Milk kefir: composition, microbial cultures, biological activities, and related products

Prado, Maria Rosa Machado; Blandón, Lina M.; Vandenberghe, Luciana Porto de Souza; Rodrigues, Cristine; Castro, Guillermo R.; Soccol, Vanete Thomaz; Soccol, Carlos Ricardo

doi:10.3389/fmicb.2015.01177

Cited by 302 publications

(261 citation statements)

References 92 publications

Supporting

Mentioning

229

Contrasting

Unclassified

Order By: Relevance

“…In that manner, it would be useful to investigate the possibilities of combining commercially available starter culture, characterised by a constant composition but rarely contain yeasts, and kefir grains, which are variable considering the composition, but claimed to have numerous health effects and contain yeasts responsible for refreshing taste. Some authors have already introduced the idea of secondary fermentation which implies a two stage fermentation conducted in the first part by kefir grains until reaching a certain pH value (approximately 5.0) at which the grains are removed and a secondary culture is introduced (Sarkar, 2008;Prado et al, 2015). The use of secondary, starter cultures enables the production of kefir with uniform characteristics which can be controlled.…”

Section: Introductionmentioning

confidence: 99%

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

et al. 2017

View full text Add to dashboard Cite

The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter) in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

et al. 2017

View full text Add to dashboard Cite

show abstract

“…paracasei and L. plantarum are known to be associated with a variety of fermented food such as milk and kefir (Prado et al, 2015).…”

Section: Lactobacilli Identificationmentioning

confidence: 99%

“…The probiotics and their byproducts are being used either as prophylactic agents to prevent or delay colonization as well as to combat infections (Şanlıbaba and Güçer, 2015;Prado et al, 2015Alexandre et al, 2014.…”

Section: Introductionmentioning

confidence: 99%

Activity of metabolites produced by new strains of Lactobacillus in modified de Man, Rogosa and Sharpe (MRS) medium against multidrug-resistant bacteria

Mesquita¹,

Costa²,

Frutuoso³

et al. 2017

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

The emergence of nearly untreatable infections caused by multidrug-resistant bacteria has led to a new public health concern in which a need for development of alternative non-antibiotic strategies has become urgent. The activity of metabolites produced by new strains of Lactobacillus against multidrugresistant bacteria was investigated. The objective of this work was to isolate and identify lactobacilli from artisanal kefir by 16S rRNA gene sequencing as well as to evaluate the effect of the growth of Lactobacillus species in the Man Rogosa and Sharpe broth, supplemented with Tween 80 at concentrations of 0.6, 0.4, and 0.2 %. Cell Free Supernatants (CFSs) were obtained from these lactobacilli cultures and with them, organic acids (lactic acid and acetic acid) and ethanol were quantified by HPLC followed by the determination of their antimicrobial activities against eight strains of Staphylococcus aureus-MRSA and Klebsiella pneumonia KPC strains. The GenBank BLAST analysis revealed that, the isolated lactobacilli belonged to Lactobacillus paracasei (n=4) and Lactobacillus plantarum (n=5) strains. Increasing concentrations of Tween 80 did not affect the growth of Lactobacillus species significantly when compared to their controls (MRS broth). HPLC analysis of CFSs showed concentrations greater than 18.0, 4.0 and 1.0 g/L for lactic acid, acetic acid and ethanol, respectively. All CFSs were able to inhibit all pathogenic microorganisms evaluated. The percentage of inhibition was on average greater than 88% for MRSA and KPC strains. The antimicrobial activity was dependent on the CFSs tested. Based on these experimental conditions, organic acids and ethanol are likely to be responsible for this antimicrobial activity.

show abstract

“…Devido a essa simbiose e aos componentes bioativos resultantes do metabolismo microbiológico durante a fermentação, a bebida torna-se probiótica trazendo benefícios à saúde do consumidor (GUZEL-SEYDIM et al, 2011;WESCHENFELDER et al, 2011;LEITE et al, 2013;NIELSEN et al, 2014;PRADO et al, 2015).…”

Section: Introductionunclassified

Identificação Presuntiva De Leveduras De Interesse Biotecnológico Em Grãos De Kefir

2017

View full text Add to dashboard Cite

RESUMOOs grãos de Kefir são constituídos por uma matriz de polissacarídeos, ricos em micro-organismos simbióticos, gerando após a fermentação de açúcares, uma bebida probiótica que recebe o mesmo nome. A vasta população microbiana presente nestes grãos, incluindo leveduras e bactérias, oferece diversas características únicas à bebida. Estudos apontam que esta possui efeitos antitumorais, anti-inflamatórios, antimicrobiano, modulatório do sistema imune, anticolesterolêmico, dentre outros, devido as moléculas secretadas pelas células microbianas presente no microambiente dos grãos de Kefir. Diante disso, o objetivo deste estudo foi isolar e identificar, presuntivamente, leveduras presentes nos grãos de Kefir, possíveis produtoras de produtos de interesse biotecnológico. Para tanto, foram utilizados grãos da região de Bauru/SP, mantidos em fermentação em água/açúcar mascavo e em leite. Em seguida, os grãos foram triturados e semeados em ágar Sabouraud com cloranfenicol. Os isolados com características macroscópicas leveduriformes foram analisados por exame direto, prova do tubo germinativo e prova da ureia. Os dados obtidos foram comparados com atlas micológicos e chaves de identificação. No total foram isoladas seis colônias diferentes com presença de leveduras como Candida sp. e Saccharomyces sp., que possuem grande relevância para os processos biotecnológicos.Palavras-chave: Bebida probiótica; Leveduras; Simbiose; Biotecnologia. ABSTRACT Presumptive identification of yeasts of biotechnological interest in kefir grains.Kefir's grains consist of a matrix of polysaccharides, rich in symbiotic microorganisms, generating a probiotic drink that receives the same name, after the fermentation of sugars. The vast microbial population present in these grains, including yeasts and bacteria, offers several characteristics unique to the drink. Studies indicate that it has effects antitumor, anti-inflammatory, antimicrobial, modulatory immune system, anticholesterolemic, among others, due to molecules secreted by the microbial cells present in the microenvironment of Kefir's grains. Therefore, the objective of this study was to isolate and identify, presumptively, yeasts present in the Kefir grains, possibly capable of producing products of biotechnological interest. For this purpose, grains from the Bauru/SP region were used, kept in fermentation in water/brown sugar and milk. Then the grains were seeded and ground on Sabouraud agar with chloramphenicol. Isolates with macroscopic yeast characteristics were analyzed by direct examination, germ tube test and urea test. The data obtained were compared with mycological atlases and identification keys. In total, were isolated six different colonies with the presence of yeasts such as Candida sp. and Saccharomyces sp., which have great relevance for biotechnological processes.

show abstract

Milk kefir: composition, microbial cultures, biological activities, and related products

Cited by 302 publications

References 92 publications

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

Activity of metabolites produced by new strains of Lactobacillus in modified de Man, Rogosa and Sharpe (MRS) medium against multidrug-resistant bacteria

Identificação Presuntiva De Leveduras De Interesse Biotecnológico Em Grãos De Kefir

Contact Info

Product

Resources

About