Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk. (December 2020)

• Record Type: Journal Article
• Authors: Wang, Hao; Wang, Cuina; Guo, Mingruo
• Is Part Of: Food research international. Volume 138(2020)Part B
• Publication Date: 2020-12
• Subjects: Kefir grains -- Microbial diversity -- High-throughput sequencing -- Sub-culturing; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109784
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Lactobacillus was the predominant genus for kefir grains from different origin. Variety of yeasts and molds were commonly found from different kefir grains. Microbial composition of sample USA was stable when sub-cultured in goat milk. Abstract: Kefir grains are a unique symbiotic association of different microbiota, including a variety of bacterial and fungal species. The microbiota in kefir grains is strongly influenced by the geographical origin and sub-culturing environment. After sub-culturing in goat milk for 2 to 4 months, amplicon sequencing (16S rRNA and ITS1 region) was applied for the identification of bacterial and fungal autogenic succession of three kefir grains collected from China (CN, Asia), Germany (DE, Europe) and United States of America (USA, America). Taxonomic analysis displayed three main bacterial and fungal species in kefir grains from different origins during sub-culturing process ( Lactobacillus helveticus, Lactobacillus kefiranofaciens and Lactobacillus kefiri for bacteria, Kazachstania unispora, Kluyveromyces marxianus and Saccharomyces cerevisiae for fungi). Based on the results of beta diversity analysis, microbiota in kefir grains from CN and DE would be stable when sub-cultured in goat milk for more than three months. Differently, a highly microbial stability has been found for the sample from USA during the whole sub-culturing process. These results helped to understand the composition and stability of microbiota in kefir grains when sub-cultured in goat milk.