Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

Chen, Hsi-Chia; Wang, S.-Y.; Chen, Ming‐Ju

doi:10.1016/j.fm.2008.01.003

Cited by 190 publications

(164 citation statements)

References 36 publications

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“…As previously reported (Chen et al, 2008), two groups of microorganisms co-exist in kefir products: lactic acid bacteria and yeasts. In our experiment, LAB and TMC reached similar amount of those detected in other sugary kefirs (Sabokbar and Khodaiyan, 2014;Liu and Lin, 2000), with no significant differences between cocci and bacilli (Magalhães et al, 2010).…”

Section: Discussionsupporting

confidence: 62%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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Section: Discussionsupporting

confidence: 62%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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“…Garrote et al (1997) showed that the number of lactobacilli (10 (L. kefiranofaciens, L. kefiri, L. mesenteroides and L. lactis subsp. lactis) (Chen et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

“…L. lactis subsp. lactis, L. mesentorides, L. kefiri and L. kefiranofaciens were also recovered from kefir grains in a previous study (Chen et al, 2008) by a DGGE based culture-independent method rather than the sequencing of 16S rRNA genes or gene libraries. In addition to those four bacteria we also identified the presence of A. syzygii, A. lovaniensis and E. faecium species in kefir grains by applying both culture-dependent and culture-independent methods.…”

mentioning

confidence: 99%

“…L. kefiranofaciens was shown to populate the center of the grains (Arihara et al, 1990), thus indicating the anareobic nature of this organism. Studies involving the cultivation of L. kefiranofaciens report the use of anerobic conditions (Chen et al, 2008). Our inability to cultivate this bacteria could be due to the insufficiency of the anerobic environment created by the method we employed.…”

mentioning

confidence: 99%

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Phylogenetic identification of bacteria within kefir by both culture-dependent and culture-independent methods

Burcu¹,

Arslanoğlu²

2013

Afr. J. Microbiol. Res.

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A combination of culture-dependent and independent methods was used in an attempt to identify the bacteria present in kefir grains and kefir liquid. Culture-independent methods involved direct extraction of DNA by mechanical means from either grains or liquid, followed by PCR amplification and sequencing of 16S rRNA genes. Culture-dependent methods were performed by inoculating samples from both the kefir grains and the kefir liquid to solid media followed by incubation under either aerobic or anerobic conditions in order to selectively enrich aerobic and anaerobic bacteria. Pure cultures were isolated from enriched bacteria and their DNA was extracted for the amplification and sequencing of 16S rRNA genes. Results indicate that kefir grains had a different bacterial composition compared to the kefir liquid. While Lactobacillus kefiranofaciens, Lactobacillus kefiri, Enterococcus faecium and Acetobacter syzygii were found only in the kefir grains, Lactobacillus helveticus was found only in the kefir liquid. On the other hand, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides and Acetobacter lovaniensis were found to be present in both the grains and the liquid. To the best of our knowledge, this work is the first to report the presence of A.lovaniensis, A. syzygii and Enterococcus faecium in kefir.

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“…The cells were harvested by centrifugation at 5000 rpm for 10 min and were used as inocula in the following fermentation experiments. For viable counts in the kefir culture (Chen et al 2008), decimal dilutions in 0.1% peptone water of the kefir culture were plated on M17 agar and MRS agar (Merck) for the determination of Lactococcus spp. and Lactobacillus spp., respectively.…”

Section: Methodsmentioning

confidence: 99%

Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey

Nouska¹,

Mantzourani²,

Alexopoulos³

et al. 2015

Czech J. Food Sci.

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Nouska Ch., Mantzourani I., Alexopoulos A., Bezirtzoglou E., Bekatorou A., Akrida-Demertzi K., Demertzis P., Plessas S. (2015): Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey. Czech J. Food Sci., 33: 277-282.The growth of Saccharomyces cerevisiae (baker's yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperature, air supply, initial sugar concentration, and substrate composition. The results showed that, in the case of kefir, the highest production yield of biomass (0.24 g/g of utilised sugar) and productivity (6.5 g/l/day) was obtained in 40/60 and 20/80% of pomegranate/cheese whey. S. cerevisiae grew easily on all substrates with higher cell mass yields (0.34 g/g) and productivities (13.1 g/l/day) compared to kefir, with the best results obtained at the ratio of 40/60 and 20/80% of pomegranate/ molasses. These results are promising regarding the exploitation of non-conventional substrates, such as the juice from discarded pomegranate fruits of a currently significantly increasing market, for microbial biomass production.

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Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

Cited by 190 publications

References 36 publications

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Phylogenetic identification of bacteria within kefir by both culture-dependent and culture-independent methods

Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey

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