Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir

Gao, Wei; Zhang, Lanwei

doi:10.1111/ijfs.13735

Cited by 7 publications

(7 citation statements)

References 24 publications

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“…; Dertli and Çon ), Tibet (Gao et al . ; Gao and Zhang ) and Ireland (Dobson et al . ; Marsh et al .…”

Section: Methods For the Isolation And Identification Of Kefir Micro‐mentioning

confidence: 99%

“…The application of high-throughput sequencing of 16S amplicons was used to investigate kefir microbial ecosystems in order to achieve a more comprehensive understanding. Pyrosequencing analysis of 16S amplicons was applied for the identification of bacteria and ITS region for yeasts discrimination of kefir from different origins including Italy (Garofalo et al 2015), Brazil (Leite et al 2012), Turkey (Nalbantoglu et al 2014;Dertli and C ßon 2017), Tibet (Gao et al 2013;Gao and Zhang 2018) and Ireland (Dobson et al 2011;Marsh et al 2013). It is important to point out that in contrast to DGGE, pyrosequencing analysis allowed to identify micro-organisms that are in low concentration (Leite et al 2012;Garofalo 2015).…”

Section: Incubation and Maturationmentioning

confidence: 99%

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

Iraporda²,

et al. 2018

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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.

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“…; Dertli and Çon ), Tibet (Gao et al . ; Gao and Zhang ) and Ireland (Dobson et al . ; Marsh et al .…”

Section: Methods For the Isolation And Identification Of Kefir Micro‐mentioning

confidence: 99%

Section: Incubation and Maturationmentioning

confidence: 99%

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

Iraporda²,

et al. 2018

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“…Kefir grains are a fascinating biological entity which are made up of a natural matrix of extracellular polysaccharide (EPS) and complex microbiota including lactic acid bacteria (LAB), yeast and acetic acid bacteria (AAB) [ 4 , 5 , 6 ]. Many researchers have evaluated kefir grains with different microbial diversity from different countries including Argentine [ 7 ], Brazilian [ 8 ], Irish [ 9 ], Turkish [ 5 ] and Tibetan grains [ 10 ]. A variety of microorganisms were found in different kefir grains, and the main genus was Lactobacillus , while low abundance genera were also found in grains from different sources, such as Leuconostoc , Lactococcus and Streptococcus .…”

Section: Introductionmentioning

confidence: 99%

“…Zhou et al have conducted research on Tibetan kefirs and found Leuconostoc mesenteroides , L. lactis , L. kefiri , L. casei , K. marxianus , S. unisporus , S. cerevisiae and Candida humilis in Tibetan kefirs [ 13 ]. Gao and Zhang [ 10 ] isolated L. kefiranofaciens , S. thermophilus , L. kefiri and L. paracasei from Tibetan kefirs which exhibited the intraspecies genotypic diversity. Linzhi and Naqu are two typical regions in Tibet.…”

Section: Introductionmentioning

confidence: 99%

The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains

Tian

et al. 2021

Foods

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In this study, a high-throughput sequencing technique was used to analyze bacterial and fungal diversity of two traditional Tibetan kefir grains from Linzhi (K1) and Naqu (K2) regions. Comparative bioinformatic analyses indicated that Lactobacillus kefiranofaciens, L. kefiri and Kluyveromyces marxianus were the main dominant strains in K1 and K2. In order to research the relationship of the growth of kefir grains, the biofilm and the extracellular polysaccharides (EPS) produced by microorganisms, the proliferation rate of kefir grains, the yield and chemical structure of EPS and the optimal days for biofilm formation were determined. The results showed that the growth rate, the yield of EPS and the biofilm formation ability of K1 were higher than K2, and the optimal day of their biofilm formation was the same in 10th day. Additionally, the live cells, dead cells and EPS in biofilm formation of K1 and K2 were observed by fluorescence microscope to clarify the formation process of kefir grains. To determine the influence of microbial interactions on biofilm and the formation of kefir grains, the essential role of microbial quorum sensing needs further attention.

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“…Saccharomyces cerevisiae is a key microorganism for the beverages sector. Apart from the central role in the production of alcoholic beverages, its contribution in the production of fermented milks such as kefir [26,27], Nunu [28] and Lait caillé [29], has been recognized. The ability of L. monocytogenes to survive the manufacturing process of some of the above products, has already been documented [30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Transcriptomic Response of L. monocytogenes to Co-Culture with S. cerevisiae

2021

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The aim of the present study was to assess the transcriptomic response of L. monocytogenes during co-culture with three S. cerevisiae strains. For this purpose, BHI broth was inoculated with 7 log CFU·mL−1 L. monocytogenes serotype 4b strain LQC 15257, isolated from a strawberry sample and 4 log CFU·mL−1 S. cerevisiae strains Y32, Y34 and Y37, isolated from spontaneous olive fermentation. Sampling took place after 24 and 48 h incubation at 5 and 20 °C. RNA was extracted, stabilized and the transcription of virulence associated genes prfA, sigB, hly, plcA, plcB, inlA, inlB, inlC and inlJ, was assessed by RT-qPCR. Co-culture with the yeast strains mostly affected the transcription of sigB and inlJ, the upregulation of which during growth at 5 °C for 24 h, reached 10.13 and 9.76 log2(fold change), respectively. Similarly, the effect that incubation time had on the relative transcription of the genes under study was dependent on the co-cultivating yeast strain. On the other hand, the effect of the yeast strain was less pronounced when the relative transcription of the genes under study was assessed between 20 °C and 5 °C. In that case, incubation temperature seemed to have an important effect since, in the 79.2% of the samples analyzed, upregulation was evident, irrespective of yeast strain presence. These results highlight the complex trophic relationships that take place during co-existence between L. monocytogenes and S. cerevisiae.

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Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir

Cited by 7 publications

References 24 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

The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains

Transcriptomic Response of L. monocytogenes to Co-Culture with S. cerevisiae

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