Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization

Moretti, Alberto; Moure, María Candela; Florencia, Quiñoy; Fiorella, Esposito; Simonelli, N.; Medrano, Micaela; Peláez, Ángela María León

doi:10.1016/j.fufo.2022.100123

Cited by 50 publications

(47 citation statements)

References 84 publications

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“…There are two types of kefir-milk kefir and water kefir, each of them being fermented by placing respective grains in milk or sugary water and incubating at ambient temperature. Bacterial and fungal genera which have been previously identified in kefir include lactobacilli, Lactococcus, Streptococcus, Leuconostoc, Acetobacter, Saccharomyces, Kluyveromyces, and Candida (Bourrie et al, 2016;Moretti et al, 2022). The microbial composition of milk and kefir grains are reported to differ slightly (Fiorda et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens

Tan

et al. 2022

Front. Microbiol.

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Kefir grains consist of complex symbiotic mixtures of bacteria and yeasts, and are reported to impart numerous health-boosting properties to milk and water kefir beverages. The objective of this work was to investigate the microbial communities in kefir grains, and explore the possibility of deriving useful probiotic strains from them. A total of 158 microbial strains, representing six fungal and 17 bacterial species, were isolated from milk and water kefir grains collected from a Singapore-based homebrewer. Based on 16S rRNA sequencing, isolated genera included Lactobacillus, Liquorilactobacillus, Lacticaseibacillus, Lentilactobacillus, Leuconostoc, Lactococcus, Acetobacter, Gluconobacter, Oenococcus, Clostridium, Zymomonas, Saccharomyces, Kluyveromyces, Pichia, Lachancea, Candida, and Brettanomyces. To characterize these isolates, a funnel approach, involving numerous phenotypic and genomic screening assays, was applied to identify kefir-derived microbial strains with the highest probiotic potential. Particular focus was placed on examining the pathogen inhibitory properties of kefir isolates toward enteric pathogens which pose a considerable global health burden. Enteric pathogens tested include species of Bacillus, Salmonella, Vibrio, Clostridium, Klebsiella, Escherichia, and Staphylococcus. Well diffusion assays were conducted to determine the propensity of kefir isolates to inhibit growth of enteric pathogens, and a competitive adhesion/exclusion assay was used to determine the ability of kefir isolates to out-compete or exclude attachment of enteric pathogens to Caco-2 cells. Seven bacterial strains of Lentilactobacillus hilgardii, Lacticaseibacillus paracasei, Liquorilactobacillus satsumensis, Lactobacillus helveticus, and Lentilactobacillus kefiri, were ultimately identified as potential probiotics, and combined to form a “kefir probiotics blend.” Desirable probiotic characteristics, including good survival in acid and bile environments, bile salt hydrolase activity, antioxidant activity, non-cytotoxicity and high adhesion to Caco-2 cells, and a lack of virulence or antimicrobial resistance genes. In addition, vitamin and γ-aminobutyric acid (GABA) synthesis genes, were identified in these kefir isolates. Overall, probiotic candidates derived in this study are well-characterized strains with a good safety profile which can serve as novel agents to combat enteric diseases. These kefir-derived probiotics also add diversity to the existing repertoire of probiotic strains, and may provide consumers with alternative product formats to attain the health benefits of kefir.

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Section: Introductionmentioning

confidence: 99%

Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens

Tan

et al. 2022

Front. Microbiol.

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“…Similarly, the value of the global kombucha market was approximately USD 1.5 billion in 2018 [17] and the annual sales of the global vinegar market reached USD 2.27 billion in 2021 [18]. Similarly, the global kefir market size was 1.23 billion in 2019 and could increase to 1.84 billion by 2027 [19]. Therefore, the fermented foods market has been proposed as a tool to target sustainable development by the year 2030 and to fight hunger and malnutrition.…”

Section: Introductionmentioning

confidence: 99%

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Guerra

Cevallos-Cevallos

Weckx

et al. 2022

Foods

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The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.

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“…Due to uncertainties and unpredictable crisis situations (e.g., war conflicts) and global pandemics, the demand for fermented food and beverages has been significantly increasing because they are easy to cook and have a long shelf life [1]. In the production of fermented foods and beverages, different types of microorganisms, such as bacteria, yeast and mold, have been used to modify the chemical composition, resulting in changes in taste, smell, color and nutrients.…”

Section: Introductionmentioning

confidence: 99%

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

Seesaard

Wongchoosuk

2022

Fermentation

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Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.

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Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization

Cited by 50 publications

References 84 publications

Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens

Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

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