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Fermentation of pomegranate juice as single or mixed substrate with orange juice, without addition of extra nutrients, using kefir grains is proposed. Sugar consumption and ethanol production were monitored during fermentation, while the formation of lactic acid and the survival of lactic acid bacteria were determined during storage at 4 o C for 4 weeks. The results showed that addition of orange juice improved the ability of kefir grains to ferment pomegranate juice, and increased the survivaldoi:10.12944/crnfsj.4.1.04 fatcat:muszqo4vtrbk3gqltyyodwty3q