ArticleFrontiers in microbiology2021
Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Water kefir as a paradigm for multi-omics and genome-scale metabolic modelling in fermented food.NPJ biofilms and microbiomes · 2026Review
- Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence.Nutrients · 2025Review
- Recent advances in yeast and bacteria co-cultivation for bioprocess applications.World journal of microbiology & biotechnology · 2025Review
- The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics.Communications biology · 2025Article
- The Production of Water Kefir Drink with the Addition of Dried Figs in the Horizontal Rotating Tubular Bioreactor.Foods (Basel, Switzerland) · 2024Article
- Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications.AIMS microbiology · 2024Review
- The Influence ofFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
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Abstract
A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains-
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Registered trials
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