Czech J. Food Sci., 2018, 36(6):494-501 | DOI: 10.17221/468/2017-CJFS

Fermentation process of mulberry juice-whey based Tibetan kefir beverage productionFood Technology and Economy, Engineering and Physical Properties

Bo LI^1,2, Xin GAO^1,2, Na LI^1,2, Jun MEI^1,2, 3^*

¹ Department of Food Quality and Safety and

² Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples.

Keywords: flavour; microbial diversity; mulberry juice; Tibetan kefir; beverage; whey

Published: December 31, 2018  Show citation