 31 Ağustos 2022, ss.441
Fermentation is the process of microorganisms processing perishable foods, increasing their
nutritional value, digestibility and producing new products. Because of the rising numbers of
vegetarianism, lactose intolerance sensitivity the consumption of plant based and dairy-free
products are increasing day by day. Water kefir (WK) is an example of non-dairy fermented
beverage that cultivated by WK grains. WK is a sparkling, mildly sour, slightly alcoholic and
carbonated beverage which is produced by fermentation of an aqueous sucrose solution in the
presence of dried fruits and insoluble water kefir grains. These grains are soft, shapeless
gelatinous multitude. Its high sugar matter and low amino acid content, water kefir provides a
strenuous living space for microorganisms. In the WK habitat there is a symbiotic commerce
between yeast and lactic acid bacteria. Lactobacillus (L.) nagelii, L. hordei and Saccharomyces
(S.) cerevisiae are some of the prevalent microorganisms. The growth of L. nagelii and L. hordei
are improved in the presence of S. cerevisiae. Kefir grains involves lactic acid bacteria, yeasts,
and sometimes bifidobacteria and/or acetic acid bacteria which consume sucrose to produce
CO2, ethanol, acetic acid, lactic acid and exopolysaccharides. EPS are metabolic by-products
of microorganisms. The major component of the matrix of WK grains is dextran. Dextran is
synthesised by lactic acid bacteia and is a homopolysaccharide of glucose linked with an α
(1→6) glycosidic bond. Exopolysaccarides (EPS)-producing lactic acid bacterias are
industrially important microorganisms. Studies continue on the development of new functional
products and their use as a starter culture.