Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors

Ibacache-Quiroga, Claudia; González-Pizarro, Karoll; Charifeh, Mariam; Valenzuela, Carla V.; Díaz-Viciedo, Rodrigo; Schmachtenberg, Oliver; Dinamarca, M. Alejandro

doi:10.3390/foods11070900

Cited by 9 publications

(12 citation statements)

References 117 publications

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“…Common minor components also detected during our work were other LABs-Streptococcus and Leuconostoc species (Figures 6 and S3). Interestingly, AAB species, which are considered to be another key microorganisms for kefir fermentation, and are dominant in kefirs in many geographical [8,[42][43][44], were absent in our samples. Moreover, the kefirs from our study had significantly reduced total diversity of lactic acid Firmicutes and no bifidobacteria, which might influence the texture and aroma of the product.…”

Section: Fermented Milk Beveragesmentioning

confidence: 68%

“…Its microbial community consists mainly of LAB, AAB and yeast, naturally packed into a macrostructure known as "kefir grains" that is used as the starter for the fermentation process, carried out at room temperature. During this symbiosis, LAB initiate fermentation of lactose to lactate, also producing volatile metabolites, exopolysaccharides and proteolytic enzymes causing milk proteolysis, while yeast together with AAB produce CO 2 , alcohol and acetate, resulting in the fizzing and acid taste of the final product [5,42]. Representatives of Firmicutes were the major components of the microbiomes in two analyzed kefir samples (99.9% for 07KF and 100% for 25KF).…”

Section: Fermented Milk Beveragesmentioning

confidence: 97%

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Microbial Communities of Artisanal Fermented Milk Products from Russia

et al. 2022

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Fermented milk products (FMPs) have numerous health properties, making them an important part of our nutrient budget. Based on traditions, history and geography, there are different preferences and recipes for FMP preparation in distinct regions of the world and Russia in particular. A number of dairy products, both widely occurring and region-specific, were sampled in the households and local markets of the Caucasus republics, Buryatia, Altai, and the Far East and European regions of Russia. The examined FMPs were produced from cow, camel, mare’s or mixed milk, in the traditional way, without adding commercial starter cultures. Lactate and acetate were the major volatile fatty acids (VFA) of the studied FMPs, while succinate, formate, propionate and n-butyrate were present in lower concentrations. Bacterial communities analyzed by 16S rRNA gene V4 fragment amplicon sequencing showed that Firmicutes (Lactococcus, Lactobacillus, Streptococcus, Lentilactobacillus and Leuconostoc) was the predominant phylum in all analyzed FMPs, followed by Proteobacteria (Acetobacter, Klebsiella, Pseudomonas and Citrobacter). Lactobacillus (mainly in beverages) or Lactococcus (mainly in creamy and solid products) were the most abundant community-forming genera in FMPs where raw milk was used and fermentation took place at (or below) room temperature. In turn, representatives of Streptococcus genus dominated the FMPs made from melted or pasteurized milk and fermented at elevated temperatures (such as ryazhenka, cottage cheese and matsoni-like products). It was revealed that the microbial diversity of koumiss, shubat, ryazhenka, matsoni-like products, chegen, sour cream and bryndza varied slightly within each type and correlated well with the same products from other regions and countries. On the other hand, the microbiomes of kefir, prostokvasha, ayran, cottage cheese and suluguni-like cheese were more variable and were shaped by the influence of particular factors linked with regional differences and traditions expressed in specificities in the production process. The microbial diversity of aarts, khurunga, khuruud, tan, ayran and suluguni-like cheese was studied here, to our knowledge, for the first time. The results of this study emphasize the overall similarity of the microbial communities of various FMPs on the one hand, and specificities of regional products on the other. The latter are of particular value in the age of globalization when people have begun searching for new and unusual products and properties. Speaking more specifically, these novel products, with their characteristic communities, might be used for the development of novel microbial associations (i.e., starters) to produce novel products with improved or unique properties.

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Section: Fermented Milk Beveragesmentioning

confidence: 68%

Section: Fermented Milk Beveragesmentioning

confidence: 97%

Microbial Communities of Artisanal Fermented Milk Products from Russia

et al. 2022

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“…The content of ash in kefir samples was determined according to the AOAC method [ 61 ] as described in a previous study [ 62 ]. Total fat content was measured using the Röse–Gottlieb method as reported earlier [ 63 ].…”

Section: Methodsmentioning

confidence: 99%

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

et al. 2022

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Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.

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“…It also has a limited storage life. 20 The composition of kefir is variable and is not very well characterized in literature. Quantity and type of milk greatly influence the sensorial, textural and physicochemical attributes of kefir.…”

Section: ■ Kefir Compositionmentioning

confidence: 99%

“…The kefir grain has an intricate composition, making it difficult to maintain quality during production. It also has a limited storage life . The composition of kefir is variable and is not very well characterized in literature.…”

Section: Kefir Compositionmentioning

confidence: 99%

Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health

Vashisht,

Chaudhary,

Sharma

et al. 2023

ACS Food Sci. Technol.

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The United Nations has designed 17 interlinked sustainable development goals considering the needs and eco-friendly sustenance of future generations. Ensuring safe food, minimizing waste through innovations, and searching ways to reduce carbon footprints are the present needs to save the planet for future generations. Whey is one of the nutritionally rich byproducts of the dairy industry that is underutilized, and a major portion is dumped as waste that contributes to environmental pollution. However, the transformation of this byproduct to nutri-functional fermented beverages could help in reducing the carbon footprint, relieve the hassle of waste management, and also provide alternate means to improve human health. It is believed that the fermentation of whey using kefir culture will result in the development of a wonder product that can serve as a health booster. Herein, we are focusing on the composition, preparation, nutri-functional properties of kefir, and suitability of whey as a base for the development of a health-promoting kefir drink.

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Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors

Cited by 9 publications

References 117 publications

Microbial Communities of Artisanal Fermented Milk Products from Russia

Microbial Communities of Artisanal Fermented Milk Products from Russia

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health

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