Polyphasic characterization of the lactic acid bacteria in kefir

Mainville, Isabelle; Robert, Normand; Lee, Byong; Farnworth, E. R.

doi:10.1016/j.syapm.2005.07.001

Cited by 71 publications

(59 citation statements)

References 19 publications

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“…It did not grow at 15 • C. This strain did not produce gas from arginine. This homofermentative profile along with the combination of sugar fermentation pattern suggests that strain ZW3 might belong to the L. kefiranofaciens species [33]. To confirm the biochemical results, partial sequencing of variable regions of 16S rRNA genes was also performed.…”

Section: Screening and Identification Of Zw3 Strainmentioning

confidence: 79%

Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir

Wang

Ahmed

Feng

et al. 2008

International Journal of Biological Macromolecules

217

116

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Section: Screening and Identification Of Zw3 Strainmentioning

confidence: 79%

Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir

Wang

Ahmed

Feng

et al. 2008

International Journal of Biological Macromolecules

217

116

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“…Lactobacilli were present in all kefir grains from Bulgaria indicating the importance of this group of bacteria in the production of the beverage (Simova et al, 2002). Mainville, Robert, Lee, and Farnworth (2006), by polyphasic characterization, identified the species L. heleveticus, L. kefir, L. parakefir in kefir grains from Moscow (Russia).The microorganism present in the sugar kefir grains from Minas Gerais (Brazil) were reported by Magalhães et al (2010) where the species L. paracasei, L kefir also were identified, as well as the presence of a species of acetic acid bacteria, the genus Acetobacter.…”

Section: Identification Of Bacteria Using Culture-dependent Methodsmentioning

confidence: 96%

Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods

Miguel

Cardoso

Lago

et al. 2010

Food Research International

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a b s t r a c tIn the present work bacteria associated with milk kefir grains from several Brazilian States, Canada and the United States of America under traditional conditions have, for the first time, been studied using a combination of pheno-and genotypic methods. Conventional culturing was performed and a total of 270 isolates were obtained from all samples. Isolates were identified using biochemical tests and partial sequence analysis of 16S rDNA. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rDNA followed by sequencing of the most intense bands showed that the dominant bacterium was Lactobacillus kefiri. PCR-DGGE revealed the presence of Gluconobacter japonicus and Lactobacillus uvarum which were no isolated. Conventional isolation revealed the presence of L. helveticus, L. kefiri and Acetobacter syzygii not identified among the sequenced DGGE bands. This study is the first to report the presence of Lactobacillus satsumensis and Acetobacter syzygii in milk kefir grains.

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“…Determination of the kefir microbial population is important for food quality control and studies on bioactive products produced by kefir microbial population. Most studies on the bacterial communities of kefir generally focused on identification of bacteria by traditional culture-dependent methods from only grainsamples (Delfederico et al, 2006;Heo and Lee, 2006;Mainville et al, 2006). However, such methods may have limited ability for the identification of diverse bacterial populations in mixed samples.…”

Section: Discussionmentioning

confidence: 99%

Phylogenetic identification of bacteria within kefir by both culture-dependent and culture-independent methods

Burcu¹,

Arslanoğlu²

2013

Afr. J. Microbiol. Res.

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A combination of culture-dependent and independent methods was used in an attempt to identify the bacteria present in kefir grains and kefir liquid. Culture-independent methods involved direct extraction of DNA by mechanical means from either grains or liquid, followed by PCR amplification and sequencing of 16S rRNA genes. Culture-dependent methods were performed by inoculating samples from both the kefir grains and the kefir liquid to solid media followed by incubation under either aerobic or anerobic conditions in order to selectively enrich aerobic and anaerobic bacteria. Pure cultures were isolated from enriched bacteria and their DNA was extracted for the amplification and sequencing of 16S rRNA genes. Results indicate that kefir grains had a different bacterial composition compared to the kefir liquid. While Lactobacillus kefiranofaciens, Lactobacillus kefiri, Enterococcus faecium and Acetobacter syzygii were found only in the kefir grains, Lactobacillus helveticus was found only in the kefir liquid. On the other hand, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides and Acetobacter lovaniensis were found to be present in both the grains and the liquid. To the best of our knowledge, this work is the first to report the presence of A.lovaniensis, A. syzygii and Enterococcus faecium in kefir.

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Polyphasic characterization of the lactic acid bacteria in kefir

Cited by 71 publications

References 19 publications

Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir

Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir

Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods

Phylogenetic identification of bacteria within kefir by both culture-dependent and culture-independent methods

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