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de Carvalho Alves J, de Souza CO, de Matos Santos L, Viana SNA, de Jesus Assis D, Tavares PPLG, Requião EDR, Ferro JMRBDS, Roselino MN. Licuri Kernel ( Syagrus coronata (Martius) Beccari): A Promising Matrix for the Development of Fermented Plant-Based Kefir Beverages. Foods 2024; 13:2056. [PMID: 38998561 PMCID: PMC11240999 DOI: 10.3390/foods13132056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/19/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revealed Lactobacillus hilgardii and Brettanomyces bruxellensis to be predominant in this inoculum. The excellent adaptation of the kefir grains to the licuri extract raised the possibility of prebiotic action of these almonds. The beverages showed acidity values between 0.33 ± 0.00 and 0.88 ± 0.00 mg lactic acid/100 mL and pH between 3.52 ± 0.01 and 4.29 ± 0.04. The viability of lactic acid bacteria in the fermented beverages was equal to or greater than 108 CFU/mL, while yeasts were between 104 and 105 CFU/mL. There were significant differences (p < 0.05) in the proximate composition of the formulations, especially in the protein (1.37 ± 0.33-2.16 ± 0.84) and carbohydrate (5.86 ± 0.19-11.51 ± 1.26) contents. In addition, all the samples showed good stability in terms of acidity, pH, and viability for LAB and yeasts during 28 days of storage (4 °C). Overall, the beverages showed a dominant yellow-green color, non-Newtonian pseudoplastic behavior, and high mean scores in the sensory evaluation. This study provided evidence of the emerging potential of licuri in the plant-based beverage industry.
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Affiliation(s)
- Janaína de Carvalho Alves
- Northeast Biotechnology Network, Institute of Health Sciences, Federal University of Bahia, Av. Reitor Miguel Calmon, s/n, Salvador 40231-300, Brazil
| | - Carolina Oliveira de Souza
- Northeast Biotechnology Network, Institute of Health Sciences, Federal University of Bahia, Av. Reitor Miguel Calmon, s/n, Salvador 40231-300, Brazil
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Livia de Matos Santos
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Suelen Neris Almeida Viana
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Denilson de Jesus Assis
- School of Exact and Technological Sciences, Salvador University, Av. Tancredo Neves, 2131, Salvador 41820-021, Brazil
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, R. Prof. Aristídes Novis, 2, Salvador 40210-630, Brazil
| | | | - Elis Dos Reis Requião
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | | | - Mariana Nougalli Roselino
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
- Postgraduate Program in Microbiology (PPG-MICRO), Institute of Biology, Federal University of Bahia, R. Barão de Jeremoabo, 668, Salvador 40170-115, Brazil
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Limbad M, Gutierrez Maddox N, Hamid N, Kantono K, Higgins C. Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina-MiSeq Sequencing. Microorganisms 2024; 12:919. [PMID: 38792748 PMCID: PMC11124093 DOI: 10.3390/microorganisms12050919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 04/26/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout the fermentation process using the MiSeq Illumina sequencing method. The phenotypic characterisation based on morphology identified ten isolates of LAB, five AAB and seven yeasts from kefir (K), CWK and CWK-fermented sourdough (CWKS). The results confirm the presence of the LAB species Limosilactobacillus fermentum, Lactobacillus. plantarum, L. fusant, L. reuteri and L. kunkeei; the AAB species Acetobacter aceti, A. lovaniensis and A. pasteurianus; and the yeast species Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii and C. colliculosa. To the best of our knowledge, the identification of Rhodotorula from kefir is being reported for the first time. This study provides important insights into the relative abundances of the microorganisms in CWKS. A decrease in pH and an increase in the titratable acidity for CWK- and CWK-fermented sourdough corresponded to the increase in D- and L-lactic acid production after 96 h of fermentation. Significant reductions in the pHs of CWK and CWKS were observed between 48 and 96 h of fermentation, indicating that the kefir microorganisms were able to sustain highly acidic environments. There was also increased production of L-lactic acid with fermentation, which was almost twice that of D-lactic acid in CWK.
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Affiliation(s)
- Mansi Limbad
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (N.G.M.); (N.H.); (K.K.); (C.H.)
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Lim SJ, Son M, Ki SJ, Suh SI, Chung J. Opportunities and challenges of machine learning in bioprocesses: Categorization from different perspectives and future direction. BIORESOURCE TECHNOLOGY 2023; 370:128518. [PMID: 36565818 DOI: 10.1016/j.biortech.2022.128518] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Recent advances in machine learning (ML) have revolutionized an extensive range of research and industry fields by successfully addressing intricate problems that cannot be resolved with conventional approaches. However, low interpretability and incompatibility make it challenging to apply ML to complicated bioprocesses, which rely on the delicate metabolic interplay among living cells. This overview attempts to delineate ML applications to bioprocess from different perspectives, and their inherent limitations (i.e., uncertainties in prediction) were then discussed with unique attempts to supplement the ML models. A clear classification can be made depending on the purpose of the ML (supervised vs unsupervised) per application, as well as on their system boundaries (engineered vs natural). Although a limited number of hybrid approaches with meaningful outcomes (e.g., improved accuracy) are available, there is still a need to further enhance the interpretability, compatibility, and user-friendliness of ML models.
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Affiliation(s)
- Seung Ji Lim
- Water Cycle Research Center, Korea Institute of Science and Technology, Seoul 02792, Republic of Korea
| | - Moon Son
- Water Cycle Research Center, Korea Institute of Science and Technology, Seoul 02792, Republic of Korea; Division of Energy and Environmental Technology, KIST School, Korea University of Science and Technology (UST), Seoul 02792, Republic of Korea
| | - Seo Jin Ki
- Department of Environmental Engineering, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Sang-Ik Suh
- Department of Energy System Engineering, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Jaeshik Chung
- Water Cycle Research Center, Korea Institute of Science and Technology, Seoul 02792, Republic of Korea; Division of Energy and Environmental Technology, KIST School, Korea University of Science and Technology (UST), Seoul 02792, Republic of Korea.
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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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Sun L, D'Amico DJ. Characterization of microbial community assembly on new wooden vats for use in cheese production. Food Microbiol 2023; 109:104154. [DOI: 10.1016/j.fm.2022.104154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/14/2022] [Accepted: 09/21/2022] [Indexed: 10/14/2022]
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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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Cupozak-Pinheiro WJ, Araújo de Almeida-Apolonio A, Sasaki MH, Maran NH, Pires de Araújo R, Silva DBDS, Víctor de Andrade Dos Santos J, Barufatti A, Chang MR, Pires de Oliveira KM. Candida species contamination in drinking groundwater from residence wells in three municipalities of midwestern Brazil and the potential human health risks. Microb Pathog 2022; 169:105660. [PMID: 35764189 DOI: 10.1016/j.micpath.2022.105660] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/03/2022] [Accepted: 06/25/2022] [Indexed: 10/17/2022]
Abstract
Groundwater represents one of the largest safe drinking water sources worldwide; however, it has been threatened by increased human activities in recent years. Candida species express virulence factors that contribute to the establishment and worsening of infections, although little is known about the virulence profiles of these species in potable groundwater. The aim of this study was to detect the presence of yeasts in groundwater from residential wells and to evaluate the antifungal susceptibility profile, hydrolytic enzyme production, adhesion capacity, and biofilm formation of Candida spp. Fifty yeasts representing nine genera were isolated: Candida (48%), Meyerozyma (20%), Pichia (8%), Exophiala (8%), Clavispora (4%), Kodamaea (4%), Rhodotorula (4%), Hanseniaspora (2%), and Kazachstania (2%). Candida parapsilosis was the most commonly isolated species, and approximately 29% of the Candida isolates were resistant to at least one azole. All Candida isolates were able to produce hydrolytic enzymes and adhere to polystyrene, and most were classified as hydrophobic. Candida spp. can establish and form biofilms when cultivated in different media such as Sabouraud broth, water, and calcium hypochlorite. The use of contaminated groundwater for human consumption represents a possible route for the transmission of clinically relevant yeasts that can cause fungal infections, especially in immunocompromised individuals. Therefore, it is important to evaluate and establish effective measures for groundwater treatment to ensure the quality and safety for consumption.
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Affiliation(s)
| | | | - Melina Hatsue Sasaki
- Faculty of Health Sciences, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | - Nayara Halimy Maran
- Faculty of Exact Sciences and Technology, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | - Renata Pires de Araújo
- Faculty of Exact Sciences and Technology, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | | | | | - Alexeia Barufatti
- Faculty of Biological and Environmental Science, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil
| | - Marilene Rodrigues Chang
- Faculty of Medicine, Federal University of Mato Grosso do Sul, Campo Grande, MS, 79070-900, Brazil
| | - Kelly Mari Pires de Oliveira
- Faculty of Biological and Environmental Science, Federal University of Grande Dourados, Dourados, MS, 79804-970, Brazil.
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Oberg TS, McMahon DJ, Culumber MD, McAuliffe O, Oberg CJ. Invited review: Review of taxonomic changes in dairy-related lactobacilli. J Dairy Sci 2022; 105:2750-2770. [DOI: 10.3168/jds.2021-21138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 12/13/2021] [Indexed: 11/19/2022]
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Gut AM, Vasiljevic T, Yeager T, Donkor ON. Anti-salmonella properties of kefir yeast isolates : An in vitro screening for potential infection control. Saudi J Biol Sci 2022; 29:550-563. [PMID: 35002451 PMCID: PMC8717153 DOI: 10.1016/j.sjbs.2021.09.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/26/2022] Open
Abstract
The rise of antibiotic resistance has increased the need for alternative ways of preventing and treating enteropathogenic bacterial infection. Various probiotic bacteria have been used in animal and human. However, Saccharomyces boulardii is the only yeast currently used in humans as probiotic. There is scarce research conducted on yeast species commonly found in kefir despite its claimed potential preventative and curative effects. This work focused on adhesion properties, and antibacterial metabolites produced by Kluyveromyces lactis and Saccharomyces unisporus isolated from traditional kefir grains compared to Saccharomyces boulardii strains. Adhesion and sedimentation assay, slide agglutination, microscopy and turbidimetry assay were used to analyze adhesion of Salmonella Arizonae and Salmonella Typhimurium onto yeast cells. Salmonella growth inhibition due to the antimicrobial metabolites produced by yeasts in killer toxin medium was analyzed by slab on the lawn, turbidimetry, tube dilution and solid agar plating assays. Alcohol and antimicrobial proteins production by yeasts in killer toxin medium were analyzed using gas chromatography and shotgun proteomics, respectively. Salmonella adhered onto viable and non-viable yeast isolates cell wall. Adhesion was visualized using scanning electron microscope. Yeasts-fermented killer toxin medium showed Salmonella growth inhibition. The highest alcohol concentration detected was 1.55%, and proteins with known antimicrobial properties including cathelicidin, xanthine dehydrogenase, mucin-1, lactadherin, lactoperoxidase, serum amyloid A protein and lactotransferrin were detected in yeasts fermented killer medium. These proteins are suggested to be responsible for the observed growth inhibition effect of yeasts-fermented killer toxin medium. Kluyveromyces lactis and Saccharomyces unisporus have anti-salmonella effect comparable to Saccharomyces boulardii strains, and therefore have potential to control Salmonella infection.
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Key Words
- AGC, Automatic Gain Control
- ATCC, American type Culture Collection
- ATP, Adenosine triphosphate
- CFS, Cell Free Supernatant
- CFU, Colony Forming Unit
- DNA, Deoxyribonucleic Acid
- DSR, Desk Sputter Coater
- DTT, Dithiothreitol
- FAO, Food Agriculture Organization
- GIT, The gastrointestinal tract
- HCL, Hydrochloric Acid
- HPLC, High-performance liquid chromatography
- IBM, International Business Machines
- KTM, Killer Toxin Cedium
- Kefir
- Kluyveromyces lactis
- LC-MS/MS, Liquid Chromatography with tandem mass spectrometry/Liquid Chromatography with tandem mass spectrometry
- LFQ, Label Free Quantitation
- Min, Minute
- NaOH, Sodium hydroxide
- PBS, Phosphate buffered saline
- Probiotics
- RNA, Ribonucleic Acid
- RSLC, Rapid Separation Liquid Chromatography
- SD, Standard Deviation
- SPSS, Statistical Package for the Social Sciences
- Saccharomyces boulardii
- Saccharomyces unisporus
- Salmonella
- Shotgun proteomics
- WHO, World Health Organization
- YEPDA, Yeast Extract Peptone Dextrose Agar
- YEPDB, Yeast Extract Peptone Dextrose Broth
- Yeasts
- h, Hour
- mL, Milliliter
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Affiliation(s)
- Abraham Majak Gut
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| | - Todor Vasiljevic
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| | - Thomas Yeager
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,First YearCollege, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| | - Osaana N Donkor
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
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Gut AM, Vasiljevic T, Yeager T, Donkor ON. Antimicrobial properties of traditional kefir: An in vitro screening for antagonistic effect on Salmonella Typhimurium and Salmonella Arizonae. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Georgalaki M, Zoumpopoulou G, Anastasiou R, Kazou M, Tsakalidou E. Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications. Microorganisms 2021; 9:2158. [PMID: 34683479 PMCID: PMC8540521 DOI: 10.3390/microorganisms9102158] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.
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Affiliation(s)
- Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (G.Z.); (R.A.); (M.K.); (E.T.)
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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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Mendes RML, Andrade RHCD, Marques MDFF, Andrade ERD. Potential use of the passion fruit from caatinga in kefir. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100809] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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SETYAWARDANI T, SUMARMONO J, ARIEF II, RAHARDJO AHD, WIDAYAKA K, SANTOSA SS. Improving composition and microbiological characteristics of milk kefir using colostrum. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.31719] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Elleuch L, Salem-Berrabah OB, Cherni Y, Sghaier-Hammami B, Kasmi M, Botta C, Ouerghi I, Franciosa I, Cocolin L, Trabelsi I, Chatti A. A new practical approach for the biological treatment of a mixture of cheese whey and white wastewaters using Kefir grains. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:33127-33139. [PMID: 32529610 DOI: 10.1007/s11356-020-09549-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
Kefir grains are a microbial consortium of different genera of bacteria and yeasts. In this study, the performance of Tunisian Kefir grains during the biological treatment of a mixture of Gouda cheese whey and white wastewaters (GCW) in ratio 1:1 with very high organic matter concentration is investigated. The biological process was evaluated and optimized through the response surface methodology. Under the optimum conditions, Kefir grains concentration of 1.02%, temperature at 36.68 °C, and incubation time of 5.14 days, the removal efficiencies of COD, PO43-, and NO3- were 87, 37.48, and 39.5%, respectively. Interestingly, the reusability tests of the grains proved not only their high resistance to harsh environmental conditions but also their great potential for more practical applications. Particularly, different strains were isolated from the grains and identified as Kluyveromyces marxianus, Lactoccocus lactis, Lactobacillus kefiri, and Bacillus spp. using 16S rDNA sequence analysis and rep-PCR fingerprinting. At the biological level, the raw GCW (RGCW) has a negative impact on the Hordeum vulgare both on seed germination, and on the growth parameters of seedlings. Interestingly, after Kefir grains treatment, the treated GCW (TGCW) allow a seedlings growth and germination rate similar to those soaked in water.
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Affiliation(s)
- Lobna Elleuch
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia.
| | - Olfa Ben Salem-Berrabah
- Laboratory of Environmental Science and Technologies, Higher Institute of Sciences and Technology of Environment, University of Carthage, 2050, Borj-Cedria, Tunisia
- Department of Process Engineering, General Directorate of Technological Studies, Higher Institute of Technological Studies of Zaghouan, Mogren, 1121, Zaghouan, Tunisia
| | - Yasmin Cherni
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Besma Sghaier-Hammami
- Laboratoire des plantes extrêmophiles, Centre de Biotechnologie de Borj-Cédria, BP 901, 2050, Hammam-Lif, Tunisia
| | - Mariam Kasmi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Cristian Botta
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Ikram Ouerghi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Irene Franciosa
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Luca Cocolin
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Ismail Trabelsi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Abdelwaheb Chatti
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
- Laboratory of Biochemistry and Molecular Biology, Faculty of Science of Bizerte, University of Carthage, 7021, Jarzouna, Tunisia
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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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Knob A, Izidoro SC, Lacerda LT, Rodrigues A, de Lima VA. A novel lipolytic yeast Meyerozyma guilliermondii: Efficient and low-cost production of acid and promising feed lipase using cheese whey. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101565] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Valorization of cheese whey using microbial fermentations. Appl Microbiol Biotechnol 2020; 104:2749-2764. [DOI: 10.1007/s00253-020-10408-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 01/19/2020] [Accepted: 01/23/2020] [Indexed: 02/07/2023]
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19
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Elleuch L, Messaoud M, Djebali K, Attafi M, Cherni Y, Kasmi M, Elaoud A, Trabelsi I, Chatti A. A new insight into highly contaminated landfill leachate treatment using Kefir grains pre-treatment combined with Ag-doped TiO 2 photocatalytic process. JOURNAL OF HAZARDOUS MATERIALS 2020; 382:121119. [PMID: 31494532 DOI: 10.1016/j.jhazmat.2019.121119] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 08/17/2019] [Accepted: 08/28/2019] [Indexed: 06/10/2023]
Abstract
This study investigates the performance of the combination of biological pre-treatment with Kefir grains (KGs) and photocatalytic process using Ag-doped TiO2 nanoparticles (NPs) for the simultaneous removal of toxic pollutants from landfill leachate (LFL). After 5 days of 1% (w/v) KGs pre-treatment at 37 °C, TOC, COD, NH4+-N, and PO43- removal rates were 93, 83.33, 70 and 88.25%, respectively. The removal efficiencies were found to be 100, 94, 62.5, 53.16 and 47.52 % for Cd, Ni, Zn, Mn and Cu, respectively. The optimal conditions of Ag-doped TiO2 photocatalytic process were optimized using Box-Behnken design and response surface methodology (BBD-RSM) to enhance the quality of pre-treated LFL. Interestingly, Ag-doped TiO2 photocatalytic process increases the overall removal efficiencies to 98, 96, 85 and 93% of TOC, COD, NH4+-N, and PO43-, respectively. Furthermore, the removal efficiency of toxic heavy metals was gradually improved. In addition, KGs and Ag-doped TiO2 exhibited excellent recyclability showing the potential of combined biological/photocatalytic process to treat hazardous LFL.
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Affiliation(s)
- Lobna Elleuch
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia.
| | - Mouna Messaoud
- Laboratory of advanced Materials, National School of Engineers of Sfax, University of Sfax, 3038, Sfax, Tunisia
| | - Kais Djebali
- Support Research and Technology Transfer Unit, Biotechnology Center Borj-Cedria Technopark, 2050, Hammam-Lif, Tunisia
| | - Marwa Attafi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Yasmin Cherni
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Mariam Kasmi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Anis Elaoud
- Laboratory of Environmental Science and Technologies, Higher Institute of Sciences and Technology of Environment, University of Carthage, 2050, Borj-Cedria, Tunisia
| | - Ismail Trabelsi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Abdelwaheb Chatti
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
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Szaja A, Montusiewicz A. Enhancing the co-digestion efficiency of sewage sludge and cheese whey using brewery spent grain as an additional substrate. BIORESOURCE TECHNOLOGY 2019; 291:121863. [PMID: 31376664 DOI: 10.1016/j.biortech.2019.121863] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 07/17/2019] [Accepted: 07/20/2019] [Indexed: 06/10/2023]
Abstract
This study examined the influence of the application of brewery spent grain (BSG) on biogas production efficiency as well as its kinetics in the co-digestion of acid cheese whey (ACW) and sewage sludge (SS). The experiment was conducted in semi-flow anaerobic reactors under mesophilic conditions (35 °C) with different hydraulic retention times (HRT) of 16.7 d, 18 d and 20 d. The results indicate that the addition of BSG significantly enhanced the biogas yields, ensuring good process stability. The highest value of 0.54 m3 kg-1 VSadded was obtained at HRT of 16.7 d, while for ACW and SS it was only 0.50 m3 kg-1 VSadded at HRT 18 d. However, the decrease in the rate constant k occurred (0.07 h-1) as compared to the two-component system (0.096 h-1). The highest energy profit of 160% was enhanced for the three-substrate co-digestion, indicating it as a cost-effective solution.
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Affiliation(s)
- A Szaja
- Faculty of Environmental Engineering, Lublin University of Technology, 20-618 Lublin, Nadbystrzycka 40 B, Poland.
| | - A Montusiewicz
- Faculty of Environmental Engineering, Lublin University of Technology, 20-618 Lublin, Nadbystrzycka 40 B, Poland
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Skryplonek K, Dmytrów I, Mituniewicz-Małek A. Probiotic fermented beverages based on acid whey. J Dairy Sci 2019; 102:7773-7780. [DOI: 10.3168/jds.2019-16385] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Accepted: 05/14/2019] [Indexed: 11/19/2022]
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Lin YC, Chen YT, Chen MJ. Lack of mutagenicity, genotoxicity and developmental toxicity in safety assessment tests of Lactobacillus mali APS1. PLoS One 2018; 13:e0208881. [PMID: 30543670 PMCID: PMC6292621 DOI: 10.1371/journal.pone.0208881] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Accepted: 11/27/2018] [Indexed: 01/20/2023] Open
Abstract
Lactobacillus (L.) mali APS1 isolated from sugary kefir grains has been proven to affect energy and glucose homeostasis. However, without proper safety assessment it cannot be recommended as probiotics for human consumption. For genotoxicity, the Ames test showed no mutagenic effect of L. mali APS1 in the presence or absence of S9 mix metabolic activation. In-vitro mammalian chromosomal aberration test showed that the number of Chinese hamster ovary cells with abnormal chromosomes was <5% after L. mali APS1 treatment. Moreover, L. mali APS1 showed no risk of genotoxicity potential compared to the control. L. mali APS1 administration did not cause significant (p>0.05) changes in body weight, the number of reticulocytes, or in the occurrence percentage of micronucleus in Imprinting Control Region (ICR) mice. Based on the absence of maternal or fetal effects at any dosage level investigated, the teratogenicity could be defined as greater than 1,670 mg/kg b.w./day for maternal general toxicity and fetal development when L. mali APS1 was orally administered by gavage to pregnant SD rats during gestation days 6 to 15.
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Affiliation(s)
- Yu-Chun Lin
- Livestock Research Institute, Council of Agriculture, Executive Yuan, Tainan, Taiwan
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Yung-Tsung Chen
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
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Blandón LM, Noseda MD, Islan GA, Castro GR, de Melo Pereira GV, Thomaz-Soccol V, Soccol CR. Optimization of culture conditions for kefiran production in whey: The structural and biocidal properties of the resulting polysaccharide. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2018.02.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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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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Putra Syah S, Sumantri C, Isnafia Arief I, Taufik E. KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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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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29
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Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. Food Microbiol 2017; 65:25-35. [DOI: 10.1016/j.fm.2017.01.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 01/25/2017] [Accepted: 01/30/2017] [Indexed: 11/21/2022]
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30
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García C, Rendueles M, Díaz M. Synbiotic Fermentation for the Co-Production of Lactic and Lactobionic Acids from Residual Dairy Whey. Biotechnol Prog 2017; 33:1250-1256. [DOI: 10.1002/btpr.2507] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 02/28/2017] [Indexed: 12/20/2022]
Affiliation(s)
- Cristina García
- Department of Chemical Engineering and Environmental Technology; University of Oviedo, Faculty of Chemistry; C/Julián Clavería s/n, Oviedo 33071 Spain
| | - Manuel Rendueles
- Department of Chemical Engineering and Environmental Technology; University of Oviedo, Faculty of Chemistry; C/Julián Clavería s/n, Oviedo 33071 Spain
| | - Mario Díaz
- Department of Chemical Engineering and Environmental Technology; University of Oviedo, Faculty of Chemistry; C/Julián Clavería s/n, Oviedo 33071 Spain
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Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group. Nutr Res Rev 2017; 30:1-24. [PMID: 28115036 DOI: 10.1017/s0954422416000202] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.
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Martínez-Torres A, Gutiérrez-Ambrocio S, Heredia-del-Orbe P, Villa-Tanaca L, Hernández-Rodríguez C. Inferring the role of microorganisms in water kefir fermentations. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13312] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Abigail Martínez-Torres
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Sandra Gutiérrez-Ambrocio
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Pamela Heredia-del-Orbe
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Lourdes Villa-Tanaca
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - César Hernández-Rodríguez
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
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34
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Exopolysaccharide-producing isolates from Thai milk kefir and their antioxidant activities. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.068] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Abstract
Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the "kefir grain" on the carbohydrates in the milk. Containing many bacterial species already known for their probiotic properties, it has long been popular in Eastern Europe for its purported health benefits, where it is routinely administered to patients in hospitals and recommended for infants and the infirm. It is beginning to gain a foothold in the USA as a healthy probiotic beverage, mostly as an artisanal beverage, home fermented from shared grains, but also recently as a commercial product commanding shelf space in retail establishments. This is similar to the status of yogurts in the 1970s when yogurt was the new healthy product. Scientific studies into these reported benefits are being conducted into these health benefits, many with promising results, though not all of the studies have been conclusive. Our review provides an overview of kefir's structure, microbial profile, production, and probiotic properties. Our review also discusses alternative uses of kefir, kefir grains, and kefiran (the soluble polysaccharide produced by the organisms in kefir grains). Their utility in wound therapy, food additives, leavening agents, and other non-beverage uses is being studied with promising results.
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Kandylis P, Pissaridi K, Bekatorou A, Kanellaki M, Koutinas AA. Dairy and non-dairy probiotic beverages. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2015.11.012] [Citation(s) in RCA: 141] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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37
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Fina BL, Brun LR, Rigalli A. Increase of calcium and reduction of lactose concentration in milk by treatment with kefir grains and eggshell. Int J Food Sci Nutr 2016; 67:133-40. [DOI: 10.3109/09637486.2015.1137888] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Brenda L. Fina
- Bone Biology Laboratory, School of Medicine, Rosario National University, Rosario, Argentina
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
| | - Lucas R. Brun
- Bone Biology Laboratory, School of Medicine, Rosario National University, Rosario, Argentina
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
| | - Alfredo Rigalli
- Bone Biology Laboratory, School of Medicine, Rosario National University, Rosario, Argentina
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
- Rosario National University Research Council, Rosario, Argentina
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Fasoli G, Tofalo R, Lanciotti R, Schirone M, Patrignani F, Perpetuini G, Grazia L, Corsetti A, Suzzi G. Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses. Int J Food Microbiol 2015; 214:151-158. [DOI: 10.1016/j.ijfoodmicro.2015.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/29/2015] [Accepted: 08/06/2015] [Indexed: 11/16/2022]
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39
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Fermented dairy products based on ovine cheese whey. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1007/s13197-015-1857-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Rico C, Muñoz N, Rico JL. Anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure in a single continuously stirred tank reactor process: Limits in co-substrate ratios and organic loading rate. BIORESOURCE TECHNOLOGY 2015; 189:327-333. [PMID: 25911592 DOI: 10.1016/j.biortech.2015.04.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Revised: 04/10/2015] [Accepted: 04/12/2015] [Indexed: 06/04/2023]
Abstract
Mesophilic anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure was investigated with the aim of determining the treatment limits in terms of the cheese whey fraction in feed and the organic loading rate. The results of a continuous stirred tank reactor that was operated with a hydraulic retention time of 15.6 days showed that the co-digestion process was possible with a cheese whey fraction as high as 85% in the feed. The efficiency of the process was similar within the range of the 15-85% cheese whey fraction. To study the effect of the increasing loading rate, the HRT was progressively shortened with the 65% cheese whey fraction in the feed. The reactor efficiency dropped as the HRT decreased but enabled a stable operation over 8.7 days of HRT. At these operating conditions, a volumetric methane production rate of 1.37 m(3) CH4 m(-3) d(-1) was achieved.
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Affiliation(s)
- Carlos Rico
- Department of Water and Environmental Science and Technologies, University of Cantabria, Avda. Los Castros, s/n, 39005 Santander, Spain.
| | - Noelia Muñoz
- Energy Lab (Sustainable Energy Technological Center), Edificio CITEXVI, Local 1 R/Fonte das Abelleiras, s/n, Campus Universitario de Vigo, 36310 Vigo, Spain; Department of Chemical and Process Engineering Resources, University of Cantabria, Avda. Los Castros, s/n, 39005 Santander, Spain
| | - José Luis Rico
- Department of Chemical and Process Engineering Resources, University of Cantabria, Avda. Los Castros, s/n, 39005 Santander, Spain
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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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Lievore P, Simões DRS, Silva KM, Drunkler NL, Barana AC, Nogueira A, Demiate IM. Chemical characterisation and application of acid whey in fermented milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2083-92. [PMID: 25829588 PMCID: PMC4375228 DOI: 10.1007/s13197-013-1244-z] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/10/2013] [Accepted: 12/20/2013] [Indexed: 11/28/2022]
Abstract
Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.
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Affiliation(s)
- Paolla Lievore
- />Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil
| | - Deise R. S. Simões
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
| | - Karolline M. Silva
- />Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil
| | - Northon L. Drunkler
- />Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil
| | - Ana C. Barana
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
| | - Alessandro Nogueira
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
| | - Ivo M. Demiate
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
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Abstract
OBJECTIVE Triggered by the growing knowledge on the link between the intestinal microbiome and human health, the interest in probiotics is ever increasing. The authors aimed to review the recent literature on probiotics, from definitions to clinical benefits, with emphasis on children. SOURCES Relevant literature from searches of PubMed, CINAHL, and recent consensus statements were reviewed. SUMMARY OF THE FINDINGS While a balanced microbiome is related to health, an imbalanced microbiome or dysbiosis is related to many health problems both within the gastro-intestinal tract, such as diarrhea and inflammatory bowel disease, and outside the gastro-intestinal tract such as obesity and allergy. In this context, a strict regulation of probiotics with health claims is urgent, because the vast majority of these products are commercialized as food (supplements), claiming health benefits that are often not substantiated with clinically relevant evidence. The major indications of probiotics are in the area of the prevention and treatment of gastro-intestinal related disorders, but more data has become available on extra-intestinal indications. At least two published randomized controlled trials with the commercialized probiotic product in the claimed indication are a minimal condition before a claim can be sustained. Today, Lactobacillus rhamnosus GG and Saccharomyces boulardii are the best-studied strains. Although adverse effects have sporadically been reported, these probiotics can be considered as safe. CONCLUSIONS Although regulation is improving, more stringent definitions are still required. Evidence of clinical benefit is accumulating, although still missing in many areas. Misuse and use of products that have not been validated constitute potential drawbacks.
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Affiliation(s)
- Yvan Vandenplas
- UZ Brussel, Department of Pediatrics, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Geert Huys
- Laboratory of Microbiology & BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Georges Daube
- Faculté de Médecine Vétérinaire, Département des Sciences des Denrées Alimentaires, University of Liège, Liège, Belgium
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Londero A, Iraporda C, Garrote GL, Abraham AG. Cheese whey fermented with kefir micro‐organisms: Antagonism againstSalmonellaand immunomodulatory capacity. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12161] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alejandra Londero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Conicet La Plata, UNLP) Calle 47 y 116 CP 1900 La Plata Argentina
| | - Carolina Iraporda
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Conicet La Plata, UNLP) Calle 47 y 116 CP 1900 La Plata Argentina
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Conicet La Plata, UNLP) Calle 47 y 116 CP 1900 La Plata Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Conicet La Plata, UNLP) Calle 47 y 116 CP 1900 La Plata Argentina
- Área Bioquímica y Control de Alimentos Facultad de Ciencias Exactas UNLP 47 y 115 1900 La Plata Argentina
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de Oliveira Leite AM, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMF. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz J Microbiol 2013; 44:341-9. [PMID: 24294220 PMCID: PMC3833126 DOI: 10.1590/s1517-83822013000200001] [Citation(s) in RCA: 141] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Accepted: 09/10/2012] [Indexed: 12/02/2022] Open
Abstract
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.
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de Melo Pereira GV, Magalhães-Guedes KT, Schwan RF. rDNA-based DGGE analysis and electron microscopic observation of cocoa beans to monitor microbial diversity and distribution during the fermentation process. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Leite AMO, Leite DCA, Del Aguila EM, Alvares TS, Peixoto RS, Miguel MAL, Silva JT, Paschoalin VMF. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. J Dairy Sci 2013; 96:4149-59. [PMID: 23628252 DOI: 10.3168/jds.2012-6263] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2012] [Accepted: 03/08/2013] [Indexed: 11/19/2022]
Abstract
The microbial community composition and chemical characteristics of a Brazilian milk kefir sample produced during its manufacturing and refrigerated storage were investigated by culture-dependent and -independent methods and HPLC. Lactococcus lactis ssp. cremoris and ssp. lactis, Leuconostoc mesenteroides, Acetobacter lovaniensis, and Saccharomyces cerevisiae were isolated, whereas the detected bands on denaturing gel gradient electrophoresis corresponded to Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus parakefiri, and S. cerevisiae. After fermentation, lactic acid bacteria were present at levels of 10 log units, whereas acetic acid bacteria and yeast were present at levels of 7.8 and 6 log units, respectively. The lactic acid bacteria and yeast counts remained constant, whereas acetic acid bacteria counts decreased to 7.2 log units during storage. From fermentation to final storage, the pH, lactose content and citric acid of the kefir beverage decreased, followed by an increase in the concentrations of glucose, galactose, ethanol, and lactic, acetic, butyric, and propionic acids. These microbiological and chemical characteristics contribute to the unique taste and aroma of kefir. This research may serve as a basis for the future industrial production of this beverage in Brazil.
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Affiliation(s)
- A M O Leite
- Departamento de Bioquímica, Instituto de Química, Brazil.
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Miguel MGCP, Cardoso PG, Magalhães-Guedes KT, Schwan RF. Identification and assessment of kefir yeast potential for sugar/ethanol-resistance. Braz J Microbiol 2013; 44:113-8. [PMID: 24159292 PMCID: PMC3804186 DOI: 10.1590/s1517-83822013005000005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Accepted: 07/02/2012] [Indexed: 11/23/2022] Open
Abstract
Biochemical and molecular analysis was used for identification of different kefir yeasts species from Brazil, Canada and the United States of America. The sugar/ethanol-resistant activity of the yeasts was evaluated. Saccharomyces cerevisiae and Kluyveromyces marxianus had the highest growth rates, suggesting biotechnological applications possible for these strains.
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Affiliation(s)
- M G C P Miguel
- Departamento de Biologia, Universidde Federal de Lavras, Campus Universitário, Lavras, MG, Brazil
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Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0202-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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