Characterization and stability of lactobacilli and yeast microbiota in kefir grains

Characterization and stability of lactobacilli and yeasts from kefir grains using culture-dependent and culture-independent methods were investigated in this study. Culture-dependent analysis, followed by sequencing of 16S ribosomal DNA for bacteria and 26S rRNA gene for yeasts, revealed 3 different...

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Bibliographic Details
Published in:Journal of dairy science 2013-05, Vol.96 (5), p.2729-2736
Main Authors: Vardjan, T., Mohar Lorbeg, P., Rogelj, I., Čanžek Majhenič, A.
Format: Article
Language:English
Subjects:
bacteria
Cultured Milk Products - microbiology
Denaturing Gradient Gel Electrophoresis - methods
gel electrophoresis
genes
kefir
kefir grain
Kluyveromyces - genetics
Kluyveromyces - physiology
Kluyveromyces marxianus
lactobacilli
Lactobacillus
Lactobacillus - genetics
Lactobacillus - physiology
microbial communities
Polymerase Chain Reaction - methods
product quality
Rhodosporidium
ribosomal DNA
ribosomal RNA
RNA, Ribosomal, 16S - genetics
Saccharomycetales - genetics
Saccharomycetales - physiology
yeast
yeasts
Yeasts - genetics
Yeasts - physiology
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Summary:Characterization and stability of lactobacilli and yeasts from kefir grains using culture-dependent and culture-independent methods were investigated in this study. Culture-dependent analysis, followed by sequencing of 16S ribosomal DNA for bacteria and 26S rRNA gene for yeasts, revealed 3 different species of lactobacilli and yeasts, respectively. The most frequently isolated bacterial species were Lactobacillus kefiranofaciens ssp. kefirgranum, Lb. parakefiri, and Lb. kefiri, whereas yeasts belonged to Kluyveromyces marxianus, Kazachstania exigua, and Rhodosporidium kratochvilovae. This study is the first to report on the presence of R. kratochvilovae in kefir grains. On the other hand, PCR-denaturing gradient gel electrophoresis in the culture-independent method showed that the dominant microorganisms were Lb. kefiranofaciens ssp. kefirgranum, Kl. marxianus and Ka. exigua, but did not reveal bands corresponding to Lb. parakefiri, Lb. kefiri, or R. kratochvilovae. Our results support the necessity of combining more techniques for detailed and reliable study of microbial communities in kefir grains. Another interesting finding confirmed that the detected dominant microbiota of kefir grains is very stable and did not change over experimental time. This finding is important to ensure consistent product quality.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2012-5829