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- Miceli, Alessandro, et al. Show all 8 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.66 pp. 572-581
- alcohols; aldehydes; antioxidant activity; beverages; carrots; color; esters; fennel; functional properties; kefir; lactic acid bacteria; lactic fermentation; melons; onions; strawberries; terpenoids; tomato juice; tomatoes; total soluble solids; volatile organic compounds; yeasts
- ... The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent back-slopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest num ...