African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12294

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.
  • Google Scholar
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.
  • Google Scholar
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.
  • Google Scholar


  •  Received: 11 December 2017
  •  Accepted: 13 February 2018
  •  Published: 07 March 2018

References

Corona O, Randazzo W, Miceli A, Guarcello R, Francesca N, Esten H, Moschetti G, Settanni L (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Sci. Technol. 66:572-581.

 

Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Rakshit SK, Pagnoncelli MGB, Vandenberghe LPS, Soccol CR (2017). Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiol. 66:86-95.
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Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Medeiros AP, Rakshit SK, Soccol CR (2016). Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey. LWT- Food Sci. Technol. 68:690-697.

 
 

Garofalo C, Osimani A, Milanovic V, Aquilanti L, De Filippis F, Stellato G, Di Mauro S, Turchetti B, Buzzini P, Ercolini D, Clementi F (2015). Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiol. 49:123-133.
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Garrote GL, Abraham AG, De Antoni GL (2001). Chemical and microbiological characterization of kefir grains. J. Dairy Res. 68:639-652.
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Instituto Adolfo Lutz (São Paulo) (2008). Métodos físico-químicos para análise de alimentos /coordenadores Odair Zenebon, Neus Sadocco Pascuet e Paulo Tiglea. São Paulo: Instituto Adolfo Lutz, 1020p.

 
 

Jianzhong Z, Xiaoli L, Hanhu J, Mingsheng D (2009). Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiol. 26:770-775.
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Leite AMO, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMF (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz. J. Microbiol. 44:341-349.
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Magalhães KT, Dias D, Pereira GVM, Oliveira JM, Domingues L, Teixeira JA, Almeida e Silva JB, Schwan RF (2011a). Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture. Inter. J. Food Sci. Technol. 46:871-878.
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Magalhães KT, Dragone G Pereira GVM, Oliveira JM, Domingues L, Teixeira JA, Almeida e Silva JB, Schwan RF (2011b). Comparative study of the biochemical changes and volatile compounds during the production of novel whey-based kefir beverages and traditional milk kefir. Food Chem. 126:249-253.
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Magalhães KT, Pereira GVM, Campos CR, Dragone G, Schwan RF (2011c). Brazilian kefir: structure microbial communities and chemical composition. Braz. J. Microbiol. 42:693-702.
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Magalhães KT, Pereira GVM., Dias DR, Schwan RF (2010a). Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J. Microbiol. Biotechnol. 26:1241-1250.
Crossref

 
 

Magalhães KT, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, Silva JBA., Schwan R F (2010b). Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations. Bioresour. Technol. 101:8843-8850.
Crossref

 
 

Magalhães-Guedes KT, Ferreira CD, Magalhães KT, Schwan RF, Costa JAV, Nunes IL (2017). Microorganisms in functional food supplementation: A review. Afr. J. Microbiol. Res. 8:319-326.

 
 

Marsh AJ, O'Sullivan O, Hill C, Ross RP, Cotter PD (2013). Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources. Plos One 8:1-11.
Crossref

 
 

Miguel MGCP, Cardoso PG, Magalhães KT, Schwan RF (2011). Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian states. World J. Microbiol. Biotechnol. 27:1875-1884.
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Nalbantoglu U, Cakar A, Dogan H, Abaci N, Ustek D, Sayood K, Can H (2014). Metagenomic analysis of the microbial community in kefir grains. Food Microbiol. 41:42-51.
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Peyer LC, Zannini E, Arendt E (2016). Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends Food Sci. Technol. 54:17-25.
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Puerari C, Magalhães-Guedes KT, Schwan RF (2015). Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians. Food Microbiol. 46:210-217.
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Roos J, Vuyst L (2018). Acetic acid bacteria in fermented foods and beverages. Curr Opin. Biotechnol. 49:115-119.
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Viana RO, Magalhães-Guedes KT, Braga Jr. RA, Dias, DR, Schwan RF (2017). Fermentation process for production of apple-based kefir vinegar: Microbiological, chemical and sensory analysis. Braz. J. Microbiol. 48:592-601.
Crossref