habits
of
several
peoples.
Based
on
the
several
positive
effects
of
kefir
products,
and
vegetable
and
fruits,
on
human
health,
this
work
aimed
to
evaluate
the
characteristics
of
kefir-like
beverages
obtained
after
the
fermentation
of
juices
extracted
from
vegetables
with
water
kefir
microorganisms,
in
order
to
develop
new
non-dairy
fermented
products.