Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages

In this study, fruit juices of Cornelian cherry, hawthorn, red plum, roseship and pomegranate were fermented with water kefir grains for 48 h at 25 °C. The physicochemical, microbiological, sensorial properties, and total phenolic compound content and antioxidant (2,2-Diphenyl-1-picrylhydrazyl (DPPH) method) activities of water kefir beverages were determined during 28 day of storage. It was determined that the pH value of all beverages ranged from 3.45 to 3.97 at the end of fermentation. Rosehip and pomegranate beverages had the highest total phenolic compound and DPPH radical scavenging activity during the storage period (p