☆ 4.7 Article

Comparative analyses of milk and water kefir: Fermentation temperature, physicochemical properties, sensory qualities, and metagenomic composition

FOOD BIOSCIENCE (2023)

Related references

Note: Only part of the references are listed.

Article Food Science & Technology

Metagenomic features of Tibetan kefir grains and its metabolomics analysis during fermentation

Yuanyuan Cui et al.

Summary: Metagenomic sequencing analysis revealed the composition of microflora in Tibetan kefir grains (TKGs), with 522 species identified, including Lactobacillus kefir-anofaciens as the most abundant species. Lactobacillus and Bifidobacterium were the most diverse probiotics. Metabolomics analysis showed significant changes in metabolites during kefir fermentation, with different metabolic pathways enriched in different stages of fermentation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

Add to Collection

Article Food Science & Technology

Metagenomic analysis and antibacterial activity of kefir microorganisms

Brianda D. Gonzalez-Orozco et al.

Summary: The microbiota composition of kefir grain and milk kefir was assessed using a metagenomic approach, isolating and identifying significant microorganisms via molecular methods. Safety assessment based on antibiotic susceptibility and blood hemolysis was conducted, along with evaluating probiotic traits such as resistance to gastric tract conditions, adhesion to intestinal cells, and antibacterial activity. Metagenomic analysis revealed that kefir grains have a more stable community with dominant species compared to milk kefir, with certain lactobacillus strains showing promising probiotic properties.

JOURNAL OF FOOD SCIENCE (2023)

Add to Collection

Article Biotechnology & Applied Microbiology

Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir

Emanuele Zannini et al.

Summary: Water kefir fermentation kinetics and microbial composition are influenced by substrate composition, microorganisms present, and the process conditions. Different fruit substrates affect the types and ratios of organic acids produced, which are linked to the culture-dependent microbial composition. Nitrogen limitation can decrease the fermentative capacity of water kefir cultures, but some microorganisms may enable cultures to maintain a higher capacity for longer.

FERMENTATION-BASEL (2023)

Add to Collection

Article Food Science & Technology

Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach

Zeynep Yegin et al.

Summary: The bacterial microbiota of industrially produced kefir beverages consumed in Turkey was analyzed using a culture-independent and metagenomic approach. The dominant phyla were Firmicutes, followed by Actinobacteria and Proteobacteria. Lactococcus was the most abundant genus in non pre-enriched kefirs, while Streptococcus was dominant in pre-enriched kefirs. Several genera were only found in pre-enriched kefirs. The study suggests potential applications of kefir beverages in industrial and medical fields.

INTERNATIONAL DAIRY JOURNAL (2022)

Add to Collection

Article Food Science & Technology

The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains

Xiaomeng Wang et al.

Summary: This study utilized high-throughput sequencing to analyze bacterial and fungal diversity in traditional Tibetan kefir grains, identifying main dominant strains in the regions of Linzhi and Naqu. Results indicated that K1 exhibited higher growth rate, EPS yield, and biofilm formation ability compared to K2, with both reaching optimal biofilm formation on the 10th day. Further research on microbial quorum sensing is needed to understand its influence on biofilm and kefir grains formation.

FOODS (2022)

Add to Collection

Article Biotechnology & Applied Microbiology

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Caglar Gokirmakli et al.

Summary: This study aimed to compare the differences and similarities between milk kefir grain and water kefir grain. Significant differences were found in microbiological content, chemical properties, and colors between the two types of grains. Milk kefir grain has more nutritional content while water kefir grain is a good source for minerals and health-friendly micro-organisms.

JOURNAL OF APPLIED MICROBIOLOGY (2022)

Add to Collection

Article Chemistry, Multidisciplinary

Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains

Sandra Avila-Reyes et al.

Summary: This study investigated the growth kinetics of kefir grains under different temperature and substrate conditions. The results showed that the best growth conditions for kefir grains were at 20℃ with fructans and galactose as substrates. Microscopic and digital analysis techniques revealed that the optimal substrates increased cell number, grain size, and led to changes in grain morphology. Fructans enhanced the co-aggregation ability of the kefir grains, resulting in increased exopolysaccharide production.

APPLIED SCIENCES-BASEL (2022)

Add to Collection

Article Soil Science

ITS3/ITS4 outperforms other ITS region and 18S rRNA gene primer sets for amplicon sequencing of soil fungi

Yongjie Yu et al.

Summary: This study aimed to evaluate and optimize fungal sequencing methods in different soil types using three primer sets. The results showed that the ITS3/ITS4 primer set was more suitable for analyzing soil fungal biodiversity in the studied soil ecosystems.

EUROPEAN JOURNAL OF SOIL SCIENCE (2022)

Add to Collection

Article Food Science & Technology

The metagenomic composition of water kefir microbiota

Oktay Yerlikaya et al.

Summary: In this study, the microbial flora of water kefir grains obtained from five different commercial sources was determined using metagenomics. The dominant bacterial species were found to be Lactobacillus ruminis and Bacillus methanolicus, while the dominant yeast species were Pichia kudriavzevii. It was also discovered that kefir grains contain strains with probiotic potential.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2022)

Add to Collection

Article Biotechnology & Applied Microbiology

Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

Gengan Du et al.

Summary: The study revealed that Tibetan kefir grains (TKG) and their isolates have strong detoxification abilities against mycotoxins, particularly with Kazachstania unisporus AC-2 showing high removal capacity. Furthermore, TKG showed both adsorption and degradation activities in detoxification mechanism, indicating its potential application as probiotics in removing mycotoxin contamination in dairy products.

FOOD MICROBIOLOGY (2021)

Add to Collection

Article Food Science & Technology

Comparison of bacterial and fungal biodiversity of Turkish kefir grains with high-throughput metagenomic analysis

Ozge Kahraman Ilikkan et al.

Summary: Kefir is a health-promoting fermented drink with complex microbiota consisting of bacteria and yeast. Different artisanal Turkish kefir grains have varying dominant bacterial and fungal populations. This study discovered Bifidobacterium longum as a dominant bacterium in kefir for the first time.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Review Food Science & Technology

An update on water kefir: Microbiology, composition and production

Kieran M. Lynch et al.

Summary: Water kefir is a fermented beverage made up of a variety of microorganisms, with characteristics influenced by factors such as grain microbiota, geographical origin, and fermentation conditions. As water kefir gains popularity as a beverage, the need for a thorough understanding of its biology and dynamics, as well as for controlled production processes, will continue to grow.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

Add to Collection

Article Microbiology

Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses

Maria Kazou et al.

Summary: This study analyzed the bacterial and yeast/fungal microbiota of homemade and industrial kefir samples from Greece using culture-dependent and -independent techniques. The results showed that home-made samples were dominated by species such as Lentilactobacillus kefiri and Saccharomyces cerevisiae, while industrial beverages contained species like Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Amplicon-based metagenomics analysis confirmed these findings and revealed different predominant bacterial and yeast genera in home-made and industrial kefir samples.

FRONTIERS IN MICROBIOLOGY (2021)

Add to Collection

Article Food Science & Technology

Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

Raissa S. Bueno et al.

Summary: By fermenting with water kefir, red pitaya and apple can be used to produce a tasty non-alcoholic functional beverage. Over the course of 28 days, the beverages underwent changes in their chemical composition, yet still maintained satisfactory sensory attributes.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Microbiology

Amplicon Sequence Variants Artificially Split Bacterial Genomes into Separate Clusters

Patrick D. Schloss

Summary: ASVs have become popular for analyzing microbial communities as they do not cluster sequences based on distance thresholds, but using overly narrow thresholds may increase the risk of splitting a single genome. The study found that as the number of 16S rRNA gene copies in a genome increased, the number of ASVs also increased, with a distance threshold of 5.25% required to cluster ASVs from the same genome into a single OTU. This research highlights the risk of artificially splitting bacterial genomes when using ASVs for 16S rRNA gene sequence analysis.

MSPHERE (2021)

Add to Collection

Article Integrative & Complementary Medicine

Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice

Muganti Rajah Kumar et al.

Summary: This study investigated the microbial composition and bioactive compounds of water kefir fermented in Malaysia, showing Lactobacillus hilgardii as the most abundant species. Toxicity analysis on BALB/c mice administered with kefir water showed no adverse effects, and antioxidant assays demonstrated enhanced SOD and FRAP activities.

BMC COMPLEMENTARY MEDICINE AND THERAPIES (2021)

Add to Collection

Article Microbiology

Genomic and physiological insights into the lifestyle of Bifidobacterium species from water kefir

Viktor P. L. Eckel et al.

ARCHIVES OF MICROBIOLOGY (2020)

Add to Collection

Article Multidisciplinary Sciences

Comparative analyses of the V4 and V9 regions of 18S rDNA for the extant eukaryotic community using the Illumina platform

Jaeho Choi et al.

SCIENTIFIC REPORTS (2020)

Add to Collection

Article Food Science & Technology

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Cristiana Garofalo et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Article Microbiology

Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei

Julia Bechtner et al.

FRONTIERS IN MICROBIOLOGY (2019)

Add to Collection

Article Microbiology

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

Marko Verce et al.

FRONTIERS IN MICROBIOLOGY (2019)

Add to Collection

Letter Biotechnology & Applied Microbiology

Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2

Evan Bolyen et al.

NATURE BIOTECHNOLOGY (2019)

Add to Collection

Article Biotechnology & Applied Microbiology

Identification and probiotic properties of lactobacilli isolated from two different fermented beverages

Iulia-Roxana Angelescu et al.

ANNALS OF MICROBIOLOGY (2019)

Add to Collection

Article Microbiology

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

David Laureys et al.

FRONTIERS IN MICROBIOLOGY (2019)

Add to Collection

Article Food Science & Technology

Sugary Kefir: Microbial Identification and Biotechnological Properties

Maria K. Syrokou et al.

BEVERAGES (2019)

Add to Collection

Article Agriculture, Dairy & Animal Science

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Sulmiyati et al.

TROPICAL ANIMAL SCIENCE JOURNAL (2019)

Add to Collection

Article Chemistry, Applied

Structural characterization of the exopolysaccharides from water kefir

Lea Fels et al.

CARBOHYDRATE POLYMERS (2018)

Add to Collection

Article Biotechnology & Applied Microbiology

Oxygen and diverse nutrients influence the water kefir fermentation process

David Laureys et al.

FOOD MICROBIOLOGY (2018)

Add to Collection

Article Engineering, Chemical

KEFIR GRAIN BIOMASS PRODUCTION: INFLUENCE OF DIFFERENT CULTURING CONDITIONS AND EXAMINATION OF GROWTH KINETIC MODELS

Dilek Kilic Apar et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2017)

Add to Collection

Review Biotechnology & Applied Microbiology

Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review

Fernanda Assumpcao Fiorda et al.

FOOD MICROBIOLOGY (2017)

Add to Collection

Article Microbiology

Description of two novel members of the family Erysipelotrichaceae: Ileibacterium valens gen. nov., sp nov and Dubosiella newyorkensis, gen. nov., sp nov., from the murine intestine, and emendation to the description of Faecalibacterium rodentium

Laura M. Cox et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2017)

Add to Collection

Article Biotechnology & Applied Microbiology

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

D. Laureys et al.

JOURNAL OF APPLIED MICROBIOLOGY (2017)

Add to Collection

Article Biotechnology & Applied Microbiology

Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process

David Laureys et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)

Add to Collection

Article Biotechnology & Applied Microbiology

16S Metagenomic Microbial Composition Analysis of Kefir Grain using MEGAN and BaseSpace

Nur Rizi Zamberi et al.

FOOD BIOTECHNOLOGY (2016)

Add to Collection

Article Biotechnology & Applied Microbiology

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

Walter Randazzo et al.

FOOD MICROBIOLOGY (2016)

Add to Collection

Article Biochemical Research Methods

DADA2: High-resolution sample inference from Illumina amplicon data

Benjamin J. Callahan et al.

NATURE METHODS (2016)

Add to Collection

Article Biotechnology & Applied Microbiology

Bacteria and yeast microbiota in milk kefir grains from different Italian regions

Cristiana Garofalo et al.

FOOD MICROBIOLOGY (2015)

Add to Collection

Review Food Science & Technology

Brettanomyces yeasts - From spoilage organisms to valuable contributors to industrial fermentations

Jan Steensels et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

Add to Collection

Article Infectious Diseases

Low Prevalence of Carbapenem-Resistant Bacteria in River Water: Resistance Is Mostly Related to Intrinsic Mechanisms

Marta Tacao et al.

MICROBIAL DRUG RESISTANCE (2015)

Add to Collection

Article Biotechnology & Applied Microbiology

Comparison of ITS and 18S rDNA for estimating fungal diversity using PCR-DGGE

Jie Liu et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2015)

Add to Collection

Article Biotechnology & Applied Microbiology

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

David Laureys et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

Add to Collection

Article Biotechnology & Applied Microbiology

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

Alan J. Marsh et al.

FOOD MICROBIOLOGY (2014)

Add to Collection

Article Biotechnology & Applied Microbiology

Metagenomic analysis of the microbial community in kefir grains

Ufuk Nalbantoglu et al.

FOOD MICROBIOLOGY (2014)

Add to Collection

Article Microbiology

Identification and assessment of kefir yeast potential for sugar/ethanol-resistance

M. G. C. P. Miguel et al.

BRAZILIAN JOURNAL OF MICROBIOLOGY (2013)

Add to Collection

Article Microbiology

Sequence-based analysis of the microbial composition of water kefir from multiple sources

Alan J. Marsh et al.

FEMS MICROBIOLOGY LETTERS (2013)

Add to Collection

Article Multidisciplinary Sciences

phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census Data

Paul J. McMurdie et al.

PLOS ONE (2013)

Add to Collection

Article Microbiology

Stenotrophomonas interspecies differentiation and identification by gyrB sequence analysis

Liselott A. Svensson-Stadler et al.

FEMS MICROBIOLOGY LETTERS (2012)

Add to Collection

Article Biotechnology & Applied Microbiology

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

A. M. O. Leite et al.

FOOD MICROBIOLOGY (2012)

Add to Collection

Article Ecology

Impact of training sets on classification of high-throughput bacterial 16s rRNA gene surveys

Jeffrey J. Werner et al.

ISME JOURNAL (2012)

Add to Collection

Article Biochemical Research Methods

Interactive metagenomic visualization in a Web browser

Brian D. Ondov et al.

BMC BIOINFORMATICS (2011)

Add to Collection

Article Microbiology

High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

Alleson Dobson et al.

FEMS MICROBIOLOGY LETTERS (2011)

Add to Collection

Article Food Science & Technology

The microbial diversity of water kefir

Anna Gulitz et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

Add to Collection

Article Agriculture, Dairy & Animal Science

Effect of different growth conditions on biomass increase in kefir grains

Z. Guzel-Seydim et al.

JOURNAL OF DAIRY SCIENCE (2011)

Add to Collection

Article Biotechnology & Applied Microbiology

Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir

Florian W. Waldherr et al.

FOOD MICROBIOLOGY (2010)

Add to Collection

Article Biotechnology & Applied Microbiology

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

Karina Teixeira Magalhaes et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2010)

Add to Collection

Article Food Science & Technology

Safety assessment of dairy microorganisms:: Geotrichum candidum

Ivannah Pottier et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Add to Collection

Article Microbiology

Lactobacillus ghanensis sp nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations

Dennis S. Nielsen et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)

Add to Collection

Article Biotechnology & Applied Microbiology

Lactobacillus harbinensis sp nov., consisted of strains isolated from traditional fermented vegetables 'Suan cai' in Harbin, Northeastern China and Lactobacillus perolens DSM 12745

M Miyamoto et al.

SYSTEMATIC AND APPLIED MICROBIOLOGY (2005)

Add to Collection

Review Food Science & Technology

Interests in Geotrichum candidum for cheese technology

R Boutrou et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Add to Collection

Article Microbiology

Fungi isolated from contaminated baled grass silage on farms in the Irish Midlands

M O'Brien et al.

FEMS MICROBIOLOGY LETTERS (2005)

Add to Collection

Article Chemistry, Applied

Microbiological, physicochemical, and sensory characteristics of kefir during storage

A Irigoyen et al.

FOOD CHEMISTRY (2005)

Add to Collection

© Peeref 2019-2024. All rights reserved.