Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera

Detalhes bibliográficos
Autor(a) principal: de Almeida, Thaís Costa
Data de Publicação: 2022
Outros Autores: Brasiel, Poliana Guiomar de Almeida, Luquetti, Sheila Cristina Potente Dutra
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/887
Resumo: Kefir is a fermented drink produced from the addition of kefir grains to the cultivation substrate, traditionally milk. The microorganism’s composition present in kefir depends on several factors, such as origin and fermentation time. Its composition classifies it as a probiotic, capable of providing health benefits if regularly consumed. Thus, the present study is aimed to evaluate the microbiological count stability of the kefir over the period of 35 days, pH, and nutritional composition, in addition to analyzing the bacterial and fungal microbiota. To produce fermented milk, kefir grains were cultivated in pasteurized whole milk at a ratio of 1:10, and the bacteria and yeast counting was performed by the surface plating method. Total genomic DNA was extracted and 16S rRNA and ITS amplicon libraries were generated for each sample, which was sequenced on the Illumina MiSeq platform. According to the lactic acid bacteria and yeasts count, the evaluated kefir presented probiotic count, and both the centesimal composition and the mean pH values turned up to be appropriate over time, even with small pH variations. The main bacterial genera found in kefir were Lactococcus, Bacteroides, and Prevotellaceae_UCG-001, and Aspergillus, Beauveria, and Saccharomyces were the predominant fungal genera. The results indicate that the minimum microbiological counts of kefir milk are maintained during the analysis period, with a predominance of Lactococcus and Aspergillus genera.
id EPAMIG-1_39672054816eb5e35b829c9a529b2ea0
oai_identifier_str oai:oai.rilct.emnuvens.com.br:article/887
network_acronym_str EPAMIG-1
network_name_str Revista do Instituto de Laticínios Cândido Tostes
repository_id_str
spelling Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus generaKefir de leite mantém a contagem microbiológica com atividade probiótica ao longo do cultivo com predominância dos gêneros Lactococcus e Aspergilluskefir; probiotics; microbiology; microbiota.kefir; probióticos; microbiologia; microbiota.Kefir is a fermented drink produced from the addition of kefir grains to the cultivation substrate, traditionally milk. The microorganism’s composition present in kefir depends on several factors, such as origin and fermentation time. Its composition classifies it as a probiotic, capable of providing health benefits if regularly consumed. Thus, the present study is aimed to evaluate the microbiological count stability of the kefir over the period of 35 days, pH, and nutritional composition, in addition to analyzing the bacterial and fungal microbiota. To produce fermented milk, kefir grains were cultivated in pasteurized whole milk at a ratio of 1:10, and the bacteria and yeast counting was performed by the surface plating method. Total genomic DNA was extracted and 16S rRNA and ITS amplicon libraries were generated for each sample, which was sequenced on the Illumina MiSeq platform. According to the lactic acid bacteria and yeasts count, the evaluated kefir presented probiotic count, and both the centesimal composition and the mean pH values turned up to be appropriate over time, even with small pH variations. The main bacterial genera found in kefir were Lactococcus, Bacteroides, and Prevotellaceae_UCG-001, and Aspergillus, Beauveria, and Saccharomyces were the predominant fungal genera. The results indicate that the minimum microbiological counts of kefir milk are maintained during the analysis period, with a predominance of Lactococcus and Aspergillus genera.O kefir é uma bebida fermentada produzida a partir da adição de grãos de kefir ao substrato de cultivo, tradicionalmente o leite. A composição dos micro-organismos presentes no kefir depende de vários fatores, como origem e tempo de fermentação. Sua composição o classifica como um probiótico, capaz de apresentar benefícios à saúde com o consumo regular. Assim, o presente estudo tem como objetivo avaliar a estabilidade da contagem microbiológica do kefir de leite ao longo do período de 35 dias, seu pH e composição centesimal, além de analisar a microbiota bacteriana e fúngica. Para produção do leite fermentado, os grãos de kefir foram cultivados em leite integral pasteurizado, na proporção de 1:10, e a contagem de bactérias e leveduras foi realizada pelo método de plaqueamento em superfície. O DNA genômico total foi extraído e as bibliotecas de amplicons 16S rRNA e ITS foram geradas para cada amostra, as quais foram sequenciadas na plataforma Illumina MiSeq. De acordo com a contagem de bactérias ácido láticas e leveduras, o kefir avaliado apresentou contagem probiótica e tanto a composição centesimal quanto os valores médios de pH, se mostraram adequados ao longo do tempo, mesmo com pequenas variações de pH. Os principais gêneros bacterianos encontrados no kefir foram Lactococcus, Bacteroides e Prevotellaceae_UCG-001, e Aspergillus, Beauveria e Saccharomyces foram os gêneros fúngicos predominantes. Os resultados indicam que há manutenção das contagens microbiológicas mínimas do kefir de leite durante o período de análise, com predomínio dos gêneros Lactococcus e Aspergillus.ILCTde Almeida, Thaís CostaBrasiel, Poliana Guiomar de AlmeidaLuquetti, Sheila Cristina Potente Dutra2022-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/88710.14295/2238-6416.v77i2.887Journal of Candido Tostes Dairy Institute; v. 77, n. 2 (2022); 80-91Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 2 (2022); 80-912238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/887/581https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/887/430https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/887/431https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/887/432Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2023-12-05T12:39:41Zoai:oai.rilct.emnuvens.com.br:article/887Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2023-12-05T12:39:41Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
Kefir de leite mantém a contagem microbiológica com atividade probiótica ao longo do cultivo com predominância dos gêneros Lactococcus e Aspergillus
title Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
spellingShingle Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
de Almeida, Thaís Costa
kefir; probiotics; microbiology; microbiota.
kefir; probióticos; microbiologia; microbiota.
title_short Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
title_full Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
title_fullStr Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
title_full_unstemmed Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
title_sort Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
author de Almeida, Thaís Costa
author_facet de Almeida, Thaís Costa
Brasiel, Poliana Guiomar de Almeida
Luquetti, Sheila Cristina Potente Dutra
author_role author
author2 Brasiel, Poliana Guiomar de Almeida
Luquetti, Sheila Cristina Potente Dutra
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv de Almeida, Thaís Costa
Brasiel, Poliana Guiomar de Almeida
Luquetti, Sheila Cristina Potente Dutra
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv kefir; probiotics; microbiology; microbiota.
kefir; probióticos; microbiologia; microbiota.
topic kefir; probiotics; microbiology; microbiota.
kefir; probióticos; microbiologia; microbiota.
description Kefir is a fermented drink produced from the addition of kefir grains to the cultivation substrate, traditionally milk. The microorganism’s composition present in kefir depends on several factors, such as origin and fermentation time. Its composition classifies it as a probiotic, capable of providing health benefits if regularly consumed. Thus, the present study is aimed to evaluate the microbiological count stability of the kefir over the period of 35 days, pH, and nutritional composition, in addition to analyzing the bacterial and fungal microbiota. To produce fermented milk, kefir grains were cultivated in pasteurized whole milk at a ratio of 1:10, and the bacteria and yeast counting was performed by the surface plating method. Total genomic DNA was extracted and 16S rRNA and ITS amplicon libraries were generated for each sample, which was sequenced on the Illumina MiSeq platform. According to the lactic acid bacteria and yeasts count, the evaluated kefir presented probiotic count, and both the centesimal composition and the mean pH values turned up to be appropriate over time, even with small pH variations. The main bacterial genera found in kefir were Lactococcus, Bacteroides, and Prevotellaceae_UCG-001, and Aspergillus, Beauveria, and Saccharomyces were the predominant fungal genera. The results indicate that the minimum microbiological counts of kefir milk are maintained during the analysis period, with a predominance of Lactococcus and Aspergillus genera.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/887
10.14295/2238-6416.v77i2.887
url https://www.revistadoilct.com.br/rilct/article/view/887
identifier_str_mv 10.14295/2238-6416.v77i2.887
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/887/581
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/887/430
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/887/431
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/887/432
dc.rights.driver.fl_str_mv Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 77, n. 2 (2022); 80-91
Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 2 (2022); 80-91
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
_version_ 1809738129883529216