Kefir: The Champagne of Fermented Beverages

Wyk, Jessy Van

doi:10.1016/b978-0-12-815271-3.00012-9

Cited by 17 publications

(19 citation statements)

References 182 publications

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“…Since fungi may produce antibacterial toxins, bacteria having ARGs may gain a competitive advantage in the coexistence with fungi. Each of the bacteria (Bifidobacterium animalis 10 , Enterobacter hormaechei 8,11 , Lactobacillus acidophilus 11,12 , Lactobacillus delbrueckii 11,12 , Lactobacillus helveticus 11,12 , Lactobacillus kefiranofaciens [11][12][13] , Lactobacillus plantarum 11,12,14 , Lactococcus lactis 11,12,15,16 , Leuconostoc mesenteroides 11,12,15,16 ) obtained from the taxon classification of contigs containing ARGs is a widely used species in the production of fermented dairy products. Li et al 17 analyzed the ARG content of isolated bacteria from lactic acid bacterium drinks and yoghurts.…”

Section: Discussionmentioning

confidence: 99%

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Tóth

Csabai

Maróti

et al. 2020

Preprint

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Antimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The protection of bacteria against antimicrobials based on antimicrobial resistance genes (ARGs) developed in evolution. One of the essential clinical questions is the origin of ARGs of pathogen bacteria. Since the bacteria can share genetic components by horizontal gene transfer (HGT), all even non-pathogen bacteria may provide ARG to any pathogens when they became close physically. The bacteria of the human gut may make contact with bacteria entered into the body by food. The fermented food contains bacteria in high amount by its nature. Here we studied the diversity of ARG content by a unified metagenomic approach in various kefir and yoghurt products, in grain and isolated bacterial strains. We found numerous ARGs of commonly used fermenting bacteria with diversity characteristics in kefir and yoghurt samples. Even with the strictest filter restrictions we identified ARGs undermining the efficacy of aminocoumarin, aminoglycoside, carbapenem, cephalosporin, cephamycin, diaminopyrimidine, elfamycin, fluoroquinolone, fosfomycin, glycylcycline, lincosamides, macrolide, monobactam, nitrofuran, nitroimidazole, penam, penem, peptide, phenicol, rifamycin, tetracycline and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support that theory during the fermentation process the food ARG content can grow by the bacteria multiplication. Results presented suggest that starting culture strains of fermented food should be monitored and selected to decrease the ARG amount intake by nutrition.

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Section: Discussionmentioning

confidence: 99%

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Tóth

Csabai

Maróti

et al. 2020

Preprint

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“…The dairy industry provides the most popular probiotic-containing beverages due to the effective transport of live probiotics [89][90][91][92], which can be associated with various health-promoting effects [93][94][95][96][97][98][99][100][101][102][103][104]. In a study by Cordeiro et al [105] a mouse model of infection control caused by Salmonella typhimurium, showed that conventional fermented dairy beverages had a protective effect against pathogenic bacteria.…”

Section: Non-dairy In Vitro Blueberry Beverages Controlled Retinal Pimentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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“…viridescens, L. lactis subsp. cremoris, S. thermophilus, Leuconostoc spp., and Leuconostoc mesenteroides include lactic acid bacteria, yeast, and acetic acid bacteria (Evren ve ark., 2011;Van Wyk, 2019). The most common yeast type in kefir (both cereals and beverages) is S. cerevisiae (Van Wyk, 2019).…”

Section: Kefirmentioning

confidence: 99%

“…Kefir is a sour, acidic, slightly alcoholic fermented milk product that appears in the Caucasian mountains (Van Wyk, 2019). The word kefir comes from the word "keyif", which means "feeling good" in Turkish to indicate pleasure after drinking (Nielsen, Gürakan, & Ünlü, 2014;Nogay, 2019).…”

Section: Kefirmentioning

confidence: 99%

“…Kefir grains L. bulgaricus, S. lactis, S. durans L. cellobiosis, S. avium, S. cremoris, L. kefir, L. kefiranofaciens, L. kefirgranum, L. parakefir, L. brevis, L. plantarum, L helveticus, L. acidophilus, L. delbrueckii, L.rhamnousus, L. casei, L. paracasei, L. fructivorans, L. hilgardi, L. fermentum, L. viridescens, L. lactis subsp. cremoris, S. thermophilus, Leuconostoc spp., and Leuconostoc mesenteroides include lactic acid bacteria, yeast, and acetic acid bacteria (Evren ve ark., 2011;Van Wyk, 2019). The most common yeast type in kefir (both cereals and beverages) is S. cerevisiae (Van Wyk, 2019).…”

Section: Kefirmentioning

confidence: 99%

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Türkiye’deki Geleneksel Fermente Ürünler

Palamutoğlu

Baş

2020

Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri Ve Araştırmaları Dergisi

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Fermentation is one of the oldest and most economical methods used to preserve and improve shelf-life, flavor, texture, and functional properties of foods. In general, lactic acid bacteria of various breeds predominate in food fermentation, including Lactococcus, Lactobacillus, Enterococcus, Streptococcus, Leuconostoc, and Pediococcus. However, in addition to these bacteria, yeast, and fungi also contribute to food fermentation. In Turkey, the most widely produced and consumed traditional foods are yogurt, buttermilk, kefir, kımız, tarhana, boza, pickles, shalgam juice, hardaliye, and sucuk. This review aims to identify the most common traditional fermented products and to emphasize some microbiological characteristics as well as the health effects of fermented products.

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Kefir: The Champagne of Fermented Beverages

Cited by 17 publications

References 182 publications

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Türkiye’deki Geleneksel Fermente Ürünler

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