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Bozkir E, Yilmaz B, Sharma H, Esatbeyoglu T, Ozogul F. Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge. Heliyon 2024; 10:e33501. [PMID: 39035485 PMCID: PMC11259891 DOI: 10.1016/j.heliyon.2024.e33501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/23/2024] Open
Abstract
Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.
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Affiliation(s)
- Eda Bozkir
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Italy
| | - Birsen Yilmaz
- Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330, Adana, Turkiye
| | - Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Tuba Esatbeyoglu
- Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167, Hannover, Germany
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Adana, Turkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, 01330, Turkiye
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2
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Rios DL, da Silva PCL, Moura CSS, Villanoeva CNBC, da Rocha Fernandes G, Bengoa AA, Garrote GL, Abraham AG, Nicoli JR, Neumann E, Nunes ÁC. Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages. Int Microbiol 2024; 27:807-818. [PMID: 37759067 DOI: 10.1007/s10123-023-00431-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/06/2023] [Accepted: 09/16/2023] [Indexed: 09/29/2023]
Abstract
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products. In Brazil, milk and sugared water are used as matrices to propagate kefir grains. In all beverages, the bacterial community was composed of Lactobacillaceae and Acetobacteraceae. Saccharomycetaceae was the yeast family more abundant in WK, and Dipodascaceae and Pichiaceae in MK. Regarding KEGG mapping of functional orthologs, the four kefir samples shared 70% of KO entries of yeast genes but only 36% of bacterial genes. Concerning main metabolic processes, the relative abundance of transcripts associated with metabolism (energy metabolism) and environmental information processing (membrane transport) had the highest water/milk kefir ratio observed in Firmicutes. In contrast, transcripts associated with genetic information processing (protein translation, folding, sorting, and degradation) oppositely had the lowest water/milk ratios. Concluding, milk and water kefir have quite different communities of microorganisms. Still, the main mapped functional processes are similar, with only quantitative variation in membrane transport and energy acquisition in the water kefir and protein synthesis and turnover in the milk kefir.
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Affiliation(s)
- Diego Lisboa Rios
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
- EBTT - Informática, Instituto Federal do Amazonas (IFAM), São Gabriel da Cachoeira, Brazil
| | - Patrícia Costa Lima da Silva
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
| | - César Silva Santana Moura
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
| | | | | | - Ana Agustina Bengoa
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Graciela Liliana Garrote
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Analía Graciela Abraham
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Jacques Robert Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Elisabeth Neumann
- Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Álvaro Cantini Nunes
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil.
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Rodríguez MA, Fernández LA, Díaz ML, Gallo CA, Corona M, Evans JD, Reynaldi FJ. Bacterial diversity using metagenomics of 16s rDNA in water kefir, an innovative source of probiotics for bee nutrition. Rev Argent Microbiol 2024; 56:191-197. [PMID: 38272730 DOI: 10.1016/j.ram.2023.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 09/06/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024] Open
Abstract
Water kefir is a sparkling, slightly acidic fermented beverage made from sugar, water, and water kefir grains, which are a mixture of yeast and bacteria. These grains produce a variety of fermentation compounds such as lactic acid, acetaldehyde, acetoin, ethanol and carbon dioxide. In this study, a high-throughput sequencing technique was used to characterize the bacterial composition of the original water kefir from which potential probiotics were obtained. We studied the bacterial diversity of both water kefir grains and beverages. DNA was extracted from three replicate samples of both grains and beverages using the Powerlyzer Microbial Kit. The hypervariable V1-V2 region of the bacterial 16S ribosomal RNA gene was amplified to prepare six DNA libraries. Between 1.4M and 2.4M base-pairs were sequenced for the library. In total, 28721971 raw reads were obtained from all the samples. Estimated species richness was higher in kefir beverage samples compared to grain samples. Moreover, a higher level of microbial alpha diversity was observed in the beverage samples. Particularly, the predominant bacteria in beverages were Anaerocolumna and Ralstonia, while in grains Liquorilactobacillus dominated, with lower levels of Leuconostoc and Oenococcus. Although the bacterial diversity in kefir grains was low because only three genera were the most represented, all of them are LAB bacteria with the potential to serve as probiotics in the artificial feeding of bees.
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Affiliation(s)
- María A Rodríguez
- Laboratorio de Estudios Apícolas (LabEA-CIC), Departamento de Agronomía, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina; Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), Argentina
| | - Leticia A Fernández
- Laboratorio de Estudios Apícolas (LabEA-CIC), Departamento de Agronomía, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Marina L Díaz
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina; Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Universidad Nacional del Sur-CONICET, Bahía Blanca, Argentina
| | - Cristian A Gallo
- Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Universidad Nacional del Sur-CONICET, Bahía Blanca, Argentina
| | - Miguel Corona
- United States Department of Agriculture, Bee Research Laboratory, Beltsville, MD, USA
| | - Jay D Evans
- United States Department of Agriculture, Bee Research Laboratory, Beltsville, MD, USA
| | - Francisco J Reynaldi
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Centro de Microbiología Básica y Aplicada (CEMIBA), Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata (UNLP), La Plata, Buenos Aires, Argentina.
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4
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Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates. Food Chem 2023; 404:134614. [DOI: 10.1016/j.foodchem.2022.134614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 09/20/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022]
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dos Santos DC, da Oliveira Filho JG, Andretta JR, Silva FG, Egea MB. Challenges in maintaining the probiotic potential in alcoholic beverage development. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation9010028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These organic acid profiles could be linked to the culture-dependent microbial composition. In addition, the microbial composition and the associated dominant microorganisms observed were influenced by the water kefir fermentation conditions. Investigation of the effect of nitrogen limitation on the fermentation kinetics of several water kefir cultures showed that under such conditions, the fermentative capacity of the cultures declined. However, this decline was not immediate, and specific water kefir microorganisms may have enabled some cultures to maintain a higher fermentative capacity for longer. Thus, the water kefir fermentation kinetics and characteristics could be linked to the substrate composition, microorganisms present, and the process conditions under which the fermentations were performed.
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7
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Microbial Diversity of Six Commercially Available Kefir Grains. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains. In this study, six commercially available natural kefir grains were used as raw materials to explore their microbial diversity by metagenomics. The results showed that there were 14794 genes in 6 kinds of natural kefir grains, and the number of unique genes of X1, X2, X3, X4, X5, X6 were 111, 11, 0, 1899, 552, 1, respectively. From the relative abundance table of boundary, phylum, class, order, family, genus and species, the microbial diversity at each level was analyzed.The two dominant genera at the genus level are Lactobacillus and Lactococcus, and the dominant species at the species level are Lactococcus lactis and Lactococcus kefiranofaciens, Lactococcus crispatus, and Lactococcus helveticus, etc. Species distribution and species diversity of each sample were analyzed by species heat map, principal component analysis and non-metric multidimensional calibration methods. The results showed that the microbial diversity of natural kefir grains from 6 different sources were different. The research can provide reference for the development and application of natural kefir grains in the field of dairy products.
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Patel S, Tan J, Börner R, Zhang S, Priour S, Lima A, Ngom-Bru C, Cotter P, Duboux S. A temporal view of the water kefir microbiota and flavour attributes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Lima Parente Fernandes M, Cristina de Souza A, Sérgio Pedroso Costa Júnior P, Ayra Alcântara Veríssimo L, Satler Pylro V, Ribeiro Dias D, Freitas Schwan R. Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage. Food Res Int 2022; 157:111257. [DOI: 10.1016/j.foodres.2022.111257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 12/15/2022]
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10
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Lucena MDA, Ramos IFDS, Geronço MS, de Araújo R, da Silva Filho FL, da Silva LMLR, de Sousa RWR, Ferreira PMP, Osajima JA, Silva-Filho EC, Rizzo MDS, Ribeiro AB, da Costa MP. Biopolymer from Water Kefir as a Potential Clean-Label Ingredient for Health Applications: Evaluation of New Properties. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123895. [PMID: 35745016 PMCID: PMC9231297 DOI: 10.3390/molecules27123895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 11/23/2022]
Abstract
The present work aimed to characterize the exopolysaccharide obtained from water kefir grains (EPSwk), a symbiotic association of probiotic microorganisms. New findings of the technological, mechanical, and biological properties of the sample were studied. The EPSwk polymer presented an Mw of 6.35 × 105 Da. The biopolymer also showed microcrystalline structure and characteristic thermal stability with maximum thermal degradation at 250 °C. The analysis of the monosaccharides of the EPSwk by gas chromatography demonstrated that the material is composed of glucose units (98 mol%). Additionally, EPSwk exhibited excellent emulsifying properties, film-forming ability, a low photodegradation rate (3.8%), and good mucoadhesive properties (adhesion Fmax of 1.065 N). EPSwk presented cytocompatibility and antibacterial activity against Escherichia coli and Staphylococcus aureus. The results of this study expand the potential application of the exopolysaccharide from water kefir as a potential clean-label raw material for pharmaceutical, biomedical, and cosmetic applications.
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Affiliation(s)
- Monalisa de Alencar Lucena
- Materials Science and Engineering Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (M.d.A.L.); (I.F.d.S.R.); (M.S.G.); (R.d.A.); (J.A.O.); (E.C.S.-F.); (M.P.d.C.)
| | - Igor Frederico da Silveira Ramos
- Materials Science and Engineering Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (M.d.A.L.); (I.F.d.S.R.); (M.S.G.); (R.d.A.); (J.A.O.); (E.C.S.-F.); (M.P.d.C.)
| | - Maurycyo Silva Geronço
- Materials Science and Engineering Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (M.d.A.L.); (I.F.d.S.R.); (M.S.G.); (R.d.A.); (J.A.O.); (E.C.S.-F.); (M.P.d.C.)
| | - Ricardo de Araújo
- Materials Science and Engineering Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (M.d.A.L.); (I.F.d.S.R.); (M.S.G.); (R.d.A.); (J.A.O.); (E.C.S.-F.); (M.P.d.C.)
| | | | - Luís Manuel Lopes Rodrigues da Silva
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal;
| | - Rayran Walter Ramos de Sousa
- Laboratory of Experimental Cancerology (LabCancer), Department of Biophysics and Physiology, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (R.W.R.d.S.); (P.M.P.F.)
- Pharmaceutical Sciences Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil;
| | - Paulo Michel Pinheiro Ferreira
- Laboratory of Experimental Cancerology (LabCancer), Department of Biophysics and Physiology, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (R.W.R.d.S.); (P.M.P.F.)
- Pharmaceutical Sciences Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil;
| | - Josy Anteveli Osajima
- Materials Science and Engineering Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (M.d.A.L.); (I.F.d.S.R.); (M.S.G.); (R.d.A.); (J.A.O.); (E.C.S.-F.); (M.P.d.C.)
| | - Edson Cavalcanti Silva-Filho
- Materials Science and Engineering Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (M.d.A.L.); (I.F.d.S.R.); (M.S.G.); (R.d.A.); (J.A.O.); (E.C.S.-F.); (M.P.d.C.)
| | - Márcia dos Santos Rizzo
- Pharmaceutical Sciences Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil;
| | - Alessandra Braga Ribeiro
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Correspondence:
| | - Marcilia Pinheiro da Costa
- Materials Science and Engineering Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil; (M.d.A.L.); (I.F.d.S.R.); (M.S.G.); (R.d.A.); (J.A.O.); (E.C.S.-F.); (M.P.d.C.)
- College of Pharmacy, Federal University of Piauí, Teresina 64049-550, PI, Brazil;
- Pharmaceutical Sciences Graduate Program, Federal University of Piauí, Teresina 64049-550, PI, Brazil;
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Gökırmaklı Ç, Guzel-Seydim ZB. Water Kefir Grains vs. Milk Kefir Grains: Physical, Microbial and Chemical Comparison. J Appl Microbiol 2022; 132:4349-4358. [PMID: 35301787 DOI: 10.1111/jam.15532] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 11/30/2022]
Abstract
AIMS Even though kefir has been known for centuries, there is confusion between the two types of kefir grains, e.g., milk kefir grain and water kefir grain. This study aimed to unravel the differences and similarities between water kefir grain and milk kefir grain. METHODS AND RESULTS Microbiological analyses, identification of grains microbiota and enumeration of microbiological content of the grains as well as Scanning Electron Microscope (SEM) imaging, dry matter, protein, ash, and mineral content, and color analyses were carried out for the two types of grains. As a result, significant differences were found in microbiological content, chemical properties, and colors (p<0.05). Additionally, SEM images revealed the different intrinsic structures for the microbiota and the structure of the two types of grains. CONCLUSIONS MK grain has more nutritional content compared to WK grain. Despite not as widely known and used as MK grain, WK grain is a good source for minerals and health-friendly microorganisms like lactic acid bacteria (LAB) and yeasts. WK grain is possibly suitable for vegans and allergic individuals to fulfill nutritional requirements. Moreover, in this study, the variety of WK grain microbial consortia was wider than that of MK grains, and this significantly affected the resultant WK products. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study that comprehensively compares two different kefir grains in microbial, chemical, and physical properties.
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Affiliation(s)
- Çağlar Gökırmaklı
- Department of Ffood Engineering, Süleyman Demirel University, Isparta 32260, Turkey
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12
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WATER KEFIR, A FERMENTED BEVERAGE CONTAINING PROBIOTIC MICROORGANISMS: FROM ANCIENT AND ARTISANAL MANUFACTURE TO INDUSTRIALIZED AND REGULATED COMMERCIALIZATION. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100123] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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13
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MENEZES JLD, MIZUTA AG, DUTRA TV, FERREIRA TV, BONIN E, CASTRO JC, SCHIPFER CWT, SZCZEREPA MMDA, LANCHEROS CAC, PILAU EJ, MACHINSKI JUNIOR M, MIKCHA JMG, ABREU FILHO BAD. Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.117621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Paredes JL, Escudero-Gilete ML, Vicario IM. A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112728] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Alhamdan AM, Al Juhaimi FY, Hassan BH, Ehmed KA, Mohamed Ahmed IA. Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage. Foods 2021; 10:3157. [PMID: 34945708 PMCID: PMC8701252 DOI: 10.3390/foods10123157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.
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Affiliation(s)
- Abdullah M. Alhamdan
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Fahad Y. Al Juhaimi
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Bakri H. Hassan
- Department of Agricultural Engineering, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Kheled A. Ehmed
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
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Pendón MD, Bengoa AA, Iraporda C, Medrano M, Garrote GL, Abraham AG. Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage. J Appl Microbiol 2021; 133:162-180. [PMID: 34822204 DOI: 10.1111/jam.15385] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 10/18/2021] [Accepted: 11/22/2021] [Indexed: 01/07/2023]
Abstract
Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin, which has been passed down from generation to generation and is currently consumed practically all over the world. Considering the recent and extensive updates published on sugary kefir, this work aims to shed light on the scientific works that have been published so far in relation to this complex ecosystem. We focused our review evaluating the factors that affect the beverage microbial and chemical composition that are responsible for the health attribute of water kefir as well as the grain growth. The microbial ecosystem that constitutes the grains and the fermented consumed beverage can vary according to the fermentation conditions (time and temperature) and especially with the use of different substrates (source of sugars, additives as fruits and molasses). In this sense, the populations of microorganisms in the beverage as well as the metabolites that they produce varies and in consequence their health properties. Otherwise, the knowledge of the variables affecting grain growth are also discussed for its relevance in maintenance of the starter biomass as well as the use of dextran for technological application.
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Affiliation(s)
- María Dolores Pendón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Ana Agustina Bengoa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Carolina Iraporda
- Departamento de Ingeniería Química y Tecnología de los Alimentos, Facultad de Ingeniería, UNCPBA, Olavarría, Argentina
| | - Micaela Medrano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Analía 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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Ozcelik F, Akan E, Kinik O. Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101219] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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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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19
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Darvishzadeh P, Orsat V, Faucher SP. Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:161-169. [PMID: 33715102 DOI: 10.1007/s11130-021-00886-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Accepted: 03/04/2021] [Indexed: 06/12/2023]
Abstract
Processing of Russian olive water kefir (RWK), as a fermented functional drink made with Russian olive juice and water kefir grains with high antioxidant activity, into powder is crucial for improving its stability for the commercialization of this product. For the first time, this study aimed to encapsulate water kefir microorganisms and bioactive compounds in RWK using carrier materials to develop a synbiotic functional powder using spray drying as an encapsulation method. The goal was maximizing antioxidant activity, product yield, and survival rate of water kefir microorganisms in the produced Russian olive water kefir powder. The optimal spray drying conditions were observed to be at an inlet air temperature of 120ºC, 35 % feed flow rate, and 7 % concentration of drying aid. The effects of spray drying conditions on the quality of microcapsules were assessed and modeled, and the validity of the model was verified. Also, the spray-dried powder's physicochemical properties were assessed and showed promising microbial and physicochemical characteristics compared with the freeze-dried powder.
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Affiliation(s)
- Pariya Darvishzadeh
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada
| | - Sebastien P Faucher
- Department of Natural Resource Sciences, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada
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20
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Kefir and Its Biological Activities. Foods 2021; 10:foods10061210. [PMID: 34071977 PMCID: PMC8226494 DOI: 10.3390/foods10061210] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/07/2021] [Accepted: 04/10/2021] [Indexed: 02/01/2023] Open
Abstract
Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
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21
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Tavares PPLG, dos Anjos EA, Nascimento RQ, da Silva Cruz LF, Lemos PVF, Druzian JI, de Oliveira TTB, de Andrade RB, da Costa Souza AL, Magalhães-Guedes KT, de Oliveira Mamede ME. Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1906753] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Emanuele Araújo dos Anjos
- Sensory Analysis Laboratory, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil
| | - Renata Quartieri Nascimento
- Graduate Program in Biotechnology (Renorbio), Health Sciences Institute, Federal University of Bahia (UFBA), Salvador, Brazil
| | | | - Paulo Vitor França Lemos
- Graduate Program in Biotechnology (Renorbio), Health Sciences Institute, Federal University of Bahia (UFBA), Salvador, Brazil
| | - Janice Izabel Druzian
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil
| | | | - Roberta Barreto de Andrade
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil
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Gamba RR, Koyanagi T, Peláez AL, De Antoni G, Enomoto T. Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing. Curr Microbiol 2021; 78:2406-2413. [PMID: 33961093 DOI: 10.1007/s00284-021-02501-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Accepted: 04/19/2021] [Indexed: 10/21/2022]
Abstract
Kefir is a fermented beverage produced through the activity of its grains, which is constituted by lactic acid and acetic acid bacteria and yeasts. We studied the bacterial succession during multiple fermentation of Argentinian kefir in brown sugar, purified molasses or high-test molasses, using 16S high-throughput sequencing. Firmicutes was dominant (up to 98% of total population) in grains and beverages made from various sugar substrates, except in high-test molasses beverage, which was dominated by Proteobacteria (up to 78% of total population). Major bacterial species in Firmicutes were Liquorilactobacillus nagelii, Lentilactobacillus hilgardii/diolivorans and Lacticaseibacillus casei/paracasei, which are active in lactic acid fermentation. Proteobacteria comprised Acetobacter lovaniensis and Gluconobacter oxydans/roseus as major species, which are presumably responsible for the acetic acid formation in sugary kefir beverages. Bacteria differ in abundance depending on the sugar type, as revealed by the competitive dominances between L. nagelii and A. loveniensis. Purified molasses led to scarce acetic acid bacteria during fermentation, indicating that it is not a suitable substrate for their growth. Our results suggest that acetic acid (and/or ethanol) in sugary kefir modulates the succession and dominance of specific lactic acid bacteria. This study will provide valuable information for designing more sophisticated non-dairy fermented beverages with stable microbial properties.
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Affiliation(s)
- Raúl Ricardo Gamba
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan
| | - Takashi Koyanagi
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan
| | - Angela León Peláez
- Facultad de Ciencias Exactas, Cátedra de Microbiología, Universidad Nacional de La Plata, Calle 47 y 115, 1900, La Plata, Argentina
| | - Graciela De Antoni
- Facultad de Ciencias Exactas, Cátedra de Microbiología, Universidad Nacional de La Plata, Calle 47 y 115, 1900, La Plata, Argentina
| | - Toshiki Enomoto
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan.
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23
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Bueno RS, Ressutte JB, Hata NN, Henrique-Bana FC, Guergoletto KB, de Oliveira AG, Spinosa WA. Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110770] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Lynch KM, Wilkinson S, Daenen L, Arendt EK. An update on water kefir: Microbiology, composition and production. Int J Food Microbiol 2021; 345:109128. [PMID: 33751986 DOI: 10.1016/j.ijfoodmicro.2021.109128] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 01/31/2021] [Accepted: 02/23/2021] [Indexed: 11/15/2022]
Abstract
Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Amongst other contributions, species of lactic acid bacteria produce the exopolysaccharide matrix from which the kefir grain is formed, while yeast assists the bacteria by a nitrogen source that can be assimilated. Exactly which species predominate within the grain microbiota, however, appears to be dependent on the geographical origin of the grains and the fermentation substrate and conditions. These factors ultimately affect the characteristics of the beverage produced in terms of aroma, flavour, and acidity, for example, but can also be controlled and exploited in the production of a beverage of desired characteristics. The production of water kefir has traditionally occurred on a small scale and the use of defined starter cultures is not commonly practiced. However, as water kefir increases in popularity as a beverage - in part because of consumer lifestyle trends and in part due to water kefir being viewed as a health drink with its purported health benefits - the need for a thorough understanding of the biology and dynamics of water kefir, and for defined and controlled production processes, will ultimately increase. The aim of this review is to provide an update into the current knowledge of water kefir.
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Affiliation(s)
- Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Stuart Wilkinson
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Luk Daenen
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland.
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25
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Egea MB, Santos DCD, Oliveira Filho JGD, Ores JDC, Takeuchi KP, Lemes AC. A review of nondairy kefir products: their characteristics and potential human health benefits. Crit Rev Food Sci Nutr 2020; 62:1536-1552. [PMID: 33153292 DOI: 10.1080/10408398.2020.1844140] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Functional foods are foods that, in addition to having nutrients, contain in their composition ingredients that act specifically on body functions associated with the control and reduction of the risk of developing some diseases. In this sense, kefir, a group of microorganisms in symbiosis, mainly yeasts and lactic acid bacteria, stands out. The trend of ingesting kefir has been focused on the development of products that serve specific consumers, such as those who are lactose-intolerant, vegans and vegetarians, and consumers in general who seek to combine the consumption of functional products with the improvement of their health and lifestyle. This overview provides an insight into kefir, presenting the technological process to produce a nondairy beverage and evidence of the benefits of its use to reduce the risk of disease. We also discuss regulatory aspects of products fermented using kefir. Until now, the use of kefir (isolated microorganism, kefiran, or fermented product) has demonstrated the potential to promote an increase in the number of bifidobacteria in the colon and an increase in the glycemic control while reducing the blood cholesterol and balancing the intestinal microbiota, which helps in reducing constipation and diarrhea, improving intestinal permeability, and stimulating and balancing the immune system. However, the literature still has gaps that need to be clarified, such as the consumption dose of kefir or its products to cause some health benefit.
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Affiliation(s)
- Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil
| | - Daiane Costa Dos Santos
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil
| | | | - Joana da Costa Ores
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil
| | - Katiuchia Pereira Takeuchi
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil.,Faculty of Nutrition, Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, Brazil
| | - Ailton Cesar Lemes
- School of Chemistry, Department of Biochemical Engineering, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Roselino MN, Sakamoto IK, Tallarico Adorno MA, Márcia Canaan JM, de Valdez GF, Rossi EA, Sivieri K, Umbelino Cavallini DC. Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109876] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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27
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de Souza BL, Magalhães-Guedes KT, Lemos PVF, Maciel LF, Dias DR, Druzian JI, Schwan RF. Development of arrowroot flour fermented by kefir grains. J Food Sci 2020; 85:3722-3730. [PMID: 32990365 DOI: 10.1111/1750-3841.15472] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/18/2020] [Accepted: 09/05/2020] [Indexed: 11/26/2022]
Abstract
The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was conducted in batch (6 kg of the substrate and 10% of kefir grains were added with homogenization every 3 hr). Samples were evaluated every 12 hr for both fermentation processes (fermentation process 1: 24 hr and fermentation process 2: 48 hr). The flours were evaluated for physicochemical, nutritional, and microbiological qualities, using a completely randomized design, considering only the variation in the duration of both fermentation processes (from 24 to 48 hr). The fermentation process positively modified the physicochemical, nutritional, and microbial characteristics of the flours. An increase in antioxidant activity (IC50 : control flour [CF] = 18.9 ± 0.13; arrowroot kefir flour [24 hr of fermentation; AKF1] = 15.36 ± 0.14; and arrowroot kefir flour [48 hr of fermentation; AKF2] = 13.84 ± 0.15), protein percentage (CF = 3.08 ± 0.12; AKF1 = 4.87 ± 0.33; and AKF2 = 6.00 ± 0.07), and organic acid (lactic, acetic, and propionic acids) production was observed, as well as modification in color (browning), the conformation of starch structures, and carbohydrate reduction. These results suggested that the "arrowroot kefir flours" open a new perspective for introduction in the market as a new product that can be used as food in nature or food ingredient for making bread, biscuits, pasta, and others, showing microbiological safety and functions properties. PRACTICAL APPLICATION: The fermented flours present improved nutritional characteristics due to the fermentation process, such as higher antioxidant activity and protein levels. Regarding the population growth and societal demand for healthier food, one possibility is to provide a fermented flour with added nutritional value and raise knowledge about the arrowroot. Thus, these flours can be used in various food items or as an ingredient in food preparations for consumers that desire a healthy diet.
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Affiliation(s)
- Beatriz Lourdes de Souza
- Food Science Department, Microbiology Sector, Federal University of Lavras (UFLA), Lavras, MG, 37200-000, Brazil
| | | | - Paulo Vitor França Lemos
- Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Salvador, BA, 40171-970, Brazil
| | - Leonardo Fonseca Maciel
- Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Salvador, BA, 40171-970, Brazil
| | - Disney Ribeiro Dias
- Food Science Department, Microbiology Sector, Federal University of Lavras (UFLA), Lavras, MG, 37200-000, Brazil
| | - Janice Izabel Druzian
- Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Salvador, BA, 40171-970, Brazil
| | - Rosane Freitas Schwan
- Biology Department, Microbiology Sector, Federal University of Lavras (UFLA), Lavras, MG, 37200-000, Brazil
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AÇIK M, ÇAKIROĞLU FP, ALTAN M, BAYBO T. Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.27919] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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29
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The Combined Effect of Pressure and Temperature on Kefir Production-A Case Study of Food Fermentation in Unconventional Conditions. Foods 2020; 9:foods9081133. [PMID: 32824663 PMCID: PMC7466173 DOI: 10.3390/foods9081133] [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: 07/07/2020] [Revised: 08/13/2020] [Accepted: 08/14/2020] [Indexed: 11/16/2022] Open
Abstract
Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentation time to produce kefir was similar at all temperatures (17, 25, and 32 °C) up to 15 MPa, compared to atmospheric pressure. At 50 MPa, the fermentation rate was slower, but the difference was reduced as temperature increased. During fermentation, lactic and acetic acid concentration increased while citric acid decreased. The positive activation volumes (Va) obtained indicate that pressure decreased the fermentation rate, while the temperature rise led to the attenuation of the pressure effect (lower Va). On the other hand, higher activation energies (Ea) were observed with pressure increase, indicating that fermentation became more sensitive to temperature. The condition that resulted in a faster fermentation, higher titratable acidity, and higher concentration of lactic acid was 15 MPa/32 °C. As the authors are aware, this is the second work in the literature to study the combined effect of pressure and temperature on a fermentative process.
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Nejati F, Junne S, Kurreck J, Neubauer P. Quantification of Major Bacteria and Yeast Species in Kefir Consortia by Multiplex TaqMan qPCR. Front Microbiol 2020; 11:1291. [PMID: 32625186 PMCID: PMC7315786 DOI: 10.3389/fmicb.2020.01291] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 05/20/2020] [Indexed: 12/12/2022] Open
Abstract
Kefir grains are complex microbial systems of several groups of microorganisms. The identification and quantification of the microbial composition of milk kefirs was described in several studies, which provided an insight into the microbial consortia in this complex ecosystem. Nevertheless, the current methods for identification and quantification are not appropriate for deeper studies on kefir consortia, e.g., population dynamics and microbial interactions in kefir grains. This requires another sensitive and reliable quantitative method. Therefore, this study aims to develop multiplexed qPCR assays to specifically detect and quantify, as an example, several microorganisms of the milk kefir microbial community. Primer-probe sets, which target species-specific genes in six bacteria and five yeasts, were designed, and their sensitivity and specificity to the target species was analyzed in simplex as well as four multiplex qPCR assays. The self-designed multiplex assays were applied for the detection of target bacteria and yeast species in milk kefirs, in both, grain and beverage fractions. Detection of all target microorganisms in simplex and multiplex qPCR was achieved by good linearity, efficiency, repeatability and reproducibility in all assays. When the designed assays were applied on six kefirs, all target microorganisms were detected in different samples, but not all in one kefir sample. The two ubiquitous lactobacilli Lactobacillus kefiranofaciens and Lb. kefiri were present in all six kefirs studied, but were associated with different other yeasts and bacteria. Especially on the yeast community a significant diversity was observed. In general, multiplex TaqMan qPCR as developed here was proven to have high potential for specific identification of target microorganisms in kefir samples and for the first time, eleven target bacteria and yeasts of kefir microbiota were rapidly detected and quantified. This study, thus, provides a fast and reliable protocol for future studies on kefir and other similar microbial ecosystems.
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Affiliation(s)
- Fatemeh Nejati
- Department of Bioprocess Engineering, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
| | - Stefan Junne
- Department of Bioprocess Engineering, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
| | - Jens Kurreck
- Department of Applied Biochemistry, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
| | - Peter Neubauer
- Department of Bioprocess Engineering, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
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Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food Res Int 2020; 137:109369. [PMID: 33233071 DOI: 10.1016/j.foodres.2020.109369] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 05/06/2020] [Accepted: 05/28/2020] [Indexed: 02/06/2023]
Abstract
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method). The aim of this study was to elucidate the microbial dynamics and volatilome profile occurring during kefir production through traditional and backslopping methods by using five kefir grains that were collected in Bosnia and Herzegovina. The results from conventional pour plating techniques and amplicon-based sequencing were combined. The kefir drinks have also been characterized in terms of their physico-chemical and colorimetric parameters. A bacterial shift from Lactobacillus kefiranofaciens to Acetobacter syzygii, Lactococcus lactis and Leuconostoc pseudomesenteroides from kefir grains in traditional kefir to backslopped kefir was generally observed. Despite some differences within samples, the dominant mycobiota of backslopped kefir samples remained quite similar to that of the kefir grain samples. However, unlike the lactic acid and acetic acid bacteria, the yeast counts decreased progressively from the grains to the backslopped kefir. The backslopped kefir samples showed higher protein, lactose and ash content and lower ethanol content compared to traditional kefir samples, coupled with optimal pH values that contribute to a pleasant sensory profile. Concerning the volatilome, backslopped kefir samples were correlated with cheesy, buttery, floral and fermented odors, whereas the traditional kefir samples were correlated with alcoholic, fruity, fatty and acid odors. Overall, the data obtained in the present study provided evidence that different kefir production methods (traditional vs backslopping) affect the quality characteristics of the final product. Hence, the functional traits of backslopped kefir should be further investigated in order to verify the suitability of a potential scale-up methodology for backslopping.
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32
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Verce M, De Vuyst L, Weckx S. The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae. Food Microbiol 2020; 88:103402. [DOI: 10.1016/j.fm.2019.103402] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 11/28/2019] [Accepted: 12/10/2019] [Indexed: 02/01/2023]
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Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk. Int J Microbiol 2020; 2020:7019286. [PMID: 32565815 PMCID: PMC7269609 DOI: 10.1155/2020/7019286] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 04/21/2020] [Indexed: 11/18/2022] Open
Abstract
Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work's aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow's milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL-1 and 36.20 mg 100 mL-1 for cow's milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108-109 CFU mL-1 LAB, 106-107 CFU mL-1 AAB, and 106-107 CFU mL-1 yeasts were counted in cow's milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow's milk kefir. Cow's milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.
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Abstract
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.
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Abstract
Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS). Methods: Yeast and bacterial populations were enumerated using classical microbiological techniques, clustered by RAPD-PCR genotyping, and identified by sequencing of the D1/D2 region of 26S-rRNA gene and the V1-V3 region of 16S-rRNA gene, respectively. The caseinolytic/lipolytic activities and the production of antimicrobial compounds were assessed by well diffusion assays. The proteolytic and lipolytic capacity were further assessed by SDS-PAGE and titrimetric assay, respectively. Results: Yeast and bacterial populations were enumerated at 6.28, 6.58, and 6.41 log CFU/g and at 4.32, 4.85, and 4.34 log CFU/g, regarding BSS, NAJ, and SCN, respectively. Saccharomyces cerevisiae dominated all three sugary kefir grains; Kluyveromyces marxianus formed a secondary microbiota in BSS and NAJ. Bacillus amyloliquefaciens dominated NAJ and SCN; Lactobacillus rhamnosus dominated BSS. Four bacteria and nine yeast isolates exhibited proteolytic activity. Forty bacteria and 45 yeast isolates possessed lipolytic activity. No antibacterial activity was detected. Conclusions: Prevalence of yeast over bacterial populations was evident in all samples assessed. Several bacterial and yeast strains exhibited proteolytic and lipolytic activities, making them suitable candidates for inclusion in starter cultures for milk and sugary kefir fermentation.
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Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108258] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Purutoğlu K, İspirli H, Yüzer MO, Serencam H, Dertli E. Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12633] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Kübra Purutoğlu
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Hümeyra İspirli
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Mustafa Onur Yüzer
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Hüseyin Serencam
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
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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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Optimization of soymilk fermentation with kefir and the addition of inulin: Physicochemical, sensory and technological characteristics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.030] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Lynch KM, Zannini E, Wilkinson S, Daenen L, Arendt EK. Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages. Compr Rev Food Sci Food Saf 2019; 18:587-625. [DOI: 10.1111/1541-4337.12440] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 02/06/2019] [Accepted: 02/18/2019] [Indexed: 12/16/2022]
Affiliation(s)
- Kieran M. Lynch
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
| | - Emanuele Zannini
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
| | - Stuart Wilkinson
- Global Innovation & Technology CentreAnheuser‐Busch InBev nv/sa Leuven 3000 Belgium
| | - Luk Daenen
- Global Innovation & Technology CentreAnheuser‐Busch InBev nv/sa Leuven 3000 Belgium
| | - Elke K. Arendt
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
- APC Microbiome IrelandUniv. College Cork Cork T12 K8AF Ireland
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Verce M, De Vuyst L, Weckx S. Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species. Front Microbiol 2019; 10:479. [PMID: 30918501 PMCID: PMC6424877 DOI: 10.3389/fmicb.2019.00479] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Accepted: 02/25/2019] [Indexed: 12/29/2022] Open
Abstract
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir grains. These polysaccharide grains contain lactic acid bacteria (LAB), yeasts, and sometimes bifidobacteria and/or acetic acid bacteria, which consume sucrose to produce exopolysaccharides, lactic acid, acetic acid, ethanol, and carbon dioxide. Shotgun metagenomic sequencing was used to examine the microbial species diversity present at two time points during water kefir fermentation in detail, both in the water kefir liquor and on the water kefir grains, hence representing four samples. Lactobacillus harbinensis, Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus paracasei, and a Lactobacillus species similar to Lactobacillus hordei/mali were present in the water kefir examined, along with Bifidobacterium aquikefiri and two yeast species, namely Saccharomyces cerevisiae and Dekkera bruxellensis. In addition, evidence for a novel Oenococcus species related to Oenococcus oeni and Oenococcus kitaharae was found. Its genome was derived from the metagenome and made available under the name of Candidatus Oenococcus aquikefiri. Through functional analysis of the four metagenomic data sets, it was possible to link the production of lactic acid, acetic acid, ethanol, and carbon dioxide to subgroups of the microbial species found. In particular, the production of mannitol from fructose was linked to L. hilgardii, Candidatus O. aquikefiri, and B. aquikefiri, whereas glycerol production was associated with S. cerevisiae. Also, there were indications of cross-feeding, for instance in the case of amino acid supply. Few bacterial species could synthesize a limited number of cofactors, making them reliant on the figs or S. cerevisiae. The LAB species in turn were found to be capable of contributing to water kefir grain growth, as dextransucrase-encoding genes were attributed to L. hilgardii, L. hordei/mali, and Candidatus O. aquikefiri.
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Affiliation(s)
- Marko Verce
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Porter TJ, Divol B, Setati ME. Lachancea yeast species: Origin, biochemical characteristics and oenological significance. Food Res Int 2019; 119:378-389. [PMID: 30884668 DOI: 10.1016/j.foodres.2019.02.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 01/30/2019] [Accepted: 02/01/2019] [Indexed: 11/29/2022]
Abstract
The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and anthropic habitats, and their geographic as well as ecological origin have been identified as key drivers in the genetic variations amongst strains of several of the species. Lachancea thermotolerans is the type species of the genus and also the most widely explored, especially for its role in fermentation environments. Indeed, L. thermotolerans is desired for its ability to acidify beer and wine through the production of lactic acid, and to enhance aroma and flavor through increased production of various compounds. Similarly, L. fermentati has been characterized for its potential contribution to the chemical composition of these beverages, albeit to a lesser extent, while other species have received little attention. Overall, members of the genus Lachancea form part of the microbiomes in many fermentation ecosystems and contribute directly or indirectly to the modulation of aroma and flavor of different products. The current review provides an overview of this genus, including the latest reports on the genetic and biochemical characteristics of member species, as well as their biotechnological potential.
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Affiliation(s)
- Tristan Jade Porter
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Benoit Divol
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Mathabatha Evodia Setati
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa.
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Gamba RR, Yamamoto S, Sasaki T, Michihata T, Mahmoud AH, Koyanagi T, Enomoto T. Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.303] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
| | | | - Tetsuya Sasaki
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
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Norberto AP, Marmentini RP, Carvalho PH, Campagnollo FB, Takeda HH, Alberte TM, Rocha RS, Cruz AG, Alvarenga VO, Sant’Ana AS. Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.070] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. Braz J Microbiol 2018; 48:592-601. [PMID: 28283415 PMCID: PMC5498422 DOI: 10.1016/j.bjm.2016.11.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 08/23/2016] [Accepted: 11/13/2016] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41 g L−1, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.
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Karina TMG, Uéllina SS, Marcia RS, Ferlando LS, Itaciara LN. Production of rice cereal-based Kefir beverage. ACTA ACUST UNITED AC 2018. [DOI: 10.5897/ajb2017.16362] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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De Roos J, De Vuyst L. Acetic acid bacteria in fermented foods and beverages. Curr Opin Biotechnol 2018; 49:115-119. [DOI: 10.1016/j.copbio.2017.08.007] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/03/2017] [Accepted: 08/14/2017] [Indexed: 11/29/2022]
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Dong J, Liu B, Jiang T, Liu Y, Chen L. The biofilm hypothesis: The formation mechanism of Tibetan kefir grains. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12473] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian Dong
- National Engineering Center of Dairy for Early Life Health; Beijing 100163 China
- Beijing Sanyuan Foods, Co., Ltd; Beijing 100163 China
| | - Bin Liu
- National Engineering Center of Dairy for Early Life Health; Beijing 100163 China
- Beijing Sanyuan Foods, Co., Ltd; Beijing 100163 China
| | - Tiemin Jiang
- National Engineering Center of Dairy for Early Life Health; Beijing 100163 China
- Beijing Sanyuan Foods, Co., Ltd; Beijing 100163 China
| | - Yanpin Liu
- National Engineering Center of Dairy for Early Life Health; Beijing 100163 China
- Beijing Sanyuan Foods, Co., Ltd; Beijing 100163 China
| | - Lijun Chen
- National Engineering Center of Dairy for Early Life Health; Beijing 100163 China
- Beijing Sanyuan Foods, Co., Ltd; Beijing 100163 China
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Laureys D, De Vuyst L. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. J Appl Microbiol 2017; 122:719-732. [PMID: 27930854 DOI: 10.1111/jam.13370] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 11/20/2016] [Accepted: 11/29/2016] [Indexed: 11/29/2022]
Abstract
AIMS To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process. METHODS AND RESULTS Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and metabolite production course. The inoculum determined the water kefir grain growth, the viable counts on the grains, the time until total carbohydrate exhaustion, the final metabolite concentrations and the microbial species diversity. There were always 2-10 lactic acid bacterial cells for every yeast cell and the majority of these micro-organisms was always present on the grains. Lactobacillus paracasei, Lactobacillus hilgardii, Lactobacillus nagelii and Saccharomyces cerevisiae were always present and may be the key micro-organisms during water kefir fermentation. Low water kefir grain growth was associated with small grains with high viable counts of micro-organisms, fast fermentation and low pH values, and was not caused by the absence of exopolysaccharide-producing lactic acid bacteria. CONCLUSIONS The water kefir grain inoculum influences the microbial species diversity and characteristics of the fermentation process. A select group of key micro-organisms was always present during fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY This study allows a rational selection of a water kefir grain inoculum.
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Affiliation(s)
- D Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - L De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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