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The presence of probiotic microbes and other health promoting nutritional characteristics of kefir increasing the consumer’s interest. The microbial as well as volatile profile of kefir are the two chief factors that determine the basis of quality kefir drink. In this study, we characterized the three milk kefir drinks prepared by sheep, goat and cow milk on the bases of amplicon-based sequencing for microbial diversity and volatile profile along with physio-chemical and colorimetric features. The bacterial and mycobiota analysis showed that the bacteria Acetobacter syzygii, Lactobacillus lactic and Lactobacillus plantarum and yeasts Kluyveromyces marxianus, Saccharomyces cerevisiae, Peronospora manshurica, and Pichia fermentans were predominantly found in sheep kefir which exhibited optimum physio-chemical colorimetric profile and maintained volatile compounds that play important role regarding antimicrobial and pleasant sensory profile of milk kefir. It is concluded that sheep milk significantly supported the probiotic and health promoting features of kefir.

The traditional thermal processing of the fruit juices exhibited several disadvantages related to nutrients and quality loss. Thus, in order to get the full nutritional characteristics, there is a need to investigate the processing techniques which can maintain the quality of fruit juices. In this study the effect of high pressure carbon dioxide (HP-CO2) at different temperatures (20, 30, 40, 50, 60 and 70 ºC), an emerging juice processing treatment was investigated on the physiochemical properties, enzymatic activity and phenolic profile of peach, apple and pear juices. For comparison, the juices were also subjected to the thermal treatment at the same temperatures. Results showed that HP-CO2 caused significantly higher decline in pH, total soluble solids (TSS) and increase total color difference (ΔE) value then thermally treated juices. Because of having lower pH and other factors, comparing to thermal treatment, the HPCO2 treated juices exhibited significantly lower relative enzymatic activity which caused lower relative browning degree of the juices. The phenolic compounds were slightly decline by HP-CO2 treatments. Generally, increase in temperature resulted in decrease in pH, TSS, enzymatic activity and increase in ΔE value. It is concluded that HP-CO2 juice processing technique can be used effectively for processing the fruit juices with quality attributes. [ABSTRACT FROM AUTHOR]