Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification

Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast strain ( 2C6, 6171, 4M2 and 6Y6) were examined for t...

Full description

Saved in:
Bibliographic Details
Published in:Acta Universitatis Cibiniensis. Series E: Food Technology 2023-06, Vol.27 (1), p.71-82
Main Authors: Xu, Yunli, Shu, Guowei, Liu, Yu, Ma, Lin, Li, Yichao, Chen, He, Shan, Chao
Format: Article
Language:English
Subjects:
16S rDNA
kefir grains
lactic acid bacteria
proteolytic ability
yeast
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast strain ( 2C6, 6171, 4M2 and 6Y6) were examined for their ability to protein hydrolysis, water holding capacity, alcohol production, acid and bile salt tolerance and identified by 16S rDNA. The proteolytic ability, alcohol generation, and acid and bile salt tolerance of 4M2 and 6Y6 were excellent. Lyophilization was used to create bacterial powder, which laid the foundation for the subsequent development of direct-vat-set (DVS) kefir starter.
ISSN:2344-150X
2344-1496
2344-150X
DOI:10.2478/aucft-2023-0006