Have a personal or library account? Click to login
Microbial Diversity of Six Commercially Available Kefir Grains Cover
Open Access
|Dec 2022

References

  1. 1. A Güven, M Gülmez. The effect of kefir on the activities of GSH-Px, GST, CAT, GSH and LPO levels in carbon tetrachloride-induced mice tissues[J]. Zoonoses & Public Health, 2003, 50(8): 412-416. DOI: 10.1046/j.1439-0450.2003.00693.x.14633213
  2. 2. Alm, Livia. Effect of Fermentation on Lactose, Glucose, and Galactose Content in Milk and Suitability of Fermented Milk Products for Lactose Intolerant Individuals[J]. Journal of Dairy Science, 1982, 65(3):346-352. DOI: 10.3168/jds.S0022-0302(82)82198-X.7076958
  3. 3. Amorim Fernanda Gobbi, Coitinho Luciana Barbosa, Dias Ananda Tissianel, et al. Identification of new bioactive peptides from Kefir milk through proteopeptidomics: Bioprospection of antihypertensive molecules[J]. Food chemistry, 2019, 282:109-119. DOI: 10.1016/j.foodchem.2019.01.010.30711094
  4. 4. Chen Yu Hsuan, Chen Hsiao Ling, Fan Hueng Chuen, et al. Anti-Inflammatory, Antioxidant, and Antifibrotic Effects of Kefir Peptides on Salt-Induced Renal Vascular Damage and Dysfunction in Aged Stroke-Prone Spontaneously Hypertensive Rats[J]. Antioxidants 2020, 9(9):790-808. DOI: 10.3390/antiox9090790.755528632858955
  5. 5. Dertli E, Çon A H. Microbial diversity of traditional kefir grains and their role on kefir aroma[J]. LWT-Food Science and Technology, 2017, 85: 151-157. DOI: 10.1016/j.lwt.2017.07.017.
  6. 6. E Simova, D Beshkova, A Angelov, et al. Lactic acid bacteria and yeasts in kefir grains and kefir made from them[J]. Journal of Industrial Microbiology and Biotechnology 2002, 28(1):1-6. DOI: 10.1038/sj/jim/7000186.11938463
  7. 7. Fan Jia, Li Yan. Research progress on microbial flora and isolation and identification in kefir grains[J]. China Dairy Cow, 2014(14):40-43. DOI: 10.3969/j.issn.1004-4264.2014.14.012.
  8. 8. Gao Jie. Mycophase analysis and anticancer activity of S. japonica [D]. Hangzhou: Zhejiang University, 2013.
  9. 9. Garofalo, C., Osimani, A., Milanović, V., Aquilanti, L., De Filippis, F., Stellato, G., Di Mauro, S., Turchetti, B., Buzzini, P., Ercolini, D., Clementi, F., Bacteria and yeast microbiota in milk kefir grains from different Italian regions, Food Microbiology (2015), doi: 10.1016/j.fm.2015.01.017.25846922
  10. 10. Garrote G L, Abraham A G, De Antoni G L. Chemical and microbiological characterisation of kefir grains[J]. Journal of Dairy Research, 2001,68(4):639-652. DOI: 10.1017/S0022029901005210.11928960
  11. 11. Gulitz A, Stadie J, Wenning M, et al. The Microbial Diversity of Water Kefir[J]. International Journal of Food Microbiol, 2011, 151(3): 284-288. DOI: 10.1016/j.ijfoodmicro.2011.09.016.22000549
  12. 12. Jiang Yunfei, Cai Baiyan.Condition optimization of PCR-DGGE technology in bacterial diversity research[J].Biotechnology, 2009, 19(05):84-87. DOI: 10.5114/pwki.2010.14168.
  13. 13. Jianzhong Z, Xiaoli L, Hanhu J, et al. Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis[J]. Food Microbiology, 2009, 26(8):770-775. DOI: 10.1016/j.fm.2009.04.009.19835760
  14. 14. Karina T M, Pereira G V D M, Dias D R, et al. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir[J]. World J Microbiol Biotechnol, 2010, 26(7):1241-1250. DOI: 10.1007/s11274-009-0294-x.24026929
  15. 15. Liang Duo, Xun Yiping, Zhu Hong, etc. Research progress on kefir microecology, probiotic function and product development [J]. Food Science and Technology, 2017, 42(10):7-11. DOI: 10.13684/j.cnki.spkj.2017.10.002.
  16. 16. Li Haiyan, Qiao Chengya, Liu Zhenmin. Research on fermentation characteristics of kefir starter[J]. China Brewing, 2016,35(02):24-28. DOI: 10.11882/j.issn.0254-5071.2016.02.00.
  17. 17. Liu Hui, Li Pinglan, Gong Pin et al. Isolation of yeasts in kefir grains and their fermentation properties [J]. Food Science, 2005, 26(2):97-100. DOI: 10.3321/j.issn:1002-6630.2005.02.018.
  18. 18. Lopitz-Otsoa F, Rementeria A, Elguezabal N, et al. Kefir: a symbiotic yeasts-bacteria community with alleged healthy capabilities. [J]. Revista Iberoamericana De Micologia, 2006, 23(2):67. DOI: 10.1016/S1130-1406(06)70016-X.16854180
  19. 19. Magalhães K T, Pereira M A, Nicolau A, et al. Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations[J]. Bioresource Technology, 2010, 101(22):8843-8850. DOI: 10.1016/j.biortech.2010.06.083.20619643
  20. 20. Magalhes K T, Pereira G V D M, Dias D R, et al. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir[J]. World Journal of Microbiology and Biotechnology, 2010, 26(7):1241-1250. DOI: 10.1007/s11274-009-0294-x.
  21. 21. Miguel M G D C P, Patrícia G. Cardoso, Karina T. Magalhães, et al. Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States[J]. World Journal of Microbiology & Biotechnology, 2011, 27(8):1875-1884. DOI: 10.1007/s11274-010-0646-6.
  22. 22. Mirian Almeida Silva-Cutini, Simone Alves Almeida, Andrews Marques Nascimento, et al. Long-term Treatment with Kefir Probiotics Ameliorates Cardiac Function in Spontaneously Hypertensive Rats[J]. The Journal of Nutritional Biochemistry, 2019, 33(S1):531.14-531.14. DOI: 10.1016/j.jnutbio.2019.01.006.30776608
  23. 23. Nalbantoglu U, Cakar A, Dogan H, et al. Metagenomic analysis of the microbial community in kefir grains[J]. Food microbiology, 2014, 41: 42-51. DOI: 10.1016/j.fm.2014.01.014.24750812
  24. 24. Nielsen B, Gürakan, G. Candan, ünlü, Gülhan. Kefir: A Multifaceted Fermented Dairy Product[J]. Probiotics & Antimicrobial Proteins, 2014, 6(3-4):123-135. DOI: 10.1007/s12602-014-9168-0.25261107
  25. 25. Otles S, Cagindi O. Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects[J]. Pakistan Journal of Nutrition, 2003, 2 (2): 54-59. DOI: 10.3923/pjn.2003.54.59.
  26. 26. Özcan Handan, Oskay Ümran, Bodur Ali Fuat. Effects of Kefir on Quality of Life and Sleep Disturbances in Postmenopausal Women. 2019, 33(4):207-213. DOI: 10.1097/HNP.0000000000000310.30768439
  27. 27. Özgül Özdestan, Ali Üren. Biogenic amine content of kefir: a fermented dairy product[J]. Eur Food Res Technol, 2010, 231(1)101-107. DOI: 10.1007/s00217-010-1258-y.
  28. 28. Rattray F P, O’Connell M J. Fermented Milks Kefir[J]. encyclopedia of dairy sciences, 2011.10.1016/B978-0-12-374407-4.00188-6
  29. 29. Rea M C, Lennartsson T, Dillon P, et al. Irish kefir-like grains: their structure, microbial composition and fermentation kinetics[J]. Journal of Applied Microbiology, 2010, 81(1):83-94. DOI: 10.1111/j.1365-2672.1996.tb03286.x.
  30. 30. Sabir F, Beyatli Y, Cokmus C, et al. Assessment of Potential Probiotic Properties of Lactobacillus spp. Lactococcus spp. and Pediococcus spp. Strains Isolated from Kefir[J]. Journal of Food ence, 2010, 75(9):M568-M573. DOI: 10.1111/j.1750-3841.2010.01855.x.21535612
  31. 31. Simova E, Beshkova D, Angelov A, et al. Lactic acid bacteria and yeasts in kefir grains and kefir made from them[J]. Journal of Industrial Microbiology & Biotechnology, 2002, 28(1):1-6. DOI: 10.1038/sj/jim/7000186.11938463
  32. 32. Steven, R, Hertzler, et al. Kefir improves lactose digestion and tolerance in adults with lactose maldigestion[J]. Journal of the American Dietetic Association, 2003, 103(5):582-587. DOI: 10.1053/jada.2003.50111.12728216
  33. 33. Sun Yujiao. A comparative study of winter gut microbiota in wild and captive horse musk deer based on high-throughput sequencing [D]. Harbin: Northeast Forestry University, 2018.
  34. 34. Vujičić I F, Vulić M, Könyves T. Assimilation of cholesterol in milk by kefir cultures[J]. Biotechnology Letters, 1992, 14(9): 847-850. DOI: 10.1007/BF01029151.
  35. 35. Wang H, Sun X M, Song X, et al. Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir[J]. Food Chemistry, 2021, 339, 128099. DOI: 10.1016/j.foodchem.2020.128099.33152884
  36. 36. Yuan Jing. Isolation, Identification and Diversity of Lactic Acid Bacteria from Naturally Fermented Dairy Products in Kyrgyzstan [D]. Hohhot: Inner Mongolia Agricultural University, 2020.
  37. 37. Yusuf Dandy, Nuraida Lilis, Dewanti-Hariyadi Ratih, et al. In Vitro Characterization of Lactic Acid Bacteria from Indonesian Kefir Grains as Probiotics with Cholesterol-Lowering Effect[J]. Microbiol Biotechnol, 2019, 30(5):726-732. DOI: 10.4014/jmb.1910.10028.972840732482938
  38. 38. Zhao Danyang. Study on the mechanism of Tongfu Jiangzhuo Recipe in the treatment of IBS-C model rats based on the regulation of intestinal microbes on HPA axis [D]. Shijiazhuang: Hebei Medical University, 2018.
  39. 39. Zheng Ancai. Changes in the structure and function of intestinal flora in rats with isoproterenol-induced heart failure [D]. Nanchang: Nanchang University, 2018.
  40. 40. Zhou Chuanyun, Nie Ming, Wan Jiarong.An old and new type of fermented milk-kefir[J].Foreign Science and Technology, 2003, 22(5):46-47. DOI: 10.13652/j.issn.1003-5788.2003.05.022.
DOI: https://doi.org/10.2478/aucft-2022-0023 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 287 - 292
Submitted on: Sep 8, 2022
Accepted on: Nov 7, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year

© 2022 Xinxin Dong, Guowei Shu, Jie Kang, Qi Zhang, Lin Ma, Li Chen, Meng Zhang, He Chen, Hongchang Wan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.