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Article

Metatranscriptomic Analysis of Argentinian Kefirs Varying in Apparent Viscosity

by
Diego Lisboa Rios
1,2,
Ana Agustina Bengoa
3,
Patrícia Costa Lima da Silva
1,
César Silva Santana Moura
1,
Graciela Liliana Garrote
3,
Analía Graciela Abraham
3,4,*,
Gabriel da Rocha Fernandes
5,
Jacques Robert Nicoli
6,
Elisabeth Neumann
6 and
Álvaro Cantini Nunes
1,*
1
Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte 31270-901, Brazil
2
EBTT—Informática, Instituto Federal do Amazonas (IFAM), São Gabriel da Cachoeira 69750-000, Brazil
3
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata 1900, Argentina
4
Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata 1900, Argentina
5
Instituto René Rachou, Fiocruz Minas, Belo Horizonte 30190-002, Brazil
6
Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte 31270-901, Brazil
*
Authors to whom correspondence should be addressed.
Appl. Microbiol. 2024, 4(3), 1150-1164; https://doi.org/10.3390/applmicrobiol4030078
Submission received: 7 June 2024 / Revised: 8 July 2024 / Accepted: 15 July 2024 / Published: 24 July 2024
(This article belongs to the Special Issue Exclusive Papers Collection of Editorial Board Members and Invited Scholars in Applied Microbiology (2023, 2024))
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Abstract

Comparative metatranscriptomics of the bacterial and yeast communities of two milk kefir beverages (MKAA1 and MKAA2) was carried out. They were obtained by fermentation with two different frozen stocks of the kefir grain CIDCA AGK1, differing in rheological features and production of organic acids. We hypothesised that the differences in their physicochemical and rheological properties might be due to the microbial activity in each product. The dominance of lactic acid bacteria, yeast, and a marginal amount of acetic acid bacteria characterised the microbiome. The bacterial families Lactobacillaceae and Streptococcaceae accounted for almost all of the bacterial gene transcripts, with Lactobacillus helveticus, L. kefiranofaciens, L. gallinarum, and Lactococcus lactis being most frequent in the microbiome of the MKAA1 beverage and L. kefiranofaciens, Lc. Lactis, and Leuconostoc mesenteroides being the most prevalent in MKAA2. Dipodascaceae and Saccharomycetaceae were the leading yeast families, represented by Yarrowia lipolytica, Saccharomyces unisporus, and Kluyveromyces marxianus. MKAA1 and MKAA2 shared >75% KEGG Ortologs (KOs) in their bacteria and yeast libraries. The considerable decreases in total expressed genes (KEGG Ortologs) assigned to Lactobacillus helveticus and L. gallinarum might be related to the variations in the rheological features of the beverages, probably by compromising the interrelations with L. kefiranofaciens, which might explain the variations in the rheological features of the beverages.
Keywords: bacteria; rheological properties; RNA-seq; transcriptionally active microbiome; yeasts bacteria; rheological properties; RNA-seq; transcriptionally active microbiome; yeasts

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MDPI and ACS Style

Lisboa Rios, D.; Bengoa, A.A.; Costa Lima da Silva, P.; Moura, C.S.S.; Garrote, G.L.; Abraham, A.G.; da Rocha Fernandes, G.; Nicoli, J.R.; Neumann, E.; Cantini Nunes, Á. Metatranscriptomic Analysis of Argentinian Kefirs Varying in Apparent Viscosity. Appl. Microbiol. 2024, 4, 1150-1164. https://doi.org/10.3390/applmicrobiol4030078

AMA Style

Lisboa Rios D, Bengoa AA, Costa Lima da Silva P, Moura CSS, Garrote GL, Abraham AG, da Rocha Fernandes G, Nicoli JR, Neumann E, Cantini Nunes Á. Metatranscriptomic Analysis of Argentinian Kefirs Varying in Apparent Viscosity. Applied Microbiology. 2024; 4(3):1150-1164. https://doi.org/10.3390/applmicrobiol4030078

Chicago/Turabian Style

Lisboa Rios, Diego, Ana Agustina Bengoa, Patrícia Costa Lima da Silva, César Silva Santana Moura, Graciela Liliana Garrote, Analía Graciela Abraham, Gabriel da Rocha Fernandes, Jacques Robert Nicoli, Elisabeth Neumann, and Álvaro Cantini Nunes. 2024. "Metatranscriptomic Analysis of Argentinian Kefirs Varying in Apparent Viscosity" Applied Microbiology 4, no. 3: 1150-1164. https://doi.org/10.3390/applmicrobiol4030078

APA Style

Lisboa Rios, D., Bengoa, A. A., Costa Lima da Silva, P., Moura, C. S. S., Garrote, G. L., Abraham, A. G., da Rocha Fernandes, G., Nicoli, J. R., Neumann, E., & Cantini Nunes, Á. (2024). Metatranscriptomic Analysis of Argentinian Kefirs Varying in Apparent Viscosity. Applied Microbiology, 4(3), 1150-1164. https://doi.org/10.3390/applmicrobiol4030078

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