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Vol. 16 No. 1 (2025)
Vol. 16 Núm. 1 (2025): Vol. 16 Núm. 1 (2025): Vol 16, Núm.1 (2025): Enero - Junio

Artículos de investigación / Research papers

Biomass growth of water kefir with variations in sucrose and tibicos concentration.

https://doi.org/10.19053/01217488.v16.n1.2025.16191

Published 2025-04-20

  • angie paola usaquen hernandez
    • ,
  • Andrés Felipe Monroy Ramírez
    • ,
  • Gerardo Andrés Caicedo Pineda
    • ,
  • José Jobanny Martínez Zambrano

angie paola usaquen hernandez
UPTC

Andrés Felipe Monroy Ramírez


Gerardo Andrés Caicedo Pineda


José Jobanny Martínez Zambrano


Abstract

Water kefir is a slightly acidic fermented beverage made from sugar solutions. Its fermentation process involves a variety of microorganisms, mainly lactic acid bacteria and yeasts, which are embedded in a carbohydrate-based biopolymer known as dextran. In order to find the best conditions for obtaining this biopolymer with potential industrial applications and as a possible substitute for petroleum-derived polymers, this research evaluated the effect of the microbial consortium of commercial water kefir grains (tibicos) on the fermentation process. The best initial concentration of tibicos was 0.02 g/mL in a culture medium composed of 100 g/L sucrose. The biomass production obtained at 48 hours was 23.9 g, standing for a 597% increase compared to the initial value of 4.0 g, with a final pH of 4.05 ± 0.1 and a pH reduction of 0.5 units at the end of fermentation. A total of 160 ± 0.06 g of dextran were recovered per kilogram of water kefir grains used. Dextran was isolated through acid purification and oven-drying. It was characterized and found using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The thermal properties of dextran were studied using Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA).

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