Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage

• DOI: 10.3390/fermentation11020105
• Publication Date: 2025-02-19T08:29:53Z
• Authors: Jeferson Aloísio ...; Wemerson de Castr...; Anderson Santos d...; Marcela Mendes Sa...; Simone Hickmann F...; Patrícia da Silva...
• Keywords: food safety; TP500-660; Fermentation industries. Beverages. Alcohol; storage stability; quality control; functional foods; fermented dairy products

Artisanal kefir is produced by fermenting milk with grains, resulting in a lightly carbonated drink health-promoting bioactive compounds. However, sensory variability and fermentation conditions challenge its standardization, limiting commercialization Brazil due to regulatory requirements. This study evaluated the physicochemical properties, volatile compounds, microbiological stability of artisanal southern during 30 days storage. Metabarcoding analysis, carried out sequencing V3/V4 regions 16S rRNA gene (bacteria) ITS region (fungi), revealed an increase bacterial diversity, predominance Enterococcus Acetobacter, while fungal diversity decreased, Kazachstania. The parameters remained stable. concentration analyzed using gas chromatograph coupled mass spectrometer, except for 2-heptanol. aromatic profile was enriched alcohols ketones, possibly influenced Acetobacter. These findings show that maintained adequate characteristics throughout period analyzed. provides subsidies standardization compliance Brazilian quality standards, as well guiding future research into durability, quality, consumer perception.