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Kök Taş T, Atılgan S, Özdemir N. Presence of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri in the stools of Balb/c consuming natural kefir. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01094-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tunay RT, Kök Taş T. Verticle transmission of unique bacterial strains from mother to infant via consuming natural kefir. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry. J CHEM-NY 2020. [DOI: 10.1155/2020/4791408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
An important component of the pectinase enzyme complex is pectin lyase (polymethylgalacturonate lyase; EC 4.2.2.10). In this study, extracellular pectin lyase enzyme was produced from Acinetobacter calcoaceticus bacteria. Pectin lyase was then purified using three-phase precipitation (TPP) technique with 25.5% yield. The pectin lyase was immobilized covalently via the L-glutaraldehyde spacer to the carboxymethyl cellulose. The immobilized pectin lyase was magnetized using Fe3O4 nanoparticles. Purified pectin lyase was connected to magnetized support material after 90 min at the rate of 80%. The most appropriate immobilization conditions were determined as pH 8 and 30°C. By characterizing the free and immobilized enzyme, KM, Vmax, and optimum pH and optimum temperature values were determined. It was optimum pH 8 and temperature 50°C for both free and immobilized pectin lyase. The structural characterization of the immobilized pectin lyase modified with Fe3O4 nanoparticles was carried out by SEM, FT-IR, and XRD chromatographic analyses. At the end of the study, free and immobilized enzymes were used for purification of some fruit juices and results were compared.
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Immobilization of Purified Pectin Lyase from Pseudomonas putida onto Magnetic Lily Flowers ( Lilium candidum L.) Nanoparticles and Applicability in Industrial Processes. Molecules 2020; 25:molecules25112671. [PMID: 32526868 PMCID: PMC7321098 DOI: 10.3390/molecules25112671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/26/2020] [Accepted: 05/27/2020] [Indexed: 11/19/2022] Open
Abstract
Pectinases are an important class of enzymes distributed in many higher plants and microorganisms. One of these enzymes is pectin lyase which has an important role in industrial applications such as clarification of fruit juices. Pectin lyase was purified with 73% yield from Pseudomonas putida bacteria and was 220.7-fold using three phase precipitation technique. Molecular weight of purified pectin lyase was determined as 32.88 kDa with SDS-polyacrylamide gel electrophoresis. The pectin lyase was immobilized covalently via the L-glutaraldehyde spacer to the cellulosic structures of lily flowers (Lilium candidum L.). The immobilized enzyme was then magnetized by modifying with γ-Fe3O4 nanoparticles and determined the most appropriate immobilization conditions as pH 6 and 30 °C. Purified pectin lyase was connected to magnetized support material after 60 min at the rate of 86.4%. The optimum pH and temperatures for the free and immobilized pectin lyase was found to be 6.0 and 40 °C. pH and thermal stabilities of the free and immobilized pectin lyase enzyme have been preserved at high-low temperatures and pH. The structural characterization of the immobilized pectin lyase was performed by SEM, FT-IR, and XRD chromatographic analyses and it was observed that the support materials structure was appropriated to immobilization with pectin lyase and to modify with Fe3O4 nanoparticles.
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Nikolaou A, Sgouros G, Mitropoulou G, Santarmaki V, Kourkoutas Y. Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking. Foods 2020; 9:foods9020115. [PMID: 31973003 PMCID: PMC7073665 DOI: 10.3390/foods9020115] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 01/10/2020] [Accepted: 01/18/2020] [Indexed: 12/22/2022] Open
Abstract
Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.
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Liu W, Zhang M, Xie J, Wang H, Zhao X, Chen B, Suo H. Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12616] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenwen Liu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
| | - Meimei Zhang
- College of Food Science Southwest University Chongqing 400715 China
| | - Jie Xie
- College of Food Science Southwest University Chongqing 400715 China
| | - Hongwei Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo North Dakota 58108 USA
| | - Huayi Suo
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
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Bengoa A, Iraporda C, Garrote G, Abraham A. Kefir micro-organisms: their role in grain assembly and health properties of fermented milk. J Appl Microbiol 2018; 126:686-700. [DOI: 10.1111/jam.14107] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Revised: 09/06/2018] [Accepted: 09/10/2018] [Indexed: 12/14/2022]
Affiliation(s)
- A.A. Bengoa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET); La Plata Argentina
| | - C. Iraporda
- Departamento de Ingeniería Química y Tecnología de los Alimentos, Facultad de Ingeniería; UNCPBA; Olavarría Argentina
| | - G.L. Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET); La Plata Argentina
| | - A.G. Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET); La Plata Argentina
- Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas; UNLP; La Plata Argentina
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Vardjan T, Mohar Lorbeg P, Čanžek Majhenič A. Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12463] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Petra Mohar Lorbeg
- Department of Animal Science; Institute of Dairy Science and Probiotics; Biotechnical Faculty; University of Ljubljana; Groblje 3 1230 Domžale Slovenia
| | - Andreja Čanžek Majhenič
- Department of Animal Science; Institute of Dairy Science and Probiotics; Biotechnical Faculty; University of Ljubljana; Groblje 3 1230 Domžale Slovenia
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Abstract
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.
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Kotova IB, Cherdyntseva TA, Netrusov AI. Russian Kefir Grains Microbial Composition and Its Changes during Production Process. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2016; 932:93-121. [PMID: 27539304 DOI: 10.1007/5584_2016_2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
By combining DGGE-PCR method, classical microbiological analysis and light- and electron microscopic observations, it was found that the composition of microbial communities of central Russia regions kefir grains, starter and kefir drink include bacteria of the genera Lactobacillus, Leuconostoc and Lactococcus, and yeast anamorphs of the genera Saccharomyces, Kazachstania and Gibellulopsis. Fifteen prokaryotic and four eukaryotic pure cultures of microorganisms were isolated and identified from kefir grains. It has been shown that members of the genus Lactobacillus prevailed in kefir grains, whereas strains Leuconostoc pseudomesenteroides and Lactococcus lactis dominated in the final product - kefir drink. Yeasts contained in kefir grains in small amounts have reached a significant number of cells in the process of development of this dairy product. The possibility of reverse cell aggregation has been attempted in a mixed cultivation of all isolated pure cultures, but full formation kefir grains is not yet observed after 1.5 years of observation and reinoculations.
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Affiliation(s)
- I B Kotova
- Microbiology Department, Moscow Lomonosov State University, Moscow, 119992, Russia
| | - T A Cherdyntseva
- Microbiology Department, Moscow Lomonosov State University, Moscow, 119992, Russia
| | - A I Netrusov
- Microbiology Department, Moscow Lomonosov State University, Moscow, 119992, Russia.
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Garofalo C, Osimani A, Milanović V, Aquilanti L, De Filippis F, Stellato G, Di Mauro S, Turchetti B, Buzzini P, Ercolini D, Clementi F. Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiol 2015; 49:123-33. [DOI: 10.1016/j.fm.2015.01.017] [Citation(s) in RCA: 129] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 01/07/2015] [Accepted: 01/31/2015] [Indexed: 01/23/2023]
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Shanqimuge, Liang H, Zhang C, Shao C, Peng X, Liang L, Su J, Li C. A DGGE Marker-Mediated Fast Monitoring of Bacterial Diversity and Comprehensive Identification of High-Temperature Daqu Starter. J Food Sci 2015; 80:M1519-25. [PMID: 26081439 DOI: 10.1111/1750-3841.12903] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2014] [Revised: 03/27/2015] [Accepted: 04/15/2015] [Indexed: 11/27/2022]
Abstract
UNLABELLED Bacteria play an essential role in Daqu starter (Daqu) fermentation. The identification of Daqu bacteria was investigated by polymerase chain reaction (PCR) based denaturing gradient gel electrophoresis (DGGE) analysis of the highly variable V3 region of the 16S rRNA gene. Here, we define a novel DGGE marker for the quick identification of Daqu bacteria. A dynamic alteration of the bacterial populations at different stages of fermentation was determined through a 2-y continuous monitoring. The physicochemical parameters of Daqu at different fermentation stages were investigated by weighing, NaOH titration, and HCl hydrolysis together with Fehling reagent methods. Furthermore, infrared spectral analysis using Fourier Transformed Infrared Spectroscopy was performed to determine physicochemical changes of Daqu. Therefore, our studies provide key insight for a comprehensive quality control of Daqu at different fermentation stages using the PCR-DGGE analysis combined with the physicochemical measurement. PRACTICAL APPLICATION Chinese liquor is one of the 6 well-known distilled spirits in the world. High-temperature Daqu acts as an important source of nutrients and of microorganisms in the solid-state fermentation of Chinese Moutai-flavor liquor, which has a critical impact on the final flavor of the liquor. The study identifies a novel DGGE marker and provides an efficient way to identify bacterial diversity in Daqu from different fermentation stages. Importantly, the study defines dynamic changes of the physicochemical parameters and the infrared spectra analysis of Daqu during the fermentation process. These studies will help to (1) establish a standard operation procedure for Daqu production; (2) stabilize manufacturing process for Daqu fermentation and even for liquor brewing.
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Affiliation(s)
- Shanqimuge
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
| | - Huizhen Liang
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
| | - Changxia Zhang
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
| | - Chunfu Shao
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
| | - Xiaopei Peng
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
| | - Liquan Liang
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
| | - Jing Su
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
| | - Changwen Li
- Div. of Nutraceutical Products, Tasly Holding Group, Tianjin, 300040, China
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Gao W, Zhang L, Feng Z, Liu H, Shigwedha N, Han X, Yi H, Liu W, Zhang S. Microbial diversity and stability during primary cultivation and subcultivation processes of Tibetan kefir. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12801] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei Gao
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Lanwei Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Zhen Feng
- College of Food Science; Northeast Agricultural University; 59 Mucai Road Harbin 150030 Heilongjiang China
| | - Hui Liu
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Nditange Shigwedha
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Xue Han
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Huaxi Yi
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Wenli Liu
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Shuang Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; 73 Huanghe Road Harbin 150090 Heilongjiang China
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16
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Arslan S. A review: chemical, microbiological and nutritional characteristics of kefir. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.981588] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Kefir fermented milk and kefiran promote growth of Bifidobacterium bifidum PRL2010 and modulate its gene expression. Int J Food Microbiol 2014; 178:50-9. [DOI: 10.1016/j.ijfoodmicro.2014.02.024] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 01/21/2014] [Accepted: 02/27/2014] [Indexed: 12/28/2022]
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18
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Hamet MF, Londero A, Medrano M, Vercammen E, Van Hoorde K, Garrote GL, Huys G, Vandamme P, Abraham AG. Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains. Food Microbiol 2013; 36:327-34. [DOI: 10.1016/j.fm.2013.06.022] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 06/11/2013] [Accepted: 06/29/2013] [Indexed: 01/28/2023]
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Marsh AJ, O'Sullivan O, Hill C, Ross RP, Cotter PD. Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS Microbiol Lett 2013; 348:79-85. [PMID: 24004255 DOI: 10.1111/1574-6968.12248] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 08/29/2013] [Accepted: 09/02/2013] [Indexed: 11/29/2022] Open
Abstract
Water kefir is a water-sucrose-based beverage, fermented by a symbiosis of bacteria and yeast to produce a final product that is lightly carbonated, acidic and that has a low alcohol percentage. The microorganisms present in water kefir are introduced via water kefir grains, which consist of a polysaccharide matrix in which the microorganisms are embedded. We aimed to provide a comprehensive sequencing-based analysis of the bacterial population of water kefir beverages and grains, while providing an initial insight into the corresponding fungal population. To facilitate this objective, four water kefirs were sourced from the UK, Canada and the United States. Culture-independent, high-throughput, sequencing-based analyses revealed that the bacterial fraction of each water kefir and grain was dominated by Zymomonas, an ethanol-producing bacterium, which has not previously been detected at such a scale. The other genera detected were representatives of the lactic acid bacteria and acetic acid bacteria. Our analysis of the fungal component established that it was comprised of the genera Dekkera, Hanseniaspora, Saccharomyces, Zygosaccharomyces, Torulaspora and Lachancea. This information will assist in the ultimate identification of the microorganisms responsible for the potentially health-promoting attributes of these beverages.
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Affiliation(s)
- Alan J Marsh
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland; Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland; Microbiology Department, University College Cork, Cork, Ireland
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Marsh AJ, O’Sullivan O, Hill C, Ross RP, Cotter PD. Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources. PLoS One 2013; 8:e69371. [PMID: 23894461 PMCID: PMC3716650 DOI: 10.1371/journal.pone.0069371] [Citation(s) in RCA: 143] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2013] [Accepted: 06/07/2013] [Indexed: 12/25/2022] Open
Abstract
Kefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts, bound within a polysaccharide matrix, known as the kefir grain. The consistency of this microbial population, and that present in the resultant beverage, has been the subject of a number of previous, almost exclusively culture-based, studies which have indicated differences depending on geographical location and culture conditions. However, culture-based identification studies are limited by virtue of only detecting species with the ability to grow on the specific medium used and thus culture-independent, molecular-based techniques offer the potential for a more comprehensive analysis of such communities. Here we describe a detailed investigation of the microbial population, both bacterial and fungal, of kefir, using high-throughput sequencing to analyse 25 kefir milks and associated grains sourced from 8 geographically distinct regions. This is the first occasion that this technology has been employed to investigate the fungal component of these populations or to reveal the microbial composition of such an extensive number of kefir grains or milks. As a result several genera and species not previously identified in kefir were revealed. Our analysis shows that the bacterial populations in kefir are dominated by 2 phyla, the Firmicutes and the Proteobacteria. It was also established that the fungal populations of kefir were dominated by the genera Kazachstania, Kluyveromyces and Naumovozyma, but that a variable sub-dominant population also exists.
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Affiliation(s)
- Alan J. Marsh
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
- Microbiology Department, University College Cork, Cork, Ireland
| | | | - Colin Hill
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
- Microbiology Department, University College Cork, Cork, Ireland
- * E-mail: (CH); (PDC)
| | - R. Paul Ross
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
| | - Paul D. Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
- * E-mail: (CH); (PDC)
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Leite A, Mayo B, Rachid C, Peixoto R, Silva J, Paschoalin V, Delgado S. Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food Microbiol 2012; 31:215-21. [DOI: 10.1016/j.fm.2012.03.011] [Citation(s) in RCA: 130] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2011] [Revised: 02/29/2012] [Accepted: 03/19/2012] [Indexed: 10/28/2022]
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Isolation, identification and monitoring of contaminant bacteria in Iranian Kefir type drink by 16S rDNA sequencing. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.12.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation. J DAIRY RES 2012; 79:262-71. [DOI: 10.1017/s0022029912000179] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
We report here a comparative analysis of the growth, acidification capacity, and chemical and microbiologic composition between kefir grains after 20 subcultures in whey at 20, 30, and 37°C and the original kefir grains coming from milk along with a determination of the microbiological composition of the fermented whey as compared with that of traditional fermented milk.When fermentation was carried out repeatedly at 30 or 37°C, kefir grains changed their kefir-like appearance, exhibited reduced growth rates, had a lower diversity of yeasts and water content, and a higher protein-to-polysaccharide ratio compared with the original kefir grains. In contrast, at 20°C kefir grains could remain in whey for prolonged periods without altering their acidification capacity, growth rate, macroscopic appearance or chemical and microbiologic composition—with the only difference being a reduction in certain yeast populations after 20 subcultures in whey. At this incubation temperature, the presence ofLactobacillus kefiranofaciens, Lb. kefir, Lb. parakefir, Lactococcus lactis, Kluyveromyces marxianus, Saccharomyces unisporus, andSac. cerevisiaewas detected in kefir grains and in fermented whey by denaturing-gradient-gel electrophoresis (DGGE). In whey fermented at 20°C the number of lactic-acid bacteria (LAB) was significantly lower (P<0·05) and the number of yeast significantly higher (P<0·05) than in fermented milk. Since the DGGE profiles were similar for both products, at this temperature the microbiologic composition of fermented whey is similar to that of fermented milk. We therefore suggest a temperature of 20°C to preserve kefir grains as whey-fermentation starters.
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Zhao J, Wu X, Nie C, Wu T, Dai W, Liu H, Yang R. Analysis of unculturable bacterial communities in tea orchard soils based on nested PCR-DGGE. World J Microbiol Biotechnol 2012; 28:1967-79. [DOI: 10.1007/s11274-011-0999-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2011] [Accepted: 12/30/2011] [Indexed: 10/14/2022]
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TAŞ TUĞBAKÖK, EKINCI FYEŞIM, GUZEL-SEYDIM ZEYNEPB. Identification of microbial flora in kefir grains produced in Turkey using PCR. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00733.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cascade cell lyses and DNA extraction for identification of genes and microorganisms in kefir grains. J DAIRY RES 2011; 79:26-32. [PMID: 22008413 DOI: 10.1017/s0022029911000677] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Kefir is a dairy product popular in many countries in Central Europe, especially in Poland and other countries of Eastern and Northern Europe. This type of fermented milk is produced by a complex population of symbiotic bacteria and yeasts. In this work, conditions for DNA extraction, involving disruption of kefir grains and a cascade of cell lysis treatments, were established. Extraction procedure of total microbial DNA was carried out directly from fresh kefir grains. Using different lysis stringency conditions, five DNA pools were obtained. Genetic diversity of DNA pools were validated by RAPD analysis, which showed differences in patterns of amplified DNA fragments, indicating diverse microbial composition of all the analysed samples. These DNA pools were used for construction of genomic DNA libraries for sequencing. As much as 50% of the analysed nucleotide sequences showed homology to sequences from bacteria belonging to the Lactobacillus genus. Several sequences were similar to sequences from bacteria representing Lactococcus, Oenococcus, Pediococcus, Streptococcus and Leuconostoc species. Among homologues of yeast proteins were those from Candida albicans, Candida glabrata, Kluyveromyces lactis and Saccharomyces cerevisiae. In addition, several sequences were found to be homologous to sequences from bacteriophages.
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Dobson A, O'Sullivan O, Cotter PD, Ross P, Hill C. High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain. FEMS Microbiol Lett 2011; 320:56-62. [PMID: 21517943 DOI: 10.1111/j.1574-6968.2011.02290.x] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Lacticin 3147 is a two-peptide broad spectrum lantibiotic produced by Lactococcus lactis DPC3147 shown to inhibit a number of clinically relevant Gram-positive pathogens. Initially isolated from an Irish kefir grain, lacticin 3147 is one of the most extensively studied lantibiotics to date. In this study, the bacterial diversity of the Irish kefir grain from which L. lactis DPC3147 was originally isolated was for the first time investigated using a high-throughput parallel sequencing strategy. A total of 17 416 unique V4 variable regions of the 16S rRNA gene were analysed from both the kefir starter grain and its derivative kefir-fermented milk. Firmicutes (which includes the lactic acid bacteria) was the dominant phylum accounting for > 92% of sequences. Within the Firmicutes, dramatic differences in abundance were observed when the starter grain and kefir milk fermentate were compared. The kefir grain-associated bacterial community was largely composed of the Lactobacillaceae family while Streptococcaceae (primarily Lactococcus spp.) was the dominant family within the kefir milk fermentate. Sequencing data confirmed previous findings that the microbiota of kefir milk and the starter grain are quite different while at the same time, establishing that the microbial diversity of the starter grain is not uniform with a greater level of diversity associated with the interior kefir starter grain compared with the exterior.
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Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC. Review: functional properties of kefir. Crit Rev Food Sci Nutr 2011; 51:261-8. [PMID: 21390946 DOI: 10.1080/10408390903579029] [Citation(s) in RCA: 139] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of "kefir grains" which have a relatively stable and specific balance of lactic acid bacteria and yeast. Due to the claimed health benefits of kefir which include reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade. In the following review, recent studies on the functional properties of kefir are reviewed.
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Affiliation(s)
- Zeynep B Guzel-Seydim
- Department of Food Engineering, Suleyman Demirel University, Cunur, Isparta, Turkey.
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Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.09.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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da C. P. Miguel MG, Cardoso PG, Magalhães KT, Schwan RF. Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States. World J Microbiol Biotechnol 2011. [DOI: 10.1007/s11274-010-0646-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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LIU J, WU FZ, YANG Y. Effects of Cinnamic Acid on Bacterial Community Diversity in Rhizosphere Soil of Cucumber Seedlings Under Salt Stress. ACTA ACUST UNITED AC 2010. [DOI: 10.1016/s1671-2927(09)60092-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wang SY, Chen HC, Liu JR, Lin YC, Chen MJ. Identification of yeasts and evaluation of their distribution in Taiwanese Kefir and Viili starters. J Dairy Sci 2009; 91:3798-805. [PMID: 18832201 DOI: 10.3168/jds.2007-0468] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of the present study was to investigate yeast communities in kefir grains and viili starters in Taiwan through conventional microbiological cultivation and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The DNA sequencing was used as a validity technique to ensure that all isolates within each group belonged to just one species, and to confirm the identified results of PCR-DGGE. Results indicated that a combination of conventional microbiological cultivation with PCR-DGGE and sequencing could successfully identify 4 yeast species from both types of cultures in Taiwan. Kluyveromyces marxianus, Saccharomyces turicensis, and Pichia fermentans were found in Taiwanese kefir grains with a distribution of 76, 22, and 2%, respectively, whereas Klu. marxianus, Saccharomyces unisporus and P. fermentans were identified in viili starters corresponding to 58, 11, and 31% of the total cell counts, respectively. Furthermore, the culture-independent method was applied to identify the yeast species using DGGE. Only 2 yeast species, Klu. marxianus and S. turicensis, were found in kefir grains and 2, Klu. marxianus and P. fermentans, in viili starters. These results suggest that in samples containing multiple species, PCR-DGGE may fail to detect some species. Sequences of yeast isolates reported in this study have been deposited in the GenBank database under accession nos. DQ139802, AF398485, DQ377652, and AY007920.
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Affiliation(s)
- S Y Wang
- Experimental Farm, National Taiwan University, Taipei, Taiwan, Republic of China
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Kakisu EJ, Abraham AG, Pérez PF, De Antoni GL. Inhibition of Bacillus cereus in milk fermented with kefir grains. J Food Prot 2007; 70:2613-6. [PMID: 18044443 DOI: 10.4315/0362-028x-70.11.2613] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains was used, no effects were observed. The presence of metabolically active kefir grains diminished titers of nonhemolytic enterotoxin A, as assessed by enzyme-linked immunosorbent assay. During fermentation, kefir microorganisms produce extracellular metabolites such as organic acids, which could play a role in the inhibition of spore germination and growth of B. cereus, although the effect of other factors cannot be ruled out. Results of the present study show that kefir-fermented milk is able to antagonize key mechanisms involved in the growth of B. cereus as well as interfere with the biological activity of this microorganism.
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Affiliation(s)
- Emiliano J Kakisu
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), 47 y 116 (1900), Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
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Isolation and identification of species of Alicyclobacillus from orchard soil in the Western Cape, South Africa. Extremophiles 2007; 12:159-63. [PMID: 17938854 DOI: 10.1007/s00792-007-0112-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2007] [Accepted: 09/05/2007] [Indexed: 10/22/2022]
Abstract
Alicyclobacilli were isolated from orchard soil collected from an apple and pear farm in Elgin, Western Cape, South Africa. Morphological, biochemical and physiological characteristics of the isolates were used to presumptively classify them as belonging to the genus Alicyclobacillus. Strains were identified to species level by polymerase chain reaction (PCR) with genus-specific primers, and 16S ribosomal RNA (rRNA) gene sequencing. To our knowledge this is the first report on the isolation of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius from orchard soil. The presence of these organisms in the soil suggests a possible source of contamination for the final fruit juice, concentrate or pulp.
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Witthuhn RC, Kemp F, Britz TJ. Isolation and PCR detection of Enterobacter sakazakii in South African food products, specifically infant formula milks. World J Microbiol Biotechnol 2006. [DOI: 10.1007/s11274-006-9203-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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