Characterization of kefir-like beverages produced from vegetable juices a b s t r a c tThe aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backsloppingfermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria...
