Characterization of milk and water-based kefir microbiota
Abstract
The production of functional foods is expanding and requiring research results in the areas of food, health, chemistry, pharmaceuticals, etc. Within this context, the inclusion of kefir in the diet has been gaining ground, as it meets the requirements of a functional food. Kefir can be defined as a fermented, acidic milk with a low alcohol content and produced from grains that contain microorganisms that carry out the fermentation process. Kefir can be produced using various means, such as milk or water-based substrates. In both process, the production is very similar. Kefir is composed of microorganisms such as bacteria and yeasts that are often welcomed by the population as a probiotic source and are regularly used in the production of food and/or medicine by the industry. To produce water kefir, sucrose is used, and the process is carried out at temperatures ranging from 20℃ to 25℃, with an incubation time between 12 and 72 hours in this context. The objective of this work was to present a literature review on the characterization of milk and water-based kefir.
Downloads
References
Abraham, A. G., & Antoni, G. L. (1999). Characterization of kefir grains grown in cows' milk and in soya milk. Journal of Dairy Research, 66(2), 327-333. doi:10.1017/S0022029999003490
Alsayadi, M., Jawfi, Y., Belarbi, M., & Sabri, F. Z. (2013). Antioxidant potency of water kefir. Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2444–2447.
Alsayadi, M., Jawfi, Y., Belarbi, M., Soualem-Mami, Z., Merzouk, H., Sari, D.C., Sabri, F., & Ghalim, M. (2014). Evaluation of anti-hyperglycemic and anti-hyperlipidemic activities of water kefir as probiotic on Streptozotocin-induced diabetic Wistar rats. Journal of Diabetes Mellitus, 4, 85–95. https://doi.org/10.4236/jdm.2014.42015
ANVISA - Agência Nacional de Vigilância Sanitária. (2021). Guide for evaluating functional and health property claims for bioactive substances present in foods and dietary supplements. Guia 55/2021. https://antigo.anvisa.gov.br/documents/10181/6358888/Guia+55_2021_vers%C3%A3o+1+de+25+11+2021.pdf/3e7d36b7-c14f-4feb-8028-041fb2fe78ac
Bergmann, R. S. O., Pereira, M. A., Veiga, S. M. O. M., Schneedorf, J. M., Oliveira, N. M. S., & Fiorini, J. E. (2010). Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension. Food Science and Technology, 30(4), 1022–1026. https://doi.org/10.1590/S0101-2061201000040002.
Bourrie, B. C. T., Willing, B. P., & Cotter, P. D. (2016). The microbiota andhealth promoting characteristics of the fermented beverage Kefir. Frontiers in Microbiology, 7, 647. https://doi.org/10.3389/fmicb.2016.00647
Chen, H. C., Wang, S. Y., & Chen, M. J. (2008). Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods. Food Microbiology, 25(3), 492-501. https://doi.org/10.1016/j.fm.2008.01.003
Dobson, A., Sullivan, O., Cotter, P. D., Ross, P., & Hill, C. (2011). High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain. FEMS Microbiology Letters, 320(1), 56–62. https://doi.org/10.1111/j.1574-6968.2011.02290.x
Enikeev, R. (2012). Development of a new method for determination of exopolysaccharide quantity in fermented milk products and its application in technology of kefir production. Food Chemistry. 134(4), 2437-2441. https://doi.org/10.1016/j.foodchem.2012.04.050
FAO/WHO - Food and Agriculture Organization / World Health Organization. (2002). Report of a Joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. April 30, May 1, 2002. London, Ontario, Canada: FAO/WHO.
Federhen, B.C., & Ruschel, C.k. (2014). Demonstration of the production of L-Asperaginase from water and milk kefir. Novo Hamburgo, RS: Liberato Magazine.
Felis, G. E., & Dellaglio, F. (2007). On species descriptions based on a single strain: proposal to introduce the status species proponenda (sp. pr.). International Journal of Sistematic and Evolucionary Microbiology, 57(9), 2185-2187. https://doi.org/10.1099/ijs.0.64931-0
Fiorda, F. A., Pereira, G. V. M., Soccol, V. T., Rakshit, S. K., Soccol, C. R., (2016). Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study. Food Science and Technology International, 22(8), 732–742. https://doi.org/10.1177/1082013216646491
Fonseca. F. C. P., & Costa, C. L. (2010). Influence of nutrition on the intestinal immune system. Ceres, 5(3), 163-174.
Forsythe, S. (2013). Microbiology of food safety. (2nd ed.). Porto Alegre, RS: Artmed.
Franzetti, L., Galli, A., Pagani, M.A., & Noni, I. (1998) Microbiological and Chemical Investigations on “Sugar Kefir” Drink. Annali di Microbiologia ed Enzimologia, 48, 67-80.
Galli, A., Fiori, E., Franzetti, L., Pagani, M.A. and Ottogalli, G. (1995). Composizione microbiologica e chimica dei granuli di Kefir “di frutta”. Annali di Microbiologia ed Enzimologia, 45, 85-95.
Gao, J., Gu, F., He, J., Xiao, J., Chen, Q., Ruan, H., & He, G. (2013). Metagenome analysis of bacterial diversity in Tibetan kefir grains. European Food Research and Technology, 236(3), 549-556. https://doi.org/10.1007/s00217-013-1912-2
Garofalo, C., Osimani, A., Milanović, V., Aquilanti, L., Filippis, F., Stellato, G., Mauro, S., Turchette, B., Buzzini, P., Ercolini, D., & Clementi, F. (2015). Bacteria and eastern microbiota in milk kefir grains from different Italian regions. Food Microbiology. 49, 123-133. https://doi.org/10.1016/j.fm.2015.01.017
Garrote, G. L., Abraham, A. G., & Antoni, G. L. (2001). Chemical and microbiological characterization of kefir grains. Journal of Dairy Research, 68(4), 639–652 https://doi.org/10.1017/s0022029901005210
Gevers, D., Huys, G., & Swings, J. (2001). Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. FEMS Microbial Letters, 205(1), 31-36. https://doi.org/10.1111/j.1574-6968.2001.tb10921.x
Gulitz, A., Stadie, J., Ehrmann, M.A., Ludwig, W., & Vogel, R.F. (2013). Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis. Journal of Applied Microbiology, 114(4), 1082–1091. DOI: 10.1111/jam.12124
Gulitz, A., Stadie, J., Wenning, M., Ehrmann, M. A., & Vogel, R. F. (2011). The microbial diversity of water kefir. International Journal of Food Microbiology, 151(3), 284–288.
Harta, O., Iconomopoulou, M., Bekatorou, A., Nigam, P., Kontominas, M., & Koutinas, A. A. (2004). Effect of various carbohydrates on the production of kefir grains for use as a novel baking starter. Food Chemistry, 88(2), 237-242. https://doi.org/10.1016/j.foodchem.2003.12.043
Horisberger, M. (1969). Structure of the dextran of the tibi grain. Carbohydrate Research, 10(3), 379–385. https://doi.org/10.1016/S0008-6215(00)80897-6
Hugenholtz, J. (2013). Traditional biotechnology for new foods and beverages. Current opinion in Biotechnology, 24(2), 155-159. https://doi.org/10.1016/j.copbio.2013.01.001
Januário, J. G. B., Lima, T. M., Portella, D. A. C., Januário, C. B., Klososki, S. J., & Pimentel, T. C. (2016). Desenvolvimento de Bebidas Kefir: Padronização dos parâmetros de processo. Brazilian Journal of Food Research, 7(2), 80-95.
Kesmen, Z., & Kacmaz, N. (2011). Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods. Journal of Food Science, 76(5), M276–M283. https://doi.org/ 10.1111/j.1750-3841.2011.02191.x
Korsak, N., Taminiau, B., Leclercq, M., Nezer, C., Crevecoeur, S., Ferauche, C., Detry, E., Delcenserie, V., & Daube, G. (2015). Short communication: evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments. Journal Dairy Science, vol. 98(6), p. 3684–3689. https://doi.org/10.3168/jds.2014-9065
Laureys, D., Cnockaert, M., Vuyst, L., & Vandamme, p. (2016). Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International Journal of Systematic and Evolutionary Microbiology, 66(3), 1281-1286. https://doi.org/10.1099/ijsem.0.000877
Laureys, D., & Vuyst, L. (2017). The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. Journal Applied Microbiology, 122(3), 719-732. https://doi.org/10.1111/jam.13370
Lewis, K., Epstein, S., D'onofrio, A., & Ling, L. L. (2010). Uncultured microorganisms as a source of secondary metabolites. Journal of Antibiotics, 63(8), 468–476. https://doi.org/10.1038/ja.2010.87
Magalhães, K., T., Pereira, G., V., M. Campos, C., R. Dragone, G., Schwan, R., F. (2011). Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology, 42(2),693-702. https://doi.org/10.1590/S1517-83822011000200034
Magalhães, K. T., Pereira, G., V. M., Dias, D., R., & Schwan, R., F. (2010). Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World Journal of Microbiology and Biotechnology, 26(7), 1241–1250. https://doi.org/10.1007/s11274-009-0294-x
Marsh, A., J. Hill, C., Ross, R. P., & Cotter, P., D. (2014a). Fermented beverages with health-promoting potential: past and future perspectives. Trends in Food Science & Technology, 38(2), 113-124. https://doi.org/10.1016/j.tifs.2014.05.002
Marsh, A. J., O’Sullivan. O., Hill, C., Ross, R. P., & Cotter, P. D. (2013). Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS Microbiology Letters, 348(1), 79–85. https://doi.org/10.1111/1574-6968.12248
Marsh, A. J., Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014b). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food microbiology. 38, 171-178. https://doi.org/10.1016/j.fm.2013.09.003
Miguel, M., G., C. P., Cardoso, P. G., Magalhães, K. T., & Schwan, R. F. (2011). Profile of microbial communities present in tibico (sugar kefir) grains from different Brazilian States. World Journal of Microbiology and Biotechnology, 27, 1875-1884. https://doi.org/10.1007/s11274-010-0646-6
Moinas, M., Horisberger, M., & Bauer, H. (1980). The Structural Organization of the Tibi Grain as Revealed by Light, Scanning and Transmission Microscopy. Archives of Microbiology, 128, 157-161. https://doi.org/10.1007/BF00406153
Monar, M., Dávalos, I., Zapata, S., Caviedes, M., & Ramírez-Cárdenas, L. (2014). Chemical and microbiological characterization of artisanal water kefir of Ecuadorian origin. Advances en Ciencias e Ingenierías, 6(1): B60-B66. https://doi.org/10.18272/aci.v6i1.160
Nalbantoglu, U., Cakar, A., Dogan, H., Abaci, N., Ustek, D., Sayood, K., & Can, H. (2014). Metagenomican analysis of the microbial community in kefir grains. Food Microbiology, 41, 42-51.
NCBI - National Center for Biotechnology Information. (2017). Sequence-based Analysis of the Bacterial and Fungal Compositions of Multiple Kombucha (Tea Fungus) Samples AND Sequencing-based Analysis of the Microbial Composition of Water Kefir and Corresponding Grains from Multiple Sources. Bethesda, MD: NCBI. Retrieved from https://www.ncbi.nlm.nih.gov/bioproject/212935
Nelson, D. L., & Cox, M. (2014). Lehninger's principles of biochemistry. (6th ed.). Porto Alegre, RS: Artmed.
Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Mochetti, G., & Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices, LWT - Food Science and Technology, 66, 572-581. https://doi.org/10.1016/j.lwt.2015.11.014.
Pidoux, M. (1989). The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel. MIRCEN Journal of applied microbiology and biotechnology, 5, 223-238. http://dx.doi.org/10.1007/BF01741847
Puerari, C., Magalhães, K. T., & Schwan, R. F. (2012). New cocoapulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Research International, 48(2), 634-640. https://doi.org/10.1016/j.foodres.2012.06.005
Querol, A., & Fleet, G., H. (2006). Yeasts in food and beverages. Berlin Heidelberg, Germany: Ed. Springer-Verlag.
Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germana, M.A., Erten, H., Moschetti, G., Settani, L. (2016). Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology, 54(1), 40–51. https://doi.org/10.1016/j.fm.2015.10.018
Raspor, P., & Goranovič, D. (2008). Biotechnological applications of acetic acid bacteria. Critical Reviews in Biotechnology, 28(2), 101-124. https://doi.org/10.1080/07388550802046749
Sabir, F., Beyatli, Y., Cokmus, C., & Onal-Darilmaz, D. (2010). Assessment of Potential Probiotic Properties of Lactobacillus spp., Lactococcus spp., and Pediococcus spp. Strains Isolated from Kefir. Journal of Food Science, 75(9), M568-M573. https://doi.org/10.1111/j.1750-3841.2010.01855.x
Silva, L. G., Dutra, H. P. F., Silveira, L. P. M., Loures, S. A. A., & Bastos, P. A. M. B., (2018). Count of Lactic Bacteria and Physicochemical Analysis of Fermented Dairy Drinks Sold in the Municipality of Bom Jesus do Itabapoana-RJ. Vértices, 20(2), 202-206. https://doi.org/10.19180/1809-2667.v20n22018p202-206
Simova, E., Beshkova, D., Angelov, A., Hristozova, T., Frengova, G., & Spasov, Z. (2002). Lactic acid bacteria and yeasts in kefir grains and kefir made from Them. Journal of Industrial Microbiology & Biotechnology, 28, 1–6.
Stanton, C., Ross, R. P., Fitzgerald, G. F., & Van, S. D. (2005). Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 16(2), 198-203. https://doi.org/10.1016/j.copbio.2005.02.008
Stadie, J., Gullitz, A., Ehrmann, M. A., & Vogel, R. F. (2013). Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir, Food Microbiology, 35, (2), 92-98. https://doi.org/10.1016/j.fm.2013.03.009
Steensels, J., & Verstrepen, K., J. (2014). Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations. Annual Review of Microbiology, 68, 61–80. https://doi.org/10.1146/annurev-micro-091213-113025
Waldherr, F. W., Doll, V. M., Meibner, D., & Vogel, R. F. (2010). Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir. Food Microbiology, 27(5), 672-678. https://doi.org/10.1016/j.fm.2010.03.013
Wang, S. Y., Chen, H. C., Liu, J. R., Lin, Y. C., & Chen, M. J. (2008). Identification of Yeasts and Evaluation of their Distribution in Taiwanese Kefir and Viili Starters. Journal of Dairy Science, 91(10), 3798-3805. https://doi.org/10.3168/jds.2007-0468
Witthuhn, R. C., Schoeman, T., & Britz, T. J. (2004). Isolation and characterization of the microbial population of different South African kefir grains. International Journal of Dairy Technology, 57(1), 33–37. https://doi.org/10.1111/j.1471-0307.2004.00126.x
Witthuhn, R. C., Schoeman, T. & Britz, T. J. (2005). Characterization of the microbial population at different stages of Kefir production and Kefir grain mass cultivation. International Dairy Journal., 15(4), 383-389. https://doi.org/10.1016/j.idairyj.2004.07.016
Yetiman, A. E., & Kesmen, Z. (2015). Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by different using molecular techniques. International Journal of Food Microbiology, 204, 9-16. https://doi.org/10.1016/j.ijfoodmicro.2015.03.013
Yuksekdag, Z. Beyatli, Y., & Aslim, B. (2004). Determination of some characteristic's coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. LWT - Food Science and Technology, v. 37, no. 6, p. 663-667. https://doi.org/10.1016/j.lwt.2004.02.004
Zanirati, D. F., Abatemarco, J., Sandes, S. H. C., Nicoli, J. R., Nunes, A. C., & Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32, 70-76. https://doi.org/10.1016/j.anaerobe.2014.12.007
Copyright (c) 2024 Agronomy Science and Biotechnology
This work is licensed under a Creative Commons Attribution 4.0 International License.
doi.org/10.33158/ASB