Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40657
metadata.artigo.dc.title: Brazilian kefir: structure, microbial communities and chemical composition
metadata.artigo.dc.creator: Magalhães, Karina Teixeira
Pereira, Gilberto Vinícius de Melo
Campos, Cássia Roberta
Dragone, Giuliano
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Lactobacillus
Saccharomyces
Fermented beverage
Brazilian kefir grains
metadata.artigo.dc.publisher: Sociedade Brasileira de Microbiologia (SBM)
metadata.artigo.dc.date.issued: Jun-2011
metadata.artigo.dc.identifier.citation: MAGALHÃES, K. T. et al. Brazilian kefir: structure, microbial communities and chemical composition. Brazilian Journal of Microbiology, São Paulo, v. 42 n. 2, Apr./June 2011. DOI: 10.1590/S1517-83822011000200034.
metadata.artigo.dc.description.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.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/40657
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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