Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.

ABSTRACT: The specificity of ingredients and fermenting microorganisms is critical in designing fermented plant-based beverages and maximizing their protective properties. We aimed to replicate the kefir microbial ecosystem in a novel multi-plant formulation, investigating synergistic interactions between water kefir-derived starters (Leuconostoc mesenteroides, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, and Pichia bruneiensis) and plant substrates. Starter screening using growth kinetics modelling and acidification identified 16-h fermentation at 30 °C as optimal. Various fermentation methods were employed, including the use of single starters, a ternary lactic acid bacteria (LAB) mixture, and a final combination of all LAB strains with the yeast starter

SUBMITTER: Tajmousavilangerudi A 

PROVIDER: S-EPMC12450729 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature