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

Abstract

Palm sap collected (sugary juice) from palm trees is very widespread in the intertropical regions of Asia, America and Africa. This study aimed to evaluate the use of kefir grains and ferments as starters for the fermentation of fresh palm sap (PS) from Borassus aethiopum Mart. to produce new kefir-like beverages (KLBs). The batch fermentation was performed statically at room temperature (22 °C) during 48 h. Physicochemical analysis were performed using standard and HPLC methods. The KLBs (kefir-like beverages) from PS showed low ethanol and glycerol contents ranging from 0.84 ± 0.14 to 17.30 ± 2.06 g/L (0.07 to 1.38% v/v) and 0 to 0.67 g/L respectively. The pH value decreased significantly during 24 h of fermentation and ranging from 3.98 to 4.40 at the end of fermentation. The organic acids (lactate, acetate, propionate, citrate, succinate and pyruvate) were detected in KLBs from PS. There was an increase in the content of lactate, acetate, propionate and succinate during fermentation process, except citrate content. Lactate and acetate content reached maximum values ranging between 5.18 and 9.31 g/L, 0.94 and 1.69 g/L respectively. Sucrose concentration decreased significantly and reached a value ranging from 0 to 0.84 g/L, except in KLBs fermented using milk ferments (9.45 g/L). The study showed that water and milk kefir grains as well as kefir ferments were well adapted to ferment Borassus aethiopum Mart. fresh sap for KLBs production. Palm sap could be an ideal alternative base substrate to produce non-dairy probiotic fermented beverage with low ethanol and sugar contents.