{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T12:32:02Z","timestamp":1792499522354,"version":"4.5.0"},"reference-count":125,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T00:00:00Z","timestamp":1778112000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010801","name":"Xunta de Galicia","doi-asserted-by":"publisher","award":["GRC-ED431C 2024\/24"],"award-info":[{"award-number":["GRC-ED431C 2024\/24"]}],"id":[{"id":"10.13039\/501100010801","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study evaluated the fermentation kinetics and properties of kefir beverages produced from whole milk using milk kefir grains (MKGs) or water kefir grains (WKGs) over 48 h. MKGs showed higher initial microbial loads and promoted rapid acidification, with pH decreasing from 6.70 to 4.99 and significant production of lactic acid (10.58 g\/L) and ethanol (5.17 g\/L), compared with WKGs (final pH 6.20, &lt;0.5 g\/L lactic acid, and &lt;0.3 g\/L ethanol). However, the final concentration of acetic acid in WKG fermentation (1.93 g\/L) was comparable to that in MKG fermentation (2.02 g\/L). Microbial populations increased in both systems, exceeding 106 CFU\/mL\u2014one of the requirements for conferring probiotic relevance to a beverage\u2014with MKGs reaching higher counts. Lactose and protein consumption were greater in MKGs, suggesting more intense metabolic activity. Fermentation enhanced nutritional value by increasing vitamins B2, B3, B5, and pyridoxine, while vitamin D3 decreased. Mineral composition remained largely unchanged. Volatile analysis identified 31 compounds: MKGs favored fatty acids and lactones associated with creamy notes, whereas WKGs promoted ester formation and fruity aromas. Overall, both grain types produced microbiologically safe beverages with distinct biochemical and sensory profiles, demonstrating the feasibility of using WKGs for milk fermentation.<\/jats:p>","DOI":"10.3390\/foods15101616","type":"journal-article","created":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T08:01:39Z","timestamp":1778140899000},"page":"1616","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains"],"prefix":"10.3390","volume":"15","author":[{"given":"Eduardo Balvis","family":"Outeiri\u00f1o","sequence":"first","affiliation":[{"name":"Department of System Engineering and Automatic, Faculty of Sciences, University of Vigo, Ourense Campus, As Lagoas s\/n, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-3589-9805","authenticated-orcid":false,"given":"Marta Abajo","family":"Justel","sequence":"additional","affiliation":[{"name":"Industrial Biotechnology and Environmental Engineering Group \u201cBiotecnIA\u201d, Department of Analytical and Food Chemistry, University of Vigo, Ourense Campus, As Lagoas s\/n, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristina P\u00e9rez","family":"Novo","sequence":"additional","affiliation":[{"name":"Centro de Apoio Cient\u00edfico e Tecnol\u00f3xico a la Investigaci\u00f3n (CACTI), University of Vigo, Auga Campus, Rua Canella da Costa da Vela 12, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-3055-0060","authenticated-orcid":false,"given":"Alberto Acu\u00f1a","family":"Cou\u00f1ago","sequence":"additional","affiliation":[{"name":"Centro de Apoio Cient\u00edfico e Tecnol\u00f3xico a la Investigaci\u00f3n (CACTI), University of Vigo, As Lagoas Campus, Marcosende s\/n, 36310 Vigo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8202-932X","authenticated-orcid":false,"given":"Nelson P\u00e9rez","family":"Guerra","sequence":"additional","affiliation":[{"name":"Industrial Biotechnology and Environmental Engineering Group \u201cBiotecnIA\u201d, Department of Analytical and Food Chemistry, University of Vigo, Ourense Campus, As Lagoas s\/n, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1590\/S1517-83822013000200001","article-title":"Microbiological, technological and therapeutic properties of kefir: A natural probiotic beverage","volume":"44","author":"Leite","year":"2013","journal-title":"Braz. 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