Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

World Journal of Microbiology and Biotechnology - Tập 26 - Trang 1241-1250 - 2010
Karina Teixeira Magalhães1, G. V. de M. Pereira1, Disney Ribeiro Dias2, Rosane Freitas Schwan1
1Biology Department, Federal University of Lavras (UFLA), Lavras, Brazil
2Unilavras, Centro Universitário de Lavras, Lavras, Brazil

Tóm tắt

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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Thông tin xuất bản

World Journal of Microbiology and Biotechnology

Tập 26

1241-1250

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