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The aim of this study was to develop a kefir apple-based vinegar and study this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. Kefir grains were analyzed daily using Biospeckle Laser and the biological activity value obtained was 14.21. The biological activity of the kefir grains decreased in the early days of the fermentation process. The decrease in biological activity persisted until the third day of fermentation. On the fourth day the biological activity of kefir grains in apple must increased to 11.51. On the last day of fermentation the biological activity of kefir grains decreased to value 7.12. The results showed that kefir grains were able to utilize apple must as substrate and produce ethanol, and acetic acid. The yield of acetic acid in the kefir vinegars was ~79%. The acetic acid concentration was ~41.00 gL, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. This is the first study to produce kefir vinegar. The methodology to measure the metabolic activity of kefir grains by Biospeckle Laser facilitates the microbiological control over a fermentation process. PALAVRAS-CHAVE: análise química; ácido acético; maçã.

Kefir Vinegar: Assessment of metabolic activity of Kefir by Biospeckle Laser