کفیر آب به عنوان نوشیدنی عملکردی: جایگزینی پروبیوتیکی برای کفیر شیر
الموضوعات : Industrial Food Microbiology
1 - گروه میکروبیولوژی، واحد آزاد شهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
الکلمات المفتاحية: پروبیوتیک, کفیر آب, کفیر, نوشیدنی تخمیری,
ملخص المقالة :
پروبیوتیک‌ها میکروارگانیسم‌های زنده‌ای هستند که مصرف کافی آنها می‌تواند اثرات مفیدی بر سلامت انسان داشته باشد. در این میان، نوشیدنی کفیر به‌عنوان یکی از شناخته‌شده‌ترین و پرمصرف‌ترین فرآورده‌های لبنی پروبیوتیکی در سراسر جهان شناخته شده است. با توجه به اینکه برخی افراد به دلایلی مانند گیاهخواری، عدم تحمل لاکتوز یا آلرژی به کازئین قادر به مصرف شیر و فرآورده‌های لبنی نیستند، نیاز به یافتن جایگزین‌های مناسب برای محصولات پروبیوتیکی لبنی برای آنها اهمیت بیشتری یافته است. در این راستا، کفیر آب به‌عنوان گزینه‌ای جدید مورد توجه قرار گرفته و علاقه زیادی را در میان این گروه از مصرف‌کنندگان جلب کرده است. کفیر آب یک نوشیدنی تخمیری سنتی میوه‌ای با طعمی ترش و کمی گازدار است که میزان اسید لاکتیک آن تا حدود ۲ درصد و محتوای الکل آن معمولاً کمتر از ۱ درصد می‌باشد. این نوشیدنی از تخمیر محلول آب ( به جای شیر) حاوی ساکاروز و میوه‌های خشک توسط دانه‌های کفیر آب به دست می‌آید. دانه‌های کفیر آب دارای ظاهری ژله‌ای و شفاف به رنگ زرد هستند و از یک ماتریکس پلی‌ساکاریدی (عمدتاً دکستران) تشکیل شده‌اند که میکروارگانیسم‌هایی نظیر باکتری‌های اسیدلاکتیک، باکتری‌های اسیداستیک و انواع مخمرها در آن مستقر شده‌اند. با توجه به رشد روزافزون گرایش به مصرف محصولات پروبیوتیکی و غذاهای تخمیری، دستیابی به کشت‌های استارتر پایدار، بهینه‌سازی شرایط فرآیند تخمیر و ارتقاء ویژگی‌های حسی این نوشیدنی از اهمیت بالایی برخوردار است تا امکان تولید صنعتی و بازاریابی گسترده آن فراهم شود. علاوه بر این، امکان استفاده از سوبستراهای جایگزین برای تخمیر توسط میکروارگانیسم‌های موجود در دانه‌های کفیر آب، اهمیت ویژه‌ای در توسعه این محصول دارد. این مطالعه مروری با هدف معرفی کفیر آب به‌عنوان جایگزینی مناسب برای محصولات پروبیوتیکی لبنی و مقایسه ویژگی‌های آن با کفیر شیر انجام شده است.
المصادر:
1. Acik, M., Çakiroglu, F.P., Altan, M., and Baybo, T. (2020). Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir. Food Sci Technol, Campinas. 40(3): 523-531.
2. Ajam, F., and Koohsari, H. (2020). Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains. J Food Process Preserv. 44(12): e14913.
3. Alsayadi, M., Al Jawfi, Y., Belarbi, M., and Sabri, F. Z. (2013). Antioxidant potency of water kefir. J Microbiol Biotechnol Food Sci. 2(6): 2444-2447.
4. Aspiras, B. E. E., Flores, R. F. A. C., and Pareja, M. C. (2015). Hepatoprotective effect of Fermented Water Kefir on Sprague-Dawley rats (Rattus norvegicus) induced with sublethal dose of Acetaminophen. International Journal of Current Science. 17: 18-28.
5. Azizi, N. F., Kumar, M. R., Yeap, S. K., Abdullah, J. O., Khalid, M., Omar, A. R., Osman, M. A., Mortadza, S. A. S., and Alitheen, N. B. (2021). Kefir and its biological activities. Foods. 10(6): 1210.
6. Beijerinck, M.W., 1889. Sur le kefir. Arch.s Neerlandaies des Sciences Exactes et Naturelles 23, 248-258.
7. Bergmann, R. S. D. O., Pereira, M. A., Veiga, S. M. O. M., Schneedorf, J. M., Oliveira, N. D. M. S., and Fiorini, J. E. (2010). Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension. Food Sci Technol. 30: 1022-1026.
8. Blaiotta, G., Di Capua, M., Romano, A., Coppola, R., and Aponte, M. (2014). Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process. Food microbiology. 42: 47-55.
9. Bueno, R. S., Ressutte, J. B., Hata, N. N., Henrique-Bana, F. C., Guergoletto, K. B., de Oliveira, A. G., and Spinosa, W. A. (2021). Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya. Lwt, 140: 110770.
10. Calatayud, M., Börner, R. A., Ghyselinck, J., Verstrepen, L., Medts, J. D., Abbeele, P. V. D., ... and Damak, S. (2021). Water kefir and derived pasteurized beverages modulate gut microbiota, intestinal permeability and cytokine production in vitro. Nutrients. 13(11): 3897.
11. Caro Velez, C. A., and León Peláez, Á. M. (2015). Capacidad antifúngica de sobrenadantes libres de células obtenidos de la fermentación de un sustrato de “panela” con gránulos de kefir de agua. Revista Colombiana de Biotecnología. 17.
12. Coma, M. E., Peltzer, M. A., Delgado, J. F., and Salvay, A. G. (2019). Water kefir grains as an innovative source of materials: Study of plasticiser content on film properties. European Polymer Journal. 120: 109234.
13. Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., ... and Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Science and Technology. 66: 572-581.
14. Cosme, F., Inês, A., and Vilela, A. (2022). Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Research International. 151: 110842.
15. Cufaoglu, G., and Erdinc, A. N. (2023). An alternative source of probiotics: Water kefir. Food frontiers. 4(1): 21-31.
, R. F. (2011). Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States. World Journal of Microbiology and Biotechnology. 27: 1875-1884.
17. Davidović, S. Z., Miljković, M. G., Antonović, D. G., Rajilić-Stojanović, M. D., and Dimitrijević-Branković, S. I. (2015). Water Kefir grain as a source of potent dextran producing lactic acid bacteria. Hemijska industrija. 69(6): 595-604.
18. Dong, J., Liu, B., Jiang, T., Liu, Y., and Chen, L. (2018). The biofilm hypothesis: The formation mechanism of Tibetan kefir grains. International Journal of Dairy Technology. 71: 44-50.
19. Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., e Silva, J. B. D. A., and Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT-Food Science and Technology. 43(10): 1564-1572.
20. Fels, L., Jakob, F., Vogel, R. F., and Wefers, D. (2018). Structural characterization of the exopolysaccharides from water kefir. Carbohydrate polymers. 189: 296-303.
21. Fiorda, F. A., de Melo Pereira, G. V., Thomaz-Soccol, V., Rakshit, S. K., Pagnoncelli, M. G. B., de Souza Vandenberghe, L. P., and Soccol, C. R. (2017). Microbiological, biochemical, and functional aspects of sugary kefir fermentation-A review. Food Microbiology. 66: 86-95.
22. Food and Agriculture Organization/World Health Organization. (2002). Guidelines for the evaluation of probiotics in food. Report of a Joint FAO/WHOWorking Group on Drafting Guidelines for the Evaluation of Probiotics in Food.
23. Food and Drug Administration. (2021) Enhancing Retailer Standards in the Supplemental Nutrition Assistance Program (SNAP).
24. Food Standards Australia New Zealand. (2021). Standard 2.6.2 Nonalcoholic beverages and brewed soft drinks. https://www.foodstandards. gov.au/code/Documents/2.6.2%20Non-alco%20drinks%20v157.
25. Gamba, R. R., Koyanagi, T., Peláez, A. L., De Antoni, G., and Enomoto, T. (2021). Changes in microbiota during multiple fermentation of kefir in different sugar solutions revealed by high-throughput sequencing. Current Microbiology. 78(6): 2406-2413.
26. Gamba, R. R., Yamamoto, S., Sasaki, T., Michihata, T., Mahmoud, A. H., Koyanagi, T., and Enomoto, T. (2019). Microbiological and functional characterization of kefir grown in different sugar solutions. Food Science and Technology Research. 25(2): 303-312.
27. Garofalo, C., Ferrocino, I., Reale, A., Sabbatini, R., Milanović, V., Alkić-Subašić, M., ... and Osimani, A. (2020). Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food research international. 137: 109369.
28. Golowczyc, M. A., Silva, J., Teixeira, P., De Antoni, G. L., and Abraham, A. G. (2011). Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties. International journal of food microbiology. 144(3): 556-560.
29. Gonda, M., Garmendia, G., Rufo, C., León Peláez, Á., Wisniewski, M., Droby, S., and Vero, S. (2019). Biocontrol of Aspergillus flavus in ensiled sorghum by water kefir microorganisms. Microorganisms. 7(8): 253.
30. Good Food Institute. (2021). US retail market data for the plant‐based industry. URL
31. Gulitz, A., Stadie, J., Ehrmann, M. A., Ludwig, W., and Vogel, R. F. (2013). Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis. Journal of applied microbiology. 114(4): 1082-1091.
32. Gulitz, A., Stadie, J., Wenning, M., Ehrmann, M. A., and Vogel, R. F. (2011). The microbial diversity of water kefir. International journal of food microbiology. 151(3): 284-288.
33. Hsieh, H. H., Wang, S. Y., Chen, T. L., Huang, Y. L., and Chen, M. J. (2012). Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains. International journal of food microbiology. 157(1): 73-81.
34. Guzel-Seydim, Z. B., Gökırmaklı, Ç., and Greene, A. K. (2021). A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends in Food Science & Technology. 113: 42-53.
35. Horisberger, M. (1969). Structure of the dextran of the tibi grain. Carbohydrate Research. 10(3): 379-385.
36. Islam, N., Shafiee, M., and Vatanparast, H. (2021). Trends in the consumption of conventional dairy milk and plant‐based beverages and their contribution to nutrient intake among Canadians. Journal of Human Nutrition and Dietetics. 34(6): 1022-1034.
37. Kebler, L. F. (1921). California bees. The Journal of the American Pharmaceutical Association (1912). 10(12): 939-943.
38. Koh, W. Y., Utra, U., Rosma, A., Effarizah, M. E., Rosli, W. I. W., and Park, Y. H. (2018). Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food science and biotechnology. 27: 525-535.
39. Kumar, M. R., Yeap, S. K., Mohamad, N. E., Abdullah, J. O., Masarudin, M. J., Khalid, M., ... and Alitheen, N. B. (2021). Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice. BMC complementary medicine and therapies. 21(1): 183.
40. Laureys, D., Aerts, M., Vandamme, P., and De Vuyst, L. (2018). Oxygen and diverse nutrients influence the water kefir fermentation process. Food microbiology. 73: 351-361.
41. Laureys, D., Cnockaert, M., De Vuyst, L., and Vandamme, P. (2016). Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International journal of systematic and evolutionary microbiology. 66(3): 1281-1286.
42. Laureys, D., and De Vuyst, L. (2014). Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Applied and environmental microbiology. 80(8): 2564-2572.
43. Laureys, D., Van Jean, A., Dumont, J., and De Vuyst, L. (2017). Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process. Applied microbiology and biotechnology. 101: 2811-2819.
44. Li, C., Li, H., Cui, Y., Xie, C., Cai, D., Li, W., ... and Zhou, H. (2010). Evidence that a West-East admixed population lived in the Tarim Basin as early as the early Bronze Age. BMC biology. 8: 1-12.
45. Lu, M., Wang, X., Sun, G., Qin, B., Xiao, J., Yan, S., ... and Wang, Y. (2014). Fine structure of Tibetan kefir grains and their yeast distribution, diversity, and shift. PLoS One. 9(6): e101387.
46. Lutz, L. (1899). Recherches Biologiques Sur la Constitution du Tibi. Bulletin de la SocieteMycologique de France. 15: 68–72.
47. Lynch, K. M., Wilkinson, S., Daenen, L., and Arendt, E. K. (2021). An update on water kefir: Microbiology, composition and production. International Journal of Food Microbiology. 345: 109128.
48. Magalhaes, K. T., de M. Pereira, G. V., Dias, D. R., and Schwan, R. F. (2010). Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World Journal of Microbiology and Biotechnology. 26: 1241-1250.
49. Marsh, A. J., O'Sullivan, O., Hill, C., Ross, R. P., and Cotter, P. D. (2013). Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS microbiology letters. 348(1): 79-85.
50. Martínez‐Torres, A., Gutiérrez‐Ambrocio, S., Heredia‐del‐Orbe, P., Villa‐Tanaca, L., and Hernández‐Rodríguez, C. (2017). Inferring the role of microorganisms in water kefir fermentations. International Journal of Food Science & Technology. 52(2): 559-571.
51. Moreira, M. E. C., Santos, M. D., Zolini, G. P. P., Wouters, A. T. B., Carvalho, J. C. T., and Schneedorf, J. M. (2008). Anti-inflammatory and cicatrizing activities of a carbohydrate fraction isolated from sugary kefir. Journal of medicinal food. 11(2): 356-361.
52. Moretti, A. F., Moure, M. C., Quiñoy, F., Esposito, F., Simonelli, N., Medrano, M., and León-Peláez, Á. (2022). Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization. Future Foods. 5: 100123.
53. Nejati, F., Junne, S., and Neubauer, P. (2020). A big world in small grain: a review of natural milk kefir starters. Microorganisms. 8(2): 192.
54. Oboturova, N., Evdokimov, I., Kulikova, I., Bratsikhin, A., and Bogueva, D. (2022). Traditional foods of the North Caucasus region. In Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe (pp. 69-91). Academic Press.
55. Otles, S., and Cagindi, O. (2012). Safety considerations of nutraceuticals and functional foods. Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, 121-136.
56. Pechurina, A. (2020). Researching identities through material possessions: The case of diasporic objects. Current Sociology. 68(5): 669-683.
57. Pendón, M. D., Bengoa, A. A., Iraporda, C., Medrano, M., Garrote, G. L., and Abraham, A. G. (2022). Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage. Journal of Applied Microbiology. 133(1): 162-180.
58. Pidoux, M. (1989). The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel. MIRCEN journal of applied microbiology and biotechnology. 5(2): 223-238.
59. Pidoux, M., Brillouet, J. M., and Quemener, B. (1988). Characterization of the polysaccharides from a Lactobacillus brevis and from sugary kefir grains. Biotechnology letters. 10: 415-420.
60. Puerari, C., Magalhães, K. T., and Schwan, R. F. (2012). New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Research International. 48(2): 634-640.
61. Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germanà, M. A., Erten, H., ... and Settanni, L. (2016). Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology. 54: 40-51.
62. Rocha-Gomes, A., Escobar, A., Soares, J. S., Silva, A. A. D., Dessimoni-Pinto, N. A. V., and Riul, T. R. (2018). Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats. Revista de Nutrição. 31(2): 137-145.
63. Rodrigues, K. L., Araújo, T. H., Schneedorf, J. M., de Souza Ferreira, C., Moraes, G. D. O. I., Coimbra, R. S., and Rodrigues, M. R. (2016). A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents. Journal of Functional Foods. 21: 58-69.
64. Romero-Luna, H.E., Peredo-Lovillo, A., Hernández-Mendoza, A., Hernández-Sánchez, H., Cauich-Sánchez, P. I., Ribas-Aparicio, R.M., and Dávila-Ortiz, G. (2020). Probiotic potential of Lactobacillus paracasei CT12 isolated from water kefir grains (Tibicos). Current Microbiology. 77: 2584-2592.
65. Schneedorf, J. M. (2012). Kefir D’Aqua and its probiotic properties. Probiotic in animals, 53-76.
66. Simonelli, N., Gagliarini, N., Medrano, M., Piermaria, J. A., and Abraham, A. G. (2022). Kefiran. In Polysaccharides of Microbial Origin: Biomedical Applications (pp. 99-116). Cham: Springer International Publishing.
67. Socol, C., Vandenberghe, L., Spier, M., Medeiros, A., Yamaguishi, C., Linder, J., ... and Soccol, V. (2010). The potential of probiotics. Food Technology and Biotechnology. 48(4), 413-434.
68. Topolska, K., Florkiewicz, A., and Filipiak-Florkiewicz, A. (2021). Functional food—consumer motivations and expectations. International journal of environmental research and public health. 18(10): 5327.
69. Vayssier, Y. (1978). Le kefir: analyse qualitative et quantitative. Revue Laitiere Francaise.
70. Verce, M., De Vuyst, L., and Weckx, S. (2019). Shotgun metagenomics of a water kefir fermentation ecosystem reveals a novel Oenococcus species. Frontiers in microbiology. 10: 479.
71. Waldherr, F. W., Doll, V. M., Meißner, D., and Vogel, R. F. (2010). Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir. Food Microbiology. 27(5): 672-678.
72. Ward, H. M. (1892). V. the ginger-beer plant, and the organisms composing it: a contribution to the study of fermentation-yeasts and bacteria. Philosophical Transactions of the Royal Society of London. (B.), (183): 125-197.
73. Wright, A.V. (2019). Safety assessment of probiotics in the EuropeanUnion. G. Vinderola, A. Ouwehand, and S. Salminen (Eds.), Lactic acid bacteria: Microbiological and functional aspects (pp. 723–734). CRC Press.
74. Yang, Y., Shevchenko, A., Knaust, A., Abuduresule, I., Li, W., Hu, X., ... and Shevchenko, A. (2014). Proteomics evidence for kefir dairy in Early Bronze Age China. Journal of Archaeological Science. 45: 178-186.
75. Yildiz, F. (2016). Development and manufacture of yogurt and other functional dairy products. CRC press.
76. Zamberi, N. R., Abu, N., Mohamed, N. E., Nordin, N., Keong, Y. S., Beh, B. K., ... and Alitheen, N. B. (2016). The antimetastatic and antiangiogenesis effects of kefir water on murine breast cancer cells. Integrative Cancer Therapies. 15(4): NP53-NP66.
77. Zanirati, D. F., Abatemarco Jr, M., de Cicco Sandes, S. H., Nicoli, J. R., Nunes, Á. C., and Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe. 32: 70-76.
78. Zavala, L., Golowczyc, M. A., Van Hoorde, K., Medrano, M., Huys, G., Vandamme, P., and Abraham, A. G. (2016). Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro. Beneficial microbes. 7(4): 585-595.
1. Acik, M., Çakiroglu, F.P., Altan, M., and Baybo, T. (2020). Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir. Food Sci Technol, Campinas. 40(3): 523-531.
2. Ajam, F., and Koohsari, H. (2020). Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains. J Food Process Preserv. 44(12): e14913.
3. Alsayadi, M., Al Jawfi, Y., Belarbi, M., and Sabri, F. Z. (2013). Antioxidant potency of water kefir. J Microbiol Biotechnol Food Sci. 2(6): 2444-2447.
4. Aspiras, B. E. E., Flores, R. F. A. C., and Pareja, M. C. (2015). Hepatoprotective effect of Fermented Water Kefir on Sprague-Dawley rats (Rattus norvegicus) induced with sublethal dose of Acetaminophen. International Journal of Current Science. 17: 18-28.
5. Azizi, N. F., Kumar, M. R., Yeap, S. K., Abdullah, J. O., Khalid, M., Omar, A. R., Osman, M. A., Mortadza, S. A. S., and Alitheen, N. B. (2021). Kefir and its biological activities. Foods. 10(6): 1210.
6. Beijerinck, M.W., 1889. Sur le kefir. Arch.s Neerlandaies des Sciences Exactes et Naturelles 23, 248-258.
7. Bergmann, R. S. D. O., Pereira, M. A., Veiga, S. M. O. M., Schneedorf, J. M., Oliveira, N. D. M. S., and Fiorini, J. E. (2010). Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension. Food Sci Technol. 30: 1022-1026.
8. Blaiotta, G., Di Capua, M., Romano, A., Coppola, R., and Aponte, M. (2014). Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process. Food microbiology. 42: 47-55.
9. Bueno, R. S., Ressutte, J. B., Hata, N. N., Henrique-Bana, F. C., Guergoletto, K. B., de Oliveira, A. G., and Spinosa, W. A. (2021). Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya. Lwt, 140: 110770.
10. Calatayud, M., Börner, R. A., Ghyselinck, J., Verstrepen, L., Medts, J. D., Abbeele, P. V. D., ... and Damak, S. (2021). Water kefir and derived pasteurized beverages modulate gut microbiota, intestinal permeability and cytokine production in vitro. Nutrients. 13(11): 3897.
11. Caro Velez, C. A., and León Peláez, Á. M. (2015). Capacidad antifúngica de sobrenadantes libres de células obtenidos de la fermentación de un sustrato de “panela” con gránulos de kefir de agua. Revista Colombiana de Biotecnología. 17.
12. Coma, M. E., Peltzer, M. A., Delgado, J. F., and Salvay, A. G. (2019). Water kefir grains as an innovative source of materials: Study of plasticiser content on film properties. European Polymer Journal. 120: 109234.
13. Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., ... and Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Science and Technology. 66: 572-581.
14. Cosme, F., Inês, A., and Vilela, A. (2022). Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Research International. 151: 110842.
15. Cufaoglu, G., and Erdinc, A. N. (2023). An alternative source of probiotics: Water kefir. Food frontiers. 4(1): 21-31.
, R. F. (2011). Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States. World Journal of Microbiology and Biotechnology. 27: 1875-1884.
17. Davidović, S. Z., Miljković, M. G., Antonović, D. G., Rajilić-Stojanović, M. D., and Dimitrijević-Branković, S. I. (2015). Water Kefir grain as a source of potent dextran producing lactic acid bacteria. Hemijska industrija. 69(6): 595-604.
18. Dong, J., Liu, B., Jiang, T., Liu, Y., and Chen, L. (2018). The biofilm hypothesis: The formation mechanism of Tibetan kefir grains. International Journal of Dairy Technology. 71: 44-50.
19. Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., e Silva, J. B. D. A., and Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT-Food Science and Technology. 43(10): 1564-1572.
20. Fels, L., Jakob, F., Vogel, R. F., and Wefers, D. (2018). Structural characterization of the exopolysaccharides from water kefir. Carbohydrate polymers. 189: 296-303.
21. Fiorda, F. A., de Melo Pereira, G. V., Thomaz-Soccol, V., Rakshit, S. K., Pagnoncelli, M. G. B., de Souza Vandenberghe, L. P., and Soccol, C. R. (2017). Microbiological, biochemical, and functional aspects of sugary kefir fermentation-A review. Food Microbiology. 66: 86-95.
22. Food and Agriculture Organization/World Health Organization. (2002). Guidelines for the evaluation of probiotics in food. Report of a Joint FAO/WHOWorking Group on Drafting Guidelines for the Evaluation of Probiotics in Food.
23. Food and Drug Administration. (2021) Enhancing Retailer Standards in the Supplemental Nutrition Assistance Program (SNAP).
24. Food Standards Australia New Zealand. (2021). Standard 2.6.2 Nonalcoholic beverages and brewed soft drinks. https://www.foodstandards. gov.au/code/Documents/2.6.2%20Non-alco%20drinks%20v157.
25. Gamba, R. R., Koyanagi, T., Peláez, A. L., De Antoni, G., and Enomoto, T. (2021). Changes in microbiota during multiple fermentation of kefir in different sugar solutions revealed by high-throughput sequencing. Current Microbiology. 78(6): 2406-2413.
26. Gamba, R. R., Yamamoto, S., Sasaki, T., Michihata, T., Mahmoud, A. H., Koyanagi, T., and Enomoto, T. (2019). Microbiological and functional characterization of kefir grown in different sugar solutions. Food Science and Technology Research. 25(2): 303-312.
27. Garofalo, C., Ferrocino, I., Reale, A., Sabbatini, R., Milanović, V., Alkić-Subašić, M., ... and Osimani, A. (2020). Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food research international. 137: 109369.
28. Golowczyc, M. A., Silva, J., Teixeira, P., De Antoni, G. L., and Abraham, A. G. (2011). Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties. International journal of food microbiology. 144(3): 556-560.
29. Gonda, M., Garmendia, G., Rufo, C., León Peláez, Á., Wisniewski, M., Droby, S., and Vero, S. (2019). Biocontrol of Aspergillus flavus in ensiled sorghum by water kefir microorganisms. Microorganisms. 7(8): 253.
30. Good Food Institute. (2021). US retail market data for the plant‐based industry. URL
31. Gulitz, A., Stadie, J., Ehrmann, M. A., Ludwig, W., and Vogel, R. F. (2013). Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis. Journal of applied microbiology. 114(4): 1082-1091.
32. Gulitz, A., Stadie, J., Wenning, M., Ehrmann, M. A., and Vogel, R. F. (2011). The microbial diversity of water kefir. International journal of food microbiology. 151(3): 284-288.
33. Hsieh, H. H., Wang, S. Y., Chen, T. L., Huang, Y. L., and Chen, M. J. (2012). Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains. International journal of food microbiology. 157(1): 73-81.
34. Guzel-Seydim, Z. B., Gökırmaklı, Ç., and Greene, A. K. (2021). A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends in Food Science & Technology. 113: 42-53.
35. Horisberger, M. (1969). Structure of the dextran of the tibi grain. Carbohydrate Research. 10(3): 379-385.
36. Islam, N., Shafiee, M., and Vatanparast, H. (2021). Trends in the consumption of conventional dairy milk and plant‐based beverages and their contribution to nutrient intake among Canadians. Journal of Human Nutrition and Dietetics. 34(6): 1022-1034.
37. Kebler, L. F. (1921). California bees. The Journal of the American Pharmaceutical Association (1912). 10(12): 939-943.
38. Koh, W. Y., Utra, U., Rosma, A., Effarizah, M. E., Rosli, W. I. W., and Park, Y. H. (2018). Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food science and biotechnology. 27: 525-535.
39. Kumar, M. R., Yeap, S. K., Mohamad, N. E., Abdullah, J. O., Masarudin, M. J., Khalid, M., ... and Alitheen, N. B. (2021). Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice. BMC complementary medicine and therapies. 21(1): 183.
40. Laureys, D., Aerts, M., Vandamme, P., and De Vuyst, L. (2018). Oxygen and diverse nutrients influence the water kefir fermentation process. Food microbiology. 73: 351-361.
41. Laureys, D., Cnockaert, M., De Vuyst, L., and Vandamme, P. (2016). Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International journal of systematic and evolutionary microbiology. 66(3): 1281-1286.
42. Laureys, D., and De Vuyst, L. (2014). Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Applied and environmental microbiology. 80(8): 2564-2572.
43. Laureys, D., Van Jean, A., Dumont, J., and De Vuyst, L. (2017). Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process. Applied microbiology and biotechnology. 101: 2811-2819.
44. Li, C., Li, H., Cui, Y., Xie, C., Cai, D., Li, W., ... and Zhou, H. (2010). Evidence that a West-East admixed population lived in the Tarim Basin as early as the early Bronze Age. BMC biology. 8: 1-12.
45. Lu, M., Wang, X., Sun, G., Qin, B., Xiao, J., Yan, S., ... and Wang, Y. (2014). Fine structure of Tibetan kefir grains and their yeast distribution, diversity, and shift. PLoS One. 9(6): e101387.
46. Lutz, L. (1899). Recherches Biologiques Sur la Constitution du Tibi. Bulletin de la SocieteMycologique de France. 15: 68–72.
47. Lynch, K. M., Wilkinson, S., Daenen, L., and Arendt, E. K. (2021). An update on water kefir: Microbiology, composition and production. International Journal of Food Microbiology. 345: 109128.
48. Magalhaes, K. T., de M. Pereira, G. V., Dias, D. R., and Schwan, R. F. (2010). Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World Journal of Microbiology and Biotechnology. 26: 1241-1250.
49. Marsh, A. J., O'Sullivan, O., Hill, C., Ross, R. P., and Cotter, P. D. (2013). Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS microbiology letters. 348(1): 79-85.
50. Martínez‐Torres, A., Gutiérrez‐Ambrocio, S., Heredia‐del‐Orbe, P., Villa‐Tanaca, L., and Hernández‐Rodríguez, C. (2017). Inferring the role of microorganisms in water kefir fermentations. International Journal of Food Science & Technology. 52(2): 559-571.
51. Moreira, M. E. C., Santos, M. D., Zolini, G. P. P., Wouters, A. T. B., Carvalho, J. C. T., and Schneedorf, J. M. (2008). Anti-inflammatory and cicatrizing activities of a carbohydrate fraction isolated from sugary kefir. Journal of medicinal food. 11(2): 356-361.
52. Moretti, A. F., Moure, M. C., Quiñoy, F., Esposito, F., Simonelli, N., Medrano, M., and León-Peláez, Á. (2022). Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization. Future Foods. 5: 100123.
53. Nejati, F., Junne, S., and Neubauer, P. (2020). A big world in small grain: a review of natural milk kefir starters. Microorganisms. 8(2): 192.
54. Oboturova, N., Evdokimov, I., Kulikova, I., Bratsikhin, A., and Bogueva, D. (2022). Traditional foods of the North Caucasus region. In Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe (pp. 69-91). Academic Press.
55. Otles, S., and Cagindi, O. (2012). Safety considerations of nutraceuticals and functional foods. Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment, 121-136.
56. Pechurina, A. (2020). Researching identities through material possessions: The case of diasporic objects. Current Sociology. 68(5): 669-683.
57. Pendón, M. D., Bengoa, A. A., Iraporda, C., Medrano, M., Garrote, G. L., and Abraham, A. G. (2022). Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage. Journal of Applied Microbiology. 133(1): 162-180.
58. Pidoux, M. (1989). The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel. MIRCEN journal of applied microbiology and biotechnology. 5(2): 223-238.
59. Pidoux, M., Brillouet, J. M., and Quemener, B. (1988). Characterization of the polysaccharides from a Lactobacillus brevis and from sugary kefir grains. Biotechnology letters. 10: 415-420.
60. Puerari, C., Magalhães, K. T., and Schwan, R. F. (2012). New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Research International. 48(2): 634-640.
61. Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germanà, M. A., Erten, H., ... and Settanni, L. (2016). Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology. 54: 40-51.
62. Rocha-Gomes, A., Escobar, A., Soares, J. S., Silva, A. A. D., Dessimoni-Pinto, N. A. V., and Riul, T. R. (2018). Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats. Revista de Nutrição. 31(2): 137-145.
63. Rodrigues, K. L., Araújo, T. H., Schneedorf, J. M., de Souza Ferreira, C., Moraes, G. D. O. I., Coimbra, R. S., and Rodrigues, M. R. (2016). A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents. Journal of Functional Foods. 21: 58-69.
64. Romero-Luna, H.E., Peredo-Lovillo, A., Hernández-Mendoza, A., Hernández-Sánchez, H., Cauich-Sánchez, P. I., Ribas-Aparicio, R.M., and Dávila-Ortiz, G. (2020). Probiotic potential of Lactobacillus paracasei CT12 isolated from water kefir grains (Tibicos). Current Microbiology. 77: 2584-2592.
65. Schneedorf, J. M. (2012). Kefir D’Aqua and its probiotic properties. Probiotic in animals, 53-76.
66. Simonelli, N., Gagliarini, N., Medrano, M., Piermaria, J. A., and Abraham, A. G. (2022). Kefiran. In Polysaccharides of Microbial Origin: Biomedical Applications (pp. 99-116). Cham: Springer International Publishing.
67. Socol, C., Vandenberghe, L., Spier, M., Medeiros, A., Yamaguishi, C., Linder, J., ... and Soccol, V. (2010). The potential of probiotics. Food Technology and Biotechnology. 48(4), 413-434.
68. Topolska, K., Florkiewicz, A., and Filipiak-Florkiewicz, A. (2021). Functional food—consumer motivations and expectations. International journal of environmental research and public health. 18(10): 5327.
69. Vayssier, Y. (1978). Le kefir: analyse qualitative et quantitative. Revue Laitiere Francaise.
70. Verce, M., De Vuyst, L., and Weckx, S. (2019). Shotgun metagenomics of a water kefir fermentation ecosystem reveals a novel Oenococcus species. Frontiers in microbiology. 10: 479.
71. Waldherr, F. W., Doll, V. M., Meißner, D., and Vogel, R. F. (2010). Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir. Food Microbiology. 27(5): 672-678.
72. Ward, H. M. (1892). V. the ginger-beer plant, and the organisms composing it: a contribution to the study of fermentation-yeasts and bacteria. Philosophical Transactions of the Royal Society of London. (B.), (183): 125-197.
73. Wright, A.V. (2019). Safety assessment of probiotics in the EuropeanUnion. G. Vinderola, A. Ouwehand, and S. Salminen (Eds.), Lactic acid bacteria: Microbiological and functional aspects (pp. 723–734). CRC Press.
74. Yang, Y., Shevchenko, A., Knaust, A., Abuduresule, I., Li, W., Hu, X., ... and Shevchenko, A. (2014). Proteomics evidence for kefir dairy in Early Bronze Age China. Journal of Archaeological Science. 45: 178-186.
75. Yildiz, F. (2016). Development and manufacture of yogurt and other functional dairy products. CRC press.
76. Zamberi, N. R., Abu, N., Mohamed, N. E., Nordin, N., Keong, Y. S., Beh, B. K., ... and Alitheen, N. B. (2016). The antimetastatic and antiangiogenesis effects of kefir water on murine breast cancer cells. Integrative Cancer Therapies. 15(4): NP53-NP66.
77. Zanirati, D. F., Abatemarco Jr, M., de Cicco Sandes, S. H., Nicoli, J. R., Nunes, Á. C., and Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe. 32: 70-76.
78. Zavala, L., Golowczyc, M. A., Van Hoorde, K., Medrano, M., Huys, G., Vandamme, P., and Abraham, A. G. (2016). Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro. Beneficial microbes. 7(4): 585-595.
