The aim of the present research was to evaluate the use of the sugary Kefir grains as a starter culture for new rice cereal-based Kefir beverage. Fermentation was performed by inoculating Kefir grains in rice extract. Flasks containing Kefir grains and substrates were statically incubated at 28°C for 24 h. The microbiota of sugary Kefir grains and rice cereal-based Kefir beverage were genera Lactobacillus, Lactococcus and Acetobacter as well as yeasts, such as Saccharomyces, Kluyveromyces, Lachancea and Kazachstania. The sugary Kefir grains were able to ferment the rice extract and produced Kefir beverage that are functional and healthy that satisfy nutrition-related conditions such as allergies and malabsorption, food intolerances, and lifestyle choices, for example vegetarianism and low salt. The use of starter cultures as Kefir grains offers a promising tool for innovation and diversification of cereal-based beverages. This study was the first to report the rice cereal-based Kefir beverage production. This result opens up perspectives for this innovative application of sugary Kefir grains for developing cereal-based beverages.
Key words: Probiotic, fermentation, food intolerances, vegetarianism.
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