Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk

Wang, S.-Y.; Huang, Ren-Feng; Ng, Ker-Sin; Chen, Yen-Po; Shiu, Jia-Shian; Chen, Ming‐Ju

doi:10.3390/foods10092098

Cited by 6 publications

(6 citation statements)

References 53 publications

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“…kefiranofaciens and Lc. lactis [ 26 ], which dominated the samples early during fermentation. In addition, the association of LAB and yeasts, such as P. kudriavzevii , which was a dominant species within our samples, could also contribute to the low pH values obtained, as it was recently demonstrated [ 27 ].…”

Section: Discussionmentioning

confidence: 99%

Microbial Dynamics during labneh Ambaris Production in Earthenware Jars

Abi Khalil,

Couderc,

Yvon

et al. 2023

Foods

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The responses of various microbial populations to modifications in the physicochemical properties of a food matrix, as well as interactions between these populations already present, are the main factors that shape microbial dynamics in that matrix. This work focused on the study of microbial dynamics during labneh Ambaris production, a traditional Lebanese concentrated fermented goat milk made in jars during 3 months. This was assessed in two earthenware jars at a production facility. DNA metabarcoding of the ITS2 region as well as the V3–V4 region of the 16S rRNA gene was used to characterize the fungal and bacterial communities, respectively. Viable bacterial isolates were also identified by Sanger sequencing of the V1–V4 region of the 16S rRNA gene. Our results showed that the dominant microorganisms identified within labneh Ambaris (Lactobacillus kefiranofaciens, Lentilactobacillus kefiri, Lactococcus lactis, Geotrichum candidum, Pichia kudriavzevii and Starmerella sp.) settle early in the product and remain until the end of maturation with varying abundances throughout fermentation. Microbial counts increased during early fermentation stage, and remained stable during mid-fermentation, then declined during maturation. While microbial compositions were globally comparable between the two jars during mid-fermentation and maturation stages, differences between the two jars were mainly detected during early fermentation stage (D0 until D10). No significant sensorial differences were observed between the final products made in the two jars. Neither coliforms nor Enterobacteriaceae were detected in their viable state, starting D7 in both jars, suggesting the antimicrobial properties of the product.

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Section: Discussionmentioning

confidence: 99%

Microbial Dynamics during labneh Ambaris Production in Earthenware Jars

Abi Khalil,

Couderc,

Yvon

et al. 2023

Foods

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“…Cooperative interactions among bacterial species often confer tolerance against stress (Machado et al, 2021). In a study by Wang, Huang, et al (2021), the coexistence of L. kefiranofaciens HL1 with other microbial species was explored, identifying L. lactis subsp. cremoris APL15 as a synergistic strain.…”

Section: Promoting Mutualistic Symbiosis Among Kefir Community Member...mentioning

confidence: 99%

“…Lactobacillus and Kazachstania exhibited dominance among the LAB and yeasts, respectively. The species composition and growth environment of kefir microbial community mutually shape the biological structure of kefir grains (Blasche et al., 2021; Wang, Huang, et al., 2021). However, a complete understanding of the origins of kefir grains microbiota remains elusive.…”

Section: The Structural Characteristics Of Kefir Grainsmentioning

confidence: 99%

The complex world of kefir: Structural insights and symbiotic relationships

Cheng,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Kefir milk, known for its high nutritional value and health benefits, is traditionally produced by fermenting milk with kefir grains. These grains are a complex symbiotic community of lactic acid bacteria, acetic acid bacteria, yeasts, and other microorganisms. However, the intricate coexistence mechanisms within these microbial colonies remain a mystery, posing challenges in predicting their biological and functional traits. This uncertainty often leads to variability in kefir milk's quality and safety. This review delves into the unique structural characteristics of kefir grains, particularly their distinctive hollow structure. We propose hypotheses on their formation, which appears to be influenced by the aggregation behaviors of the community members and their alliances. In kefir milk, a systematic colonization process is driven by metabolite release, orchestrating the spatiotemporal rearrangement of ecological niches. We place special emphasis on the dynamic spatiotemporal changes within the kefir microbial community. Spatially, we observe variations in species morphology and distribution across different locations within the grain structure. Temporally, the review highlights the succession patterns of the microbial community, shedding light on their evolving interactions.Furthermore, we explore the ecological mechanisms underpinning the formation of a stable community composition. The interplay of cooperative and competitive species within these microorganisms ensures a dynamic balance, contributing to the community's richness and stability. In kefir community, competitive species foster diversity and stability, whereas cooperative species bolster mutualistic symbiosis. By deepening our understanding of the behaviors of these complex microbial communities, we can pave the way for future advancements in the development and diversification of starter cultures for food fermentation processes.

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“…Co-culturing is a common technique in fermentation used to improve cell growth and the productivity of desired products. 17 Usually, a group of microbes or more than one microbe that share similar characteristics or is categorized under the same family will be used in this co-culturing process. 11 The effects of one species towards another are usually studied in this technique because some species only act as producer of a precursor for another species to utilize and produce the desired product.…”

Section: Reviewmentioning

confidence: 99%

“…These parameters include pH, temperature, incubation time, inoculum size, and composition of the media. 7,14 Meanwhile, mode of fermentation, 15 two-step fermentation, 16 co-culturing approach, 17 immobilization technique, 18 and genetic engineering 19 are some strategies established to improve GABA production to meet commercial demand.…”

Section: Introductionmentioning

confidence: 99%