The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks

Saygılı, Derya; Yerlıkaya, Oktay; Akpınar, Aslı

doi:10.1016/j.fbio.2023.102867

Cited by 3 publications

(4 citation statements)

References 34 publications

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“…Therefore, various factors influence the microbial composition and their metabolism, thereby giving fermented milk different characteristics. The distinctive flavors of fermented milk largely originate from the metabolic byproducts of microorganisms (Liu, Zhang, et al, 2022;Saygili et al, 2023). Walsh et al (2016) confirmed that these changes in the composition of kefir microbial community were linked to fluctuations in the concentrations of volatile compounds.…”

Section: Metabolism Of Kefir Community Members Under Different Nutrit...mentioning

confidence: 66%

“…Yeasts can utilize organic acids, like lactic acid produced by LAB, as a carbon source (Saygili et al., 2023). This process not only neutralizes the system's acidity but also fosters an environment conductive for the growth of LAB.…”

Section: Aggregation and Symbiosis In Microbial Consortia: The Format...mentioning

confidence: 99%

Section: Spatial and Temporal Niche Differentiation: Successional Pat...mentioning

confidence: 99%

“…Yeasts, particularly those that do not ferment lactose, not only use lactate generated by LAB as a carbon source but also metabolize it to reduce the system's acidity. Furthermore, by consuming oxygen during aerobic respiration, they establish a predominantly anaerobic growth environment favorable for LAB (Kondybayev et al., 2023; Saygili et al., 2023). In the kefir microbial community, indirect contact‐mediated transfer of resources is predominant, serving as the primary mechanism for cross‐feeding and communication among microbial communities in nature (D'Souza et al., 2018; Deng et al., 2019).…”

Section: Resource Competition and Metabolic Cooperation: Coexistence ...mentioning

confidence: 99%

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The complex world of kefir: Structural insights and symbiotic relationships

Cheng,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Kefir milk, known for its high nutritional value and health benefits, is traditionally produced by fermenting milk with kefir grains. These grains are a complex symbiotic community of lactic acid bacteria, acetic acid bacteria, yeasts, and other microorganisms. However, the intricate coexistence mechanisms within these microbial colonies remain a mystery, posing challenges in predicting their biological and functional traits. This uncertainty often leads to variability in kefir milk's quality and safety. This review delves into the unique structural characteristics of kefir grains, particularly their distinctive hollow structure. We propose hypotheses on their formation, which appears to be influenced by the aggregation behaviors of the community members and their alliances. In kefir milk, a systematic colonization process is driven by metabolite release, orchestrating the spatiotemporal rearrangement of ecological niches. We place special emphasis on the dynamic spatiotemporal changes within the kefir microbial community. Spatially, we observe variations in species morphology and distribution across different locations within the grain structure. Temporally, the review highlights the succession patterns of the microbial community, shedding light on their evolving interactions.Furthermore, we explore the ecological mechanisms underpinning the formation of a stable community composition. The interplay of cooperative and competitive species within these microorganisms ensures a dynamic balance, contributing to the community's richness and stability. In kefir community, competitive species foster diversity and stability, whereas cooperative species bolster mutualistic symbiosis. By deepening our understanding of the behaviors of these complex microbial communities, we can pave the way for future advancements in the development and diversification of starter cultures for food fermentation processes.

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Section: Metabolism Of Kefir Community Members Under Different Nutrit...mentioning

confidence: 66%

Section: Aggregation and Symbiosis In Microbial Consortia: The Format...mentioning

confidence: 99%

Section: Spatial and Temporal Niche Differentiation: Successional Pat...mentioning

confidence: 99%

Section: Resource Competition and Metabolic Cooperation: Coexistence ...mentioning

confidence: 99%

See 2 more Smart Citations

The complex world of kefir: Structural insights and symbiotic relationships

Cheng,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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show abstract

Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp.

Gungor,

Akpinar,

Yerlikaya

2024

Food Bioscience

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Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation

Tian,

Xiong,

et al. 2023

Trends in Food Science & Technology

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The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks

Cited by 3 publications

References 34 publications

The complex world of kefir: Structural insights and symbiotic relationships

The complex world of kefir: Structural insights and symbiotic relationships

Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp.

Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation

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