{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:00:35Z","timestamp":1792789235871,"version":"4.5.0"},"reference-count":110,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T00:00:00Z","timestamp":1791072000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Xunta de Galicia","award":["GRC-ED431C 2024\/24"],"award-info":[{"award-number":["GRC-ED431C 2024\/24"]}],"id":[{"id":"https:\/\/ror.org\/0181xnw06","id-type":"ROR","asserted-by":"crossref"}]},{"award":["GRC-ED431C 2024\/24"],"award-info":[{"award-number":["GRC-ED431C 2024\/24"]}],"id":[{"id":"https:\/\/ror.org\/0181xnw06","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Orange juice was investigated as a substrate for the production of novel kefir-like beverages using milk kefir grains (MKG) and water kefir grains (WKG). Fermentation was monitored for 48 h to characterize changes in physicochemical parameters, substrate consumption, metabolite production, microbial populations, antibacterial activity, vitamin and mineral composition, and volatile compounds. Both kefir grain types supported the growth of lactic acid bacteria, acetic acid bacteria, and yeasts, reaching final populations of approximately 6\u20137, 5\u20136, and 8 log CFU\/mL, respectively. WKG promoted greater early production of lactic acid and consistently higher levels of acetic acid, ethanol, and antibacterial activity, whereas MKG produced a slightly higher lactic acid concentration after 48 h and was associated with greater increases in potassium, phosphorus, magnesium, and calcium. Vitamins B1, B2, and C decreased during fermentation with both MKG and WKG. The volatile profile was substantially altered during fermentation, with the potential aroma contribution shifting from predominantly balsamic and citrus notes toward fruity and sweet characteristics, particularly after 48 h. Overall, kefir grain type and fermentation time strongly influenced the physicochemical, microbiological, nutritional, antibacterial, and volatile characteristics of fermented orange juice. These findings demonstrate the potential of both grains for developing non-dairy kefir-like beverages.<\/jats:p>","DOI":"10.3390\/foods15193544","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T10:02:27Z","timestamp":1791194547000},"page":"3544","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Orange Juice as a Substrate for Milk and Water Kefir Grains: Production and Characterization of Novel Kefir-like Beverages"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0195-0502","authenticated-orcid":false,"given":"Eduardo Balvis","family":"Outeiri\u00f1o","sequence":"first","affiliation":[{"name":"Department of Systems Engineering and Automation, Faculty of Sciences, University of Vigo, Ourense Campus, As Lagoas s\/n, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"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"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"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"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,10,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1616\/1476-2137.13938","article-title":"Kefir\u2014A complex probiotic","volume":"2","author":"Farnworth","year":"2005","journal-title":"Food Sci. Technol. Bull. Funct. Foods"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Prado, M.R., Bland\u00f3n, L.M., Vandenberghe, L.P.S., Rodrigues, C., Castro, G.R., Thomaz-Soccol, V., and Soccol, C.R. (2015). Milk kefir: Composition, microbial cultures, biological activities, and related products. Front. Microbiol., 6.","DOI":"10.3389\/fmicb.2015.01177"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Bourrie, B.C.T., Willing, B.P., and Cotter, P.D. (2016). The microbiota and health-promoting characteristics of the fermented beverage kefir. Front. Microbiol., 7.","DOI":"10.3389\/fmicb.2016.00647"},{"key":"ref_4","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. J. Microbiol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1017\/S0954422416000275","article-title":"Milk kefir: Nutritional, microbiological and health benefits","volume":"30","author":"Rosa","year":"2017","journal-title":"Nutr. Res. Rev."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.fm.2017.04.004","article-title":"Microbiological, biochemical, and functional aspects of sugary kefir fermentation","volume":"66","author":"Fiorda","year":"2017","journal-title":"Food Microbiol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"2564","DOI":"10.1128\/AEM.03978-13","article-title":"Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation","volume":"80","author":"Laureys","year":"2014","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"572","DOI":"10.1016\/j.lwt.2015.11.014","article-title":"Characterization of kefir-like beverages produced from vegetable juices","volume":"66","author":"Corona","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.fm.2015.10.018","article-title":"Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms","volume":"54","author":"Randazzo","year":"2016","journal-title":"Food Microbiol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodchem.2011.08.007","article-title":"Exploring the phytochemical content and antioxidant potential of citrus fruits","volume":"131","author":"Goulas","year":"2012","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"170","DOI":"10.3390\/agriculture3010170","article-title":"Potential nutritional benefits of current citrus consumption","volume":"3","author":"Turner","year":"2013","journal-title":"Agriculture"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"476","DOI":"10.2174\/1573401319666230809141544","article-title":"The potential of non-dairy kefir products: Their health benefits, physiochemical, sensory, and bioactive properties","volume":"20","author":"Zahidah","year":"2024","journal-title":"Curr. Nutr. Food Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1055","DOI":"10.1007\/s10068-015-0135-7","article-title":"Total phenolic compounds and antioxidant activity of a novel peanut-based kefir","volume":"24","author":"Bensmira","year":"2015","journal-title":"Food Sci. Biotechnol."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"\u0141opusiewicz, \u0141., Droz\u0142owska, E., Siedlecka, P., M\u0119\u017cy\u0144ska, M., Bartkowiak, A., Sienkiewicz, M., Zieli\u0144ska-Bli\u017aniewska, H., and Kwiatkowski, P. (2019). Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flax-seed oil cake. Foods, 8.","DOI":"10.3390\/foods8110544"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1002\/fft2.200","article-title":"An alternative source of probiotics: Water kefir","volume":"4","author":"Cufaoglu","year":"2023","journal-title":"Food Front."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"3371","DOI":"10.1111\/ijfs.16310","article-title":"Prophylaxis effects of water kefir on post-infectious irritable bowel syndrome in rat model","volume":"58","author":"Erol","year":"2023","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.wen.2023.12.003","article-title":"Circular economy: A multilevel approach for natural resources and wastes under an agri-food perspective","volume":"7","author":"Pomoni","year":"2024","journal-title":"Water-Energy Nexus"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Abajo-Justel, M., Balvis-Outeiri\u00f1o, E., and P\u00e9rez-Guerra, N. (2026). Production of kefir and kefir-like beverages: Fundamental aspects, advances, and future challenges. Processes, 14.","DOI":"10.3390\/pr14010073"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1241","DOI":"10.1007\/s11274-009-0294-x","article-title":"Microbial communities and chemical changes during fermentation of sugary Brazilian kefir","volume":"26","author":"Dias","year":"2010","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1297","DOI":"10.1111\/j.1365-2672.2011.05157.x","article-title":"B-group vitamin production by lactic acid bacteria: Current knowledge and potential applications","volume":"111","author":"LeBlanc","year":"2011","journal-title":"J. Appl. Microbiol."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Samtiya, M., Aluko, R.E., Puniya, A.K., and Dhewa, T. (2021). Enhancing micronutrients bioavailability through fermentation of plant-based foods: A concise review. Fermentation, 7.","DOI":"10.3390\/fermentation7020063"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Mathur, H., Beresford, T.P., and Cotter, P.D. (2020). Health benefits of lactic acid bacteria (LAB) fermentates. Nutrients, 12.","DOI":"10.3390\/nu12061679"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Balvis-Outeiri\u00f1o, E., Abajo-Justel, M., and P\u00e9rez-Guerra, N. (2026). Production and characterization of kefir beverages by fermentation of whole milk with milk or water kefir grains. Foods, 15.","DOI":"10.3390\/foods15101616"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"19","DOI":"10.12944\/CRNFSJ.4.1.04","article-title":"Production of low-alcohol fruit beverages through fermentation of pomegranate and orange juices with kefir grains","volume":"4","author":"Kazakos","year":"2016","journal-title":"Curr. Res. Nutr. Food Sci."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Baz\u00e1n, D.L., del R\u00edo, P.G., Dom\u00ednguez, J.M., Cort\u00e9s-Di\u00e9guez, S., Mejuto, J.C., and P\u00e9rez-Guerra, N. (2022). The chemical, microbiological and volatile composition of kefir-like beverages produced from red table grape juice in repeated 24-h fed-batch subcultures. Foods, 11.","DOI":"10.3390\/foods11193117"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.foodchem.2007.05.044","article-title":"Upgrading of discarded oranges through fermentation using kefir in food industry","volume":"106","author":"Plessas","year":"2008","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1007\/s00003-021-01329-x","article-title":"Fast and sensitive method for phosphorus determination in dairy products","volume":"16","author":"Rybicka","year":"2021","journal-title":"J. Consum. Prot. Food Saf."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1016\/S0141-0229(01)00378-7","article-title":"Effects of aeration and pH gradient on nisin production: A mathematical model","volume":"29","author":"Cabo","year":"2001","journal-title":"Enzym. Microb. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1016\/S0141-0229(02)00109-6","article-title":"Dose\u2013response relationships: An overview, a generative model and its application to the verification of descriptive models","volume":"31","author":"Murado","year":"2002","journal-title":"Enzym. Microb. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Baz\u00e1n, D.L., Del-R\u00edo, P.G., and P\u00e9rez-Guerra, N. (2025). Microbiological and chemical profiles of kiwi kefir-like beverages produced using different agitation speeds and kefir grain weights. Foods, 14.","DOI":"10.3390\/foods14101681"},{"key":"ref_31","first-page":"1218058","article-title":"Development of a novel whey date beverage fermented with kefir grains using response surface methodology","volume":"2019","author":"Rtibi","year":"2019","journal-title":"J. Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"690","DOI":"10.1016\/j.lwt.2016.01.003","article-title":"Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey","volume":"68","author":"Fiorda","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_33","first-page":"525","article-title":"Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: A response surface methodology approach","volume":"27","author":"Koh","year":"2018","journal-title":"Food Sci. Biotechnol."},{"key":"ref_34","first-page":"e00631","article-title":"Physicochemical composition and fermentation kinetics of a novel palm sap-based kefir beverage from the fermentation of Borassus aethiopum Mart. fresh sap with kefir grains and ferments","volume":"10","author":"Zongo","year":"2020","journal-title":"Sci. Afr."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"e2019120","DOI":"10.1590\/1981-6723.12019","article-title":"Kefir fermentation as a bioprocess to improve lentils antioxidant properties: Is it worthwhile?","volume":"23","author":"Oliveira","year":"2020","journal-title":"Braz. J. Food Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1007\/s42770-019-00114-1","article-title":"Batch and fed-batch production of probiotic biomass and nisin in nutrient-supplemented whey media","volume":"50","author":"Costas","year":"2019","journal-title":"Braz. J. Microbiol."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Ferreira, A.M., and Mendes-Faia, A. (2020). The role of yeasts and lactic acid bacteria on the metabolism of organic acids during winemaking. Foods, 9.","DOI":"10.3390\/foods9091231"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Rachwa\u0142, K., and Gustaw, K. (2024). Lactic acid bacteria in sustainable food production. Sustainability, 16.","DOI":"10.3390\/su16083362"},{"key":"ref_39","first-page":"43","article-title":"Acetic acid bacteria","volume":"Volume 1","author":"Unden","year":"2017","journal-title":"Biology of Microorganisms on Grapes, in Must and in Wine"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2447","DOI":"10.1080\/10408398.2021.1976100","article-title":"Sourdough production: Fermentation strategies, microbial ecology, and use of non-flour ingredients","volume":"63","author":"Comasio","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1007\/s13197-025-06209-y","article-title":"Functional fermented fruit juice production and characterization by using water kefir grains","volume":"63","author":"Dikmetas","year":"2026","journal-title":"J. Food Sci. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/S0168-1605(02)00320-3","article-title":"Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation","volume":"83","author":"Redzepovic","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1007\/s00294-003-0411-6","article-title":"Malo-ethanolic fermentation in Saccharomyces and Schizosaccharomyces","volume":"43","author":"Volschenk","year":"2003","journal-title":"Curr. Genet."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"916","DOI":"10.1021\/jf020094r","article-title":"Effect of organic acids and nitrogen source on alcoholic fermentation: Study of their buffering capacity","volume":"51","author":"Torija","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Vion, C., Peltier, E., Bernard, M., Muro, M., and Marullo, P. (2021). Marker assisted selection of malic-consuming Saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a QTL\u2019s driven breeding program. J. Fungi, 7.","DOI":"10.20944\/preprints202103.0132.v1"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1051\/lait:199811","article-title":"Citrate lyases of lactic acid bacteria","volume":"78","author":"Bekal","year":"1998","journal-title":"Le Lait"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Eicher, C., Coulon, J., Favier, M., Alexandre, H., Reguant, C., and Grandvalet, C. (2024). Citrate metabolism in lactic acid bacteria: Is there a beneficial effect for Oenococcus oeni in wine?. Front. Microbiol., 14.","DOI":"10.3389\/fmicb.2023.1283220"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"912","DOI":"10.1021\/jf061990w","article-title":"L-(\u2212)-Malic acid production by Saccharomyces spp. during the alcoholic fermentation of wine (1)","volume":"55","author":"Chaya","year":"2007","journal-title":"J. Appl. Agric. Food Chem."},{"key":"ref_49","first-page":"505","article-title":"Succinic acid production by wine yeasts and the influence of GABA and glutamic acid","volume":"27","author":"Reguant","year":"2024","journal-title":"Int. Microbiol."},{"key":"ref_50","first-page":"52","article-title":"Yeasts in sustainable bioethanol production: A review","volume":"10","author":"Azhar","year":"2017","journal-title":"Biochem. Biophys. Rep."},{"key":"ref_51","unstructured":"(2011). Regulation (EU) No 1169\/2011 of the European Parliament and of the Council of 25 October 2011 (EC) No 1925\/2006 of the European Parliament and of the Council, and Repealing Commission Directive 87\/250\/EEC, Council Directive 90\/496\/EEC, Commission Directive 1999\/10\/EC, Directive 2000\/13\/EC of the European Parliament and of the Council, Commission Directives 2002\/67\/EC and 2008\/5\/EC and Commission Regulation (EC) No 608\/2004, Publications Office of the European Union. Official Journal of the European Union, L 304\/18."},{"key":"ref_52","unstructured":"Gentile, E., Gentile, M., Loi, A., Piccoli, G., and Bruni, M. (2023). Study on Low\/No Alcohol Beverages\u2013Final Report. European Commission: Directorate-General for Agriculture and Rural Development, Agra CEAS Consulting S.A, Aret\u00e9 s.r.l, Publications Office of the European Union. Available online: https:\/\/data.europa.eu\/doi\/10.2762\/315469."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"873","DOI":"10.1134\/S0003683815090045","article-title":"Microbial components of kefir grains as exopolysaccharide kefiran producers","volume":"51","author":"Gradova","year":"2015","journal-title":"Appl. Biochem. Microbiol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1016\/j.sjbs.2015.06.003","article-title":"Bioprocess development for kefiran production by Lactobacillus kefiranofaciens in semi industrial scale bioreactor","volume":"23","author":"Dailin","year":"2016","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"115100","DOI":"10.1016\/j.carbpol.2019.115100","article-title":"Kefiran, a branched polysaccharide: Preparation, properties, and applications: A review","volume":"223","author":"Moradi","year":"2019","journal-title":"Carbohydr. Polym."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Tian, M., Zhang, Q., Zeng, X., Rui, X., Jiang, M., and Chen, X. (2023). The differences in protein degradation and sensitization reduction of mangoes between juices and pieces fermentation. Foods, 12.","DOI":"10.3390\/foods12183465"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"111364","DOI":"10.1016\/j.lwt.2021.111364","article-title":"Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition","volume":"145","author":"Alves","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Anumudu, C.K., Miri, T., and Onyeaka, H. (2024). Multifunctional applications of lactic acid bacteria: Enhancing safety, quality, and nutritional value in foods and fermented beverages. Foods, 13.","DOI":"10.3390\/foods13233714"},{"key":"ref_59","unstructured":"FAO\/WHO (2026, September 16). Guidelines for the Evaluation of Probiotics in Food. Available online: https:\/\/isappscience.org\/wp-content\/uploads\/2019\/04\/probiotic_guidelines.pdf."},{"key":"ref_60","first-page":"120\u2212127","article-title":"Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid","volume":"131","author":"Querol","year":"2009","journal-title":"Int. J. Food Microbiol."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"e02299-19","DOI":"10.1128\/AEM.02299-19","article-title":"Understanding and eliminating the detrimental effect of thiamine deficiency on the oleaginous yeast Yarrowia lipolytica","volume":"86","author":"Walker","year":"2020","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"104330","DOI":"10.1016\/j.fm.2023.104330","article-title":"To be or not to be required: Yeast vitaminic requirements in winemaking","volume":"115","author":"Evers","year":"2023","journal-title":"Food Microbiol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"3158","DOI":"10.3168\/jds.S0022-0302(92)78080-1","article-title":"Screening of commercially available mesophilic dairy starter cultures: Biochemical, sensory, and microbiological properties","volume":"75","author":"Kneifel","year":"1992","journal-title":"J. Dairy Sci."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.bej.2007.07.003","article-title":"Effects of vitamins on the lactic acid biosynthesis of Lactobacillus paracasei NERCB 0401","volume":"38","author":"Xu","year":"2008","journal-title":"Biochem. Eng. J."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1007\/s11274-023-03862-3","article-title":"A novel Lactiplantibacillus plantarum strain: Probiotic properties and optimization of the growth conditions by response surface methodology","volume":"40","author":"Cholakov","year":"2024","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1002\/yea.3461","article-title":"Vitamin requirements and biosynthesis in Saccharomyces cerevisiae","volume":"37","author":"Perli","year":"2020","journal-title":"Yeast"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"178\u2212183","DOI":"10.1016\/j.jbiosc.2017.03.011","article-title":"Metabolite profile of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA","volume":"124","author":"Oguro","year":"2017","journal-title":"J. Biosci. Bioeng."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., and Geng, W. (2021). Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry. Front. Bioeng. Biotechnol., 9.","DOI":"10.3389\/fbioe.2021.612285"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"101209","DOI":"10.1016\/j.fochx.2024.101209","article-title":"The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices","volume":"21","author":"Saud","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/j.jfoodeng.2005.03.026","article-title":"Degradation of vitamin C in citrus juice concentrates during storage","volume":"74","author":"Burdurlu","year":"2006","journal-title":"J. Food Eng."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/j.foodchem.2012.02.096","article-title":"Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration","volume":"134","author":"Baetens","year":"2012","journal-title":"Food Chem."},{"key":"ref_72","first-page":"7324\u22127330","article-title":"Vitamin content and amino acid composition of pickled garlic processed with and without fermentation","volume":"52","author":"Casado","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"112159","DOI":"10.1016\/j.indcrop.2020.112159","article-title":"The supplement of vitamin C facilitates L-lactic acid biosynthesis in Lactobacillus thermophilus A69 from sweet sorghum juice coupled with soybean hydrolysate as feedstocks","volume":"146","author":"Tian","year":"2020","journal-title":"Ind. Crops Prod."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"114715","DOI":"10.1016\/j.lwt.2023.114715","article-title":"Change of phytochemicals and bioactive substances in Lactobacillus fermented citrus juice during the fermentation process","volume":"180","author":"Xu","year":"2023","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_75","first-page":"1290","article-title":"The alcoholic fermentative efficiency of indigenous yeast strains of different origin on orange juice","volume":"4","author":"Okunowo","year":"2005","journal-title":"Afr. J. Biotechnol."},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Ngoc, T.B., Thinh, P.V., Mui, D.T., Uyen, L.H., Ngan, N.N.K., Tran, N.T.K., Khang, P.H.T., Huy, L.Q., Minh, T.N., and Trung, N.Q. (2024). Influences of fermentation conditions on the chemical composition of red dragon fruit (Hylocereus polyrhizus) wine. Beverages, 10.","DOI":"10.3390\/beverages10030061"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"5640","DOI":"10.1021\/jf047947v","article-title":"Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, an antioxidant capacity","volume":"53","author":"Klopotek","year":"2005","journal-title":"J. Agr. Food Chem."},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Adebayo-Tayo, B., and Akpeji, S. (2016). Probiotic viability, physicochemical and sensory properties of probiotic pineapple juice. Fermentation, 2.","DOI":"10.3390\/fermentation2040020"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/j.jff.2017.09.040","article-title":"Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities","volume":"38","author":"Hashemi","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"67","DOI":"10.5958\/2277-9396.2017.00007.1","article-title":"Preparation of probiotic apple juice by lactic acid fermentation","volume":"7","author":"Thakur","year":"2017","journal-title":"Int. J. Food Ferment. Technol."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"6710","DOI":"10.1021\/acsomega.8b00680","article-title":"Impact of the ripening stage of wax apples on chemical profiles of juice and cider","volume":"3","author":"Venkatachalam","year":"2018","journal-title":"ACS Omega"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"111345","DOI":"10.1016\/j.ijfoodmicro.2025.111345","article-title":"Synthetic microbial community mimicking kefir for investigating community dynamics and interspecies interactions","volume":"442","author":"Cheng","year":"2025","journal-title":"Int. J. Food Microbiol."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1007\/s10068-024-01682-1","article-title":"Physico-chemical and microbiological properties of water kefir produced from carob (Ceratonia siliqua L.) sherbet","volume":"34","year":"2025","journal-title":"Food Sci. Biotechnol."},{"key":"ref_84","unstructured":"Rai, A.K., Singh, S.P., Pandey, A., Larroche, C., and Soccol, C.R. (2022). Microbial fermentation for reduction of antinutritional factors. Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products, Elsevier, B.V.. [1st ed.]."},{"key":"ref_85","first-page":"7752\u22127769","article-title":"Chemical, physical, microbial, and sensory properties of innovative sesame milk kefir, focusing on the ultrastructure of kefir grains","volume":"10","author":"Ayana","year":"2025","journal-title":"ACS Omega"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"107772","DOI":"10.1016\/j.jfca.2025.107772","article-title":"Free volatile terpenoids and their interconversions in the pulp of Newhall navel orange during shelf life","volume":"145","author":"Xie","year":"2025","journal-title":"J. Food Compos. Anal."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"106812","DOI":"10.1016\/j.fbio.2025.106812","article-title":"Biotransformation of limonene: Pathways, biocatalysts, and applications","volume":"69","author":"Zhang","year":"2025","journal-title":"Food Biosci."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1002\/(SICI)1097-0061(200004)16:6<499::AID-YEA548>3.0.CO;2-E","article-title":"Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis","volume":"16","author":"King","year":"2000","journal-title":"Yeast"},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1128\/mSystems.00052-16","article-title":"Microbial succession and flavor production in the fermented dairy beverage kefir","volume":"1","author":"Walsh","year":"2016","journal-title":"mSystems"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"106071","DOI":"10.1016\/j.fbio.2025.106071","article-title":"Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds","volume":"65","author":"Yuan","year":"2025","journal-title":"Food Biosci."},{"key":"ref_91","doi-asserted-by":"crossref","unstructured":"Wang, X., Wang, Z., and Feng, T. (2022). Screening of yeast in various vineyard soil and study on its flavor compounds from brewing grape wine. Molecules, 27.","DOI":"10.3390\/molecules27020512"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.lwt.2017.07.017","article-title":"Microbial diversity of traditional kefir grains and their role in kefir aroma","volume":"85","author":"Dertli","year":"2017","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"130736","DOI":"10.1016\/j.foodchem.2021.130736","article-title":"Flavoromic determination of lactones in cheddar cheese by GC\u2013MS\u2013olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis","volume":"368","author":"Chen","year":"2022","journal-title":"Food Chem."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"100892","DOI":"10.1016\/j.crfs.2024.100892","article-title":"Flavor properties of post-heated fermented milk revealed by a comprehensive analysis based on volatile and non-volatile metabolites and sensory evaluation","volume":"9","author":"Li","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"e70395","DOI":"10.1111\/1541-4337.70395","article-title":"Yeast-derived esters in wine: Biosynthesis, regulation, and metabolic engineering","volume":"25","author":"Huang","year":"2026","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"112835","DOI":"10.1016\/j.foodres.2023.112835","article-title":"Factors affecting aroma compounds in orange juice and their sensory perception: A review","volume":"169","author":"Pan","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1016\/j.synbio.2026.05.002","article-title":"De novo production of (\u2212)-limonene, (\u2212)-carveol and (\u2212)-carvone via engineering Rhodotorula toruloides","volume":"14","author":"Dong","year":"2026","journal-title":"Synth. Syst. Biotechnol."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"4204","DOI":"10.1021\/jf035361n","article-title":"Role of pulp in flavor release and sensory perception in orange juice","volume":"52","author":"Rega","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Bai, J., Baldwin, E.A., McCollum, G., Plotto, A., Manthey, J.A., Widmer, W.W., Luzio, G., and Cameron, R. (2016). Changes in volatile and non-volatile flavor chemicals of \u201cValencia\u201d orange juice over the harvest seasons. Foods, 5.","DOI":"10.3390\/foods5010004"},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"1689","DOI":"10.1007\/s11430-010-4053-5","article-title":"Changes in volatile compounds of sweet potato tips during fermentation","volume":"9","author":"Li","year":"2010","journal-title":"Agric. Sci. China."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"C13","DOI":"10.1111\/j.1365-2621.2005.tb09013.x","article-title":"Seasonal variation of volatile composition and odor activity value of \u2018Marion\u2019 (Rubus spp. hyb) and \u2018Thornless Evergreen\u2019 (R. laciniatus L.) blackberries","volume":"70","author":"Qian","year":"2005","journal-title":"J. Food Sci."},{"key":"ref_102","doi-asserted-by":"crossref","unstructured":"El-Zaeddi, H., Mart\u00ednez-Tom\u00e9, J., Cal\u00edn-S\u00e1nchez, A., Burl\u00f3, F., and Carbonell-Barrachina, A.A. (2016). Volatile composition of essential oils from different aromatic herbs grown in mediterranean regions of Spain. Foods, 5.","DOI":"10.3390\/foods5020041"},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"101374","DOI":"10.1016\/j.fochx.2024.101374","article-title":"Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography\u2013mass spectrometry","volume":"22","author":"Han","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"Dur\u00e1n-Guerrero, E., Castro, R., Garc\u00eda-Moreno, M.V., Rodr\u00edguez-Dodero, M.C., Schwarz, M., and Guill\u00e9n-S\u00e1nchez, D. (2021). Aroma of sherry products: A review. Foods, 10.","DOI":"10.3390\/foods10040753"},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"5984","DOI":"10.1021\/jf060602n","article-title":"Odor thresholds of microbially induced off-flavor compounds in apple juice","volume":"54","author":"Siegmund","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1002\/ffj.1604","article-title":"Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil","volume":"21","author":"Sawamura","year":"2006","journal-title":"Flavour Fragr. J."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"527","DOI":"10.5650\/jos.59.527","article-title":"Character impact odorants of wild edible plant-Cacalia hastate L. var. orientalis-used in Japanese traditional foods","volume":"59","author":"Miyazawa","year":"2010","journal-title":"J. Oleo Sci."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"984","DOI":"10.1590\/S0103-50532007000500016","article-title":"Characterization of woody odorant contributors in copaiba oil (Copaifera multijuga Hayne)","volume":"18","author":"Fontes","year":"2007","journal-title":"J. Braz. Chem. Soc."},{"key":"ref_109","unstructured":"van Gemert, L.J. (2011). Compilations of Odour Threshold Values in Air, Water and Other Media, Oliemans Punter & Partners BV. [2nd ed.]."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"825","DOI":"10.5650\/jos.ess15048","article-title":"Identification of aroma-active compounds in essential oil from Uncaria hook by gas chromatography-mass spectrometry and gas chromatography-olfactometry","volume":"64","author":"Iwasa","year":"2015","journal-title":"J. Oleo Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3544\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T04:13:41Z","timestamp":1791260021000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3544"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10,4]]},"references-count":110,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["foods15193544"],"URL":"https:\/\/doi.org\/10.3390\/foods15193544","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10,4]]}}}