ArticleFood science & nutrition2023
Use of mandarin and persimmon fruits in water kefir fermentation.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 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
- Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods.Foods (Basel, Switzerland) · 2025Review
- Optimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains.Foods (Basel, Switzerland) · 2025Article
- Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage.Antioxidants (Basel, Switzerland) · 2025Article
- Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025Article
- Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge.Heliyon · 2024Review
- Microbial viability and nutritional content of water kefir grains under different storage conditions.Food science & nutrition · 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
- Use of mandarin and persimmon fruits in water kefir fermentation.Food science & nutrition · 2023Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Water kefir is a non-dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon-containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir (
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