Microbiota of kefir grains;Mikrobni sastav kefirnih zrna

Mljekarstvo

Volumn 63, Issue 1, 2013, Pages 3-14

  Pogačić, Tomislav ^a   Šinko, Sanja ^a   Zamberlin, Šimun ^a   Samaržija, Dubravka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Kefir; Kefir grains; Microbial species; Molecular methods

Indexed keywords

EID: 84875201502     PISSN: 0026704X     EISSN: 18464025     Source Type: Journal    
DOI: None     Document Type: Review

References (84)

1. Angulo, L., Lopez, E., Lema, C. (1993): Mikroflora present in kefir grains of the galician region (North-West of Spain). Journal of Dairy Research 60, 263-267.
2. Bartlett, J.M.S., Stirling, D. (2003): A short history of the polymerase chain reaction. Methods in Molecular Biology 226, 3-6.
3. Beshkova, D.M., Simova, E.D., Frengova, G.I., Simov, Z.I., Dimitrov, Zh.P. (2003): Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal 13, 529-535.
4. Bottazzi, M.S., Bianchi, F. (1980): A note on scanning electron microscopy of microorganisms associated with the kefir granule. Journal of Applied Bacteriology 48, 265-268.
5. Caprette, D.R. (2005): Laboratory Studies in Applied Microbiology, Advanced Laboratory, Bioc-318. http:// www.ruf.rice.edu/~bioslabs/bios318/pure.htm. Accessed 21.1.2013.
6. Cardenas, E., Tiedje, J.M. (2008): New tools for discovering and characterizing microbial diversity. Current Opinion in Biotechnology 19, 544-549.
7. 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, 492-501.
8. Chen, T., Wang, S., Chen, K., Liu, J., Chen, M. (2009): Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains. Journal of Dairy Science 92, 3002-3013.
9. Cocolin, L., Aggio, D., Manzano, M., Cantoni, C., Comi, G. (2002): An application of PCR-DGGE analysis to profile the yeast population in raw milk. International Dairy Journal 12, 407-411.
10. Copola, S., Blaiotta, G., Ercolini, D. (2008): Molecular Techniques in the Microbial Ecology of Fermented Foods. Dairy Products, 31-90.
11. Codex Allimentarius (2003): Codex Standard for Fermented Milks (Codex stand 243-2003) CCNEA document (CA/NEA 13/7/6).
12. Cruz, M.G., Pedrozo, M., Gomes-Cardoso, P., Assis Lago, L., Freitas-Schwan, R. (2010): Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods. Food Research International 43, 1523-1528.
13. Delmont, T.O., Malandain, C., Prestat, E., Larose, C. (2011): Perspective-Metagenomics mining for microbiologist. The ISME Journal, 1-7.
14. Dimitreli, G., Antoniou, K.D. (2011): Effect of incubation temperature and caseinates on the rheological behaviour of Kefir. Proceedia Food Science 1, 583-588.
15. Dobson, A., O'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, 56-62.
16. Ercolini, D. (2004): PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. Journal of Microbiological Methods 56, 297-314.
17. FAO/WHO (2001): CODEX Standard for Fermented millks, http://www.codexalimentarius.net/web/standard_list.jsp.
18. Farnworth, E.R. (2005): Kefir-a complex probiotic. Food Science and Technology Bulletin: Functional Foods 2, 1-17.
19. Ferreira, I.M., Pinho, O., Monteiro, D., Faria, S., Cruz, S., Perreira, A., Roque, A.C., Tavares, P. (2010): Effect of kefir grains on protolysis of major milk protins. Journal of Dairy Science 93, 27-31.
20. Gao, J., Gu, F., Abdealla, N.H., Ruan, H., He, J. (2012): Investigation on Culturable icroflora in Tibetan Kefir Grains from Different Areas of China. Journal of Food Science 77 (8), 425-433.
21. Gao, J., Gu, F. He, J., Xiao, J., Chen Q., Ruan, H., He, G. (2013): Metagenome analysis of bacterial diversity in Tibetan kefir. European Food Research and Technology (doi: 10.1007/s00217-013-1912-2).
22. García-Fontán, M.C., Martínez, I., Carballo, J. (2006): Microbiological and chemical changes during the manufacture of Kefir made from cows' milk, using a commercial starter culture. International Dairy Journal 16, 762-767.
23. Garrote, G.L., Abraham, A.G., De Antoni, G.L. (2001): Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research 68, 639-652.
24. Gaware, V., Kotade, R., Dolas, K. (2011): The magic of kefir: a Review History of Kefir. Pharmacologyonline 1, 376-386.
25. Giraffa, G., Neviani, E. (2001): DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems. International Journal of Food Microbiology 67, 19-34.
26. Goris, J., Konstantinidis, K.Z., Klappenbach, J.A., Coenye, T., Vandamme, P., Tiedje, J.M. (2007): DNA-DNA hybriditazion values and their relationship to whole-genome sequence similarities. International Journal of Systematic and Evolutionary Microbiology 57 (1), 81-91.
27. Gulitz, A., Stadie, J., Wenning, M., Ehrmann, M., Vogel, R.F. (2011): The microbial diversity of water kefir. International Journal of Food Microbiology 151, 284-288.
28. Hertzler, S.R., Clancy, S.M. (2003): Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. Journal of the American Dietetic Association 103, 582-587.
29. Hong, W.S., Chen, Y.P., Chen, M.J. (2010): The antialergic effrct of kefir lactobacilli. Journal of Food Science 75, 244-253.
30. Huson, D.H., Richter, D.C., Mitra, S., Auch, A.F., Schuster, S.C. (2009): Methods for comparative metagenomics. BMC Bioinformatics 10 (Suppl 1):S12 (doi:10.1186/1471-2105-10-S1-S12).
31. Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibanez, F.C. (2005): Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry 90, 613-620.
32. Jianzhong, Z., Xiaolia, L., Hanhub, J., Mingsheng, D. (2009): Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiology 26, 770-775.
33. Jukić, M., Gregurek, Lj., Tratnik, Lj. (2001): Istraživanje mikroflore radne kulture proizvedene od kefirnih zrnaca različitog podrijetla. Mljekarstvo 51 (2), 135-149.
34. Juste, A., Thomma, B.P.H.J., Lievens, B. (2008): Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes. Food Microbiology 25, 745-761.
35. Kander, O., Kunath, P. (1983): Lactobacillus kefir sp. nov, a component of the microflora of Kefir. Systematic and Applied Microbiology 4, 286-294.
36. Koroleva, N.S. (1988): Technology of kefir and kumys. IDF Bulletin 227, 96-100.
37. Kosikowski, F.V., Mistry, V.V. (1999): Fermented Milks/ Kefir. Cheese and Fermented Milks, Vol. 1. Origin and principles. Third Edition, Second Printing, F.V. Kosikovski, L.L.C. SAD, 61-64.
38. Kuchta, T., Drahovská, H., Pangallo, D., Siekel, P. (2006): Application of Polymerase Chain Reaction to Food Analysis, VUP Food Research Institute, Bratislava, Slovakia.
39. Kurman, J.A., Rašić, J. Lj., Kroger, M. (1992): Encyclopedia of Fermented Fresh Milk Products, An APV Book, New York.
40. La Rivière, J.W., Kooiman, P., Schmidt, K. (1967): Kefiran, a novel polysaccharide produced in the kefir grains by Lactobacillus brevis. Archiv für Mikrobiologie 59, 269-278.
41. Leite, B., Mayoa, C.T.C.C., Rachid, R.S., Peixoto, J.T., Silva, V.M.F., Paschoalin Delgado, S. (2012): Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food Microbiology 31, 215-221.
42. Libudzisz, Z., Piatkiewicz, A. (1990): Kefir production in Poland. Dairy Industriales International 55, 31-32.
43. Lin, T.Y., Chien, C.M.F. (2007): Exopolysaccharides production as affected by lactic acid bacteria and fermentation time. Food Chemistry 24, 631-637.
44. Lin, C., Chen, H., Lin, J. (1999): Identification and characterization of lactic acid bacteria and yeast isolated from kefir grains in Taiwan. Australian Journal of Dairy Technology 54, 14-18.
45. Liu, J-R., Chen, M-J., Lin, C-W. (2005): Antimutagenic and Antioxidant Properties of Milk-Kefir and SoymilkKefir. Journal of Agricultural and Food Chemistry 53, 2467-2474.
46. Lopitz-Otsoa, F., Rementeria, A., Elguezabal, N., Garaizar, J. (2006): Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities. Revista Iberoamericana de Micologia 23, 67-74.
47. Lushai, G., Anderson, K.P. (1999): Techniques in Molecular Ecology: A Researchers Guide.
48. Magalhães, K.T., Dragone, G., de Melo Pereira, G.V., Oliveira, J.M., Domingues, L., Teixeira, J., Almeida e Silva, J.B., Schwan, R.F. (2011): Food Chemistry 126, 249-253.
49. Magra, T.I., Antoniou, K.D., Psomas, E.I. (2012): Effect of Milk Fat, Kefir Grain Inoculum and Storage Time on the Flow Properties and Microbiological Characteristics of Kefir. Journal of Texture Studies 4, 299-308.
50. Mancini, A., Lazzi, C., Bernini, V., Neviani, E., Gatti, M. (2012): Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA RFLP. Journal of Microbiological Methods 91, 380-390.
51. Marshall, V.M., Cole, W.M., Brooker, B.E. (1984): Observation on the structure of kefir grains and the distribution of the microflora. Journal of Applied Bacteriology 57, 491-497.
52. Micheli, L., Uccelletti, D., Palleschi, C., Crescenzi, V. (1999): Isolation and characterisation of a ropy Lactobacillus strain producing the exopolysaccharide kefiran. Applied Microbiology and Biotechnology 53, 69-74.
53. Miguel, M.G.C.P., Cardoso, P.G., Lago, L.A., Schwan, R.F., 2010. Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods. Food Research International 42, 1523-1528.
54. Muir, D.D., Tamime, A.Y., Wszolek, M. (1999): Comparison of the sensory profiles of kefir, buttermilk and yogurt. International Journal of Dairy Technology 52, 129-135.
55. Muyzer, G., Smalla, K. (1998): Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie van Leeuwenhoek 73, 27-141.
56. Ndoye, B., Rasolofo, E.A., LaPointe, G., Roy, D. (2011): A review of the molecular approaches to investigate the diversity and activity of cheese microbiota. Dairy Science and Technology 91, 495-524.
57. Neviani, E., De Dea Lindner, J., Bernini, V., Gatti, M. (2009): Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium. Food Microbiology 26, 240-245.
58. Ninane, V., Mukandayambaje, R., Berben, G. (2007): Identification of lactic acid bacteria within the consortium of a kefir grain by sequencing of 16S rDNA variable regions. Journal of AOAC International 90, 1111-1117.
59. Otles, S., Cagindi, O. (2003): Kefir: A Probiotic DairyComposition, Nutritional and Therapeutic Aspects. Pakistan Journal of Nutrition 2, 54-59.
60. Powel, E.J. (2006): Bacteriocins and bacteriocin producers present in kefir and kefir grains. Master thesis, Faculty of Agrisciences, Stellenbosh University.
61. Purnomo, H., Muslimin, L.D. (2012): Chemical characteristich of pasteurised goat milk and goat milk kefir prepared using different amount of indonesian kefir grains and incubation times. International Food Research Journal 19, 791-794.
62. Rattray, F.P., O'Connell, M.J. (2011): Kefir. Encyclopedia of Dairy Science., Elsevier, Ltd. 518-524.
63. Quigley, L., O'Sullivan, O., Beresford, T.P., Ross, R.P., Fitzgerald, G.F., Cotter, P.D. (2011): Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese. International Journal of Food Microbiology 150, 81-94.
64. Quigley, L., O'Sullivan, O., Beresford, T., Ross, P., Fitzgerald, G., Cottera, D. (2012): High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses. Applied and Environmental Microbiology 78 (16), 5717-5723.
65. Saloff-Coste, C.J. (1996): Kefir. Nutritional and health benefits of yoghurt and fermented milks. Danone World Newsletter 11, 1-7.
66. Santos, A., San Mauro, M., Sanchez, A., Torres, J.M. Marquina, D. (2003): The Antimicrobial Properties of Different Strains of Lactobacillus spp. Isolated from Kefir. Systematic and applied Microbiology 26, 434-437.
67. Sarkar, S. (2008): Biotechnological innovations in kefir production: a review. British Food Journal 110, 283-295.
68. Simova, E., Beshkova, D., Angelov, A., Hristozova, T., Frengova, G., Spasovv, Z. (2002). Lactic acid bacteria and yeasts in kefir grains and kefir made from them. Journal of Industrial Microbiology & Biotechnology 28, 1-6.
69. Simova, E., Simov, Z., Beshkova, D., Frengova, G., Dimitrov, Z., Spasov, Z. (2006): Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them. International Journal of Food Microbiology 107, 112-123.
70. Stepaniak, L., Fetliński, A. (2003): Kefir, Encyclopedia of Dairy Science, Ed. Roginski, H., Fuquaq, J.W., Fox, P.F. Academic Press, London, 1049-1054.
71. Stefan, R.J., Atlas, R.M. (1988): DNA Amplification to enhance detection of genetically engineered bacteria in environmental-samples. Applied and Environmental Microbiology 54, 9, 2185-2191.
72. Tamime, A.Y., Marshall, V.M.E. (1997): Microbiology and technology of fermented milks. U Miccrobiology and Biochemistry of Cheese and Fermented Milk, Ed. Law, B.A. 2nd, Blackie Academic and Professional, London, 57-152.
73. Temmerman, R., Huys, G., Swings, J. (2004): Identification of lactic acid bacteria:culture-dependent and culture-independent methods. Trends in Food Science & Technology 15, 348-359.
74. Timara, A.V. (2010): Comparative study of kefir lactic microflora Anale le Universitǎ Ńii din Oradea Fascicula: Ecotoxicologie, Zootehnie si Tehnologii de Industrie Alimentarǎ, 2010.
75. Unsal, B. (2008): Phylogenetic analysis of bacterial communities in kefir by metagenomics. Master thesis. Graduate School of Engineering and Sciences. İzmir Institute of Technology.
76. Vartoukian, S., Palmer, R., Wade, W.G. (2009): Strategies for culture of 'unculturable' bacteria. FEMS Microbiology Letters 309, 1-7.
77. Veronique, N., Radegonde, M., Berben, G. (2007): Identification of lactic acid bacteria within the consortium of a kefir grain by sequencing 16S rDNA variable regions. Journal of AOAC International 90 (4), 1111-1117.
78. Vieites, J.M., Guazzatoni, M.E., Beloqui, A., Golyshin, P.N., Ferrer, M. (2010): Molecular Methods to Study Complex Microbial Communities. U Knjizi: Wolfgang R. Streit and Rolf Daniels (eds), Metagenomics: Methods and Protocols, Methods in Molecular Biology. DOI 10.1007/978-1-60761-823-2_1. Springer Science+Business Media, LLC 2010.
79. 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, 3798-3805.
80. Wang, S.Y., Chen, K.N., Lo, Y.M., Chiang, M.L., Chen, H.C., Liu, J.R., Chen, M.J. (2012): Investigation of microorganisms involved in biosynthesis of the kefir grain. Food Microbiology 32, 1-12.
81. Withuhn, R.C., Schoeman, T., Cilliers, A., Britz, T.J. (2005): Impact of preservation and different packaging conditions on the microbial community and activity of Kefir grains. Food Microbiology 22, 337-344.
82. Wszolek, M., Kupiec-Teahan, B., Skov Guldager, H., Tamime, A.Y. (2006): Production of Kefir, Koumiss and Other related Products. U knjizi: Fermented Milks, edited by A.Y. Tamime, Blackwell Publishing, Oxford, UK,174-216.
83. Zhou, J., Liu, X., Huang, K., Dong, M., Jing, H. (2007): Aplication of the Mixture Design to Design Formulation of Pure Cultures in Tibetan Kefir. Agricultural Sciences in China 11, 1383-1389.
84. Zhou, J., Xiaoli, L., Hanhu, J., Mingsheng, D. (2009): Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiology 26, 770-775