Table 2.

Unconventional substrates used for the fermentation with artisanal cultures.

Artisanal Culture	Raw Material/Substrate of Fermentation	Benefits/Findings	References
Milk kefir grains	Sugarcane concentrate	Alternatives for the development of non-dairy foods, prevention of gastrointestinal diseases and strengthening the immune system	[92]
	Whole and skim milk	Improved plasma and hepatic lipide profile in rats	[93]
	Non-fat milk + sweet whey powder	Bacterial proteolytic activities contribute to the beneficial effects of whey fermented with kefir grains	[94]
	Goat milk	β-casein with an ACE inhibitor and antioxidant activity	[55]
	Bovine milk	Detecting ketones, esters, acetates, alcohols, and acids	[95]
	Milk with 2.8% fat	Probiotic beverage	[89]
	Bovine colostrum	Fermented product with antimicrobial properties	[39]
Water kefir grains	Tomato seed protein isolate	Protein-rich isolate from the tomato seed meal was converted to antioxidant hydrolysates	[96]
	Soy whey	Novel bioactive beverage with high functional potential	[97]
	Soybean milk and black bean milk	Good alternative substrates for kefir yogurt production with probiotic potential	[98]
	Tap water + cane sugar + fig extract	Detection of Bifidobacterium psychraerophilum/crudilactis	[45]
	Osmotically dehydrated (OD) pineapple	Production of a potential symbiotic beverage of potentially high added value	[99]
	Tap water + figs + lemon	Dextrans obtaining	[44]
	Apple, quince, grape, kiwifruit, prickly pear, and pomegranate juice	Developing fruit-based kefir-like beverages with high added value and functional properties	[100]
	Red pitaya and apple pulp	Producing a new functional beverage	[101]
	Coconut Water Agar (CWA) and CWA supplemented with yeast extract (CWAY) especially for strains isolation	Two alternative and salutary media for culture of kefir strains	[102]
Kombucha	Fresh and ripen soursop (Annona muricata L.) fruits	High potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha	[103]
	Black tea + sugar	Invertase in kombucha tea increase the nutritional value of fermented product for diabetes patients	[104]
	Green/black tea + guava juice	Antimicrobial activity against human pathogenic bacterial strains and pathogenic fungi	[105]
	Lactose and lactose-free milk	Due to active microflora and organic acids, have a confirmed positive effect on the human body	[106]
	Jujube kernel	Obtaining of functional beverages and jujuboside B	[107]
	Unbleached wheat flour	Encapsulated kombucha-like sourdough starter for production of functional sourdough bread with extended shelf life and improved quality	[108]
	Back tea with total replacement or in combination with Melissa officinalis, Quercus robur, Vaccinium myrtillus, Callisia fragrans	Ascorbic acid and rutin obtaining	[109]