Journal articles: '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.

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Mikluscak, Mark R., and Benjamin E. Dawson-Andoh. "Microbial colonizers of freshly sawn yellow-poplar (Liriodendron tulipifera L.) lumber in two seasons. Part 3: Yeasts." Holzforschung 59, no. 3 (May 1, 2005): 364–69. http://dx.doi.org/10.1515/hf.2005.060.

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AbstractThis is the final report on a study that examined the occurrence of three types of microorganisms (fungi, bacteria, and yeasts) on dead-stacked green yellow-poplar lumber in spring and summer of 2000. This paper reports on the abundance, identities, and diversity of yeasts isolated during the first 60 days of storage of the lumber immediately after sawing in each season. Yeasts made up 16% of the total microbial isolates (logncfu g−1) in the entire study. The predominant yeast isolate wasTrichosporon cutaneum, which accounted for 42% of all the yeasts identified. A great variety of yeast species belonging to the genusCandidawere present and includedC. steatolytica,C. sphaerica,C. humicola,C. incommunis,C. montana, andC. kefyr.

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Li, Leilei, Anneleen Wieme, Freek Spitaels, Tom Balzarini, Olga C. Nunes, Célia M. Manaia, Anita Van Landschoot, Luc De Vuyst, Ilse Cleenwerck, and Peter Vandamme. "Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis." International Journal of Systematic and Evolutionary Microbiology 64, Pt_7 (July 1, 2014): 2407–15. http://dx.doi.org/10.1099/ijs.0.058354-0.

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Five acetic acid bacteria isolates, awK9_3, awK9_4 ( = LMG 27543), awK9_5 ( = LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG 1530 and LMG 1531T, two strains currently classified as members of the genus Acetobacter . Phylogenetic analysis based on nearly complete 16S rRNA gene sequences as well as on concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB indicated that these isolates were representatives of a single novel species together with LMG 1530 and LMG 1531T in the genus Acetobacter , with Acetobacter aceti , Acetobacter nitrogenifigens , Acetobacter oeni and Acetobacter estunensis as nearest phylogenetic neighbours. Pairwise similarity of 16S rRNA gene sequences between LMG 1531T and the type strains of the above-mentioned species were 99.7 %, 99.1 %, 98.4 % and 98.2 %, respectively. DNA–DNA hybridizations confirmed that status, while amplified fragment length polymorphism (AFLP) and random amplified polymorphic DNA (RAPD) data indicated that LMG 1531T, LMG 1530, LMG 27543 and LMG 28092 represent at least two different strains of the novel species. The major fatty acid of LMG 1531T and LMG 27543 was C18 : 1ω7c. The major ubiquinone present was Q-9 and the DNA G+C contents of LMG 1531T and LMG 27543 were 58.3 and 56.7 mol%, respectively. The strains were able to grow on d-fructose and d-sorbitol as a single carbon source. They were also able to grow on yeast extract with 30 % d-glucose and on standard medium with pH 3.6 or containing 1 % NaCl. They had a weak ability to produce acid from d-arabinose. These features enabled their differentiation from their nearest phylogenetic neighbours. The name Acetobacter sicerae sp. nov. is proposed with LMG 1531T ( = NCIMB 8941T) as the type strain.

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Türkyılmaz, Süheyla, and Seyhan Kaynarca. "The Slime Production by Yeasts Isolated from Subclinical Mastitic Cows." Acta Veterinaria Brno 79, no. 4 (2010): 581–86. http://dx.doi.org/10.2754/avb201079040581.

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The aim of this study was to isolate yeasts from subclinical mastitic cows and to investigate the slime production by the isolated yeasts. The material used in this study included 339 milk samples from 152 dairy cattle with subclinical mastitis.Milk wasplated onto blood agar, MacConkey agar and Sabouraud dextrose agar. Forty-onesamples (12.1% of total milk samples) were found positive for the yeast by API 20 C AUX identification system. The isolated yeasts were classified into four genera ofCandida, Trichosporon, CryptococcusandSaccharomyces.TheCandidaspecies were following:C. krusei,C. kefyr,C. guilliermondii,C. famata,C. rugosaandC. utulis. Other yeasts were identified asTrichosporon mucoides,T. asahii,Cryptococcus laurentii,C. neoformansandSaccharomyces cerevisiae. Slime production was tested on Congo red brain heart infusion agar and evaluated according to Congo red phenomenon. Fifteen (36.6%) strains were slime factor positive: seven wereC. krusei, fourC. kefyr, oneC. guilliermondii, oneC. famata, oneT. asahii, and oneC. laurentii. The results of the present study indicate that yeast mastitis is significant for causing economic losses and slime production is mostly found in non-albicans Candidaspecies. Therefore, non-albicans Candidaspecies should be examined for slime production.

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Salazar Alzate, Blanca Cecilia, Misael Cortés Rodríguez, and Olga Montoya Campuzano. "Identification of some kefir microorganisms and optimization of their production in sugarcane juice." Revista Facultad Nacional de Agronomía Medellín 69, no. 2 (July 1, 2016): 7935–43. http://dx.doi.org/10.15446/rfna.v69n2.59138.

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Kefir grains are a consortium of bacteria and yeasts grouped in a polysaccharide called kefirano. They ferment sugar substrates to produce organic acids, CO2, vitamins and ethanol. They also have positive effects on health. This research project aimed to optimize the fermentation process of sugarcane concentrate using kefir grains. The microorganisms were first identified morphologically and biochemically, then isolated and purified in selective media. Optimization was conducted using the response surface methodology with a composite central design. The independent variables were: temperature, time and percentage of kefir grains added. As for dependent variables, we considered the following: increase in kefir grains (also measured as a percentage), acidity and microbial growth. Additionally, our study identified populations of Lactobacillus curvatus and the following yeasts: Candida famata, Can. magnoliae, Can. krusei/incospicua and Can. sphaerica in the kefir grains. The optimal conditions were 33.5 °C, 30 h and 6% w/w of added kefir grains. The increase in kefir grains reached was of 193 ± 12%. The lactobacilli, lactococci and yeast counts were 1.57x108, 8.63x107 and 2.05x107 CFU mL-1 respectively. Experimental optimization was an effective tool for the fermentation of kefir grains in sugarcane concentrate.

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Moges, Birhan, Adane Bitew, and Aster Shewaamare. "Spectrum and theIn VitroAntifungal Susceptibility Pattern of Yeast Isolates in Ethiopian HIV Patients with Oropharyngeal Candidiasis." International Journal of Microbiology 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/3037817.

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Background.In Ethiopia, little is known regarding the distribution and thein vitroantifungal susceptibility profile of yeasts.Objective.This study was undertaken to determine the spectrum and thein vitroantifungal susceptibility pattern of yeasts isolated from HIV infected patients with OPC.Method.Oral pharyngeal swabs taken from oral lesions of study subjects were inoculated onto Sabouraud Dextrose Agar. Yeasts were identified by employing conventional test procedures and the susceptibility of yeasts to antifungal agents was evaluated by disk diffusion assay method.Result.One hundred and fifty-five yeast isolates were recovered of which 91 isolates were from patients that were not under HAART and 64 were from patients that were under HAART.C. albicanswas the most frequently isolated species followed byC. glabrata, C. tropicalis, C. krusei, C. kefyr, Cryptococcus laurentii, and Rhodotorulaspecies. Irrespective of yeasts isolated and identified, 5.8%, 5.8%, 12.3%, 8.4%, 0.6%, and 1.3% of the isolates were resistant to amphotericin B, clotrimazole, fluconazole, ketoconazole, miconazole, and nystatin, respectively.Conclusion.Yeast colonization rate of 69.2% and 31% resistance to six antifungal agents was documented. These highlight the need for nationwide study on the epidemiology of OPC and resistance to antifungal drugs.

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Elnahriry, Shimaa, Heba Hussien, and Ghada Hadad. "PCR-RFLP Characterization and Antifungal Susceptibility of Isolated Yeast Species from Different Sources in Egypt." Alexandria Journal of Veterinary Sciences 74, no. 1 (2022): 41. http://dx.doi.org/10.5455/ajvs.59501.

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Yeasts are thought to contribute significantly to microbiological contamination. In this study, the aim was to examine the occurrence of yeast from different sources (pasturized kareish cheese, chicken meat, wild birds and woman vulvaginal swabs) and assess the antifungal susceptibility of the isolated yeast strains. Two hundred random samples (50 of each) Pasteurized kariesh cheese samples were collected from retail shops, mouth swab of pigeon farmhouses which were complain of loss of appetite and white cheesy exudate inside mouth, fecal droppings of Doves collected from roof of Hospital, General Gardens at Menufia, governorate, Egypt and vaginal swabs from women suffering of vulvovaginitis around Menufia governorate, Egypt hospitals. All samples were collected at the period from January to May, 2020. The prevalence of yeast species were 20%, 22%, 21% and 9% in kareish cheese, pigeon, wild birds and woman vulvovaginal swabs, respectively. The isolated yeast species, mainly Candida albicans species, C. catenulata, C. lusitaniae, C. lipolytica, C.glabrata, C. kefyr, C. guilliermondii, , C. parapsilosis, C. krusei, C. peltata , C. norvegensis C. lambica , C. tropicalis, Cryptococcus neoformans and Rhodotorula rubra depending on their chlamydospore production on rice agar medium and confirmed by germ tube formation. Also we examined the genetic characteristics of the isolated strains by restriction fragment length polymorphism (RFLP) PCR and internal transcribed spacer (ITS). In terms of antifungal activity, fluconazole was effective against most isolates of C. albicans. The isolates of C. albicans and C. catenulate were all resistant to Amphotericin-B, whereas none of the isolates of yeasts were resistant to Nystatin.

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Sulmiyati, Sulmiyati, Nur Saleh Said, Deka Uli Fahrodi, Ratmawati Malaka, and Fatma Maruddin. "The Chaaracteristics Yeast Isolated from Commercial Kefir Grain, Indonesia." Hasanuddin Journal of Animal Science (HAJAS) 1, no. 1 (May 30, 2019): 26–36. http://dx.doi.org/10.20956/hajas.v1i1.6519.

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The objective of this study was to investigate yeast characteristics obtained from commercial grain kefir from Indonesian. Isolation based on macroscopic morphology and microscopic morphology. The first method of research is activation of kefir grain using 10% reconstitution milk, yeast growth on Potato Dextrose Agar (PDA-Agar) medium, yeast coloration by using Lactophenol cotton blue. Then, yeast identification was done by macroscopic and microscopic morphology. Macroscopic morphological observations are observations of colony morphology at the time of isolation and purification, including size, shape, texture, color, surface, elevation, and edges. Microscopic morphological observations include cell shape, budding (budding) which first make preparations with yeast coloring then observed with Zeiss Asio Imager A2 Microscope using Zeiss Axiocam HRC camera. Macroscopic observation of yeast size description colony very small, small, medium, large, colony form is round, the margin is raised, the elevation is entire, the texture is smooth and surface glistening, cream colony color, and yeast smell characteristic. Microscopic observation seen there is cell nucleus, oval, there is pseudohypa, budding, gram-positive, urea test negative, glucose, lactose, maltose fermentation test positive, sucrose fermentation test negative, growth test on liquid media growth in surface medium (pellicle), and bottom medium (sediment). Based on the morphological observations in macroscopic and microscopic yeast identified genus Saccharomyces.

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Oliveira, Antonio Ferreira, Alexandro Cezar Florentino, Iracirema Silva Sena, Adriana Maciel Ferreira, Roberto Messias Bezerra, José Carlos Tavares Carvalho, and Irlon Maciel Ferreira. "Mercury tolerance of Penicillium sp isolated from kefir grains." Ciência e Natura 40 (December 7, 2018): 73. http://dx.doi.org/10.5902/2179460x33442.

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Inorganic contaminant contamination poses the greatest threat to the environment and human health. It has been recently reported that probiotics protect the body from inorganic contaminant damage by the bioabsorption capacity of its components. Kefir is a beverage obtained through the fermentation metabolized by Lactobacillus and yeasts that aggregate forming the grains of kefir. In order to isolate inorganic contaminant resistant microorganism, the kefir grains were crushed and the supernatant obtained was inoculated in malt-gar medium (2%) and cultured for 120 hours. Occurred formation of halos of growth which were measured every 24 hours. The isolated microorganism was also cultured in liquid medium for five days. The taxonomic analysis revealed to be fungus of the genus Penicillium. The results showed the capacity of mercury bioabsorption by Penicillium sp isolated from kefir. At pH 4.0 this activity did not suffer strong inhibition. Contrary to what was expected there was an increase in biomass when grown in liquid medium which suggests the formation of storage structures of the inorganic contaminant around the cell membrane. These results confirm that kefir contains in its composition microorganisms capable of protecting people who consume it from harmful damages caused by inorganic contaminants.

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Lazda, Ilva, Angelika Krūmiņa, Indra Zeltiņa, Nikola Krūmiņa, Juris ķibilds, Inese Siksna, Ludmila Vīksna, and Aleksejs Derovs. "Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 74, no. 2 (April 1, 2020): 58–64. http://dx.doi.org/10.2478/prolas-2020-0009.

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AbstractKefir is a fermented dairy product, created by fermentation of milk by bacteria and yeasts. Kefir is the most common traditional non-sweetened fermented dairy beverage in the Baltic countries. Whole kefir and specific fractions and individual organisms isolated from kefir provide a multitude of health benefits, including regulation of composition of the gut microbiome. This review aims to summarise the available data about influence of kefir consumption on the gut microbiome in healthy individuals and to highlight the effects that kefir consumption as well as separated fractions of kefir can have in disease states via modulation of the host microbiome.

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Adewara, O. A., and S. T. Ogunbanwo. "Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation." Canadian Journal of Microbiology 68, no. 4 (April 2022): 269–80. http://dx.doi.org/10.1139/cjm-2021-0118.

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Exposure of lactic acid bacteria (LAB) and yeasts to adverse fluctuations during fermentation causes stress; consequently, microbes develop adaptive responses. In this study, we investigated the physiological and proteomic responses of LAB and yeast to acid stress and their application in food fermentation. The physiological and proteomic responses of Lactobacillus amylovorus LS07 and Candida kefyr YS12 to acid stress were measured using turbidimetry, SDS-PAGE, and LC-MS/MS. The technique previously reported by the Association of Official Analytical Chemists (AOAC) was employed to evaluate the physicochemical and organoleptic properties of sorghum gruel fermented using LAB and yeast alone and in combination as starter cultures and spontaneous fermentation as a control. The growth of L. amylovorus LS07 was optimal at pH 1.0, and that of C. kefyr YSI2 was optimal at pH 4. An increased intensity of 30S ribosomal protein S2 (L. amylovorus LS07) and 6-phosphogluconate dehydrogenase (C. kefyr YS12) was observed at pH 1 and 4, respectively, suggesting increased microbial metabolism, thereby reducing the stress. Sorghum gruel produced with combined starters had the highest crude protein (10.94%), iron content (0.0085%), and organoleptic acceptability (7.29), which was significantly different from the products produced with the single starters and the control. The combined starter (L. amylovorus LS07 and C. kefyr YSI2) adapted to stress yielded foods with improved sensory properties, minerals, and reduced anti-nutrient contents.

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Afifi, Salwa, Amany El-Sharif, Zeinab Helal, and Eman El-Musallamy. "Activity of Kefir grains against Gardnerella vaginalis." Bacterial Empire 3, no. 4 (November 26, 2020): 69–73. http://dx.doi.org/10.36547/be.2020.3.4.69-73.

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Kefir is a probiotic mixture of bacteria and yeasts. In vitro and animal trials have shown kefir to have antibacterial, antifungal and antiviral activity. The main goal of this study was to determine the antimicrobial susceptibility of Gardnerella vaginalis (G.vaginalis) to kefir. Antimicrobial agents, which were commonly used to treat bacterial vaginosis, and kefir were both tested for antimicrobial activities against G.vaginalis using an agar diffusion method. Kefir was able to inhibit the growth of G.vaginalis. Kefir found to have antimicrobial activity similar to ampicillin, chloramphenicol, ceftriaxone, erythromycin and gentamicin against G.vaginalis isolates. Kefir produced zone of inhibition sizes higher than the zones produced by ciprofloxacin, sulphamethoxazole /trimethoprim and tetracycline. Special attention must be paid to kefir as its activity against G. vaginalis recommends that it deserves assessment in the treatment of infections involving G. vaginalis.

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GARROTE, GRACIELA L., ANALÍA G. ABRAHAM, and GRACIELA L. DE ANTONI. "Chemical and microbiological characterisation of kefir grains." Journal of Dairy Research 68, no. 4 (November 2001): 639–52. http://dx.doi.org/10.1017/s0022029901005210.

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Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition. In contrast, protein and yeast content of AGK3 was higher than in the other grains. Although grain microflora comprised lactobacilli, lactococcus, acetic acid bacteria and yeast, we found an important difference regarding species. Lactococcus lactis subsp. lactis, Lactobacillus kefir, Lactobacillus plantarum, Acetobacter and Saccharomyces were present in all types of kefir grain. While Leuconostoc mesenteroides was only isolated from grains CIDCA AGK1 and Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus parakefir and Kluyveromyces marxianus were only isolated from CIDCA AGK2 grains. All grains produced acid products with pH between 3·5 and 4·0. The apparent viscosity of AGK1 fermented milk was greater than the product obtained with AGK4. All fermented milks had inhibitory power towards Escherichia coli but AGK1 and AGK2 supernatants were able to halt the bacterial growth for at least 25 h. Grain weight increment in AGK1, AGK2 and AGK3 during growth in milk did not show significant differences. Despite their fermenting activity, AGK4 grains did not increase their weight.

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Bolla, Patricia A., María de los Angeles Serradell, Patricio J. de Urraza, and Graciela L. De Antoni. "Effect of freeze-drying on viability andin vitroprobiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir." Journal of Dairy Research 78, no. 1 (September 8, 2010): 15–22. http://dx.doi.org/10.1017/s0022029910000610.

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The effect of freeze-drying on viability and probiotic properties of a microbial mixture containing selected bacterial and yeast strains isolated from kefir grains (Lactobacillus kefir,Lactobacillus plantarum,Lactococcus lactis,Saccharomyces cerevisiaeandKluyveromyces marxianus) was studied. The microorganisms were selected according to their potentially probiotic propertiesin vitroalready reported. Two types of formulations were performed, a microbial mixture (MM) suspended in milk and a milk product fermented with MM (FMM). To test the effect of storage on viability of microorganisms, MM and FMM were freeze-dried and maintained at 4°C for six months. After 180 days of storage at 4°C, freeze-dried MM showed better survival rates for each strain than freeze-dried FMM. The addition of sugars (trehalose or sucrose) did not improve the survival rates of any of the microorganisms after freeze-drying. Freeze-drying did not affect the capacity of MM to inhibit growth ofShigella sonnei in vitro, since the co-incubation of this pathogen with freeze-dried MM produced a decrease of 2 log inShigellaviability. The safety of freeze-dried MM was tested in mice and non-translocation of microorganisms to liver or spleen was observed in BALB/c mice feedad libitumduring 7 or 20 days. To our knowledge, this is the first report about the effect of freeze-drying on viability,in vitroprobiotic properties and microbial translocation of a mixture containing different strains of both bacteria and yeasts isolated from kefir.

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LONDERO, A., R. QUINTA, A. G. ABRAHAM, R. SERENO, G. DE ANTONI, and G. L. GARROTE. "Inhibitory Activity of Cheese Whey Fermented with Kefir Grains." Journal of Food Protection 74, no. 1 (January 1, 2011): 94–100. http://dx.doi.org/10.4315/0362-028x.jfp-10-121.

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We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition against all 200 isolates. The content of lactic acid bacteria in fermented whey ranged from 1.04 × 107 to 1.17 × 107 CFU/ml and the level of yeasts from 2.05 × 106 to 4.23 × 106 CFU/ml. The main changes in the chemical composition during fermentation were a decrease in lactose content by 41 to 48% along with a corresponding lactic acid production to a final level of 0.84 to 1.20% of the total reaction products. The MIC was a 30% dilution of the fermentation products for most of the isolates, while the MBC varied between 40 and 70%, depending on the isolate. The pathogenic isolates Salmonella enterica serovar Enteritidis 2713 and E. coli 2710 in the fermented whey lost their viability after 2 to 7 h of incubation. When pathogens were deliberately inoculated into whey before fermentation, the CFU were reduced by 2 log cycles for E. coli and 4 log cycles for Salmonella sp. after 24 h of incubation. The inhibition was mainly related to lactic acid production. This work demonstrated the possibility of using kefir grains to ferment an industrial by-product in order to obtain a natural acidic preparation with strong bacterial inhibitory properties that also contains potentially probiotic microorganisms.

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Wisudanti, Desie Dwi. "The effect of Kefir on The Immune Response of Healthy Volunteers In Vitro." Journal of Agromedicine and Medical Sciences 3, no. 2 (July 20, 2017): 28. http://dx.doi.org/10.19184/ams.v3i2.5067.

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Kefir is a functional foodstuff of probiotics, made from fermented milk with kefir grains containing various types of beneficial bacteria and yeast. There have been many studies on the effects of oral kefir on the immune system, but few studies have shown the effect of bioactive components from kefir (peptides and exopolysaccharides/ kefiran), on immune responses. The purpose of this study was to prove the effect of kefir supernatant from milk goat on healthy immune volunteer response in vitro. The study was conducted on 15 healthy volunteers, then isolated PBMC from whole blood, then divided into 5 groups (K-, P1, P2, P3 and P4) before culture was done for 4 days. The harvested cells from culture were examined for the percentage of CD4+ T cells, CD8+ T cells, IFN-γ, IL-4 using flowsitometry and IL-2 levels, IL-10 using the ELISA method. The results obtained that kefir do not affect the percentage of CD4+ T cells and CD8+ T cells. The higher the concentration of kefir given, the higher levels of secreted IFN- γ and IL-4, but a decrease in IL-2 levels. Significant enhancement occurred at levels of IL-10 culture PBMC given kefir with various concentrations (p <0.01), especially at concentrations of 1%. These results also show the important effects of kefir bioactive components on immune responses. The conclusion of this study is that kefir can improve the immune response, through stimulation of IL-10 secretion in vitro.

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Kaur, Ravinder, Ritu Goyal, Megh S. Dhakad, Preena Bhalla, and Rakesh Kumar. "Epidemiology and Virulence Determinants including Biofilm Profile of Candida Infections in an ICU in a Tertiary Hospital in India." Journal of Mycology 2014 (January 12, 2014): 1–8. http://dx.doi.org/10.1155/2014/303491.

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The purpose of this prospective study was to isolate, speciate, and determine antifungal susceptibility and virulence patterns of Candida species recovered from the intensive care units (ICUs) in an Indian hospital. Study included 125 medical/postoperative patients admitted to ICU. Identification and speciation of yeast isolates were done by the biochemical methods. Antifungal susceptibility was done by broth microdilution method. Virulence testing of Candida species was done by phospholipase, proteinase, and adherence assay. A total of 103 Candida isolates were isolated; C. tropicalis was the predominant species (40.7%), followed by C. albicans (38.83 %), C. glabrata (11.65%), C. parapsilosis (3.88%), and 1.94% each of C. krusei, C. kefyr, and C. sphaerica. 60 Candida isolates (58.25%) showed resistance to fluconazole, while 7 (6.7%) isolates showed resistance to amphotericin B. Phospholipase and proteinase activities were seen in 73.8% and 55.3% Candida isolates with different species showing a wide range of activities, while 68.9% Candida isolates showed {4+} adherence activity. The present study revealed that nonalbicans Candida species (NAC spp.) caused most of the cases of Candidemia in the ICU patients. The isolation of C. tropicalis from a large number of cases highlights the ability of this pathogen to cause bloodstream infections. The presence of azole resistance is a matter of concern.

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ALOKLAH, BASSAM, ANWAR ALHAJALI, and SABAH YAZIJI. "Identification of some Yeasts by Fatty Acid Profiles." Polish Journal of Microbiology 63, no. 4 (2014): 467–72. http://dx.doi.org/10.33073/pjm-2014-063.

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178 yeasts isolated from various foods were identified using ID32 C strip; Saccharomyces cerevisiae (47), Rhodotorula mucilaginosa (19), Candida kefyr (33), Candida krusei (37), Candida lusitaniae (28), Cndida lipolytica (14). The yeasts were harvested, saponified, derivatized, and extracted, and fatty acid analysis was performed by Gas Chromatography Mass Spectrometry. The yeast lipids contained Decanoic acid (C10:0), Luaric acid (C12:0), Myristoleic acid (C14:1), Myristic acid (C14:0), Pentadecanoic acid (C15:0), Palmitoleic acid C16:1), Pamitic acid (C16:0), Heptadecenoic acid (C17:1), Linoleic acid (C18:2), Linolenic acid (C18:3), Oleic acid (C18:1) and Stearic acid (C 18:0). The differences in the composition of these fatty acids could be used to identify the species as an accurate, efficient and relatively rapid method.

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Bolla, Patricia Araceli, Paula Carasi, María de los Angeles Serradell, and Graciela Liliana De Antoni. "Kefir-isolatedLactococcus lactissubsp.lactisinhibits the cytotoxic effect ofClostridium difficile in vitro." Journal of Dairy Research 80, no. 1 (December 10, 2012): 96–102. http://dx.doi.org/10.1017/s0022029912000623.

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Kefir is a dairy product obtained by fermentation of milk with a complex microbial population and several health-promoting properties have been attributed to its consumption. In this work, we tested the ability of different kefir-isolated bacterial and yeast strains (Lactobacillus kefir, Lb. plantarum, Lactococcus lactissubps.lactis, Saccharomyces cerevisiaeandKluyveromyces marxianus) or a mixture of them (MM) to antagonise the cytopathic effect of toxins fromClostridium difficile(TcdA and TcdB). Cell detachment assays and F-actin network staining using Vero cell line were performed. Although incubation with microbial cells did not reduce the damage induced byC. difficilespent culture supernatant (SCS),Lc. lactisCIDCA 8221 and MM supernatants were able to inhibit the cytotoxicity of SCS to Vero cells. Fraction ofLc. lactisCIDCA 8221 supernatant containing components higher than 10 kDa were responsible for the inhibitory activity and heating of this fraction for 15 min at 100 °C completely abrogated this ability. By dot-blot assay with anti-TcdA or anti-TcdB antibodies, concentration of both toxins seems to be reduced in SCS treated withLc. lactisCIDCA 8221 supernatant. However, protective effect was not affected by treatment with proteases or proteases-inhibitors tested. In conclusion, we demonstrated that kefir-isolatedLc. lactisCIDCA 8221 secreted heat-sensitive products able to protect eukaryotic cells from cytopathic effect ofC. difficiletoxinsin vitro. Our findings provide new insights into the probiotic action of microorganisms isolated from kefir against virulence factors from intestinal pathogens.

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ABRAHAM, ANALÍA G., and GRACIELA L. DE ANTONI. "Characterization of kefir grains grown in cows' milk and in soya milk." Journal of Dairy Research 66, no. 2 (May 1999): 327–33. http://dx.doi.org/10.1017/s0022029999003490.

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Kefir is a refreshing fermented milk with a slightly acidic taste obtained by incubating milk with kefir grains (Saloff-Coste, 1996). Kefir grains are a complex mixture of lactic acid bacteria and yeasts in a strong and specific association. They are characterized by an irregular form, a folded and uneven surface and a white or slightly yellow colour. They are tough and resilient and have a characteristic acid taste (Bottazzi et al. 1994). The basic microflora contains lactococci, homofermentative and heterofermentative lactobacilli, yeasts and acetic acid bacteria (Bottazzi et al. 1994; Rea et al. 1996). Among the yeasts isolated from grains and identified are Candida kefir, Saccharomyces cerevisiae, Sac. delbrueckii, Cand. holmii, Sac. unisporus and Sac. lipolytica (Angulo et al. 1993; Marshall, 1993; Garrote et al. 1997). Lactobacillus brevis, Lb. viridescens, Lb. casei, Lb. kefir, Lb. kefiranofaciens, Lb. kefirgranum, Lb. parakefir, Leuconostoc spp. and Lactococcus lactis are among the lactic acid bacteria present in the grains (Marshall et al. 1984; Toba et al. 1991; Takizawa et al. 1994; Garrote et al. 1997). The mixed microflora of yeasts and bacteria is held together by a matrix containing (g/kg dry weight) protein 340, polysaccharide 470 (Ottogalli et al. 1973).The study of kefir grains in milk has been centred on the characteristics of the polysaccharide produced by lactobacilli within the grain (Yokoi et al. 1991). This polysaccharide, named kefiran, is composed of glucose and galactose (Yokoi et al. 1991). It has been suggested that proteins are incorporated from the growth media (Bassette & Acosta 1988), but no details about structure and composition are available.Soyabeans are an important component of the diet in many countries and have been used to obtain fermented products such as sogurt (Mann, 1991). Special attention has been given to the growth of, and sugar utilization by, Bifidobacterium spp., Lb. delbrueckii subsp. bulgaricus and Streptococcus thermophilus in soya milk (Buono et al. 1990; Murti et al. 1993; Ankenman Granata & Morr, 1996). To our knowledge, there have been no attempts to ferment soya milk with kefir grains.The aim of this study was to investigate the growth of kefir grains in soya milk and the composition of these grains, focusing on the matrix proteins.

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Singh, Lokjan, Sheetal U. Harakuni, Bibek Basnet, and Keshab Parajuli. "Speciation and antifungal susceptibility testing of candida species isolated from clinical samples." Asian Journal of Medical Sciences 11, no. 4 (July 1, 2020): 30–34. http://dx.doi.org/10.3126/ajms.v11i4.28494.

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Background: The importance of epidemiological monitoring of yeasts involved in pathogenic processes is unquestionable due to the increase in trend of infections caused by various species of Candida over the last decade; so are the changes observed in species causing Candidiasis and empirical antifungal treatment. Aims and Objective: To speciate the clinically isolated Candida species by phenotypic methods and to estimate the antifungal susceptibility of the isolated species against fluconazole, ketoconazole, voriconazole, itraconazole by disc diffusion method. Materials and Methods: A cross-sectional study conducted in 2018 in the Department of Microbiology, J. N. Medical College, KAHER, Belagavi Karnataka. Ethical Clarence was obtained from institutional ethical committee J.N. Medical College. Results: Out of 59 Candida isolates, Candida tropicalis was the predominant species 41(69.49%), followed by Candida glabrata 5 (8.47%), Candida parapsilosis and Candida lusitaniae 4 (6.78%) respectively, Candidaguilliermondii and Candida kefyr 2 (3.39%) respectively and the least one was Candida krusei 1 (1.69%). Voriconazole showed the highest level of sensitivity whereas Itraconazole has shown the least sensitivity pattern by disk diffusion method. Out of 59 Candida species, 52 (88.13%) were sensitive to Voriconazole, 44 (74.57%) were sensitive to Fluconazole, 40 (67.79%) were sensitive to Ketoconazole and the least sensitivity was shown by Itraconazole 30 (50.84%). Candida krusei and Candida guilliermondii showed 100% sensitive to Fluconazole, Voriconazole, Ketoconazole and Itraconazole respectively. Conclusion: Non-albicans Candida species are being common isolates from cases of candidiasis. Candida tropicalis is the predominant isolate, followed by Candida glabrata, Candida lusitaniae, Candida parapsilosis, Candida guilliermondii, Candida kefyr and Candida krusei. Most of the isolates were sensitive to Voriconazole.

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Bolla, P. A., A. G. Abraham, P. F. Pérez, and M. de los Angeles Serradell. "Kefir-isolated bacteria and yeasts inhibit Shigella flexneri invasion and modulate pro-inflammatory response on intestinal epithelial cells." Beneficial Microbes 7, no. 1 (February 1, 2016): 103–10. http://dx.doi.org/10.3920/bm2015.0061.

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The aim of this work was to evaluate the ability of a kefir-isolated microbial mixture containing three bacterial and two yeast strains (MM) to protect intestinal epithelial cells against Shigella flexneri invasion, as well as to analyse the effect on pro-inflammatory response elicited by this pathogen. A significant decrease in S. flexneri strain 72 invasion was observed on both HT-29 and Caco-2 cells pre-incubated with MM. Pre-incubation with the individual strains Saccharomyces cerevisiae CIDCA 8112 or Lactococcus lactis subsp. lactis CIDCA 8221 also reduced the internalisation of S. flexneri into HT-29 cells although in a lesser extent than MM. Interestingly, Lactobacillus plantarum CIDCA 83114 exerted a protective effect on the invasion of Caco-2 and HT-29 cells by S. flexneri. Regarding the pro-inflammatory response on HT-29 cells, S. flexneri infection induced a significant activation of the expression of interleukin 8 (IL-8), chemokine (C-C motif) ligand 20 (CCL20) and tumour necrosis factor alpha (TNF-α) encoding genes (P<0.05), whereas incubation of cells with MM did not induce the expression of any of the mediators assessed. Interestingly, pre-incubation of HT-29 monolayer with MM produced an inhibition of S. flexneri-induced IL-8, CCL20 and TNF-α mRNA expression. In order to gain insight on the effect of MM (or the individual strains) on this pro-inflammatory response, a series of experiments using a HT-29-NF-κB-hrGFP reporter system were performed. Pre-incubation of HT-29-NF-κB-hrGFP cells with MM significantly dampened Shigella-induced activation. Our results showed that the contribution of yeast strain Kluyveromyces marxianus CIDCA 8154 seems to be crucial in the observed effect. In conclusion, results presented in this study demonstrate that pre-treatment with a microbial mixture containing bacteria and yeasts isolated from kefir, resulted in inhibition of S. flexneri internalisation into human intestinal epithelial cells, along with the inhibition of the signalling via NF-κB that in turn led to the attenuation of the inflammatory response.

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Frengova, Ginka I., Emilina D. Simova, Dora M. Beshkova, and Zhelyasko I. Simov. "Exopolysaccharides Produced by Lactic Acid Bacteria of Kefir Grains." Zeitschrift für Naturforschung C 57, no. 9-10 (October 1, 2002): 805–10. http://dx.doi.org/10.1515/znc-2002-9-1009.

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A Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with high exopolysaccharide activity was selected from among 40 strains of lactic acid bacteria, isolated from kefir grains. By associating the Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with Streptococcus thermophilus T15, Lactococcus lactis subsp. lactis C15, Lactobacillus helveticus MP12. and Sacharomyces cerevisiae A13, a kefir starter was formed. The associated cultivation of the lactobacteria and yeast had a positive effect on the exopolysaccharide activity of Lactobacillus delbrueckii subsp. bulgaricus HP1. The maximum exopolysaccharide concentration of the starter culture exceeded the one by the Lactobacillus delbrueckii subsp. bulgaricus HP1 monoculture by approximately 1.7 times, and the time needed to reach the maximum concentration (824.3 mg exopolysacharides/l) was shortened by 6 h. The monomer composition of the exopolysaccharides from the kefir starter culture was represented by glucose and galactose in a 1.0:0.94 ratio, which proves that the polymer synthesized is kefiran.

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Miljkovic, Miona, Sladjana Davidovic, Slavko Kralj, Slavica Siler-Marinkovic, Mirjana Rajilic-Stojanovic, and Suzana Dimitrijevic-Brankovic. "Characterization of dextransucrase from Leuconostoc mesenteroides T3, water kefir grains isolate." Chemical Industry 71, no. 4 (2017): 351–60. http://dx.doi.org/10.2298/hemind160421046m.

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The production of dextransucrase (DS) by Leuconostoc mesenteroides T3, novel isolate from water kefir grain, was studied and optimized. Bacterial supernatant reached activity of 3.1 U/ml when the culture was grown at 23 ?C and under static culture condition using classical Tsuchiya medium for DS production. The increase of sucrose concentration to 7% led to an increase of DS activity by 52% compared to the control. Medium with 2% beef extract and 1% yeast extract resulted in 4.52 U/ml, which was 47% higher than in the control (with 2% yeast extract). Finally, the increase of K2HPO4 concentration from 2 to 3% resulted in the increased enzyme activity by 28%. Enzyme purified by polyethylene glycol 400 fractionation displayed maximum activity at 30?C and pH 5.4. Zymogram analysis confirmed the presence of DS of approximately 180 kDa. The addition of divalent cations Ca2+, Mg2+, Fe2+ and Co2+ led to a minor increase of DS activity, while the addition of Mn2+ was the most prominent with 73% increase. These findings classify dextransucrase from Leuconostoc mesenteroides T3 as promising candidate for production of dextran, which has numerous applications in various industries.

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Viana, Roberta Oliveira, Karina Teixeira Magalhães-Guedes, Disney Ribeiro Dias, and Rosane Freitas Schwan. "Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains." Revista Ceres 66, no. 1 (February 2019): 72–76. http://dx.doi.org/10.1590/0034-737x201966010010.

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ABSTRACT The aim of this study was to evaluate the use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains. Maldi-Tof MS is a new methodology for the rapid diagnosis of microorganisms. A total of 358 microorganisms were isolated, 31 were yeasts and 327 were bacteria (divided into lactic and acetic bacteria). Microbial colonies were grown in Luria-Bertani agar medium and incubated at 35 °C for 18h and used in the identification of species by Maldi-Tof MS. The microbial population identified in Brazilian kefir grains was Lactobacillus paracasei, Saccharomyces cerevisiae, Lactobacillus plantarum, Acetobacter pasteurianus, and Acetobacter syzygii. This study demonstrated a rapid and accurate identification of the Brazilian kefir grains microorganisms using the Maldi-Tof MS biosensor. In conclusion, the Maldi-Tof MS technology can facilitate the microbiological control in a fermentation process using kefir grains as starter cultures.

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Uzun, O., S. Kocagöz, Y. Cetinkaya, S. Arikan, and S. Unal. "In vitro activity of a new echinocandin, LY303366, compared with those of amphotericin B and fluconazole against clinical yeast isolates." Antimicrobial Agents and Chemotherapy 41, no. 5 (May 1997): 1156–57. http://dx.doi.org/10.1128/aac.41.5.1156.

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The in vitro activity of LY303366, a new echinocandin derivative, was evaluated with 191 yeast isolates by a broth microdilution method. The MICs at which 50% of the isolates were inhibited were 0.125 microg/ml for Candida albicans and C. tropicalis, 0.25 microg/ml for C. krusei, C. kefyr, and C. glabrata, and 2.0 microg/ml for C. parapsilosis.

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Gao, Wei, and Lanwei Zhang. "Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir." International Journal of Food Science & Technology 53, no. 6 (January 26, 2018): 1535–40. http://dx.doi.org/10.1111/ijfs.13735.

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Sahand, Ismail H., José L. Maza, Elena Eraso, Miguel Montejo, María D. Moragues, José M. Aguirre, Guillermo Quindós, and José Pontón. "Evaluation of CHROM-Pal medium for the isolation and direct identification of Candida dubliniensis in primary cultures from the oral cavity." Journal of Medical Microbiology 58, no. 11 (November 1, 2009): 1437–42. http://dx.doi.org/10.1099/jmm.0.011320-0.

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Candida albicans is the species most frequently isolated from oral specimens, but the recovery of other Candida species such as Candida dubliniensis is increasing. Differentiation of C. dubliniensis from C. albicans requires special tests and both species are misidentified in some studies. CHROM-Pal (CH-P) is a novel chromogenic medium used in our laboratory for differentiation between C. albicans and C. dubliniensis on the basis of colony colour and morphology, and chlamydospore production. The performance of CH-P and CHROMagar Candida (CAC) was compared for primary isolation and presumptive identification of yeasts from oral specimens from human immunodeficiency virus (HIV)-infected and uninfected individuals. The identification of Candida species on both media was compared with two reference identification methods (API ID 32 C and multiplex PCR). A total of 137/205 oral swabs (66.8 %) plated onto CH-P and CAC media were positive by culture and resulted in the growth of 171 isolates of Candida species on CH-P, whilst only 159 isolates grew on CAC. C. albicans was the most frequently isolated species in both groups of patients, followed by Candida parapsilosis in the HIV-negative group, and by C. dubliniensis in the HIV-infected group. The other Candida species isolated were Candida guilliermondii, Candida glabrata, Candida krusei, Candida tropicalis, Candida famata, Candida rugosa, Candida kefyr, Candida pelliculosa and Candida pulcherrima. The sensitivity and specificity for identifying C. albicans, C. krusei, C. tropicalis and C. dubliniensis on CH-P were over 98.5 %, always equal to or higher than those obtained when CAC was used. CH-P is a simple reliable medium for primary isolation and presumptive identification of yeast isolates from oral samples. The ability of CH-P to discriminate between C. dubliniensis and C. albicans was significantly higher (P <0.05) than that of CAC.

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Wawron, W., M. Bochniarz, and M. Szczubiał. "Enzymatic activity of yeasts isolated from the inflamed mammary secretion in dairy cows." Polish Journal of Veterinary Sciences 14, no. 1 (December 1, 2011): 65–68. http://dx.doi.org/10.2478/v10181-011-0009-8.

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Enzymatic activity of yeasts isolated from the inflamed mammary secretion in dairy cows The aim of the study was to evaluate enzymatic activities of yeasts isolated from inflammatory mammary secretion. The yeasts isolated from cows with clinical and sub-clinical mastitis (134 strains) included: Candida krusei (62 strains), Candida kefyr (48 strains), Candida lusitaniae (17 strains) and Candida famata (7 strains). The API ZYM system was used containing substrates to assess 19 hydrolytic enzymes. Substantial differences in the number and activity of hydrolyses were demonstrated in individual species. In Candida krusei, acid phosphatase showed the highest activity (4.36 points), in Candida kefyr and Candida lusitaniae - leucine arylamidase (4.93 and 4.25 points, respectively), in Candida famata - α-glucosidase (4.75 points). No activity of trypsin, chymotrypsin, α-galactosidase, β-glucuronidase, α-mannosidase or α-fucosidase was observed in any of the yeasts examined.

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Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (October 18, 2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.

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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.

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Patring, Johan D. M., Sofia B. Hjortmo, Jelena A. Jastrebova, Ulla K. Svensson, Thomas A. Andlid, and I. Margaretha Jägerstad. "Characterization and quantification of folates produced by yeast strains isolated from kefir granules." European Food Research and Technology 223, no. 5 (February 1, 2006): 633–37. http://dx.doi.org/10.1007/s00217-005-0245-1.

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Ilkit, Macit, Suleyha Hilmioglu, Meltem Tasbakan, and Sohret Aydemir. "Evaluation of Albicans ID2 and Biggy agar for the isolation and direct identification of vaginal yeast isolates." Journal of Medical Microbiology 56, no. 6 (June 1, 2007): 762–65. http://dx.doi.org/10.1099/jmm.0.46625-0.

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In this study, 250 vaginal samples from patients with vulvovaginal candidosis were inoculated onto two chromogenic media, Albicans ID2 and Biggy agar, as well as onto Sabouraud chloramphenicol agar, yielding a total of 63 yeast (25.2 %) on all three media. These strains were identified as Candida glabrata in 20 (31.8 %) samples, Candida albicans in 15 samples (23.8 %), Candida tropicalis in 10 samples (15.9 %), Candida krusei in five samples (7.9 %), Candida kefyr in five samples (7.9 %), Candida dubliniensis in four samples (6.3 %), Candida parapsilosis in two samples (3.2 %) and Candida guilliermondii in two samples (3.2 %). Mixed fungal cultures and bacterial growth or filamentous fungi were not detected on any of the selected media. The sensitivity and specificity of the Albicans ID2 and Biggy agar with regard to the identification of C. albicans were 80.0 and 64.6 %, and 86.7 and 56.3 %, respectively. This study showed these two chromogenic media to be as effective as Sabouraud chloramphenicol agar with respect to fungal detection. However, neither Albicans ID2 nor Biggy agar was sufficient for reliable differentiation of yeasts to the species level.

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Taşkın, Bilgin. "Kefiran Ekstraktının Bazı Bitki Patojeni Bakterilerine Karşı Antimikrobiyal Etkisinin Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 4 (April 26, 2020): 889–94. http://dx.doi.org/10.24925/turjaf.v8i4.889-894.3067.

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Kefir; is a fermented milk product which is produced by granules containing a wide variety of microorganisms such as lactic acid bacteria, acetic acid bacteria and yeasts. It is traditionally consumed in many countries. It has been shown in many studies that the polysaccharide structure surrounding the granules which is composed mainly of kefiran molecule has antimicrobial effect against various pathogens as well as many health promoting effects. In this study, 24 h fermented kefir was used with two types of kefir granules for production of kefiran extract. One of them is being sold commercially and the other was collected from private households in a different region of Turkey. Kefiran extraction was carried out from matured kefir granules using three different temperatures, 80°C, 90°C and 100°C. Also, the protein contents of the extracted solutions were determined by Bradford method. Protein content of the extract solutions obtained were measured as 0.001 g/ml. The antibacterial effect of 0.05, 0.1, 1 and 2 mg of this extract against several plant pathogenic bacterial strains belonging to genus Pseudomonas, Xanthomonas, Erwinia ve Clavibacter was investigated in vitro for the first time. For this purpose, two methods, disc diffusion method and spreading method were used. The AN and SD kefir supernatants used as the positive controls in the experiments showed an average of 13-17 mm and 10-14 mm inhibition zones on the isolates, respectively, but the antibacterial effect of kefiran extracts was not observed.

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Naama, Jasim, H., Ali, A. Al-Temimi, Nihaia N. Husain, and Hamsa, E. Abdul Wahid. "Production of Ethanol from Sugars Fermentation By Yeasts Using Bioreactor." Journal of Biotechnology Research Center 5, no. 1 (January 1, 2011): 32–44. http://dx.doi.org/10.24126/jobrc.2011.5.1.143.

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Two yeast isolates of C.kefyr-T and C.kefyr-S, were isolated from crude whey, the optimum pH value was 5, and S.cerevisiae was significantly best in ethanol and Biomass production from all glucose concentrations compared to C.kefyr-T and C.kefyr-S which were significantly best ethanol and biomass production from all galactose concentrations comparing with S.cerevisiae. C.kefyr-T which was best in production compared to C.kefyr-S. Best ethanol production was 8.7% Ethanol from 10% sugar mixture, by mixed culture of (S. cerevisiae+ C.Kefyr-T), and best ethanol production was 4.6% from 8% synthetic lactose by mixed culture of (C.kefyr-T+C.kefyr-S). There is a significant decrease in ethanol and biomass production from all mixtures by using mixed culture of (C.kefyr-T+ C.kefyr-S+ S. cerevisiae) than using mixed culture of (C. kefyr + S. cerevisiae) and mixed culture of (C.kefyr-T + C.kefyr-S). Different period of times at (24, 36, 48, and 60) hof fermentation in bioreactor are presented. The initial sugar mixture concentration was 10% in all cases. The ethanol production during the 48 h gave a maximum value of 15.5 % by mixed culture of (C. kefyr + S. cerevisiae), but it remains at low levels within other periods, whereas the highest biomass16% gained at the same bioreactor conditions.

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Linardi, Valter R., and Katia M. G. Machado. "Production of amylases by yeasts." Canadian Journal of Microbiology 36, no. 11 (November 1, 1990): 751–53. http://dx.doi.org/10.1139/m90-129.

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Yeasts (228) isolated for natural habitats were screened for their ability to produce amylases in semisolid medium of wheat bran. Strains of Aureobasidium pullulans, Candida famata, and Candida kefyr showed high enzymatic activity for α-amylase, glucoamylase, and debranching enzyme. Key words: Aureobasidium, Candida, amylolytic yeasts, α-amylase, glucoamylase.

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Gut, Abraham Majak, Todor Vasiljevic, Thomas Yeager, and Osaana N. Donkor. "Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties." Journal of Functional Foods 58 (July 2019): 56–66. http://dx.doi.org/10.1016/j.jff.2019.04.046.

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Simi, W. B., D. P. Leite-Jr, C. R. Paula, H. D. Hoffmann-Santos, D. T. Takahara, and R. C. Hahn. "Yeasts and filamentous fungi in psittacidae and birds of prey droppings in midwest region of Brazil: a potential hazard to human health." Brazilian Journal of Biology 79, no. 3 (September 2019): 414–22. http://dx.doi.org/10.1590/1519-6984.181192.

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Abstract Birds of prey and from Psittacidae family are host to fungal microbiota and play an important role in the epidemiology of zoonoses. Few studies in the literature have characterized mycelial and yeast fungi in the droppings of these birds and correlated the isolates with the zoonotic potential of the microorganisms. Droppings from 149 birds were evaluated and divided into two groups: captive: Rhea americana araneipes, Primolius maracana, Ara ararauna, Ara chloropterus, Anodorhynchus hyacinthinus, Amazona aestiva, Ara macao macao, Ramphastos toco, Sarcoramphus papa, Busarellus nigricollis, Bubo virginianus nacurutu, Buteogallus coronatus, Buteogallus urubitinga urubitinga, Spizaetus melanoleucus, Spizaetus ornatus ornatus, Buteo albonotatus, Geranoaetus albicaudatus albicaudatus, Rupornis magnirostris magnirostris and Harpia harpyja, and quarantined birds: Amazona aestiva and Eupsitulla aurea. The fungal isolates were identified according to macroscopic (gross colony appearance), micromorphological and biochemical characteristics. Among birds displayed in enclosures, Aspergillus niger (41.1%) and Candida kefyr (63.8%) were the fungi most frequently isolated in Harpia harpyja and Ramphastos toco, respectively. For quarantined birds, the following percentages were observed in Eupsittula aurea , (76.6%) C. krusei, (84.4%) C. kefyr and (15.2%) C. famata, while in Amazona aestiva, (76.2%) C. krusei was observed. These findings indicate potentially pathogenic species in the bird droppings assessed, which constitute a risk of exposure for keepers and individuals who visit the zoo. Birds of the Cerrado and Pantanal of Mato Grosso (Central Western region of Brazil) could act in the epidemiological chain of important zoonoses.

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Romanin, David, María Serradell, Dolores González Maciel, Natalia Lausada, Graciela L. Garrote, and Martín Rumbo. "Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefir." International Journal of Food Microbiology 140, no. 2-3 (June 2010): 102–8. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.04.014.

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Leroi, Françoise, and M. Pidoux. "Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains." Journal of Applied Bacteriology 74, no. 1 (January 1993): 48–53. http://dx.doi.org/10.1111/j.1365-2672.1993.tb02995.x.

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TOMINAGA, Mihoko, Yurika HONMIYA, Eri MISAKI, Haruyuki IEFUJI, and Kazuyoshi SATO. "Fermentation of Saccharified Solution from Rice Flour by Kluyveromyces marxianus HU-1, a Yeast Isolated from Kefir." Journal of the agricultural chemical society of Japan 72, no. 4 (1998): 481–88. http://dx.doi.org/10.1271/nogeikagaku1924.72.481.

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Stadie, Jasmin, Anna Gulitz, Matthias A. Ehrmann, and Rudi F. Vogel. "Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir." Food Microbiology 35, no. 2 (September 2013): 92–98. http://dx.doi.org/10.1016/j.fm.2013.03.009.

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Journal articles on the topic 'Kefir yeast isolates'

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