The cellular viability, gastrointestinal survival, physical-chemical and sensorial parameters during the refrigerated storage of kefir from Caatinga passion fruit (CPK) was studied. Kefir from yellow passion fruit (YPK) was used as a control. At the end of storage (60 days), the viabilities of bacteria and yeasts were about 6 and 10 Log CFU/mL, respectively. With simulated gastrointestinal conditions, bacteria survival was between 100 and 40% for YPK and between 90 and 70% for CPK. The survival of yeasts remained ~100% for the YPK and it varied between 100 and 70% for the CPK. Consumer purchase intention was slightly higher for YPK although both had reasonable acceptability. Both types of passion fruit could be used to prepare kefir and microorganisms in the beverages remained viable during storage. The sensorial results might suggest that consumers will accept the product.

研究了从Caatinga百香果（CPK）冷冻的开菲尔冷藏期间的细胞活力，胃肠道存活，理化和感官参数。将黄色百香果（YPK）的开菲尔作为对照。储存结束（60天）时，细菌和酵母的活力分别约为6和10 Log CFU / mL。在模拟胃肠道条件下，YPK细菌存活率在100％到40％之间，CPK细菌存活率在90％到70％之间。酵母的存活率对于YPK保持为〜100％，对于CPK则在100％至70％之间变化。YPK的消费者购买意愿略高，尽管两者均具有合理的可接受性。两种类型的百香果都可以用来制备开菲尔，并且饮料中的微生物在储存过程中仍然可以存活。