Yeasts from kefir grains: isolation, identification, and probiotic characterization

Diosma, Gabriela; Romanin, David Emmanuel; Rey-Burusco, María F.; Londero, Alejandra; Garrote, Graciela Liliana

doi:10.1007/s11274-013-1419-9

Cited by 154 publications

(119 citation statements)

References 38 publications

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“…L. kefiri, L. kefiranofaciens and L. kefirgranum, which were proven by recent studies to have strong probiotic properties and positive health effects, are only present in kefir grains [14,15,16,17,18]. Moreover, the Saccharomyces and Kluyveromyces yeast strains unique to kefir grains also have important probiotic properties and antimicrobial effects that were observed in recent studies [19,20,21]. The reason for commercial kefir having a lower observed inhibitory effect is generally thought to be due to the fact that the starter culture microflora is very different from the original in commercial kefir.…”

Section: Resultsmentioning

confidence: 96%

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Güzel‐Seydim¹,

Cagdas²,

Seydim³

2016

FFHD

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Background: Fusobacterium spp. are known to be part of mouth and intestinal microbiota. Fusobacterium nucleatum is an obligate anaerobe, Gram negative, non-spore forming pleomorphic bacillus that can cause diseases not only in the mouth and teeth but also in the brain, pleura, lungs and liver. It was noted that F. nucleatum induces fetal death (fetal demise) in pregnant women. Recent studies indicate that F. nucleatum could lead to colon cancer by binding to the epithelial tissue. Kefir is produced from kefir grains that are a source of probiotics. Fermented dairy products and especially kefir and yogurt are significant for functional nutrition. In kefir grains, lactic acid bacteria, acetic acid bacteria and yeasts are embedded in a polysaccharide matrix, called kefiran. When kefir grains are added to milk and incubated for approximately 22 h at 25°C, microorganisms in the grains continue to proliferate in milk with the production of functional metabolic compounds. While yogurt has mainly two bacteria, authentic kefir has its characteristic Lactobacillus kefiranofaciens, Lactobacillus kefir and Lactobacillus kefirgranum, in addition to many other types of lactic acid bacteria (LAB). Previous studies have indicated that fermented dairy products can cause probiotic effects such as improvement in digestive system health, reduction in serum cholesterol, improvement in lactose tolerance, improvement in immune function, control of irritable bowel symptoms, and anticarcinogenic properties.Objective: The aim of this research was to report the effects of fermented dairy products in vitro on the growth of F. nucleatum. Milk, kefir made from natural kefir grains, commercial kefir produced from kefir starter culture, yogurt produced from natural yogurt starter culture and commercial yogurt produced from yogurt starter culture were used against F. nucleatum. Methods:F. nucleatum (ATCC 25586) was grown in Fluid Thioglycollate Medium at 37°C for 3 days under anaerobic incubation. Kefir was made from authentic kefir grains with 2% by volume inoculation at 25°C for 22h fermentation. Yogurt was made using a natural starter culture. The inhibition effects of fermented dairy products were determined in vitro against F. nucleatum. Zone inhibition tests were conducted using sterile disks that were immersed into kefir and yogurt samples and subsequently placed on Brucella Blood Agar with Hemin and Vitamin K1 inoculated with F. nucleatum; plates were incubated at 37°C for 3 days under anaerobic conditions. Inhibition zones were determined after the incubation was completed. Additionally, lactic acid bacteria (counted on MRS and m17), yeast (PDA) and related pathogen were observed after anaerobic incubation by adding a certain amount of kefir and yogurt cultures into F. nucleatum inoculated medium.Results: Authentic kefir samples exhibited distinct inhibitory zone against F. nucleatum after incubation agar plates. The largest zone of inhibition (with 9.5 mm) was caused by natural kefir samples made from kefir grains. Yogurt samp...

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Section: Resultsmentioning

confidence: 96%

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Güzel‐Seydim¹,

Cagdas²,

Seydim³

2016

FFHD

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“…This yeast species is frequently associated with water kefir (3,4,10,13,14,19,20,51). Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) was shown to be associated with water kefir only recently (3,20).…”

Section: Discussionmentioning

confidence: 99%

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Laureys

Vuyst

2014

Appl Environ Microbiol

178

205

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Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/ paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.

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“…Numerous microbial species in both kefir and kefir grains were identified using various microbiological and molecular techniques (Diosma, Romanin, Rey-Burusco, Londero, & Garrote, 2014;Gao, Gu, Abdella, Ruan, & He, 2012;Pogačić, Šinko, Zamberlin, & Samaržija, 2013). Dobson, O'Sullivan, Cotter, Ross and Hill (2011) investigated microbial species in kefir grains using high-throughput, sequence-based analysis.…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

“…Grønnevik et al (2011) found that the LAB count in kefir samples decreased during the first 4 weeks of storage, whereas yeast levels increased throughout the storage period. Diosma et al (2014) isolated S. cerevisiae (15 strains), S. unisporus (six strains), Issatchenkia occidentalis (four strains) and K. marxianus (nine strains) from kefir grains. Uraz, Akkuzu, Özcan, and Sevimay (2012) detected C. kefyr and C. famata as the most abundant species in kefir samples.…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

124

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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Yeasts from kefir grains: isolation, identification, and probiotic characterization

Cited by 154 publications

References 38 publications

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

A review: chemical, microbiological and nutritional characteristics of kefir

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