Part II—Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages

Part II—Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages

This study analyzes the aromatic profiles of kiwi-based fermented beverages, inoculated with varying proportions of milk kefir grains and incubated under different shaking rates. The experiments were designed using response surface methodology and three consecutive batch cultures were performed unde...

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Bibliographic Details
Main Authors: Delicia L. Bazán, Sandra Cortés Diéguez, José Manuel Domínguez, Nelson Pérez-Guerra
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
kiwi kefir–like beverage
proportions of milk kefir grains
shaking rate
volatile profile
cluster analysis
principal component analysis
Online Access:https://www.mdpi.com/2304-8158/14/14/2502
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