Academic literature on the topic 'Kefir yeast isolates'
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Journal articles on the topic "Kefir yeast isolates"
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Adriansyah, Putri Nabila Adinda, Winiati Pudji Rahayu, Harsi Dewantari Kusumaningrum, and Osamu Kawamura. "Aflatoxin M1 reduction by microorganisms isolated from kefir grains." International Food Research Journal 29, no. 1 (February 1, 2022): 78–85. http://dx.doi.org/10.47836/ifrj.29.1.09.
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Aflatoxin M1 (AFM1) is a mycotoxin that often contaminates milk. Like other mycotoxins, it is thermostable and potentially carcinogenic. The present work was carried out to evaluate the ability of microorganisms isolated from Indonesian kefir grains to reduce AFM1 in contaminated phosphate buffer saline (PBS). Fourteen isolates of lactic acid bacteria, both aerobic (LAE) and anaerobic (LAN), and nine isolates of yeast (YEA) were used. The significantly highest AFM1 reduction percentage was shown by the isolate LAE7 (29.3 ± 0.6%) after 4 h incubation. DNA sequencing of LAE7 and YEA2 isolates showed that these isolates had homology (level of similarity) with species of Lactobacillus kefiri strain A/K and Saccharomyces cerevisiae NRRL Y-12632, respectively. The present work proved that isolates from Indonesian kefir grains could reduce AFM1 and have the potential for practical use.
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KIM, DONG-HYEON, JUNG-WHAN CHON, IL-BYEONG KANG, HYUNSOOK KIM, HONG-SEOK KIM, KWANG-YOUNG SONG, and KUN-HO SEO. "Growth Inhibition of Cronobacter sakazakii in Experimentally Contaminated Powdered Infant Formula by Kefir Supernatant." Journal of Food Protection 78, no. 9 (September 1, 2015): 1651–55. http://dx.doi.org/10.4315/0362-028x.jfp-15-119.
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Kefir is a type of fermented milk containing lactic and acetic acid bacteria and yeast. In this study, we evaluated the antimicrobial activity of kefir supernatant against Cronobacter sakazakii in powdered infant formula (PIF). In a spot-on-lawn test, the growth of 20 C. sakazakii strains, including 10 clinical and 10 food isolates, was completely inhibited in the presence of kefir supernatant. Significant differences in the diameters of inhibition zones were observed upon treatment with kefir compared with the results for Lactobacillus kefiri and Candida kefyr culture supernatants or solutions of lactic and acetic acid and ethyl alcohol in the agar well diffusion test (P < 0.05). The addition of 100 μl of kefir supernatant to 1 ml of nutrient broth completely inhibited the growth of C. sakazakii, as evaluated by spectrophotometry. The antimicrobial activity of kefir supernatant in experimentally contaminated PIF was also tested; we found no viable C. sakazakii cells remaining in PIF rehydrated with 30% kefir supernatant solution for 1 h, demonstrating that the antimicrobial activity of kefir supernatant against C. sakazakii could be applied in real food samples.
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Kurniawati, Murni, Nurliyani Nurliyani, Wiratni Budhijanto, and Widodo Widodo. "Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol." Fermentation 8, no. 4 (April 12, 2022): 183. http://dx.doi.org/10.3390/fermentation8040183.
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Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within kefir grains is limited and preparing the grains for kefir fermentation is laborious, here, a single starter that ferments lactose and produces ethanol is developed. For this purpose, it is important to isolate yeasts that can ferment lactose and subsequently produce alcohol. This study aimed to isolate and identify yeasts from kefir and characterise their ability as single starters to produce kefir. Based on morphological and physiological evaluations, 15 presumptive yeast isolates were obtained, 10 of which grew well on lactose-containing media. Those that were able to grow on lactose using only carbon sources were subjected to molecular identification based on the internal transcribed spacer (ITS) of the 5.8 rDNA using PCR technology. Molecular identification confirmed four isolates—namely, KFA 3, KFA 7, KFA 9 and KFB 1—as belonging to Kluyveromyces marxianus. The batch fermentation data of these strains were fitted on a logistic model to obtain the carrying capacity coefficients and strain performances were compared. The kinetic modelling revealed that KFA 9 had the highest values for the carrying capacity coefficient, biomass yield and product yield, indicating that, among the four K. marxianus strains, this was superior due to its relatively fast growth and good ethanol productivity.
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Syrokou, Maria K., Marina Papadelli, Ioanna Ntaikou, Spiros Paramithiotis, and Eleftherios H. Drosinos. "Sugary Kefir: Microbial Identification and Biotechnological Properties." Beverages 5, no. 4 (October 15, 2019): 61. http://dx.doi.org/10.3390/beverages5040061.
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Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS). Methods: Yeast and bacterial populations were enumerated using classical microbiological techniques, clustered by RAPD-PCR genotyping, and identified by sequencing of the D1/D2 region of 26S-rRNA gene and the V1-V3 region of 16S-rRNA gene, respectively. The caseinolytic/lipolytic activities and the production of antimicrobial compounds were assessed by well diffusion assays. The proteolytic and lipolytic capacity were further assessed by SDS-PAGE and titrimetric assay, respectively. Results: Yeast and bacterial populations were enumerated at 6.28, 6.58, and 6.41 log CFU/g and at 4.32, 4.85, and 4.34 log CFU/g, regarding BSS, NAJ, and SCN, respectively. Saccharomyces cerevisiae dominated all three sugary kefir grains; Kluyveromyces marxianus formed a secondary microbiota in BSS and NAJ. Bacillus amyloliquefaciens dominated NAJ and SCN; Lactobacillus rhamnosus dominated BSS. Four bacteria and nine yeast isolates exhibited proteolytic activity. Forty bacteria and 45 yeast isolates possessed lipolytic activity. No antibacterial activity was detected. Conclusions: Prevalence of yeast over bacterial populations was evident in all samples assessed. Several bacterial and yeast strains exhibited proteolytic and lipolytic activities, making them suitable candidates for inclusion in starter cultures for milk and sugary kefir fermentation.
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Krivorutchenko, Yu, M. Kirsanova, O. Postnikova, I. Andronovskaja, and E. Sheiko. "Multidrug resistance to fluconazole, amphotericin B and antiseptic miramistin in Candida spp. isolated from patients with various pathology in region of Crimea." Immunopathology, Allergology, Infectology 2021, no. 3 (July 1, 2021): 79–85. http://dx.doi.org/10.14427/jipai.2021.3.79.
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To overcome spreading of multidrug resistance to antimycotics in yeast fungi using combination therapy, it is necessary to monitor the sensitivity of clinical fungal isolates to antifungal drugs and antiseptics. The aim of this work was to study multidrug resistance to fluconazole (FLU), amphotericin B (AMB) and antiseptic miramistin (MST) in Candida fungi isolated from patients with various pathologies in Crimea in 2010-2016. Material and methods. The sensitivity of 25 clinical isolates of fungi species C. albicans, C. dubliniensis, C. parapsilosis, C. lusitaniae, C. tropicalis, C. famata, C. guillermondii, C. kefir and C. krusei to FLU, AMB and MST was determined by using disk diffusion method, serial dilution method, and quantitative suspension test according to the rate of inactivation of fungi, respectively. Results. 72% of isolates were resistant to FLU, 20% – to AMB, and 32% of isolates – to MST. 20% of fungal isolates belonging to the Non-albicans type were susceptible to all drugs tested. 40% of isolates were resistant to one drug. 40% of isolates were poly-resistant. C. albicans resistant to FLU and AMB or FLU and MST accounted for 20% of isolates. The isolates of C. dubliniensis and C. lusitaniae were resistant to FLU and MST, and one isolate of C. krusei was resistant to AMB and MST. One C. tropicalis isolate was resistant to all the drugs. Conclusion. In a significant part of the yeast fungi, circulating in Crimean patients, multidrug resistance to FLU, AMB and MST antiseptic is widespread. In 36% of fungal isolates, the poly-resistance spectra included resistance to two drugs and partially overlapped: to FLU and AMB – 2 isolates, to FLU and MST – 6 isolates, to AMB and miramistin – one isolate. One isolate of C. tropicalis showed resistance to all three drugs, which indicates the risk of further broadening the spectrum of multidrug resistance in pathogenic yeasts.
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Talib, Mohamad, Yeap, Hussin, Aziz, Masarudin, Sharifuddin, Hui, Ho, and Alitheen. "Isolation and Characterization of Lactobacillus spp. from Kefir Samples in Malaysia." Molecules 24, no. 14 (July 17, 2019): 2606. http://dx.doi.org/10.3390/molecules24142606.
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Kefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast complex. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. This beverage is commonly found and consumed by people in the United States of America, China, France, Brazil, and Japan. Recently, the consumption of kefir has been popularized in other countries including Malaysia. The microflora in kefir from different countries differs due to variations in culture conditions and the starter media. Thus, this study was aimed at isolating and characterizing the lactic acid bacteria that are predominant in Malaysian kefir grains via macroscopic examination and 16S ribosomal RNA gene sequencing. The results revealed that the Malaysian kefir grains are dominated by three different strains of Lactobacillus strains, which are Lactobacillus harbinensis, Lactobacillusparacasei, and Lactobacillus plantarum. The probiotic properties of these strains, such as acid and bile salt tolerances, adherence ability to the intestinal mucosa, antibiotic resistance, and hemolytic test, were subsequently conducted and extensively studied. The isolated Lactobacillus spp. from kefir H maintained its survival rate within 3 h of incubation at pH 3 and pH 4 at 98.0 ± 3.3% and 96.1 ± 1.7% of bacteria growth and exhibited the highest survival at bile salt condition at 0.3% and 0.5%. The same isolate also showed high adherence ability to intestinal cells at 96.3 ± 0.01%, has antibiotic resistance towards ampicillin, penicillin, and tetracycline, and showed no hemolytic activity. In addition, the results of antioxidant activity tests demonstrated that isolated Lactobacillus spp. from kefir G possessed high antioxidant activities for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing ability of plasma (FRAP), and 1,1-diphenyl-2-picryl-hydrazine (DPPH) assay compared to other isolates. From these data, all Lactobacillus spp. isolated from Malaysian kefir serve as promising candidates for probiotics foods and beverage since they exhibit potential probiotic properties and antioxidant activities.
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Gientka, Iwona, Marek Kieliszek, Karolina Jermacz, and Stanisław Błażejak. "Identification and Characterization of Oleaginous Yeast Isolated from Kefir and Its Ability to Accumulate Intracellular Fats in Deproteinated Potato Wastewater with Different Carbon Sources." BioMed Research International 2017 (2017): 1–19. http://dx.doi.org/10.1155/2017/6061042.
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The search for efficient oleaginous microorganisms, which can be an alternative to fossil fuels and biofuels obtained from oilseed crops, has been going on for many years. The suitability of microorganisms in this regard is determined by their ability to biosynthesize lipids with preferred fatty acid profile along with the concurrent utilization of energy-rich industrial waste. In this study, we isolated, characterized, and identified kefir yeast strains using molecular biology techniques. The yeast isolates identified wereCandida inconspicua,Debaryomyces hansenii,Kluyveromyces marxianus,Kazachstania unispora, andZygotorulaspora florentina. We showed that deproteinated potato wastewater, a starch processing industry waste, supplemented with various carbon sources, including lactose and glycerol, is a suitable medium for the growth of yeast, which allows an accumulation of over 20% of lipid substances in its cells. Fatty acid composition primarily depended on the yeast strain and the carbon source used, and, based on our results, most of the strains met the criteria required for the production of biodiesel. In particular, this concerns a significant share of saturated fatty acids, such as C16:0 and C18:0, and unsaturated fatty acids, such as C18:1 and C18:2. The highest efficiency in lipid biosynthesis exceeded 6.3 g L−1.Kazachstania unisporawas able to accumulate the high amount of palmitoleic acid.
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Fan, Ding, Anna A. Krasilnikova, Lidiya G. Stoyanova, and Alexander I. Netrusov. "PRIMARY IDENTIFICATION OF THE MICROBIOME OF KEFIR GRAINS FROM DIFFERENT TERRITORIAL ZONES AND THEIR FILM-FORMING ABILITY." Problems of veterinary sanitation, hygiene and ecology 2, no. 42 (2022): 160–69. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202202003.
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From samples of kefir grains (KG) of home-made kefirs from different traditional territorial zones of their production and use: the Caucasus (North Ossetia), China (Tibet) and Russia (Moscow region), 2 species of lactobacilli were isolated and identified: Lactobacillus kefiri and L.casei, 3 yeast species Pichia fermentans (from Moscow), Yarrowia lipolytica and Pichia fermentans (from Tibet), Galactomyces candidus (from North Ossetia). The ability of the studied cultures to form biofilms was shown, which is an important indicator for the creation of sustainable probiotic microbial communities and functional food products needed during the coronavirus pandemic.
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Gamba, Raúl Ricardo, Shihori Yamamoto, Mahmoud Abdel-Hamid, Tetsuya Sasaki, Toshihide Michihata, Takashi Koyanagi, and Toshiki Enomoto. "Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk." International Journal of Microbiology 2020 (May 12, 2020): 1–11. http://dx.doi.org/10.1155/2020/7019286.
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Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.
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RAJKOWSKA, KATARZYNA, and ALINA KUNICKA-STYCZYŃSKA. "Probiotic Properties of Yeasts Isolated from Chicken Feces and Kefirs." Polish Journal of Microbiology 59, no. 4 (2010): 257–63. http://dx.doi.org/10.33073/pjm-2010-039.
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The probiotic potential of 3 yeasts strains of Saccharomyces cerevisiae isolated from kefirs and feces was investigated and compared with 3 isolates from medicines and 2 collection strains (ATCC) of Saccharomyces cerevisiae var. boulardii. Genetic identification of yeasts based on karyotypes indicated their affiliation to Saccharomyces spp. although chromosomal polymorphism was observed. Concerning probiotic characteristics survival in simulated gastric and intestinal environment were examined. The survival of all tested yeasts in medium of pH 2.5 was comparable and equaled 86.8-97.1% after 8 hours of incubation at 37 degrees C. The fecal isolate, probiotic and collection yeasts showed also high resistance to pH 1.5 and their survival was 85.3-92.1%, whereas for kefir strains it amounted to 33.1 and 38.9%. All yeasts tested demonstrated high resistance to synthetic bile salts as well. In the presence of 0.1% sodium cholate and sodium deoxycholate the reduction of cell number by only 1 log unit after 4 hours of incubation at 37 degrees C was observed. However, 1.0% addition of ox bile did not affect their viability. In simulated gastric and intestinal environment survival of fecal, probiotic and collection strains was 86.3-93.7% after 4 hours of incubation in media with addition of 3 g/l pepsin and 1 g/l pancreatin. Kefir isolates were more sensitive to these conditions and a further 10% reduction of cell number in relation to probiotic yeasts was observed. The tested strains, except for kefir isolates, were able to grow at 37 degrees C. All the tested strains survived in sufficient number to create the possibility of proper action in the human body, although fecal, probiotic and collection strains tolerated the conditions of the human gastrointestinal tract better than food-borne yeasts.
Dissertations / Theses on the topic "Kefir yeast isolates"
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Gut, Abraham Majak. "Anti-Salmonella Properties of Kefir and Kefir Yeast Isolates: Potential Application in Infection Control and Prevention." Thesis, 2022. https://vuir.vu.edu.au/43476/.
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The rise of antibiotic resistance has increased the need for alternative ways of controlling
and preventing enteric bacterial infections. Various probiotic bacteria have
been used in animals and humans prophylactically and therapeutically. Kefir is an
acidic and low alcoholic beverage produced by fermentation of milk, fruit juice, or sugary
water with kefir grains and its consumption is associated with prophylactic and
therapeutic properties conferred by probiotics components. There is scarce research
conducted on kefir and kefir yeast isolates despite claimed potential preventative and
curative effect on enteric bacterial pathogens. This thesis investigates traditional kefir
and kefir yeast isolates for potential application in the prevention and control of Salmonella
in in vitro experiments. Kluyveromyces lactis and Saccharomyces unisporus,
Lactobacillus kefiri, and Lactococcus lactis were isolated from kefir and identified
using 26s rDNA, ITS region sequencing and MALDI-TOF for yeasts and
bacteria respectively. Kefir made from two traditional kefir grains rapidly
killed Salmonella Arizoniae and Salmonella Typhimurium possibly due to the action
of lactic acid as kefir cell-free supernatant analysis showed high concentration
of lactic acid ranging from 83.59 to 229.92 mM. Other compounds with recognized
antibacterial activities including carbonyl compounds, histone, cathelicidin,
and various peptides were also detected using shotgun proteomics. Kefir yeast
isolates showed some potential probiotic properties including survival in the
gastrointestinal tract, auto-aggregation, hydrophobicity and lack of hydrolytic enzymes
production. These probiotic characteristics were comparable to Saccharomyces
boulardii strains used as controls in the study. Adhesion and sedimentation
slide agglutination, microscopy, and turbidimetry showed that Salmonella adhered
onto yeast cells, which resulted in growth inhibition. Furthermore, yeast-fermented killer toxin medium showed Salmonella growth inhibition likely due to antimicrobial
metabolites such as cathelicidin detected by shotgun proteomics in the cell-free
supernatant. In conclusion, kefir and kefir yeast isolates may have the potential
to control and prevent Salmonella infection.
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Liou, Je-Ruei, and 劉嚞睿. "Identification and characteristics of lactic acid bacteria and yeasts isolated from kefir starters." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/11744303020840284922.
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碩士國立臺灣大學
畜產學系
85
This study was conducted to investigate the isolation, identification and characteristics of lactic acid bacteria and yeasts in kefir starters. The kefir starters were obtained from Xien-zhu and Taipei region in Taiwan. counts of lactic acid bacteria in kefir form Xien-zhu and Taipei were 8.6±0.1log CFU/ml and 8.9±0.1 log CFU/ml, respectively. Counts of yeast in these two kinds of kefir were 6.9±0.1 log CFU/ml and 5.2±0.1 log CFU/ml, respectively. Kefir from Taipei had the better performance of titratable acidity, viscosity and water-holding capacity, but its ethanol content was lower than that from Xien-zhu. The lactic acid bacteria isolated from the kefir starter from Xien-zhuwere identified as Lactobacillus helveticus and Leuconostoc mesenteroides, andthe isolates of yeasts were identified as Kluyveromyces marxianus. The lacticacid bacteria isolated from the kefir starter from Taipei were identified asLeu. mesenteroides, and the yeasts were identified as Kluy. marxianus and Pichia fermentans. From the results of the studies on the growth charac-teristics of the above strains, L. helveticus was possessed of better growthcharacteristics, and Kluy. marxianus exhibited better L(+)-lactic acid produc-tion. D(-)-lactic acid was the major form produced from Leu. mesenteroides, and the isolates of kefir from Taipei exhibited better production than thosefrom Xien-zhu. P. fermentans was a lactose-nonfermenting yeast, therefore theactive proteolytic enzymes was essential for its growth in milk.
Book chapters on the topic "Kefir yeast isolates"
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Akal, H. Ceren, Şebnem Öztürkoğlu Budak, and Atila Yetisemiyen. "Potential Probiotic Microorganisms in Kefir." In Microbial Cultures and Enzymes in Dairy Technology, 276–96. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch015.
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Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.