Traditional fermented beverages from Mexico as a potential probiotic source
Tóm tắt
Fermentation is one of the oldest ways of processing food. Some fermented food is produced industrially, but can also be produced in an artisanal way by certain ethnic groups, called traditional fermented foods. In Mexico, there are a variety of traditional fermented beverages which are produced in an artisanal way. They include those made with maize (atole agrio, pozol, and tesgüino), fruit (tepache and colonche), and obtained by plant fermentation (pulque, tuba, and taberna). These beverages have been used since ancient times for religious and medicinal purposes. The medicinal effect may be due to fermented microorganisms. The presence of beneficial microorganisms known as probiotics provides beneficial effects to consumer health, improving the balance of intestinal host, and reducing the risk of gastrointestinal diseases, mainly. Most probiotics belong to the genus Lactobacillus, but Bifidobacterium, Bacillus, and yeast are also found. Therefore, it is important that the microbiological diversity of the beverages is studied and documented. This review includes information on the microbial diversity and probiotic potential of the most important traditional fermented beverages from Mexico.
Tài liệu tham khảo
Alcántara-Hernández RJ, Rodríguez-Álvarez JA, Valenzuela-Encinas FA, Gutiérrez-Miceli FA, Castañón-González H, Marsch R (2010). The bacterial community in “taberna” a traditional beverage of Southern Mexico. Lett Appl Microbiol 51:558–563
Alvarado C, García AB, Martin SE, Regalado C (2006) Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods. Rev Latinoam Microbiol 48:260–268
Argyri AA, Zoumpopoulou G, Karatzas KAG, Tsakalidou E, Nychas GJE, Panagou EZ, Tassou CC (2013) Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol 33(2):282–291. doi:10.1016/j.fm.2012.10.005
Balick MJ (1990) Production of coyol wine from Acrocomia mexicana (Arecaceae) in Honduras. Econ Bot 44:84–93. doi:10.1007/BF02861070
Barbosa J, Borges S, Teixeira P (2014) Selection of potential probiotic Enterococcus faecium isolated from Portuguese fermented food. Int J Food Microbiol 191:144–148. doi:10.1016/j.ijfoodmicro.2014.09.009
Battcock M (1998) Fermented fruits and vegetables: a global perspective. FAO Agricultural Services Bulletin no. 134. Food and Agriculture Organization of the United Nations (FAO)
ben Omar N, Ampe F (2000) Microbial community dynamics during production of the Mexican fermented maize dough pozol. Appl Environ Microbiol 66:3664–3673. doi:10.1128/AEM.66.9.3664-3673.2000
Ben Slama R, Kouidhi B, Zmantar T, Chaieb K, Bakhrouf A (2013) Anti-listerial and anti-biofilm activities of potential Probiotic Lactobacillus strains isolated from Tunisian traditional fermented food. J Food Safety 33(1):8–16. doi:10.1111/jfs.12017
Bruman HJ (2000) Alcohol in ancient Mexico. University of Utah Press, Salt Lake City
Castro-Rodríguez D, Hernández-Sánchez H, Yáñez Fernández J (2015) Probiotic properties of Leuconostoc mesenteroides isolated from aguamiel of Agave salmiana. Probiotics Antimicrob Proteins 7(2):107–117. doi:10.1007/s12602-015-9187-5
Cervantes-Contreras M, Pedroza-Rodríguez AM (2007) El pulque: características microbiológicas y contenido alcohólico mediante espectroscopia Raman. NOVA 5(8)
Champagne CP, Gardner NJ, Roy D (2005) Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci 45(1):61–84. doi:10.1080/10408690590900144
Chandrasekhar K, Sreevani S, Seshapani P, Pramodhakumari J (2012) A review on palm wine. Int J Res Biol Sci 2:33–38
Chellapandian M, Larios C, Sánchez-Gonzalez M, López-Munguia A (1988) Production and properties of a dextransucrase from Leuconostoc mesenteroides IBT-PQ isolated from ‘pulque’, a traditional Aztec alcoholic beverage. J Ind Microbiol Biotechnol 21:51–56. doi:10.1038/sj.jim.2900560
Chen LS, Ma YI, Maubois JL, Chen LJ, Liu QH, Guo JP (2010) Identification of yeasts from raw milk and selection for some specific antioxidant properties. Int J Dairy Technol 63:47–54. doi:10.1111/j.1471-0307.2009.00548.x
Chiang SS, Pan TM (2012) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products. Appl Microbiol Biotechnol 93:903–916. doi:10.1007/s00253-011-3753-x
Chilton SN, Burton JP, Reid G (2015) Inclusion of fermented foods in food guides around the world. Nutrients 7(1):390–404. doi:10.3390/nu7010390
Corona-González RI, Ramos-Ibarra JR, Gutiérrez-González P, Pelayo-Ortiz C, Guatemala-Morales GM, Arriola-Guevara E (2013) The use of response surface methodology to evaluate the fermentation conditions in the production of tepache. Rev Mex Ing Quim 12(1):19–28
Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40:539–558. doi:10.1016/j.foodres.2006.11.001
Czerucka D, Piche T, Rampal P (2007) Review article: yeast as probiotics—Saccharomyces boulardii. Aliment Pharmacol Ther 26:767–778. doi:10.1111/j.1365-2036.2007.03442.x
de la Fuente-Salcido NM, Castañeda-Ramírez JC, García-Almendárez BE, Bideshi DK, Salcedo-Hernández R, Barboza-Corona JE (2015) Isolation and characterization of bacteriocinogenic lactic bacteria from M-tuba and Tepache, two traditional fermented beverages in México. Food Sci Nutr 3:434–442. doi:10.1002/fsn3.236
de Vuyst L, Neysens P (2005) The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci Tech 16(1):43–56. doi:10.1016/j.tifs.2004.02.012
de Vuyst L, van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S (2014) Microbial ecology of sourdough fermentations: diverse or uniform? Food Microbiol 37:11–29. doi:10.1016/j.fm.2013.06.002
Di Cagno R, Coda R, De Angelis M, Gobbetti M (2013) Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol 33(1):1–10. doi:10.1016/j.fm.2012.09.003
Díaz-Ruíz G, Guyot JP, Ruiz-Teran F, Morlon-Guyot J, Wacher C (2003) Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage. Appl Environ Microbiol 69:4367–4374. doi:10.1128/AEM.69.8.4367-4374.2003
Diguet L (1928) Les cactacées utiles du Mexique. Archives d’Histoire Naturelle, Paris
Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R (2015) Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina. Int J Food Microbiol 198:9–18. doi:10.1016/j.ijfoodmicro.2014.12.027
Escalante A, Wacher C, Farrés A (2001) Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis. Int J Food Microbiol 64(1):21–31. doi:10.1016/S0168-1605(00)00428-1
Escalante A, Rodríguez ME, Martínez A, López-Munguía A, Bolívar F, Gosset G (2004) Characterization of bacterial diversity in Pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis. FEMS Microbiol Lett 235(2):273–279. doi:10.1016/j.femsle.2004.04.045
Escalante A, Giles-Gómez M, Hernández G, Córdova-Aguilar MS, López-Munguía A, Gosset G, Bolívar F (2008) Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach. Int J Food Microbiol 124:126–134. doi:10.1016/j.ijfoodmicro.2008.03.003
Fleet GH (2003) Yeast interactions and wine flavour. Int J Food Microbiol 86(1):11–22. doi:10.1016/S0168-1605(03)00245-9
Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) (2001) Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. FAO/WHO Expert Consultation Report, Cordoba
Fossi BT, Ekue NB, Nchanji GT, Ngah B, Anyangwe IA, Wanji S (2015) Probiotic properties of lactic acid bacteria isolated from fermented sap of palm tree (Elaeis guineensis). J Microbiol Antimicrob 7(5):42–52. doi:10.5897/JMA2014.0353
García-Ruíz A, de Llano DG, Esteban-Fernández A, Requena T, Bartolomé B, Moreno-Arribas MV (2014) Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol 44:220–225. doi:10.1016/j.fm.2014.06.015
Giles-Gómez M, García JGS, Matus V, Quintana IC, Bolívar F, Escalante A (2016) In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides. SpringerPlus 5(1):1–10
González-Vázquez R, Azaola-Espinosa A, Mayorga-Reyes L, Reyes-Nava LA, Shah NP, Rivera-Espinoza Y (2015) Isolation, identification and partial characterization of a Lactobacillus casei strain with bile salt Hydrolase activity from pulque. Probiotics Antimicrob Proteins 7(4):242–248
Guyot JP (2010) Fermented cereal products. In: Tamang JP, Kailasapathy K (eds) Fermented foods and beverages of the world. CRC Press, Taylor and Francis Group, New York, pp 247–261. doi:10.1201/ebk1420094954-c8
Hatoum R, Labrie S, Fliss I (2012) Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications. Front Microbiol 3:421. doi:10.3389/fmicb.2012.00421
Herrera P (2003) “Poco estudiados, los fermentados indígenas”, en Gaceta UNAM, México, 3655:12–13. http://www.acervo.gaceta.unam.mx/index.php/gum00/article/view/50887
Herrera T, Ulloa M (1981a) Estudio de Saccharomyces cerevisiae y Candida valida, levaduras aisladas del colonche de San Luis Potosí, México. Rev Latinoam Microbiol 23:219–223
Herrera T, Ulloa M (1981b) Estudio de Pichia membranaefaciens y Saccharomyces cerevisiae, levaduras que constituyen parte de las zoogleas llamadas tíbicos en México. Bol Soc Mex Micol 16:63–75
Herrera T, Ulloa M (1982) Pichia membranaefaciens and Saccharomyces cerevisiae, yeasts involved in the fermentation of the beverage called tepache in Mexico. Bol Soc Mex Micol 17:15–24
Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME (2014) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol 11:506–514. doi:10.1038/nrgastro.2014.66
Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75:197–212
Holzapfel WH, Wood BJB (2014) Lactic acid bacteria: biodiversity and taxonomy. Wiley-Blackwell, New York, 632 pp. doi:10.1002/9781118655252
Holzapfel WH, Geisen R, Schillinger U (1995) Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol 24:343–362. doi:10.1016/0168-1605(94)00036-6
Hui YH, Özgül Evranuz E (2012) Handbook of plant-based fermented food and beverage technology. CRC Press, Boca Raton, pp 631–638
Hutkins RW (2006) Microbiology and technology of fermented foods, vol. 22. John Wiley & Sons
Jideani IA, Jideani VA (2011) Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu). J Food Sci Tech 48(3):251–259. doi:10.1007/s13197-010-0208-9
Kubo Y, Rooney AP, Tsukakoshi Y, Nakagawa R, Hasegawa H, Kimura K (2011) Phylogenetic analysis of Bacillus subtilis strains applicable to natto (fermented soybean) production. Appl Environ Microbiol 77:6463–6469. doi:10.1128/AEM.00448-11
Lappe P, Ulloa M (1989) Estudios étnicos, microbianos y químicos del tesgüino tarahumara. UNAM, México
Lappe-Oliveras P, Moreno-Terrazas R, Arrizón-Gaviño J, Herrera-Suárez T, García-Mendoza A, Gschaedler-Mathis A (2008) Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages. FEMS Yeast Res 8(7):1037–1052. doi:10.1111/j.1567-1364.2008.00430.x
Leite AMO, Miguel MAL, Peixoto RS, Ruas-Madiedo P, Paschoalin VMF, Mayo B, Delgado S (2015) Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. J Dairy Sci 98(6):3622–3632. doi:10.3168/jds.2014-9265
Li Q, Liu X, Dong M, Zhou J, Wang Y (2015) Adhesion and probiotic properties of Lactobacillus plantarum isolated from Chinese traditional fermented soybean paste. Glob Adv Res J Food Sci Technol 4(1):001–009
Lv XC, Huang XL, Zhang W, Rao PF, Ni L (2013) Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods. Food Control 34:183–190. doi:10.1016/j.foodcont.2013.04.020
Magalhães KT, Pereira GD, Dias DR, Schwan RF (2010) Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J Microbiol Biotechnol 26:1241–1250. doi:10.1007/s11274-009-0294-x
Manrique-Donrronsoro R, Díaz-Ruíz G, Wacher-Rodarte MC (2016) Probiotic potential of yeasts isolated from atole agrio from Villahermosa, Tabasco. In: Proceedings of the 7th International Symposium on Probiotics, Ciudad de México, México
Mendoza-Gardeazábal AS (2013) Caracterización de la levadura Kluyveromyces marxianus como microorganismo probiótico. Dissertation, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo
Moreno-Terrazas RD (2005) Determinación de las características microbiológicas, bioquímicas, fisicoquímicas y sensoriales para la estandarización del proceso de la elaboración del tepache. Dissertation, Universidad Autónoma Metropolitana, Iztapalapa, México
Moroni AV, Arendt EK, Bello FD (2011) Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Food Microbiol 28:497–502. doi:10.1016/j.fm.2010.10.016
Nava-Garduño D (1953) Contribución al estudio de levaduras del tepache. Dissertation, Facultad de Ciencias, Universidad Nacional Autónoma de México, México
Ng SY, Koon SS, Padam BS, Chye FY (2015) Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang). CyTA-J Food 13(4):563–572. doi:10.1080/19476337.2015.1020342
Nuraida L, Wacher MC, Owens JD (1995) Microbiology of pozol, a Mexican fermented maize dough. World J Microbiol Biotechnol 11(5):567–571. doi:10.1007/BF00286375
Olivares-Illana V, Wacher-Rodarte C, Le Borgne S, López-Munguía A (2002) Characterization of a cell-associated inulosucrase from a novel source: a Leuconostoc citreum strain isolated from Pozol, a fermented corn beverage of Mayan origin. J Ind Microbiol Biotechnol 28(2):112–117. doi:10.1038/sj/jim/7000224
Ouoba LI, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B, Sutherland JP (2012) The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria. J Appl Microbiol 113:1428–1441. doi:10.1111/jam.12014
Patel AK, Singhania RR, Pandey A, Chincholkar SB (2010) Probiotic bile salt hydrolase: current developments and perspectives. Appl Biochem Biotechnol 162(1):166–180. doi:10.1007/s12010-009-8738-1
Platt BS (1964) Biological ennoblement: improvement of the nutritive value of foods and dietary regiments by biological agencies. Food Technol 18:662–670
Prado FC, Parada JL, Pandey A, Soccol CR (2008) Trends in non-dairy probiotic beverages. Food Res Int 41(2):111–123. doi:10.1016/j.foodres.2007.10.010
Ray P, Sanchez C, O’Sullivan DJ, McKay LL (2000) Classification of a bacterial isolate, from pozol, exhibiting antimicrobial activity against several gram-positive and gram-negative bacteria, yeasts, and molds. J Food Prot 63(8):1123–1132. doi:10.4315/0362-028X-63.8.1123
Rodríguez A, Villalva B, Flores MT, Sainz T, Eslava C, Díaz Ruíz G, Wacher-Rodarte MC (2011) Estudio del potencial probiótico de bacterias ácido lácticas aisladas del pozol. In: Proceedings of the XIV Congreso Nacional de Biotecnología y Bioingeniería, Querétaro, Querétaro, México
Rodríguez-Lerma GK, Gutiérrez-Moreno K, Cárdenas-Manríquez M, Botello-Álvarez E, Jiménez-Islas H, Rico-Martínez R, Navarrete-Bolaños JL (2011) Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production. J Food Sci 76(6):M346–M352. doi:10.1111/j.1750-3841.2011.02208.x
Rubio MT, Lappe P, Wacher C, Ulloa M (1993) Estudio microbiano y químico de la fermentación de soluciones de piloncillo inoculadas con tibicos. Rev Latinoam Microbiol 35(1):19–31
Sánchez-Dirzo MG, Ferrer CEL, Valadez MF, Garfias ALJ, Rodríguez JAA, Cruz EJM, Chilpa RR (2010) Estudio preliminar del Axokot, bebida tradicional fermentada, bajo una perspectiva transdisciplinaria. Investigación Universitaria Multidisciplinaria: Revista de Investigación de la Universidad Simón Bolívar, vol 9, December 2010, pp 113–124
Sánchez-Marroquín A (1967) Estudios sobre la microbiología del pulque XX. Proceso industrial para la elaboración técnica de la bebida. Rev Lat Microbiol Parasit 9:87–90
Sánchez-Marroquín A, Larios C, Vierna L (1967) Estudios sobre la microbiología del pulque XIX. Elaboración de la bebida mediante cultivos puros. Rev Latinoam Microbiol Parasit 9:83–85
Sangwan S, Kumar S, Goyal S (2014) Maize utilisation in food bioprocessing: an overview. In: Chaudhary DP, Kumar S, Langyan S (eds) Maize: nutrition dynamics and novel uses. Springer India, New Delhi, pp 119–134
Sanni A, Franz C, Schillinger U, Huch M, Guigas C, Holzapfel W (2013) Characterization and technological properties of lactic acid bacteria in the production of “Sorghurt,” a cereal-based product. Food Biotechnol 27(2):178–198. doi:10.1080/08905436.2013.781949
Santiago-Urbina JA, Verdugo-Valdez AG, Ruíz-Terán F (2013) Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called “Taberna”, which is produced in the south east of Mexico. Food Control 33:58–62. doi:10.1016/j.foodcont.2013.02.010
Santiago-Urbina JA, Arias-García JA, Ruiz-Terán F (2015) Yeast species associated with spontaneous fermentation of taberna, a traditional palm wine from the southeast of Mexico. Ann Microbiol 65(1):287–296. doi:10.1007/s13213-014-0861-8
Sarwat F, Qader SAU, Aman A, Ahmed N (2008) Production & characterization of a unique Dextran from an indigenous Leuconostoc mesenteroides CMG713. Int J Biol Sci 4:379–386. doi:10.7150/ijbs.4.379
Schoustra SE, Kasase C, Toarta C, Kassen R, Poulain AJ (2013) Microbial community structure of three traditional Zambian fermented products: Mabisi, Chibwantu and Munkoyo. PLoS One 8:e63948. doi:10.1371/journal.pone.0063948
Stringini M, Comitini F, Taccari M, Ciani M (2009) Yeast diversity during tapping and fermentation of palm wine from Cameroon. Food Microbiol 26(4):415–420. doi:10.1016/j.fm.2009.02.006
Syal P, Vohra A (2013) Probiotic potential of yeasts isolated from traditional Indian fermented foods. Int J Microbiol Res 5(2):390–398. doi:10.9735/0975-5276.5.2.390-398
Tamang JP (2010) Diversity of fermented foods. In: Tamang JP, Kailasapathy K (eds) Fermented foods and beverages of the world. CRC Press, Taylor and Francis Group, New York, pp 41–84. doi:10.1201/ebk1420094954-c2
Tamang JP (2015) Naturally fermented ethnic soybean foods of India. J Ethnic Foods 2:8–17. doi:10.1016/j.jef.2015.02.003
Tamang JP, Fleet GH (2009) Yeasts diversity in fermented foods and beverages. In: Satyanarayana T, Kunze G (eds) Yeast biotechnology: diversity and applications. Springer, New York, pp 169–198. doi:10.1007/978-1-4020-8292-4_9
Torres-Maravilla E, Lenoir M, Mayorga-Reyes L, Allain T, Sokol H, Langella P, Sánchez-Pardo ME, Bermúdez-Humarán LG (2016) Identification of novel anti-inflammatory probiotic strains isolated from pulque. Appl Microbiol Biotechnol 100:385–396. doi:10.1007/s00253-015-7049-4
Turchi B, Mancini S, Fratini F, Pedonese F, Nuvoloni R, Bertelloni F, Ebani VV, Cerri D (2013) Preliminary evaluation of probiotic potential of Lactobacillus plantarum strains isolated from Italian food products. World J Microbiol Biotechnol 29(10):1913–1922. doi:10.1007/s11274-013-1356-7
Ulloa M, Herrera T (1972) Descripción de dos especies nuevas de bacterias aisladas del pozol: Agrobacterium azotophilum y Achromobacter pozolis. Rev Latinoam Microbiol 14:15–24
Ulloa M, Herrera T (1976) Estado actual del conocimiento sobre la microbiología de bebidas fermentadas indígenas de México: pozol, tesgüino, pulque, colonche y tepache. An Inst Biol UNAM 47–53:145–163
Ulloa M, Herrera T (1978) Torulopsis taboadae, una nueva especie de levadura aislada del colonche de Zacatecas, México. Boletín de la Sociedad Mexicana de Micología 12:5–12
Ulloa M, Herrera T, Lappe P (1987) Fermentaciones tradicionales indígenas de México. Serie de Investigaciones Sociales, núm. 6. Instituto Nacional Indigenista, México
Velázquez-Monreal J, Meléndez-Rentería NP, Rodríguez Herrera R, Aguilar-González CN (2011) Tuba: una bebida fermentada tradicional de Colima. Cienciacierta 25:11–14
Wacher-Rodarte C (1995) Alimentos y bebidas fermentados tradicionales. In: García-Garibay M, Quintero R, López-Munguía A (eds) Biotecnología Alimentaria. Limusa, Mexico City, pp 313–349
Wacher-Rodarte C, Canas A, Cook PE, Barzana E, Owens JD (1993) Sources of microorganisms in pozol, a traditional Mexican fermented maize dough. World J Microbiol Biotechnol 9(2):269–274
Wacher-Rodarte C, Cañas A, Bárzana E, Lappe P, Ulloa M, Owens JD (2000) Microbiology of Indian and Mestizo pozol fermentations. Food Microbiol 17(3):251–256. doi:10.1006/fmic.1999.0310
Zanirati DF, Abatemarco M, de Cicco-Sandes SH, Nicoli JR, Nunes ÁC, Neumann E (2015) Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe 32:70–76. doi:10.1016/j.anaerobe.2014.12.007
Zhu K, Hölzel CS, Cui Y, Mayer R, Wang Y, Dietrich R, Didier A, Bassitta R, Märtlbauer E, Ding S (2016) Probiotic Bacillus cereus strains, a potential risk for public health in China. Front Microbiol 7:718. doi:10.3389/fmicb.2016.00718