Identification of Yeasts and Bacteria Isolated From Iranian Kefir Drink

Significance and Impact of the Study: This study revealed the diversity of yeasts in some traditional kefir samples from Iran. Kluyveromyces marxianus was the dominant yeast species followed by Saccharomyces cerevisiae, P. fermentans and P. kudriavzevii. Three isolates of S. cerevisiae and one isolate of P. fermentans were exhibited high abilities of adherence to different solvents and auto-aggregation and acceptable adhesion to the epithelial intestine-derived cells but no antimicrobial activity against investigated pathogens. Although further studies on their health benefits and in vivo trials are required, these findings suggest that the yeast isolates can be considered as possible probiotic candidates for the development of novel functional foods.

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“…(1997), and S. cerevisiae was detected from an Iranian kefir drink by Sefidgar et al . (2014). Saber et al .…”

Section: Resultsmentioning

confidence: 99%

Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties

Rahmani

Alimadadi

Attaran

et al. 2022

Letters in Applied Microbiology

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“…Biochemical techniques include catalase, oxidase, aerobic and anaerobic tests (Holt et al, 1994). Lactic acid bacteria are naturally present in milk and other dairy products, such as milk of Sumbawa horse (Sujaya et al, 2008), sheep milk (Acurcio et al, 2014), cow milk (Wassie and Wassie, 2016), buffalo milk (Duary et al, 2011;Rizqiati et al, 2015), dadiah (Sameen et al, 2010), cheese (Zeppa et al, 2004;Abdi et al, 2006;Luiz et al, 2017), yoghurt (Azadnia and Khan Nazer, 2009;Ali, 2011;Khalil and Anwar, 2016;) and kefir grain (Sefidgar et al, 2014;Zanirati et al, 2014;Garofalo et al, 2015;Kivanҫ, 2015).…”

Section: Introductionmentioning

confidence: 99%

The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain

Sulmiyati¹,

Said²,

Fahrodi³

et al. 2018

MJM

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Aims: Kefir is a fermented dairy product using lactic acid bacteria, such as Lactobacillus lactis and L. delbrueckii subsp. bulgaricus mixed with yeast and produces acids and alcohols. Lactic acid bacteria (LAB) can be identified based on morphological and biochemical characteristics, using macroscopic and microscopic examination and biochemical tests. This study aims to isolate LAB from commercial kefir grain and to conduct an identification based on morphological characteristics using macroscopic, microscopic and biochemical techniques. Methodology and results: LAB isolated from kefir grain was grown on nutrient-agar medium and then transferred to the MRS agar medium. Macroscopic observations included recording the colony size, color, form, surface, and edge. Microscopic examination involved Gram staining and spore staining. Biochemical assays included oxidase test and aerobic and anaerobic tests. The results obtained were lactic acid bacteria which were negative in the catalase and oxidase tests, positive for Gram staining, spore staining was negative, and aerobic and anaerobic tests were positive; the bacteria were rod-shaped and rounded. Conclusion, significance and impact of study: Lactic acid bacteria isolated from kefir grains were identified by macroscopic and microscopic examination of morphology and using biochemical tests putatively identified as Lactococcus cremoris, Streptococcus cremoris and L. plantarum.

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“…Gao et al (2012) were the first to report the presence of Pichia kudriavzevii and P. guilliermondii in kefir. Sefidgar, Gharekhani, and Ghasempour (2014) detected S. cerevisiae and Lb. casei subsp.…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

117

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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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Identification of Yeasts and Bacteria Isolated From Iranian Kefir Drink

Cited by 10 publications

References 10 publications

Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties

Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties

The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain

A review: chemical, microbiological and nutritional characteristics of kefir

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