Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage
Artisanal kefir is produced by fermenting milk with kefir grains, resulting in a lightly carbonated drink with health-promoting bioactive compounds. However, sensory variability and fermentation conditions challenge its standardization, limiting commercialization in Brazil due to regulatory requirem...
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MDPI AG
2025-02-01
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| Series: | Fermentation |
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| author | Jeferson Aloísio Ströher Wemerson de Castro Oliveira Anderson Santos de Freitas Marcela Mendes Salazar Simone Hickmann Flôres Patrícia da Silva Malheiros |
| author_facet | Jeferson Aloísio Ströher Wemerson de Castro Oliveira Anderson Santos de Freitas Marcela Mendes Salazar Simone Hickmann Flôres Patrícia da Silva Malheiros |
| author_sort | Jeferson Aloísio Ströher |
| collection | DOAJ |
| description | Artisanal kefir is produced by fermenting milk with kefir grains, resulting in a lightly carbonated drink with health-promoting bioactive compounds. However, sensory variability and fermentation conditions challenge its standardization, limiting commercialization in Brazil due to regulatory requirements. This study evaluated the physicochemical properties, volatile compounds, and microbiological stability of artisanal kefir produced in southern Brazil during 30 days of storage. Metabarcoding analysis, carried out by sequencing the V3/V4 regions of the 16S rRNA gene (bacteria) and the ITS region (fungi), revealed an increase in bacterial diversity, with a predominance of <i>Enterococcus</i> and <i>Acetobacter</i>, while fungal diversity decreased, with a predominance of <i>Kazachstania</i>. The physicochemical parameters remained stable. The concentration of volatile compounds, analyzed using a gas chromatograph coupled to a mass spectrometer, decreased, except for an increase in 2-heptanol. The aromatic profile was enriched with alcohols and ketones, possibly influenced by <i>Enterococcus</i> and <i>Acetobacter</i>. These findings show that kefir maintained microbiological stability and adequate sensory characteristics throughout the period analyzed. The study provides subsidies for the standardization of artisanal kefir and compliance with Brazilian quality standards, as well as guiding future research into durability, quality, and consumer perception. |
| format | Article |
| id | doaj-art-8d96607169f44f80aed2020d6bef2132 |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-8d96607169f44f80aed2020d6bef21322025-08-20T03:12:00ZengMDPI AGFermentation2311-56372025-02-0111210510.3390/fermentation11020105Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During StorageJeferson Aloísio Ströher0Wemerson de Castro Oliveira1Anderson Santos de Freitas2Marcela Mendes Salazar3Simone Hickmann Flôres4Patrícia da Silva Malheiros5Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre 90010-150, BrazilREQUIMTE/LAQV, Department of Teaching, Research, and Extension, Federal Institute of Education, Science and Technology Sul-Rio-Grandense, Lajeado 95900-000, BrazilCenter for Nuclear Energy in Agriculture, University of São Paulo, Piracicaba 13416-000, BrazilLaboratory of Genomics and Expression, State University of Campinas, São Paulo 13083-865, BrazilInstitute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre 90010-150, BrazilInstitute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre 90010-150, BrazilArtisanal kefir is produced by fermenting milk with kefir grains, resulting in a lightly carbonated drink with health-promoting bioactive compounds. However, sensory variability and fermentation conditions challenge its standardization, limiting commercialization in Brazil due to regulatory requirements. This study evaluated the physicochemical properties, volatile compounds, and microbiological stability of artisanal kefir produced in southern Brazil during 30 days of storage. Metabarcoding analysis, carried out by sequencing the V3/V4 regions of the 16S rRNA gene (bacteria) and the ITS region (fungi), revealed an increase in bacterial diversity, with a predominance of <i>Enterococcus</i> and <i>Acetobacter</i>, while fungal diversity decreased, with a predominance of <i>Kazachstania</i>. The physicochemical parameters remained stable. The concentration of volatile compounds, analyzed using a gas chromatograph coupled to a mass spectrometer, decreased, except for an increase in 2-heptanol. The aromatic profile was enriched with alcohols and ketones, possibly influenced by <i>Enterococcus</i> and <i>Acetobacter</i>. These findings show that kefir maintained microbiological stability and adequate sensory characteristics throughout the period analyzed. The study provides subsidies for the standardization of artisanal kefir and compliance with Brazilian quality standards, as well as guiding future research into durability, quality, and consumer perception.https://www.mdpi.com/2311-5637/11/2/105functional foodsfood safetyfermented dairy productsstorage stabilityquality control |
| spellingShingle | Jeferson Aloísio Ströher Wemerson de Castro Oliveira Anderson Santos de Freitas Marcela Mendes Salazar Simone Hickmann Flôres Patrícia da Silva Malheiros Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage Fermentation functional foods food safety fermented dairy products storage stability quality control |
| title | Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage |
| title_full | Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage |
| title_fullStr | Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage |
| title_full_unstemmed | Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage |
| title_short | Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage |
| title_sort | microbial dynamics and volatile compound profiles in artisanal kefir during storage |
| topic | functional foods food safety fermented dairy products storage stability quality control |
| url | https://www.mdpi.com/2311-5637/11/2/105 |
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