## 3 Results and Discussion
### Evolution of VOC Profiles During Successive Kefir Grain Passages
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Bev7-48 h**} \\ \hline
**Variable** & **t = 0** & **t = 7 Days** & **t = 14 Days** & **t = 21 Days** & **t = 28 Days** \\ \hline pH & 3.42 \(\pm\) 0.01 A & 3.43 \(\pm\) 0.01 A & 3.42 \(\pm\) 0.02 A & 3.43 \(\pm\) 0.02 A & 3.42 \(\pm\) 0.01 A \\ \hline LAB (log & & & & & \\ CFU/mL) & 6.36 \(\pm\) 0.14 A & 6.41 \(\pm\) 0.06 B,A & 6.39 \(\pm\) 0.08 C,A,B & 6.29 \(\pm\) 0.06 D,A,C & 6.32 \(\pm\) 0.03 A,B,D \\ \hline AAB (log & & & & & \\ CFU/mL) & 5.04 \(\pm\) 0.01 A & 5.02 \(\pm\) 0.01 B,A & 4.98 \(\pm\) 0.03 C & 4.88 \(\pm\) 0.05 D & 4.85 \(\pm\) 0.06 E \\ \hline Yeasts (log & & & & & \\ CFU/mL) & 6.30 \(\pm\) 0.09 A & 6.50 \(\pm\) 0.06 B & 6.68 \(\pm\) 0.02 C & 6.71 \(\pm\) 0.01 D & 6.71 \(\pm\) 0.06 C,D \\ \hline CA (g/L) & 9.73 \(\pm\) 0.04 A & 8.94 \(\pm\) 0.08 B & 8.51 \(\pm\) 0.53 C,B & 7.49 \(\pm\) 0.08 D & 6.46 \(\pm\) 0.29 E \\ \hline QA (g/L) & 7.18 \(\pm\) 0.22 A & 7.00 \(\pm\) 0.09 B & 6.44 \(\pm\) 0.32 C & 6.30 \(\pm\) 0.05 D & 5.86 \(\pm\) 0.04 E \\ \hline LA (g/L) & 0.64 \(\pm\) 0.03 A & 0.70 \(\pm\) 0.02 B & 0.73 \(\pm\) 0.01 C & 0.75 \(\pm\) 0.05 D,B,C & 0.77 \(\pm\) 0.06 B,C,D \\ \hline AA (g/L) & 0.40 \(\pm\) 0.09 A & 0.52 \(\pm\) 0.02 B & 0.56 \(\pm\) 0.01 C & 0.64 \(\pm\) 0.04 D & 0.71 \(\pm\) 0.01 E \\ \hline EtOH (g/L) & 1.26 \(\pm\) 0.01 A & 1.39 \(\pm\) 0.01 B & 1.49 \(\pm\) 0.02 C & 1.68 \(\pm\) 0.01 D & 1.71 \(\pm\) 0.01 E \\ \hline KOH (g/L) & 1.16 \(\pm\) 0.14 A & 1.24 \(\pm\) 0.06 B & 1.35 \(\pm\) 0.08 C & 1.40 \(\pm\) 0.06 D & 1.47 \(\pm\) 0.03 E \\ \hline TS (g/L) & 53.46 \(\pm\) 0.01 A & 51.63 \(\pm\) 0.01 B & 48.30 \(\pm\) 0.03 C & 46.60 \(\pm\) 0.05 D & 45.83 \(\pm\) 0.06 E \\ \hline  & \multicolumn{4}{c}{**Bev3-72 h**} \\ \hline pH & 3.15 \(\pm\) 0.01 A & 3.15 \(\pm\) 0.01 B,A & 3.14 \(\pm\) 0.01 C,B & 3.13 \(\pm\) 0.02 D,A,B,C & 3.13 \(\pm\) 0.01 C,D \\ \hline LAB (log & & & & & \\ CFU/mL) & 7.31 \(\pm\) 0.04 A & 7.23 \(\pm\) 0.10 B,A & 7.30 \(\pm\) 0.08 C,A,B & 7.30 \(\pm\) 0.02 A,B,C & 7.14 \(\pm\) 0.07 B \\ \hline AAB (log & & & & & \\ CFU/mL) & 4.39 \(\pm\) 0.02 A & 4.08 \(\pm\) 0.05 B & 3.95 \(\pm\) 0.08 C & 3.91 \(\pm\) 0.06 D & 3.91 \(\pm\) 0.09 D \\ \hline Yeasts (log & & & & & \\ CFU/mL) & 7.03 \(\pm\) 0.03 A & 7.09 \(\pm\) 0.03 B & 7.15 \(\pm\) 0.05 C,B & 7.15 \(\pm\) 0.02 D,C & 7.21 \(\pm\) 0.02 E \\ \hline CA (g/L) & 11.42 \(\pm\) 0.36 A & 10.88 \(\pm\) 0.06 B & 10.18 \(\pm\) 0.25 C & 9.09 \(\pm\) 0.11 D & 8.88 \(\pm\) 0.08 E \\ \hline QA (g/L) & 8.29 \(\pm\) 0.21 A & 8.08 \(\pm\) 0.11 B & 7.93 \(\pm\) 0.11 B & 7.48 \(\pm\) 0.12 C & 6.70 \(\pm\) 0.48 D \\ \hline LA (g/L) & 0.46 \(\pm\) 0.05 A & 0.50 \(\pm\) 0.02 B,A & 0.53 \(\pm\) 0.01 C & 0.53 \(\pm\) 0.02 D,B,C & 0.55 \(\pm\) 0.02 C,D \\ \hline AA (g/L) & 0.44 \(\pm\) 0.03 A & 0.47 \(\pm\) 0.01 B & 0.56 \(\pm\) 0.02 C & 0.63 \(\pm\) 0.03 D & 0.70 \(\pm\) 0.06 E \\ \hline EtOH (g/L) & 1.82 \(\pm\) 0.00 A & 1.87 \(\pm\) 0.00 B & 1.97 \(\pm\) 0.01 C & 2.01 \(\pm\) 0.02 D & 2.03 \(\pm\) 0.01 E \\ \hline GOH (g/L) & 1.43 \(\pm\) 0.01 A & 1.51 \(\pm\) 0.04 B & 1.56 \(\pm\) 0.06 C & 1.61 \(\pm\) 0.02 D & 1.63 \(\pm\) 0.03 E \\ \hline TS (g/L) & 56.40 \(\pm\) 0.23 A & 54.47 \(\pm\) 0.23 B & 52.60 \(\pm\) 0.42 C & 50.80 \(\pm\) 1.04 D & 46.03 \(\pm\) 0.20 E \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Evolution of pH, microbial counts (lactic acid bacteria: LAB, acetic acid bacteria: AAB, and yeasts), organic acids (citric acid: CA, quintic acid: QA, lactic acid: LA, and acetic acid: AA), total sugars: TS, and alcohols (ethanol: EtOH, and glycerol: GOH) during the storage of the kiwi keff-like beverages Bev7-48 h and Bev3-72 h at 4 °C over 7, 14, 21, and 28 days. The data are presented as means \(\pm\) standard deviations from three independent experiments, each with two analytical replicates.