Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations

Detalhes bibliográficos
Autor(a) principal: Magalhães, Karina Teixeira
Data de Publicação: 2010
Outros Autores: Pereira, M. A., Nicolau, Ana, Dragone, Giuliano, Domingues, Lucília, Teixeira, J. A., Silva, João B. Almeida e, Schwan, Rosane F.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/11416
Resumo: Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain’s matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.
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spelling Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variationsKefirCheese wheyMilkPCR-DGGECSLMScience & TechnologyWhey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain’s matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), CAPES-GRICES.ElsevierUniversidade do MinhoMagalhães, Karina TeixeiraPereira, M. A.Nicolau, AnaDragone, GiulianoDomingues, LucíliaTeixeira, J. A.Silva, João B. Almeida eSchwan, Rosane F.20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/11416eng"Bioresource Technology". ISSN 0960-8524. 101:22 (2010) 8843-8850.0960-852410.1016/j.biortech.2010.06.08320619643info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:52:07Zoai:repositorium.sdum.uminho.pt:1822/11416Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:51:10.874138Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
title Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
spellingShingle Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
Magalhães, Karina Teixeira
Kefir
Cheese whey
Milk
PCR-DGGE
CSLM
Science & Technology
title_short Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
title_full Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
title_fullStr Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
title_full_unstemmed Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
title_sort Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations
author Magalhães, Karina Teixeira
author_facet Magalhães, Karina Teixeira
Pereira, M. A.
Nicolau, Ana
Dragone, Giuliano
Domingues, Lucília
Teixeira, J. A.
Silva, João B. Almeida e
Schwan, Rosane F.
author_role author
author2 Pereira, M. A.
Nicolau, Ana
Dragone, Giuliano
Domingues, Lucília
Teixeira, J. A.
Silva, João B. Almeida e
Schwan, Rosane F.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Magalhães, Karina Teixeira
Pereira, M. A.
Nicolau, Ana
Dragone, Giuliano
Domingues, Lucília
Teixeira, J. A.
Silva, João B. Almeida e
Schwan, Rosane F.
dc.subject.por.fl_str_mv Kefir
Cheese whey
Milk
PCR-DGGE
CSLM
Science & Technology
topic Kefir
Cheese whey
Milk
PCR-DGGE
CSLM
Science & Technology
description Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain’s matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.
publishDate 2010
dc.date.none.fl_str_mv 2010
2010-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/11416
url http://hdl.handle.net/1822/11416
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Bioresource Technology". ISSN 0960-8524. 101:22 (2010) 8843-8850.
0960-8524
10.1016/j.biortech.2010.06.083
20619643
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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