Abstract

Water kefir is a non-dairy fermented beverage widely recognised for its health benefits. The supplementation of fruits can further diversify product offerings while enhancing nutritional and functional value. In this study, karanda juice, derived from a fruit native to Thailand and known for its beneficial health properties, was used as a substrate for water kefir production, with the aim of increasing both product diversity and the value of this raw material. The study aimed to investigate changes in microbial diversity and chemical characteristics during fermentation using this specific substrate. The results demonstrated that the fermentation process is driven by a consortium of microorganisms, with Lactobacillus spp. and Saccharomyces spp. identified as the dominant genera. Formic acid was the predominant organic acid produced, while propionic, isobutyric, and butyric acids were detected in trace amounts. Notably, valeric acid, an organic acid associated with potential health benefits, was identified in karanda juice kefir (KJK). Overall, the findings highlight dynamic changes in both microbial diversity and chemical composition throughout fermentation. These results demonstrate that karanda juice is a promising substrate for water kefir production, with the resulting beverage containing diverse beneficial microorganisms and bioactive organic acids with potential functional properties.

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