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Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains
Author(s) -
Purutoğlu Kübra,
İspirli Hümeyra,
Yüzer Mustafa Onur,
Serencam Hüseyin,
Dertli Enes
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12633
Subject(s) - kefir , lactic acid , lactococcus lactis , lactococcus , bacteria , food science , nisin , yeast , biology , microbiology and biotechnology , antimicrobial , biochemistry , genetics
Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan‐type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.