Southern Leyte State University Faculty Publish Innovative Study on Water Kefir's Probiotic Benefits in a Scopus-Indexed Journal

Water kefir has recently emerged as a popular, non-alcoholic alternative to sugary sodas, known for its refreshing taste and health-boosting properties. In their recent study, “Water Kefir Beverages and Probiotic Properties” (August 2023), Vernabelle Balmori, a faculty member of Southern Leyte State University, and Anne Gellie Plando Pablo of Western Philippines University explore the beverage’s potential as a nutrient-rich, probiotic drink. Their collaboration highlights water kefir’s versatility and its appeal to health-conscious consumers.

Water kefir's diversity lies in its adaptability: the microorganisms involved in fermentation vary significantly based on the source of the kefir grains and the substrates used. This means that ingredients such as fruits and vegetables with specific bioactive compounds can not only amplify the drink’s probiotic profile but also elevate its flavor, health benefits, and economic value. Certain substrates, for example, have been shown to boost microbial viability, enhancing the antioxidant and immunomodulatory effects of the drink.

The authors also note that while the demand for healthy, low-sugar drinks continues to grow, the commercial potential of water kefir remains largely untapped. The study highlights the need for additional research into fermentation techniques and scalable production processes to make water kefir more accessible on a global scale. As an emerging player in the health beverage market, water kefir offers a refreshing, sustainable, and customizable option for consumers seeking health-conscious alternatives.

How to cite: Pablo, A. G., & Balmori, V. (2023). Water kefir beverages and probiotic properties. In Reference series in phytochemistry (pp. 1–23).

To read full content: https://doi.org/10.1007/978-3-031-04195-2_186-1