Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir

Zannini, Emanuele; Lynch, Kieran M.; Nyhan, Laura; Sahin, Aylin W.; Riordan, Patrick O’; Daenen, Luk; Arendt, Elke K.

doi:10.3390/fermentation9010028

Cited by 13 publications

(12 citation statements)

References 41 publications

(67 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Regarding yeasts, we found a high abundance of P. membranifaciens, Pichia kudriavzevii, and K. exigua. This finding is interesting since some studies, which even change substrate conditions ( Laureys and de Vuyst, 2016 ; Zannini et al, 2023 ), have not detected P. membranifaciens nor K . exigua , denoting the uniqueness of this WK fermentation and its chemical space.…”

Section: Discussionmentioning

confidence: 79%

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Arrieta-Echeverri,

Fernandez,

Duarte-Riveros

et al. 2023

Front. Mol. Biosci.

View full text Add to dashboard Cite

In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of these health-promoting products is water kefir, which is a fermented sugary beverage based on kefir grains (symbiotic colonies of yeast, lactic acid and acetic acid bacteria). According to previous knowledge and the uniqueness of each water kefir fermentation, the following project aimed to explore the microbial and chemical composition of a water kefir fermentation and its microbial consortium, through the integration of culture-dependent methods, compositional metagenomics, and untargeted metabolomics. These methods were applied in two types of samples: fermentation grains (inoculum) and fermentation samples collected at different time points. A strains culture collection of ∼90 strains was established by means of culture-dependent methods, mainly consisting of individuals of Pichia membranifaciens, Acetobacter orientalis, Lentilactobacillus hilgardii, Lacticaseibacillus paracasei, Acetobacter pomorum, Lentilactobacillus buchneri, Pichia kudriavzevii, Acetobacter pasteurianus, Schleiferilactobacillus harbinensis, and Kazachstania exigua, which can be further studied for their use in synthetic consortia formulation. In addition, metabarcoding of each fermentation time was done by 16S and ITS sequencing for bacteria and yeast, respectively. The results show strong population shifts of the microbial community during the fermentation time course, with an enrichment of microbial groups after 72 h of fermentation. Metataxonomics results revealed Lactobacillus and Acetobacter as the dominant genera for lactic acid and acetic acid bacteria, whereas, for yeast, P. membranifaciens was the dominant species. In addition, correlation and systematic analyses of microbial growth patterns and metabolite richness allowed the recognition of metabolic enrichment points between 72 and 96 h and correlation between microbial groups and metabolite abundance (e.g., Bile acid conjugates and Acetobacter tropicalis). Metabolomic analysis also evidenced the production of bioactive compounds in this fermented matrix, which have been associated with biological activities, including antimicrobial and antioxidant. Interestingly, the chemical family of Isoschaftosides (C-glycosyl flavonoids) was also found, representing an important finding since this compound, with hepatoprotective and anti-inflammatory activity, had not been previously reported in this matrix. We conclude that the integration of microbial biodiversity, cultured species, and chemical data enables the identification of relevant microbial population patterns and the detection of specific points of enrichment during the fermentation process of a food matrix, which enables the future design of synthetic microbial consortia, which can be used as targeted probiotics for digestive and metabolic health.

show abstract

Section: Discussionmentioning

confidence: 79%

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Arrieta-Echeverri,

Fernandez,

Duarte-Riveros

et al. 2023

Front. Mol. Biosci.

View full text Add to dashboard Cite

show abstract

“…Water kefir fermentation promotes bacterial metabolism, resulting in acidification, that is, faster conversion of sucrose to its monosaccharides and lactic acid. MDK and PNK samples had acetic acid, whose esters are responsible for water kefir's fruity flavor and aroma; acetic acid was previously identified in water kefir (Randazzo et al, 2016 ; Zannini et al, 2022 ).…”

Section: Resultsmentioning

confidence: 89%

“…MDK and PNK samples had acetic acid, whose esters are responsible for water kefir's fruity flavor and aroma; acetic acid was previously identified in water kefir (Randazzo et al, 2016;Zannini et al, 2022).…”

Section: Organic Acid Contentsmentioning

confidence: 86%

Use of mandarin and persimmon fruits in water kefir fermentation

Güzel‐Seydim,

Şatır,

Gökırmaklı

2023

Food Science & Nutrition

View full text Add to dashboard Cite

Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir (p < .05). Persimmon water kefir had higher total phenolic contents, twice as much as mandarin water kefir (p < .05). Both water kefirs had good color properties. The organoleptic acceptability of the fruit water kefirs was promising.

show abstract

“…In fact, some authors have already demonstrated that the properties of EPS synthesized from pure cultures may differ from those synthesized in cocultures in terms of composition, thermodynamic properties, and surface morphology [ 58 , 59 ]. This highlights the importance of microbial interactions in complex microbial consortia and how the pressure exerted by the growth substrate alters these interactions, ultimately affecting EPS synthesis [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides

M’hir,

Ayed,

De Pasquale

et al. 2024

Antioxidants

View full text Add to dashboard Cite

Different types of milk are used in the production of milk kefir, but little information is available on the release of potentially antioxidant exopolysaccharides (EPS). The aim of this study was to investigate whether the microbial dynamics and EPS release are dependent on the milk substrate. In our study, the inoculated microbial consortium was driven differently by each type of milk (cow, ewe, and goat). This was evident in the sugar consumption, organic acid production, free amino release, and EPS production. The amount and the composition of the secreted EPS varied depending on the milk type, with implications for the structure and functional properties of the EPS. The low EPS yield in ewe’s milk was associated with a higher lactic acid production and thus with the use of carbon sources oriented towards energy production. Depending on the milk used as substrate, the EPS showed different monosaccharide and FT-IR profiles, microstructures, and surface morphologies. These differences affected the antiradical properties and reducing power of the EPS. In particular, EPS extracted from cow’s milk had a higher antioxidant activity than other milk types, and the antioxidant activity was concentration dependent.

show abstract

Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir

Cited by 13 publications

References 41 publications

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Use of mandarin and persimmon fruits in water kefir fermentation

Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides

Contact Info

Product

Resources

About