Brazilian kefir: structure, microbial communities and chemical composition
Braz. j. microbiol
;
42(2): 693-702, Apr.-June 2011. ilus, graf, tab
Artigo
em Inglês
| LILACS
| ID: lil-590016
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 percent) were the major isolated group identified, followed by yeasts (30.6 percent) and acetic acid bacteria (8.9 percent). 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.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
País/Região como assunto:
América do Sul
/
Brasil
Idioma:
Inglês
Revista:
Braz. j. microbiol
Assunto da revista:
Microbiologia
Ano de publicação:
2011
Tipo de documento:
Artigo
País de afiliação:
Brasil
/
Portugal
Instituição/País de afiliação:
Universidade Federal de Lavras/BR
/
University of Minho,/PT
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