| dc.description.abstract | This study investigated the influence of fermentation temperature and time on the
physicochemical properties, probiotic potential, and sensory attributes of a novel
probiotic beverage produced by fermenting sugarcane with water kefir grains.
Fermentations were conducted at 28°C and 32°C over a period of 48 hours. Key
parameters, including Brix degree, pH, titratable acidity (TA), and the survival of lactic
acid bacteria (LAB) under simulated gastrointestinal conditions, were evaluated. The
results demonstrated significant reductions in Brix degree and pH values, particularly
at higher temperatures and longer fermentation times. Titratable acidity values
indicated that optimal LAB growth and survival occurred at 28°C. Sensory analysis
revealed that samples fermented at 28°C for 24 hours exhibited superior sensory
attributes compared to other conditions. This research contributed to science and
industry by offering innovative approaches to utilizing sugarcane, a sustainable natural
resource, in the production of functional foods. By optimizing fermentation conditions,
the study laid the groundwork for standardized protocols in probiotic beverage
production, advanced the understanding of probiotics' health benefits, and promoted
sustainability in the food industry. These findings underscored the critical role of
precise control of fermentation parameters in enhancing the quality and probiotic
potential of sugarcane kefir. | en_US |
