Improving water kefir nutritional quality via addition of viable Spirulina biomass

• Published in: Bioresource technology reports 2022-02, Vol.17, p.100914, Article 100914
• Main Authors: Nascimento, Renata Quartieri, Deamici, Kricelle Mosquera, Tavares, Pedro Paulo Lordelo Guimarães, de Andrade, Roberta Barreto, Guimarães, Lucas Cardoso, Costa, Jorge Alberto Vieira, Magalhães-Guedes, Karina Teixeira, Druzian, Janice Izabel, de Souza, Carolina Oliveira
• Format: Article
• Language: English
• Subjects: Health benefits; Microalgae; Probiotics; Protein
• ISSN: 2589-014X; 2589-014X
• DOI: 10.1016/j.biteb.2021.100914

This study evaluated the fermentation of water kefir with the addition of Spirulina biomass to replace the sugar. The kefir was evaluated for protein, lipid, fatty acid (FA), and phycocyanin content. Kefir was fermented (48 h, 25 °C) using Spirulina (1.6 and 2.4 g); the control assay was performed without Spirulina. After fermentation, the assay with 2.4 g yielded the higher growth rate; 14% and 32.7% more than obtained with less amount of Spirulina and control assay, respectively. Moreover, this condition yielded the highest protein content (48.09%). Fermentation affected the FA composition, since C16:0, C18:0 and C18:2n6c amounts were higher than in control. This study was the first to evaluate Spirulina in water kefir grain fermentation. Spirulina biomass was found to be an alternative to other carbohydrate sources, and it increased product's nutritional value. In addition to the metabolism of FA by kefir microorganisms, decreasing their concentration in the final fermented product. [Display omitted] •Water kefir was fermented with microalga biomass addition.•Spirulina biomass is an alternative carbohydrate source for fermenting water kefir.•Water kefir nutritional value was enhanced by Spirulina supplementation.