Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

Kefir is a fermented beverage produced through the activity of its grains, which is constituted by lactic acid and acetic acid bacteria and yeasts. We studied the bacterial succession during multiple fermentation of Argentinian kefir in brown sugar, purified molasses or high-test molasses, using 16S...

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Autores principales:	Gamba, Raúl Ricardo, Koyanagi, Takashi, León Peláez, Ángela María, De Antoni, Graciela Liliana, Enomoto, Toshiki
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2021
Materias:	Ciencias Exactas Biología kefir bacterial succession fermentation Bacteria
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/131272
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-131272
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ciencias Exactas Biología kefir bacterial succession fermentation Bacteria
spellingShingle	Ciencias Exactas Biología kefir bacterial succession fermentation Bacteria Gamba, Raúl Ricardo Koyanagi, Takashi León Peláez, Ángela María De Antoni, Graciela Liliana Enomoto, Toshiki Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
topic_facet	Ciencias Exactas Biología kefir bacterial succession fermentation Bacteria
description	Kefir is a fermented beverage produced through the activity of its grains, which is constituted by lactic acid and acetic acid bacteria and yeasts. We studied the bacterial succession during multiple fermentation of Argentinian kefir in brown sugar, purified molasses or high-test molasses, using 16S high-throughput sequencing. <i>Firmicutes</i> was dominant (up to 98% of total population) in grains and beverages made from various sugar substrates, except in high-test molasses beverage, which was dominated by Proteobacteria (up to 78% of total population). Major bacterial species in <i>Firmicutes</i> were <i>Liquorilactobacillus nagelii</i>, <i>Lentilactobacillus hilgardii/diolivorans</i> and <i>Lacticaseibacillus casei/paracasei</i>, which are active in lactic acid fermentation. <i>Proteobacteria</i> comprised <i>Acetobacter lovaniensis</i> and <i>Gluconobacter oxydans/roseus</i> as major species, which are presumably responsible for the acetic acid formation in sugary kefir beverages. Bacteria differ in abundance depending on the sugar type, as revealed by the competitive dominances between <i>L. nagelii</i> and <i>A. loveniensis</i>. Purified molasses led to scarce acetic acid bacteria during fermentation, indicating that it is not a suitable substrate for their growth. Our results suggest that acetic acid (and/or ethanol) in sugary kefir modulates the succession and dominance of specific lactic acid bacteria. This study will provide valuable information for designing more sophisticated non-dairy fermented beverages with stable microbial properties.
format	Articulo Articulo
author	Gamba, Raúl Ricardo Koyanagi, Takashi León Peláez, Ángela María De Antoni, Graciela Liliana Enomoto, Toshiki
author_facet	Gamba, Raúl Ricardo Koyanagi, Takashi León Peláez, Ángela María De Antoni, Graciela Liliana Enomoto, Toshiki
author_sort	Gamba, Raúl Ricardo
title	Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
title_short	Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
title_full	Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
title_fullStr	Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
title_full_unstemmed	Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
title_sort	changes in microbiota during multiple fermentation of kefir in different sugar solutions revealed by high-throughput sequencing
publishDate	2021
url	http://sedici.unlp.edu.ar/handle/10915/131272
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Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

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