The capacity of microorganisms from water kefir (WK) to control
growth during the aerobic phase of ensiled sorghum grains was determined. Sorghum inoculated with
was treated with filter-sterilized ...and non-sterilized water kefir
ensiled, and incubated 7 days at 25 °C.
growth was quantified by qPCR after incubation. Mold growth was inhibited in the presence of water kefir while no inhibition was observed when filter-sterilized water kefir was applied, demonstrating the relevant role of the microorganisms in the kefir water in the biocontrol process. Fungal and bacterial diversity in treated sorghum mini-silos was analyzed by high-throughput sequencing. Firmicutes was the predominant bacterial phyla and
represented the most abundant genus, while Ascomycota was the predominant fungal phyla with
and
as the major genera. Bacterial and yeast counts before and after incubation indicated that the microbial community obtained from WK was able to grow in the sorghum mini-silos in the presence of
. Results of the present work indicate that the use of a mixed inoculum of microorganisms present in WK may represent an alternative management practice to avoid the growth of
in ensiled sorghum grains and the concomitant contamination with aflatoxins.
Fermented beverage production from whey is an attractive possibility as whey is a rich source of water and nutrients, beneficial for microbial growth. However, rapid microbial spoilage, scaling of ...processing equipment, flavour defects and instability of the final product make the production process challenging. Therefore, this study reviews the fundamentals of fermented whey beverage production, while giving specific emphasis to fermentation strategies and process modifications (e.g. membrane separation, additive incorporation and nonthermal pasteurisation) that enhance product quality and shelf life. The review also discusses the nutritional potential of the beverage, imparted by probiotic bacteria, macro and micronutrients and their derivatives.
Inflammatory bowel disease and food allergies are a growing topic in the field of nutrition science. Polyphenols, which are the most important secondary metabolites of plants, demonstrated to ...modulate the expression and/or production of numerous proteins, but also to regulate the intestinal ecosystem. In this context, our aim was the investigation of protective effects against the gastrointestinal mucosa of fortified milk kefir obtained by adding seeds extract from Sangiovese
. Pomace. Methods: An ultrasound-assisted method was used to obtain the extracts. All the extracts were assayed for the antioxidant activity. The best extract was used as an additive of fermented milk kefir to obtain a fortified final product. Kefir samples were analyzed by NMR spectroscopy. The efficiency of the barrier functions was evaluated by measuring trans-epithelial electric resistance (TEER) using a voltmeter. Results: the enriched kefir (Ksgn) possesses higher antioxidant performances compared to the unfortified sample (Kwht). Kwht and Ksgn did not alter Caco-2 TEER in basal condition.
Probiotic foods, including fermented dairy (FD) products such as yogurt and cheese, naturally contain live microorganisms, but the relationship between the consumption of probiotic foods and health ...is unclear. The aim of the present narrative review is to integrate the available information on the relationship between the most studied FD products, which are yogurt and cheese, and cardiometabolic risk factors obtained from meta-analysis, systematic reviews of prospective cohort studies (PCSs) and PCSs published up to 2 November 2019. Additionally, the effects identified by randomized controlled trials of less-studied FD products, such as kefir and kimchi, on cardiometabolic risk factors are provided. PCSs have shown that the consumption of cheese, despite its high saturated fat content, is not associated with expected hypercholesterolemia and an increased cardiovascular risk. PCSs have revealed that the total consumption of FD appears to be associated with a lower risk of developing stroke and cardiovascular disease. The consumption of yogurt seems to be associated with a lower risk of developing type 2 diabetes. There is a lack of sufficient evidence of a protective relationship between FD or cheese consumption and metabolic syndrome. Moreover, the association of FD, cheese and yogurt with hypertension needs further evidence. In conclusion, the intake of fermented foods containing probiotics, particularly yogurt and cheese (of an undetermined type), opens up new opportunities for the management of cardiometabolic risk factors.
Fermented foods are among the traditional foods consumed for centuries. In recent years, awareness of fermented foods has been increasing due to their positive health benefits. Fermented foods ...contain beneficial microorganisms. Fermented foods, such as kefir, kimchi, sauerkraut, and yoghurt, contain Lactic acid bacteria (LAB), such as Lactobacilli, Bifidobacteria, and their primary metabolites (lactic acid). Although studies on the effect of consumption of fermented foods on diabetes, cardiovascular, obesity, gastrointestinal diseases on chronic diseases have been conducted, more studies are needed regarding the relationship between neurological diseases and microbiota. There are still unexplored mechanisms in the relationship between the brain and intestine
.
In this review, we answer how the consumption of fermented foods affects the brain and behavior of Alzheimer's disease, Parkinson's disease, multiple sclerosis disease, stroke, and gut microbiota.
The addition of anthocyanin to kefir for the production of more functional and bio-diversified kefir beverages has the potential to increase kefir’s healthful activities. In the present study, ...anthocyanin extracts, obtained from black carrots, were added into kefir mixture during the fermentation process in different concentrations (1% and 5%, w/v). These kefir samples were then analyzed in terms of their microbiological qualities by metagenomic analysis. The results of the analyses show that the addition of anthocyanin has significant impacts on the community structure of kefir microbiome which in turn directly affects the expected health impacts of the beverage. Kefir with no anthocyanin included predominantly probiotic bacteria such as
Lactococcus lactis
(34%) and
Lactobacillus kefiri
(34%). On the other hand, kefir with 1% anthocyanin demonstrated a more balanced distribution of probiotic species like
Lb. kefiri
(17%),
Leuconostoc mesenteroides
(9%), and
Lc. lactis
(5%) at similar abundance rates. 5% anthocyanin kefir demonstrated the highest polarity in the community with a strong dominance of probiotic
Lb. kefiri
(72%), and distinctly less abundant bacteria such as
Streptococcus salivarius
subsp.
thermophilus
(3%). These findings provide that fortification with anthocyanins can be utilized to enhance the quality, composition, and beneficial functions of kefir.
Lactic acid bacteria produce exopolysaccharides, which have broad application in the food industry, especially as thickeners, stabilizers, and gelling agents. Additionally, some biopolymers have been ...regarded as health promoters due to their role as prebiotics and their immunomodulatory properties. This study aimed to characterize three exopolysaccharides produced by novel Lactobacillus strains from Brazilian milk or sugar water kefir and to determine their biocompatibility. Lactobacillus kefiranofaciens 1P3 and Lactobacillus satsumensis 10P and 10P2 were grown in the presence of sucrose, and their exopolysaccharides were purified and structurally elucidated. Glucose was the only sugar found in the polysaccharide chains, so most of the glucose residues were linked by α-(1,6) glycosidic bonds (∼90%) and the estimated molecular weight was 800 kDa. According to the NIR spectra, α-glucan 1P3, 10P, and 10P2 were all different compounds. The in vitro cytotoxicity of the polymers was low or nonexistent, especially in nontumor cells. The polymers had no significant effects on the expression of proinflammatory and regulatory cytokines in the intestine of mice. In contrast, the intestinal IgA+ B cells were significantly higher. Taken together, this study suggests that these exopolysaccharides might be useful as food additives due to their safety features to the host.
•Brazilian kefir grains are important source of exopolysaccharide producing lactobacilli.•Three different α-(1,3) branched α-(1,6) glucans were chemically characterized.•The α-glucans demonstrated no cytotoxicity to tumoral and non-tumoral cells.•IgA producing cells were stimulated in mice small intestine after oral α-glucan treatment during seven days.•Alpha-glucan treatment led low or no difference on expression of some cytokines on mice small intestine.
According to U.S. Food and Drug Administration (2016), yogurt is defined as "the food produced by culturing one or more optional dairy ingredients (cream, milk, partially skimmed milk, or skim milk, ...used alone or in combination) with a characterising bacterial cultural that contains the lactic acidproducing bacteria, Lactobacillus bulgaricus, and Streptococcus thermophilus". Microbiological analysis According to East African Standard (East African Community, 2013), the maximum safety level of total microorganisms present in soybean milk is 1 x 103 CFU/mL while the amount of yeast and mould shall not be more than 1 x 102 CFU/mL. Since there is no specific microbiological standard for black bean milk, the microbiological standard of soybean milk was used as a reference for both soybean milk and black bean milk in the present work as their composition are almost the same. The few surviving cells will then continue to proliferate and multiply in the intestinal system which has a higher alkaline condition (Ting and Decosta, 2009). Since the presence of viable lactic acid bacteria is responsible to render numerous benefits, they must be in a high amount in the food product. According to Farnworth (2005), lactic acid bacteria grow best in moderate temperature, which is between 20°C to 40°C, as they are mesophilic bacteria.
Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a ...process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.
Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast. The yeast microorganisms present in kefir cultures play a crucial role in shaping the ...distinctive characteristics of kefir. This study aimed to investigate the impact of different yeast species commonly used in industrial kefir production on the carbohydrate and volatile aroma components of kefir during the storage period. To this end, kefir cultures with various yeast species, including Debaryomyces hansenii (DH), Kluyveromyces marxianus (KM), Candida colliculosa (CC), Yarrowia lipolytica (YL), Saccharomyces bouardii (SB), Saccharomyces cerevisiae (SC), Kluyveromyces lactis (KL), and Geotricum candidum (GC), were prepared and utilized in kefir production. The study findings revealed significant effects of different yeast species on the composition of carbohydrate and volatile aroma components in kefir (p < 0.05), with Klyveromyces spp. having particularly notable effects. It was observed that kefir drinks containing ethanol exhibited negligible lactose content, while their ethanol content was high. Kefir drinks containing minimal Klyveromyces marxianus contained glucose and galactose, whereas those containing Yarrowia lipolitica exhibited the lowest ethanol content.
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