Akademik Veri Yönetim Sistemi
Uluslararası Biyoteknoloji Kongresi, İstanbul, Türkiye, 28 - 30 Eylül 2023, ss.74-75
Fermented beverages are produced through the process of fermentation, wherein microorganisms (bacteria and yeasts) convert sugars and starches. Microbial diversity plays a crucial role in determining the product's aroma, taste, and nutritional value, while contributing to the overall ecosystem health. Water kefir, one such beverage, is produced by fermenting a mixture of water and sugar with water kefir grains. Water kefir grains form a symbiotic colony consisting of various lactic acid bacteria, acetic acid bacteria, and yeasts. Among these microorganisms are lactic acid bacteria such as Lactobacillus, Leuconostoc, Streptococcus, Pediococcus, and Bifidobacterium; acetic acid bacteria like Acetobacter and Gluconobacter; yeasts including Saccharomyces, Candida and Zygosaccharomyces. These microorganisms actively participate in the fermentation process, imparting the beverage's characteristic flavor, aroma, and health benefits. Throughout the and fermentation process, they catalyze the transformation of water and sugar, resulting in the production of several health-promoting components, including prebiotics and vitamins. The microbiota of water kefir can influence nutrient absorption and metabolism. Probiotics can aid in the breakdown of specific nutrients, which may enhance nutrient absorption and metabolism. For instance, some probiotics can assist in the biosynthesis of certain vitamins such as Vitamin B and Vitamin K. However, the microflora of water kefir grains may vary depending on geographical region and fermentation duration. Factors such as the type of grains, fermentation time, and the type and quantity of fruits used in the production influence the microflora of this beverage, ultimately affecting its properties. Water kefir also exhibits probiotic properties that support the human gut microbiota, strengthen the digestive and immune systems, and improve nutrient absorption and metabolism. Consequently, the microbial diversity of water kefir grains plays a pivotal role in determining the quality of the final product and its associated health benefits.
Keywords: Fermented beverages, water kefir, microbial diversity, probiotics, health benefits, fermentation process.