Characterization of the polysaccharides from aLactobacillus brevis and from sugary kefir grains

Pidoux, M.; Brillouet, Jean‐Marc; Quéméner, Bernard

doi:10.1007/bf01087442

Cited by 48 publications

(35 citation statements)

References 14 publications

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“…Lactobacillus hilgardii, an obligate heterofermentative lactic acid bacterium, occurs also in wine and cocoa fermentations (47,48). This bacterium is believed to be the main exopolysaccharide (EPS) producer in the water kefir ecosystem (5,18,19,38 (4,7). The water kefir of the present study harbored Lb.…”

Section: Discussionmentioning

confidence: 93%

“…The water kefir simulation medium was prepared with 6 g of unrefined cane sugar (Candico Bio), 65 ml of tap water, and 20 ml of fig extract. Fig extract was prepared by adding 20 ml of distilled water to 5 g of dried figs, after which this suspension was mixed finely and centrifuged (7,200 ϫ g, 20 min, 4°C). The supernatant was filtered through a coffee filter to obtain the final fig extract.…”

Section: Methodsmentioning

confidence: 99%

“…Hence, a systematic approach for the study of the microbiology of water kefir fermentation is necessary. Further, it is known that the water kefir grain polysaccharide consists of dextran, an ␣-(1¡6)-linked glucose polymer, produced by certain Lactobacillus and/or Leuconostoc species (5,7,11,(17)(18)(19). However, until now no thorough metabolite analysis has been performed on a water kefir fermentation process.…”

mentioning

confidence: 99%

“…It has been postulated that the polysaccharide grains originate from the leaves of the Opuntia cactus fig plant (6). Besides the use of the name "water kefir grains" in western Europe, other names are also in use for this fermented beverage inoculum, depending on the geographic location, such as "ginger beer plants," "Tibicos," "Tibi grains," "California bees," "African bees," "ale nuts," "balm of Gilead," "Bèbées," "Japanese beer seeds," and "sugary kefir grains" (2,(5)(6)(7)(8)(9).…”

mentioning

confidence: 99%

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Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Laureys

Vuyst

2014

Appl Environ Microbiol

178

205

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Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/ paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.

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Section: Discussionmentioning

confidence: 93%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Laureys

Vuyst

2014

Appl Environ Microbiol

178

205

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“…The yield of dry polysaccharide formed from the glucose was calculated from the weight of the grains, containing 5% of adsorbed water and 11.5% of dry matter, 100 g of sucrose giving 47 g of glucose by hydrolysis. Since the dry matter of the grains contained about 98% of polysaccharide (Pidoux et al 1988), the grains have been assimilated to a wet polysaccharide embedding bacteria.…”

Section: Polysaccharide Gel Production For the Biosynthesis Of New Grmentioning

confidence: 99%

The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain fromLactobacillus hilgardii producing a polysaccharide gel

Pidoux

1989

World J Microbiol Biotechnol

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An alternative source of probiotics: Water kefir

Çufaoğlu

Erdinc

2023

Food Frontiers

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The aim of this review was to compile the origin and distribution of water kefir, its production, microbial diversity, fermentation dynamics, health effects, and its place in national/international food legislation. Water kefir is a traditional, slightly carbonated fermented beverage with a lactic acid content of up to 2%. It is obtained by fermenting sugar by kefir grains, which are white or yellowish in color and translucent in appearance. The types of microorganisms in the water kefir differ depending on the sugar, carbon sources, and fermentation conditions. It has a complex microbiota mainly consisting of lactic acid bacteria, acetic acid bacteria, and yeasts. In addition, fermented water kefir contains various metabolites, including sugar, fruit-derived components, lactic acid, acetic acid, ethanol, carbon dioxide, mannitol, vitamins, and amino acids such as arginine. As a non-dairy fermented beverage, water kefir emerges as an alternative source of probiotics for individuals with lactose intolerance, people with dairy allergic reactions, and vegan consumers. However, although consumer demands have driven the food industry to increase the production of water kefir, the most common production still relies on the traditional method due to some difficulties in the industrial-scale production process. On the other hand, more in vitro and in vivo studies should be carried out to reveal the health benefits of water kefir.

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Characterization of the polysaccharides from aLactobacillus brevis and from sugary kefir grains

Cited by 48 publications

References 14 publications

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain fromLactobacillus hilgardii producing a polysaccharide gel

An alternative source of probiotics: Water kefir

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