The production of kefir in Brazil between 2017 and 2022 and the microorganisms present in its microbiota: a scientometric study
DOI:
https://doi.org/10.36560/16220231666Keywords:
Fermented milk, Probiotic Food, NutraceuticalAbstract
The fermentation process is among the oldest food production processes documented in the history of civilizations. Fermented products are the first processed foods consumed by man, they are natural or minimally processed and have active compounds produced through biological activities known as kefir, a consortium of microorganisms that act by promoting fermentation. In this way, the work aims to carry out an investigation through scientometrics on the production of kefir in Brazil between the years 2017 to 2022. Descriptive exploratory research was used. The key terms were “kefir, probiotic yogurt, fruits” with a time limit between 2017 and 2022. The search was carried out between June 20 and 22, 2022 in the Google Scholar database, being chosen according to relevance to the topic. The data show that there was a variation in the number of publications related to kefir. There was a variation in the percentage of publication related to kefir with the highest rate in 2020. The articles describe the analyzes carried out and the addition of fruits, the main fruits being strawberry and jabuticaba with 17 and 13%. The analyzes performed on kefir are mainly physicochemical followed by biological ones, in which they indicate a diverse microbiota containing bacteria and yeasts that are responsible for the flavor and aroma of the fermented and that give the product a good probiotic activity.
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