Part II—Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages

This study analyzes the aromatic profiles of kiwi-based fermented beverages, inoculated with varying proportions of milk kefir grains and incubated under different shaking rates. The experiments were designed using response surface methodology and three consecutive batch cultures were performed under each experimental condition. At the end of each fermentation, the grains were separated from the beverage and reused as the inoculum for fermenting fresh kiwi juice in the subsequent batch. Based...