Influence of Soursop Fruit Tea Concentration on the Fermentation and Quality Attributes of Water Kefir Beverages

Soursop is a seasonal and highly perishable fruit with a short shelf life after harvest. Therefore, fermentation with water kefir could be a great combination to develop a novel probiotic and dairy-free alternative beverage with distinctive flavors all year round. Therefore, this study aimed to formulate and characterize fermented beverages utilizing soursop fruit tea and water kefir microorganisms. An evaluation of physical parameters, antioxidant capacity, microbiological profiles, and sensory attributes was conducted after the fermentation process of the soursop water kefir. The result indicated that pH and Brix values remained in the acceptance range for consumption. According to microbiological results, all water kefir samples provided a high number of lactic acid bacteria and yeasts, although no significant differences were observed in microbial counts. Furthermore, the organoleptic acceptability of the fruit water kefirs was encouraging, particularly at a 1% initial soursop fruit tea concentration, with favorable ratings for taste and overall acceptability.