Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension

Bergmann, Rafaela Strada de Oliveira; Pereira, Maria Aparecida; Veiga, Sandra Maria Oliveira Moraes; Schneedorf, José Maurício; Oliveira, Nelma de Mello Silva; Fiorini, João Evangelista

doi:10.1590/s0101-20612010000400029

Cited by 25 publications

(12 citation statements)

References 19 publications

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“…The authors concluded that the addition of 1% glucose greatly enhances growth of both lactic-acid bacteria and yeasts in soymilk. Bergmann et al (2010) quantified the microbial content of a sugary kefir sample from Brazil, and the microbial profile of kefir was different from other sources of grains despite the presence of similar microorganisms and others which have not been reported yet. Microbial analyses revealed the following bacteria and yeasts, respectively: Leuconostoc ssp., Lactobacillus lactis cremoris, Chyseomonas luteola, Acetobacter, Saccharomyces cerevisiae, Candida colliculosa, Toruspola delbruechii, Candida inconspicua, Candida magnoliae, Kloekera sp., Candida famata, Kluyveromices lactis, Kluyveromices marxianus, and Candida kefir.…”

Section: Microbiological Evaluationmentioning

confidence: 97%

Development and characterization of a soymilk Kefir-based functional beverage

et al. 2018

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Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. Ot was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log 10 CFUmL -1 and pH values from 4.5 to 4.6. SKB samples with higher soymilk kefir percent presented higher lactobacilli cell count and lower lipid, ash, total solid, carbohydrate and caloric value. Results showed similar preferential rates for the SKB up to 30% of added soymilk kefir. The functional peach-flavored beverage presented appropriate pH value (4.3) and high viable cells count (7.0 Log 10 CFUmL -1 ) up to the 28 th day of cold storage, showed high acceptability (94.5%) and positive purchase intention (83.4%) among consumers.

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Section: Microbiological Evaluationmentioning

confidence: 97%

Development and characterization of a soymilk Kefir-based functional beverage

et al. 2018

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“…Another study, previously performed in Brazil with the aim of identifying the microbial profile of kefir sample cultivated in an aqueous fermentation of brown sugar found the following yeast species: Saccharomyces cerevisiae, Candida colliculosa, Toruspola delbruechii, Candida inconspicua, Candida magnoliae, Kloekera sp., Candida famata, Kluyveromices lactis, K. marxianus and Candida kefir (Bergmann et al, 2010). Uraz et al (2012) isolated yeasts from kefir of Turkey.…”

Section: Identification Of Isolatesmentioning

confidence: 99%

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

et al. 2018

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Kefir is a product elaborated from the symbiotic fermentation of different microorganisms. The Kluyveromyces and Saccharomyces genera are the major representatives of the yeasts found in kefir microbiota. The only pobiotic yeast commercialized as an oral medication, is the Saccharomyces boulardii. The present work involved the microbiological quality examination of six kefir samples in the city of Santa Maria/RS, the yeasts isolation present in the samples and the identification of them by PCR (Polymerase chain reaction). Then, their probiotic potential was evaluated by in vitro technique. After that, microbiological analysis confirmed that kefir samples were suitable for consumption once the microbiological quality was established. Nineteen yeast strains were isolated from six different kefir samples; it was identified, by PCR analysis, but only three species were identified from these microorganisms in the present article: Saccharomyces cerevisiae, Hanseniospora uvarum and Kazachstania unispora. Nevertheless, by simulating the passage of isolated strains through the gastrointestinal environment, it was observed that they could not be considered probiotics. The results indicate that, in an isolated way, the yeast presents in kefir samples, in the city of Santa Maria, RS, can´t be considered probiotics according to the tests performed.

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“…The particular microbiota depends on the location of sample collection along with the specific procedure for preparing the beverage (Gulitz et al ., ; Miguel et al ., ). Nevertheless, Saccharomyces cerevisiae yeasts as well as certain species of Lactobacillus and acetic acid bacteria have been repeatedly observed (Moinas et al ., ; Pidoux, ; Bergmann et al ., ; Waldherr et al ., ; Gulitz et al ., ; Miguel et al ., ).…”

Section: Introductionmentioning

confidence: 98%

Inferring the role of microorganisms in water kefir fermentations

Martínez-Torres

Gutiérrez-Ambrocio

Heredia-del-Orbe

et al. 2016

Int J of Food Sci Tech

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Water kefir is a slightly alcoholic, lactic and acetic beverage fermented by yeasts, lactic acid bacteria and acetic acid bacteria that are associated with the polysaccharide of the water kefir grains. In this study, the three main metabolic products of microorganisms were evaluated during a traditional 192-h water kefir fermentation and also after inoculating the microorganisms in fresh medium or sterilised broth from different fermentation stages. The first process to occur was alcoholic fermentation, carried out in particular by Saccharomyces cerevisiae. After 24 h, lactic and acetic acid accumulation was generated by Lactobacillus hilgardii and Acetobacter tropicalis. By the end of fermentation, ethanol had been almost entirely consumed and oxidised to acetic acid, possibly by a dissimilatory route of Acetobacter species. An original hypothetical diagram is proposed for the carbon flux from sucrose, and the metabolic role of the main yeasts and bacteria is assigned for the distinct stages of water kefir fermentation.

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Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension

Cited by 25 publications

References 19 publications

Development and characterization of a soymilk Kefir-based functional beverage

Development and characterization of a soymilk Kefir-based functional beverage

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

Inferring the role of microorganisms in water kefir fermentations

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