Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Purutoğlu K., İspirli H., Yüzer M. O., Serencam H., Dertli E.

International Journal of Dairy Technology, cilt.73, sa.1, ss.57-66, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 73 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/1471-0307.12633
  • Dergi Adı: International Journal of Dairy Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.57-66
  • Anahtar Kelimeler: Kefir grains, Microbial diversity, Functional roles, Exopolysaccharides, LACTOBACILLUS-KEFIRANOFACIENS, MICROBIAL DIVERSITY, TIBETAN KEFIR, MILK, STRAINS, SOURDOUGH, YEASTS, COMMUNITIES, CULTURE
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

© 2019 Society of Dairy TechnologyTraditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.