Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains

Chen, Zhina; Liu, Tian; Ye, Tao; Yang, Xijuan; Xue, Yan; Shen, Yeqiao; Zhang, Qing; Zheng, Xiaomei

doi:10.1016/j.idairyj.2020.104943

Cited by 21 publications

(16 citation statements)

References 21 publications

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“…Schnürer and Jonsson [8] were obviously right to draw our attention to the ingredients of an excellent starter culture for well-preserved silage, recommending a combination form of yeast and LAB; hence, kefir might be used as an alternative silage additive due to its complex symbiotic diversity of microorganisms, which has shown heterofermentative properties including LAB, yeast, and acetic acid bacteria [9]. Furthermore, kefir grains are recognized as a unique natural dairy starter culture that can be used several times, and kefir-derived products are also known as easily prepared, low-cost, and fascinating functional food with health benefits [10,11]. Kefir has also received considerable scholarly attention in recent years due to its antioxidant, anti-inflammatory, antifungal, antibacterial specialties, and various pharmaceutical attributes [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Koç

Ünal

Okuyucu

et al. 2021

Animals

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The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with untreated a common control (CON) and three different application doses (5.0, 5.7, and 6.0 log cfu g−1) on wilted alfalfa and stored at an ambient temperature of 25–30 °C are studied. After 45 days of ensiling, fermentation characteristics and aerobic stability of silages were measured, and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using the GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggests that the addition of kefir improves the aerobic stability of silages, even the initial water-soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mold formation. Enterococcus faecium, Pediococcus pentosaceous, and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening, while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, the application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.

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Section: Introductionmentioning

confidence: 99%

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Koç

Ünal

Okuyucu

et al. 2021

Animals

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“…The concentration of ethanol was ~0.9% w / v (~9 g/L), as reported by Tzavaras et al [ 50 ]. Similarly, Chen et al [ 51 ] also reported that ethanol was one of the main components in volatiles, in their study of the effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains. The other alcohol (phenylethyl alcohol) was only found in the synbiotic yogurt samples (S4-Syn1.5 = 13.09 ± 0.98 and S5-Syn2 = 16.51 ± 2.11 mg/100 g at week 3), having a higher concentration of inulin.…”

Section: Resultsmentioning

confidence: 93%

Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin

Sarwar

Al-Dalali

Aziz

et al. 2022

JoF

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Fermentation of available sugars in milk by yogurt starter culture initially and later by Saccharomyces boulardii (Probiotic yeast) improves the bioavailability of nutrients and produces bioactive substances and volatile compounds that enhance consumer acceptability. The combination of S. boulardii, a unique species of probiotic yeast, and inulin, an exopolysaccharide used as a prebiotic, showed remarkable probiotic and hydrocolloid properties in dairy products. The present study was designed to study the effect of fermentation and storage on antioxidant and volatile capacities of probiotic and synbiotic yogurt by incorporation of S. boulardii and inulin at 1%, 1.5%, and 2% (w/v), compared with the probiotic and control plain yogurt. All samples were stored at 4 °C, and during these four weeks, they were analyzed in terms of their antioxidant and volatile compounds. The synbiotic yogurt samples having inulin and S. boulardii displayed significantly higher DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical activity values and more values of TPC (total phenol contents) than control plain yogurt. A total of 16 volatile compounds were identified in S5-syn2 and S4-syn1.5, while S3-syn1 and S2-P had 14, compared with the control S1-C plain yogurt samples, which had only 6. The number of volatile compounds increased with the increasing concentration of inulin throughout the storage period. Therefore, this novel synbiotic yogurt with higher antioxidant and volatile compounds, even with chilling storage conditions, will be a good choice for consumer acceptability.

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“…STH is also found in dairy products spontaneously fermented such as diverse fermented milks in Mongolia [ 8 ] and Ragusano cheese in Sicily [ 9 ]. In addition, STH can participate to fermentation of leguminous such as soy juice [ 10 , 11 ] and milk kefir grains [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

The genomic basis of the Streptococcus thermophilus health-promoting properties

et al. 2022

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Background Streptococcus thermophilus is a Gram-positive bacterium widely used as starter in the dairy industry as well as in many traditional fermented products. In addition to its technological importance, it has also gained interest in recent years as beneficial bacterium due to human health-promoting functionalities. The objective of this study was to inventory the main health-promoting properties of S. thermophilus and to study their intra-species diversity at the genomic and genetic level within a collection of representative strains. Results In this study various health-related functions were analyzed at the genome level from 79 genome sequences of strains isolated over a long time period from diverse products and different geographic locations. While some functions are widely conserved among isolates (e.g., degradation of lactose, folate production) suggesting their central physiological and ecological role for the species, others including the tagatose-6-phosphate pathway involved in the catabolism of galactose, and the production of bioactive peptides and gamma-aminobutyric acid are strain-specific. Most of these strain-specific health-promoting properties seems to have been acquired via horizontal gene transfer events. The genetic basis for the phenotypic diversity between strains for some health related traits have also been investigated. For instance, substitutions in the galK promoter region correlate with the ability of some strains to catabolize galactose via the Leloir pathway. Finally, the low occurrence in S. thermophilus genomes of genes coding for biogenic amine production and antibiotic resistance is also a contributing factor to its safety status. Conclusions The natural intra-species diversity of S. thermophilus, therefore, represents an interesting source for innovation in the field of fermented products enriched for healthy components that can be exploited to improve human health. A better knowledge of the health-promoting properties and their genomic and genetic diversity within the species may facilitate the selection and application of strains for specific biotechnological and human health-promoting purpose. Moreover, by pointing out that a substantial part of its functional potential still defies us, our work opens the way to uncover additional health-related functions through the intra-species diversity exploration of S. thermophilus by comparative genomics approaches.

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Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains

Cited by 21 publications

References 21 publications

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin

The genomic basis of the Streptococcus thermophilus health-promoting properties

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