Evaluation of functional quality of water kefir with <i>Haematococcus pluvialis</i> biomass and colour pigment astaxanthin

Yildiz S., Reisoglu S., AYDIN S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/ijfs.16975
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • İstanbul Üniversitesi Adresli: Evet

Özet

This research was the first to investigate the effects of Haematococcus pluvialis microalgal biomass and colour pigment astaxanthin for the enhancement of the functional characteristics of water kefir. Kefir was evaluated for physicochemical, biochemical, and lactic acid bacteria (LAB) content after fermentation using biomass (0.25%; 0.50% with and without sugar) and astaxanthin (0.50%, no sugar) for 30 h. The addition of 0.25% biomass (W1) and astaxanthin (W4) to water kefir increased the C16:0 content almost three times and the protein content increased by 58% in W2 sample. Nanopore sequencing provided thorough insights into LAB content, revealing that in kefir containing 0.50% biomass replacing sugar (W3), Liquorilactobacillus nagelii proliferated from 8.05% to 46.57% and Lactobacillus hordei increased 15 times, while 0.25% biomass addition (W2) increased Lactococcus lactis abundance 13 times. H. pluvialis biomass was found to be an alternative prebiotic source, and it increased LAB content of water kefir.