Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract

Cho, Yun Ju; Kim, Dong Hyeon; Jeong, Dana; Seo, Kyung Jin; Jeong, Heon Sang; Lee, Hyeon Gyu; Kim, Hyun‐Sook

doi:10.1016/j.lwt.2018.01.010

Cited by 58 publications

(42 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…() studied the positive effect of the kefir yeasts on Lactobacillus probiotic potentials and Cho et al . () recently found that a combination of kefir‐derived Kluyveromyces KU140723‐02 and polyphenol‐rich grape seed flour or its extract has an incremented antioxidant activity.…”

Section: Health Promoting Properties Of Kefir Micro‐organismsmentioning

confidence: 99%

“…However, Cassanego et al (2017) observed that S. cerevisiae, Hanseniospora uvarum and K. unispora isolated from other Brazilian kefir were not able to tolerate the passage through the simulated gastrointestinal tract. Xie et al (2012) studied the positive effect of the kefir yeasts on Lactobacillus probiotic potentials and Cho et al (2018) recently found that a combination of kefir-derived Kluyveromyces KU140723-02 and polyphenol-rich grape seed flour or its extract has an incremented antioxidant activity.…”

Section: Health Promoting Properties Of Kefir Micro-organismsmentioning

confidence: 99%

See 1 more Smart Citation

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

View full text Add to dashboard Cite

Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a matrix of proteins and polysaccharides. The present review summarizes the role of kefir micro-organisms in grain assembly and in the beneficial properties attributed to kefir. The use of both culture-dependent and independent methods has made possible to determine the micro-organisms that constitute this ecosystem. Kefir consumption has been associated with a wide range of functional and probiotic properties that could be attributed to the micro-organisms present in kefir and/or to the metabolites synthetized by them during milk fermentation. In this context, the role of micro-organisms in kefir health promoting properties is discussed with particular attention to the contribution of yeast as well as bioactive metabolites such as lactic and acetic acid, exopolysaccharides and bioactive peptides. Even though many advances on the knowledge of this ancient fermented milk have been made, further studies are necessary to elucidate the complex nature of the kefir ecosystem.

show abstract

Section: Health Promoting Properties Of Kefir Micro‐organismsmentioning

confidence: 99%

Section: Health Promoting Properties Of Kefir Micro-organismsmentioning

confidence: 99%

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The microbial population count of the kefir grains performed in this study Found: lactic acid bacteria with a population of 8.10 log CFU mL -1 (approximately 10 8 cells); AAB in a low population of 4.01 log CFU mL -1 (approximately 10 4 cells); and yeasts in population of 6.01 log CFU mL -1 (approximately 10 6 cells). This microbial population is expected in the kefir grains because they are considered probiotic (Simova et al, 2002;Guzel-Seydim et al, 2005;Irigoyen et al, 2005;Magalhães et al, 2011aMagalhães et al, , 2011bMagalhães et al, , 2011cPuerari et al, 2012;Cho et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Kefir is a polysaccharide grain containing microorganisms that produce fermented beverages, such as the traditional Turkish beverage also named "kefir", which is from milk, and has low alcohol content (Simova et al, 2002;Guzel-Seydim et al, 2005;Irigoyen et al, 2005;Magalhães et al, 2011aMagalhães et al, , 2011bMagalhães et al, , 2011cPuerari et al, 2012;Cho et al, 2018). Kefir is a mixed culture of various yeasts and bacteria species combined in a matrix of proteins and polysaccharide "kefiran", which are formed during cell growth under aerobic conditions (Magalhães et al, 2010a(Magalhães et al, , 2010b.…”

Section: Introductionmentioning

confidence: 99%

“…In accordance with Medrano et al (2008), the benefits of consuming kefir in the diet are numerous, such as its antitumoral, (Vinderola et al, 2005), antimicrobial (Rodrigues et al, 2005), antiinflammatory, and antiallergical (Lee et al, 2007) activities. The composition of microbial species is an important factor to characterize the kefir therapeutic benefits (Simova et al, 2002;Guzel-Seydim et al, 2005;Irigoyen et al, 2005;Magalhães et al, 2011aMagalhães et al, , 2011bMagalhães et al, , 2011cCho et al, 2018). A rapid identification of the microorganisms is necessary in the fermentative process of kefir grains, which facilitates the microbiological control of fermentative processes on a large scale.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains

et al. 2019

View full text Add to dashboard Cite

RESUMOThe aim of this study was to evaluate the use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains. Maldi-Tof MS is a new methodology for the rapid diagnosis of microorganisms. A total of 358 microorganisms were isolated, 31 were yeasts and 327 were bacteria (divided into lactic and acetic bacteria). Microbial colonies were grown in Luria-Bertani agar medium and incubated at 35 °C for 18h and used in the identification of species by Maldi-Tof MS. The microbial population identified in Brazilian kefir grains was Lactobacillus paracasei, Saccharomyces cerevisiae, Lactobacillus plantarum, Acetobacter pasteurianus, and Acetobacter syzygii. This study demonstrated a rapid and accurate identification of the Brazilian kefir grains microorganisms using the Maldi-Tof MS biosensor. In conclusion, the Maldi-Tof MS technology can facilitate the microbiological control in a fermentation process using kefir grains as starter cultures.O objetivo deste estudo foi avaliar o uso do biossensor de Maldi-Tof MS na avaliação microbiana de grãos de kefir. Maldi-Tof MS é uma nova metodologia para o diagnóstico rápido de micro-organismos. Um total de 358 microorganismos foram isolados, 31 foram leveduras e 327 foram bactérias (divididas em bactérias láticas e acéticas). Colônias microbianas foram cultivadas em meio Luria-Bertani (LB) e incubadas a 35 °C por 18h e posteriormente utilizadas na identificação a nível de espécies pelo Maldi-Tof MS. A população microbiana identificada nos grãos de kefir brasileiros foi Lactobacillus paracasei, Saccharomyces cerevisiae, Lactobacillus plantarum, Acetobacter pasteurianus e Acetobacter syzygii. Este estudo demonstrou uma identificação rápida e precisa dos micro-organismos de grãos de kefir brasileiros utilizando o biossensor Maldi-Tof MS. Em conclusão, a tecnologia Maldi-Tof MS pode facilitar o controle microbiológico em um processo de fermentação usando grãos de kefir como culturas iniciadoras. Palavras-chave: micro-organismos; bactérias; levedura; sensor biológico.This is an open access article under the CC BY licence Creative Commons 73 Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains 1

show abstract

Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage

Luo

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast ( Saccharomyces uvarum ) on RCCs, fat acid composition, volatiles, and sensory traits in silver carp mince stored at 4°C was evaluated. Yeast eliminated malondialdehyde, 4‐hydroxyl‐2‐hexenal, and 4‐hydroxyl‐2‐nonenal by about 80%, 68%, and 60%, which increased by about 170%, 340%, and 300% in the control, respectively. Yeast helped retain about 80% of the polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively; only about 53% and 46% of EPA and DHA, respectively, were maintained in the control. Yeast removed off‐odors hexanal, nonanal, and decenal, resulting in enhanced sensory traits. These findings were economically important for improving the quality of fish products. It might present an approach to improve the flavor of fish products.

show abstract

Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract

Cited by 58 publications

References 31 publications

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains

Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage

Contact Info

Product

Resources

About