The objective of this study was to apply for the first time sugary kefir to produce a new isotonic with low sodium. Additionally, the microbial community profile of grains and fermented kefir was evaluated through metataxonomics. The kefir grains were inoculated into filtered water containing 40 g L^-1 sugar at 25 °C for 48 h. Grains and beverage samples were collected at 0, 24, and 48 h for DNA extraction. The grains were separated, and the beverage was used to prepare the isotonic. The isotonic consisted of kefir (85% v/v), pasteurized juice (15% v/v), sodium citrate (0.2 g L^-1), sodium chloride (0.427 g L^-1), maltodextrin (22 g L^-1) and citric acid (0.7 g L^-1). The physicochemical and microbiological parameters were performed on days 0, 7, 15, and 30. All isotonic obtained presented sodium content below the commercial control. The presence of lactic acid bacteria and yeasts in all periods evaluated demonstrated the viability of isotonic kefir. Through metataxonomy, the genus Ethanoligenens was described as dominant for the first time in sugary kefir. Furthermore, the microbial diversity in the beverage was higher than that observed in the grains. This study provided a new low sodium isotonic based on sugary kefir for the first time.

本研究的目的是首次应用含糖开菲尔来生产一种新的低钠等渗剂。此外，通过元分类学评估了谷物和发酵开菲尔的微生物群落特征。将开菲尔粒接种到含有 40 g L ^-1糖的过滤水中，在 25 °C 下放置 48 h。在 0、24 和 48 小时收集谷物和饮料样品用于 DNA 提取。谷物被分离出来，饮料被用来制备等渗的。等渗剂由克非尔 (85% v/v)、巴氏杀菌果汁 (15% v/v)、柠檬酸钠 (0.2 g L ^-1 )、氯化钠 (0.427 g L ^-1 )、麦芽糖糊精 (22 g L ^-1 ) 和柠檬酸 (0.7 g L ^-1）。在第 0 天、第 7 天、第 15 天和第 30 天进行了物理化学和微生物学参数。获得的所有等渗的钠含量均低于商业对照。在所评估的所有时期中乳酸菌和酵母的存在证明了等渗开菲尔的可行性。通过元分类学，Ethanoligenens 属首次被描述为在含糖开菲尔中占主导地位。此外，饮料中的微生物多样性高于谷物中观察到的微生物多样性。本研究首次提供了一种基于含糖克非尔的新型低钠等渗方法。