title: Brazilian kefir: structure, microbial communities and chemical composition.
abstract: Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates), Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates) were the microbial species isolated. Scanning electron microscopy showed that the microbiota was dominated by bacilli (short and curved long) cells growing in close association with lemon-shaped yeasts cells. During the 24 h of fermentation, the protein content increased, while lactose and fat content decreased. The concentration of lactic acid ranged from 1.4 to 17.4 mg/ml, and that of acetic acid increased from 2.1 to 2.73 mg/ml. The production of ethanol was limited, reaching a final mean value of 0.5 mg/ml.
authors.affiliation: Departamento de Biologia, Universidade Federal de Lavras , Lavras, MG , Brasil.
authors.forename: Karina Teixeira
authors.initials: KT
authors.lastname: Magalhães
authors.forename: Gilberto Vinícius
authors.initials: GV
authors.lastname: de Melo Pereira
authors.forename: Cássia Roberta
authors.initials: CR
authors.lastname: Campos
authors.forename: Giuliano
authors.initials: G
authors.lastname: Dragone
authors.forename: Rosane Freitas
authors.initials: RF
authors.lastname: Schwan
keywords: Brazilian kefir grains; Lactobacillus; Saccharomyces; fermented beverage
references.citation: Int J Food Microbiol. 2008 Feb 29;122(1-2):1-7
references.pmid: 18174111
references.citation: J Clin Microbiol. 1999 Apr;37(4):920-4
references.pmid: 10074502
references.citation: Prikl Biokhim Mikrobiol. 2005 Nov-Dec;41(6):656-61
references.pmid: 16358756
references.citation: J Ind Microbiol Biotechnol. 2009 Apr;36(4):557-69
references.pmid: 19190949
references.citation: Int J Antimicrob Agents. 2005 May;25(5):404-8
references.pmid: 15848295
references.citation: World J Microbiol Biotechnol. 2010 Jul;26(7):1241-50
references.pmid: 24026929
references.citation: Antonie Van Leeuwenhoek. 2001 Jan;79(1):89-96
references.pmid: 11392489
references.citation: J Biosci Bioeng. 2003;96(3):279-84
references.pmid: 16233522
references.citation: Immunobiology. 2007;212(8):647-54
references.pmid: 17869642
references.citation: J Dairy Res. 2005 May;72(2):195-202
references.pmid: 15909685
references.citation: J Ind Microbiol Biotechnol. 2002 Jan;28(1):1-6
references.pmid: 11938463
references.citation: FEMS Microbiol Ecol. 2006 Jul;57(1):106-15
references.pmid: 16819954
references.citation: Biotechnol Prog. 2004 Jul-Aug;20(4):1091-5
references.pmid: 15296434