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Article

Sugary Kefir: Microbial Identification and Biotechnological Properties

1
Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
2
Department of Food Science and Technology, University of Peloponnese, 24100 Kalamata, Greece
3
Institute of Chemical Engineering Sciences, Foundation for Research and Technology, 26504 Patra, Greece
*
Author to whom correspondence should be addressed.
Beverages 2019, 5(4), 61; https://doi.org/10.3390/beverages5040061
Received: 31 July 2019 / Revised: 16 September 2019 / Accepted: 8 October 2019 / Published: 15 October 2019
(This article belongs to the Special Issue Novel Beverages and Novel Technologies for Their Production)
Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS). Methods: Yeast and bacterial populations were enumerated using classical microbiological techniques, clustered by RAPD-PCR genotyping, and identified by sequencing of the D1/D2 region of 26S-rRNA gene and the V1-V3 region of 16S-rRNA gene, respectively. The caseinolytic/lipolytic activities and the production of antimicrobial compounds were assessed by well diffusion assays. The proteolytic and lipolytic capacity were further assessed by SDS-PAGE and titrimetric assay, respectively. Results: Yeast and bacterial populations were enumerated at 6.28, 6.58, and 6.41 log CFU/g and at 4.32, 4.85, and 4.34 log CFU/g, regarding BSS, NAJ, and SCN, respectively. Saccharomyces cerevisiae dominated all three sugary kefir grains; Kluyveromyces marxianus formed a secondary microbiota in BSS and NAJ. Bacillus amyloliquefaciens dominated NAJ and SCN; Lactobacillus rhamnosus dominated BSS. Four bacteria and nine yeast isolates exhibited proteolytic activity. Forty bacteria and 45 yeast isolates possessed lipolytic activity. No antibacterial activity was detected. Conclusions: Prevalence of yeast over bacterial populations was evident in all samples assessed. Several bacterial and yeast strains exhibited proteolytic and lipolytic activities, making them suitable candidates for inclusion in starter cultures for milk and sugary kefir fermentation. View Full-Text
Keywords: sugary kefir; apple; cherry; brown sugar; Lactobacillus rhamnosus; Bacillus amyloliquefaciens; Saccharomyces cerevisiae; Kluyveromyces marxianus sugary kefir; apple; cherry; brown sugar; Lactobacillus rhamnosus; Bacillus amyloliquefaciens; Saccharomyces cerevisiae; Kluyveromyces marxianus
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MDPI and ACS Style

Syrokou, M.K.; Papadelli, M.; Ntaikou, I.; Paramithiotis, S.; Drosinos, E.H. Sugary Kefir: Microbial Identification and Biotechnological Properties. Beverages 2019, 5, 61. https://doi.org/10.3390/beverages5040061

AMA Style

Syrokou MK, Papadelli M, Ntaikou I, Paramithiotis S, Drosinos EH. Sugary Kefir: Microbial Identification and Biotechnological Properties. Beverages. 2019; 5(4):61. https://doi.org/10.3390/beverages5040061

Chicago/Turabian Style

Syrokou, Maria K., Marina Papadelli, Ioanna Ntaikou, Spiros Paramithiotis, and Eleftherios H. Drosinos 2019. "Sugary Kefir: Microbial Identification and Biotechnological Properties" Beverages 5, no. 4: 61. https://doi.org/10.3390/beverages5040061

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