Microbial communities and chemical changes during fermentation of sugary Brazilian kefir |
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Authors: | Karina Teixeira Magalhães G V de M Pereira Disney Ribeiro Dias Rosane Freitas Schwan |
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Institution: | 1.Biology Department,Federal University of Lavras (UFLA),Lavras,Brazil;2.Unilavras,Centro Universitário de Lavras,Lavras,Brazil |
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Abstract: | The microorganisms associated with sugary Brazilian kefir beverage were investigated using a combination of culture-dependent
and -independent methods. A total of 289 bacteria and 129 yeasts were identified via phenotypic and genotypic methods. Lb. paracasei (23.8%) was the major bacterial isolate identified, followed by Acetobacter
lovaniensis (16.31%), Lactobacillus parabuchneri (11.71%), Lactobacillus kefir (10.03%) and Lactococcus lactis (10.03%). Saccharomyces cerevisiae (54.26%) and Kluyveromyces lactis (20.15%) were the most common yeast species isolated. Scanning electron microscopy showed that the microbiota was dominated
by lemon-shaped yeast cells growing in close association with Lactobacillus (long and curved). Some lactic acid bacteria detected by sequence analysis of DGGE (denaturing gradient gel electrophoresis)
bands were not recovered at any time through fermentation by plating. Conversely, DGGE fingerprints did not reveal bands corresponding
to some of the species isolated by culturing methods. The bacteria Acetobacter lovaniensis and the yeast Kazachstania aerobia are described for the first time in sugary kefir. During the 24 h of fermentation, the concentration of lactic acid ranged
from 0.2 to 1.80 mg/ml, and that of acetic acid increased from 0.08 to 1.12 mg/ml. The production of ethanol was limited,
reaching a final mean value of 1.24 mg/ml. |
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