The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

Laureys, David; Vuyst, Luc De

doi:10.1111/jam.13370

Cited by 64 publications

(65 citation statements)

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“…hilgardii and Liql. nagelii , also Lacticaseibacillus paracasei , a LAB species similar to Liquorilactobacillus hordei/mali , and Oenococcus sicerae , bifidobacterial species ( Bifidobacterium aquikefiri ), and yeast species ( S. cerevisiae and Dekkera bruxellensis ) [ 38 , 39 , 44 , 50 , 51 , 75 , 76 , 77 ]. Moreover, LAB species frequently found in cereal fermentations are often animal-associated (e.g., gut microbiota; Liml.…”

Section: Discussionmentioning

confidence: 99%

“…hilgardii and Liql. nagelii are most commonly associated with alcoholic fermentation processes, such as stuck wine and water kefir fermentations; in the latter case, sucrose is the main carbohydrate source, which is necessary for both energy production and water kefir grain growth [ 39 , 50 , 51 , 79 ]. This might indicate that these species, regardless of the strains, are less suitable as starter cultures for sourdough productions, which are characterized by having maltose as the driving energy source.…”

Section: Discussionmentioning

confidence: 99%

“…Meat fermentations for fermented sausage production are mainly carried out by Latilactobacillus sakei acidifying the meat batter and, in some cases, producing bacteriocins against spoiling and pathogenic bacteria [ 42 , 49 ]. Non-conventional LAB species, such as Lentilactobacillus hilgardii and Liquorilactobacillus nagelii , prevail during water kefir fermentation processes, during which growth of water kefir grains made of exopolysaccharides occurs and lactic acid, acetic acid, ethanol, and mannitol are produced [ 38 , 39 , 50 , 51 ].…”

Section: Introductionmentioning

confidence: 99%

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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

et al. 2020

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Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. Limosilactobacillus fermentum IMDO 222 (fermented cocoa pulp-bean mass isolate) and Latilactobacillus sakei CTC 494 (fermented sausage isolate) seemed to be promising candidates as sourdough starter culture strains, as were the AAB strains Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans IMDO A845 (both isolated from fermented cocoa pulp-bean mass), due to their competitiveness in the wheat flour-water mixtures. Wheat breads made with G. oxydans IMDO A845 sourdoughs were significantly darker than reference wheat breads.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

et al. 2020

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“…Currently the main market for this beverage is in the United States, Japan, France, and Brazil, where it is consumed for its reported functional properties (Fiorda et al., ). The water kefir grain inoculum, and the nature of the substrate (such as the type of fruit used) determines the grain growth, the microbial species diversity, the metabolites formed, and their concentrations (Laureys, Aerts, Vandamme, & De Vuyst, ; Laureys & De Vuyst, ; Laureys, Van Jean, Dumont, & De Vuyst, ). In general, the microbiota of water kefir is known to be a stable consortium of different LAB (such as Lactobacillus, Leuconostoc ), AAB ( Acetobacter, Gluconacetobacter , and Gluconobacter ), and yeasts ( Kluyveromyces, Brettanomyces, Pichia , and Saccharomyces ).…”

Section: Role Of Aab In Other Fermented Beveragesmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

149

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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“…“Water kefir” grains are naturally dairy-free and are known to ferment a number of non-dairy substrates, including fruit and vegetables juices, and even plain sugared water. These grains contain a variety of microbial species similar to those in milk kefir grains, including Lactobacillus casei/paracasei , Lactobacillus harbinensis , Lactobacillus hilgardii , Bifidobacterium psychraerophilum/crudilactis , Lactobacillus nagelii , Lactobacillus hilgardii , Leuconostoc mesenteroides , Saccharomyces cerevisiae and Dekkera bruxellensis [ 244 , 245 ]. According to Gulitz et al [ 246 ], up to 57 lactic acid bacteria belonging to those species are able to produce exopolysaccharides from sucrose, which makes water kefir a wide spectrum probiotic drink with potentially distinct sensory characteristics to engage individuals with specific dietary preferences.…”

Section: Dietary Neuroprotection From the Gut Upmentioning

confidence: 99%

Harnessing the Power of Microbiome Assessment Tools as Part of Neuroprotective Nutrition and Lifestyle Medicine Interventions

Toribio-Mateas

2018

Microorganisms

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An extensive body of evidence documents the importance of the gut microbiome both in health and in a variety of human diseases. Cell and animal studies describing this relationship abound, whilst clinical studies exploring the associations between changes in gut microbiota and the corresponding metabolites with neurodegeneration in the human brain have only begun to emerge more recently. Further, the findings of such studies are often difficult to translate into simple clinical applications that result in measurable health outcomes. The purpose of this paper is to appraise the literature on a select set of faecal biomarkers from a clinician’s perspective. This practical review aims to examine key physiological processes that influence both gastrointestinal, as well as brain health, and to discuss how tools such as the characterisation of commensal bacteria, the identification of potential opportunistic, pathogenic and parasitic organisms and the quantification of gut microbiome biomarkers and metabolites can help inform clinical decisions of nutrition and lifestyle medicine practitioners.

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The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

Abstract: This study allows a rational selection of a water kefir grain inoculum.

Cited by 64 publications

References 37 publications

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Harnessing the Power of Microbiome Assessment Tools as Part of Neuroprotective Nutrition and Lifestyle Medicine Interventions

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