African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12179

Full Length Research Paper

Production of rice cereal-based Kefir beverage

Karina Teixeira Magalhães-Guedes
  • Karina Teixeira Magalhães-Guedes
  • School of Nutrition, Federal University of the Bahia (UFBA), Rua Basilio da Gama - s/n - Campus Canela Cep: 40.110-907, Salvador, BA, Brazil.
  • Google Scholar
Uéllina Silva Souza
  • Uéllina Silva Souza
  • School of Nutrition, Federal University of the Bahia (UFBA), Rua Basilio da Gama - s/n - Campus Canela Cep: 40.110-907, Salvador, BA, Brazil.
  • Google Scholar
Marcia Regina Silva
  • Marcia Regina Silva
  • School of Nutrition, Federal University of the Bahia (UFBA), Rua Basilio da Gama - s/n - Campus Canela Cep: 40.110-907, Salvador, BA, Brazil.
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Ferlando Lima Santos
  • Ferlando Lima Santos
  • Health Science Center, Federal University of the Recôncavo Bahia (UFRB), Campus Universitário - s/n - Bairro do Cajueiro Cep: 44570-000, Santo Antônio de Jesus, BA, Brazil.
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Itaciara Larroza Nunes
  • Itaciara Larroza Nunes
  • Department of Food Sciences, Federal University of Santa Catarina (UFSC), Rod. Admar Gonzaga, 1346 - Itacorubi, Cep: 88.034-001, Florianópolis, SC, Brazil.
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  •  Received: 11 December 2017
  •  Accepted: 13 February 2018
  •  Published: 07 March 2018

Abstract

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.