Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

Abstract

Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.

Probiotics: Protecting Our Health from the Gut

“…and Lactobacillus spp. [ 18 ]. On the other hand, the term probiotics refers to bacteria that exert beneficial functions on the microbiota.…”

“…Strains of Bifidobacterium and Lactobacillus can inhibit pathogen colonization, improve barrier function, and modulate the immune response [ 20 , 21 ]. Synbiotics refer to the functional combination of probiotics and prebiotics, which, through their interaction, have a positive effect on the host [ 18 ].…”

Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk

“…Many studies have shown that lactic acid bacteria, yeast, and acetic acid bacteria in the kefir microbiota are located in the exopolysaccharide matrix. It is stated that the polymer matrix supports and protects cells (Pihurov et al, 2021). In the examinations made with SEM, it is stated that a complex packaged biofilm surrounds these microorganisms in the outer part of the kefir grain and consists of unstructured material in the inner part (Schwan et al, 2015).…”

Metabiotics Signature through Genome Sequencing and In Vitro Inhibitory Assessment of a Novel Lactococcus lactis Strain UTNCys6-1 Isolated from Amazonian Camu-Camu Fruits

“…Organic acids, glycoproteins, bacteriocins, exopolysaccharides, polyphosphates, acetate, propionate, and butyrate constitute the major well-defined structural substances that constitute metabiotics [ 2 ]. Various probiotic strains are a source for thousands of metabolites that contribute to genome stability, cell-to-cell communication, and epigenetic regulation, making them attractive candidates for incorporation into the human diet [ 3 ]. In vivo production of these molecules relates to the producer microorganism and/or the prebiotic utilization capacity [ 4 ].…”