Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions

Gamba, Raúl Ricardo; Yamamoto, Shihori; Sasaki, Tetsuya; Michihata, Toshihide; Abdel-Hamid, Mahmoud; Koyanagi, Takashi; Enomoto, Toshiki

doi:10.3136/fstr.25.303

Cited by 17 publications

(13 citation statements)

References 31 publications

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“…In the present study, using the same three above-described sugar substrates, we analyzed the bacterial microbiota succession during multiple fermentation of sugary kefir using high-throughput 16S ribosomal RNA gene (16S rDNA) sequencing. The microbial composition of kefir varied depending on the three-sugar medium, consistent with our previous result obtained through culture-dependent approach [1]. An interesting trade-off manner of the bacterial composition between specific lactic-and acetic acid bacteria species was observed depending on the sugar substrates, which was not found in our previous culture-dependent approach.…”

Section: Introductionsupporting

confidence: 90%

“…Kefir beverage produced from sugar solutions could be beneficial for certain consumers such as vegans, lactose intolerant people, and people who are allergic to dairy products. In our previous study, we found that kefir fermentation improved functional properties of brown sugar-based (BS) kefir, purified molasses-based (PM) kefir and high-test molasses-based (HM) kefir [1]. The detailed bacterial microbiota characterized in this study will provide useful information for improving the quality and probiotic benefits of sugary kefir beverages.…”

Section: Introductionmentioning

confidence: 76%

“…Kefir grains are a consortium of lactic and acetic acid bacteria and yeasts. Kefir beverage has multiple health benefits, including antitumor, antibacterial, antioxidant, and cholesterol-reducing properties [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

“…None of them investigated the bacterial succession during multiple cycles of fermentation. In our previous study, we conducted the culture-dependent analysis on bacteria inhabiting sugary kefir, and demonstrated that diverse bacterial succession might be occurring in three different sugar substrates (brown sugar, purified molasses, and high-test molasses) during seven cycles of repetitive inoculation [1]. We detected various LAB species including Liquorilactobacillus nagelii (formerly Lactobacillus nagelii), Lentilactobacillus hilgardii (formerly Lactobacillus hilgardii), Lentilactobacillus farraginis (formerly Lactobacillus farraginis), Liquorilactobacillus satsumensis (formerly Lactobacillus satsumensis), Schleiferilactobacillus harbinensis (formerly Lactobacillus harbinensis), Lentilactobacillus diolovorans (formerly Lactobacillus diolivorans) and Lacticaseibacillus casei/paracasei (formerly Lactobacillus casei/paracasei), and several AAB species including Acetobacter tropicalis, Acetobacter indonesiensis, Acetobacter lovaniensis, and Gluconobacter oxydans as major isolates.…”

Section: Introductionmentioning

confidence: 99%

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Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

et al. 2021

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Kefir is a fermented beverage produced through the activity of its grains, which is constituted by lactic acid and acetic acid bacteria and yeasts. We studied the bacterial succession during multiple fermentation of Argentinian kefir in brown sugar, purified molasses or high-test molasses, using 16S high-throughput sequencing. Firmicutes was dominant (up to 98% of total population) in grains and beverages made from various sugar substrates, except in high-test molasses beverage, which was dominated by Proteobacteria (up to 78% of total population). Major bacterial species in Firmicutes were Liquorilactobacillus nagelii, Lentilactobacillus hilgardii/diolivorans and Lacticaseibacillus casei/paracasei, which are active in lactic acid fermentation. Proteobacteria comprised Acetobacter lovaniensis and Gluconobacter oxydans/roseus as major species, which are presumably responsible for the acetic acid formation in sugary kefir beverages. Bacteria differ in abundance depending on the sugar type, as revealed by the competitive dominances between L. nagelii and A. loveniensis. Purified molasses led to scarce acetic acid bacteria during fermentation, indicating that it is not a suitable substrate for their growth. Our results suggest that acetic acid (and/or ethanol) in sugary kefir modulates the succession and dominance of specific lactic acid bacteria. This study will provide valuable information for designing more sophisticated non-dairy fermented beverages with stable microbial properties.

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Section: Introductionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

et al. 2021

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“…Nontyphoidal salmonellae are a leading cause of bacterial diarrhoea worldwide, estimated to cause approximately 153 million cases of gastroenteritis and 57,000 deaths globally each year [11]. We previously reported the ACE inhibitory and antibacterial activities of sugary kefir made from various types of sugar solution, and demonstrated that these activities were significantly enhanced after fermentation [12]. e microbial and chemical compositions of kefir, as well as the way they change during fermentation, are important in determining the above benefits as a functional food.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Gamba

Yamamoto

Abdel-Hamid

et al. 2020

International Journal of Microbiology

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Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.

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Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates

Gökırmaklı

Yüceer

Güzel‐Seydim

2023

Eur Food Res Technol

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Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions

Cited by 17 publications

References 31 publications

Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates

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