Profile of microbial communities present in tibico (sugary kefir) grains from different brazilian states

Abstract

The microorganisms associated with Brazilian tibico (sugary kefir) grains from eight different Brazilian States were investigated using a combination of culture-dependent and culture-independent methods. The bacterial genera included Lactobacilllus, Acetobacter, Gluconobacter, Bacillus and yeast genera included Pichia, Saccharomyces, Kazachstania, Candida, Zygosaccharomyces and Yarrowia. Some bacteria and yeast detected by sequence analysis of DGGE (denaturing gradient gel electrophoresis) bands were not recovered at some Brazilian tibico grains by plating. Conversely, DGGE fingerprints did not reveal bands corresponding to some of the species isolated by culturing methods. The bacteria’s Gluconobacter liquefaciens and Bacillus cereus and the yeast Pichia cecembensis, Pichia caribbica and Zygosaccharomyces fermentati are described for the first time in tibico grains. Our findings are relevant to the knowledge of tibico grains used as starter culture for fermented beverages consumed by the Brazilian population.