US EPA

1451443 

Journal Article 

New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis 

Puerari, C; Magalhaes, KT; Schwan, RF 

2012 

Yes 

Food Research International
ISSN: 0963-9969
EISSN: 1873-7145 

48 

2 

634-640 

10.1016/j.foodres.2012.06.005 

WOS:000311185100038 

The aim of the present work was to evaluate the use of the
kefir grains as a starter culture for new cocoa (Theobroma cacao L) beverages. Fermentation was
performed by inoculating kefir grains in cocoa pulp. Flasks containing kefir grains and different
substrates were statically incubated at 10 and 25 degrees C for 48 and 72 h. The microbiota of
Brazilian kefir grains and kefir cocoa beverages was characterized using molecular techniques.
Denaturing gradient gel electrophoresis displayed communities included yeasts: Kluyveromyces
marxianus, Saccharomyces cerevisiae, Kazachstania unispora, and bacteria: Lactobacillus
kefiranofaciens subsp. kefirgranum. Lactobacillus kefiranofaciens subsp. kefiranofaciens.
Lactobacillus plantarum, Lactobacillus fermentum, and a bacterium related to the genus
Acetobacter. A microbial steady structure was detected in the analyzed kefir cocoa beverages and
kefir grains. This robustness is determinant for future implementation of cocoa-based kefir
beverages. The lactic, acetic, malic, propionic and citric acid contents increased during the 72
h of fermentation process in kefir beverages, reaching maximum value of similar to 5.55 g L-1,
similar to 1.0 g L-1, similar to 0.3 g L-1, similar to 1.0 g L-1 and similar to 3.0 g L-1
respectively. Oxalic, tartaric, butyric acids and glycerol were detected in similar
concentrations. These compounds were found during the 48 and 72 h fermentation period at 10 and
25 degrees C in low concentration of similar to 1.4 g L-1. Methanol also was detected in low
concentration of similar to 0.8 g L-1. The beverages fermented at 10 degrees C during 48 and 72 h
produce lower amounts of ethanol similar to 4.5 g L-1 (036% v/v). These beverages had the greater
acceptance (92% and 100% of the panelist, respectively) based on taste, odor, and appearance of
the beverages. The best acceptance may be due to low acidity/alcoholic concentration in the
beverages. In this study it was possible to produce alcoholic kefir beverages (ethanol
concentration of, similar to 45.0 g L-1 (3.6% v/v)) with cocoa pulp fermentation for a period of
48 and 72 h at 25 degrees C. These beverages had acceptance by 80% of the panelist. This study is
the first to report the alcoholic kefir beverage production from cocoa. Based on the chemical
characteristics and acceptance in the sensory analysis, these results open up perspectives for
this innovative application of kefir grains for developing cocoa pulp-based beverages. (C) 2012
Elsevier Ltd. All rights reserved. 

Microbial community; Non-alcoholic and alcoholic kefir; Fruit; Microbial metabolites; PCR-DGGE