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Microbial community dynamics of fermented kefir beverages changes over time
Author(s) -
de Almeida Brasiel Poliana Guiomar,
Dutra Medeiros Julliane,
Barbosa Ferreira Machado Alessandra,
Schuchter Ferreira Maíra,
Gouveia Peluzio Maria do Carmo,
Potente Dutra Luquetti Sheila Cristina
Publication year - 2021
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 - 10.1111/1471-0307.12759
Subject(s) - kefir , firmicutes , lactococcus , bacteroidetes , biology , proteobacteria , phylum , food science , leuconostoc , fermentation , antimicrobial , microbiology and biotechnology , bacteria , lactococcus lactis , lactobacillus , genetics , lactic acid , 16s ribosomal rna
Kefir is a traditional fermented milk associated with several health benefits, such as immune system modulation, as well as antimicrobial, antitumor and antioxidant activity. The aim of the current study was to investigate the microbial dynamics of kefir production based on high‐throughput DNA sequencing. Results of sequence analysis have grouped the reads into 303 and 112 amplicon sequence variants (ASV) for bacteria and fungi, respectively. Firmicutes, Bacteroidetes and Proteobacteria were the prevalent bacterial phyla, whereas Lactococcus was the prevalent bacterial genus. Ascomycota was the main fungal phylum. Data have shown heterogeneity in diversity and abundance distributions between milk kefir samples.