Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMagalhães, K. T.-
Autor(es): dc.creatorPereira, G. V. de M.-
Autor(es): dc.creatorDias, D. R.-
Autor(es): dc.creatorSchwan, R. F.-
Data de aceite: dc.date.accessioned2026-02-09T12:35:42Z-
Data de disponibilização: dc.date.available2026-02-09T12:35:42Z-
Data de envio: dc.date.issued2014-12-02-
Data de envio: dc.date.issued2014-12-02-
Data de envio: dc.date.issued2009-12-17-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4720-
Fonte completa do material: dc.identifierhttp://link.springer.com/article/10.1007%2Fs11274-009-0294-x#page-1-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1164437-
Descrição: dc.descriptionThe microorganisms associated with sugary Brazilian kefir beverage were investigated using a combi- nation of culture-dependent and -independent methods. A total of 289 bacteria and 129 yeasts were identified via phenotypic and genotypic methods. Lb. paracasei (23.8%) was the major bacterial isolate identified, followed by Acetobacter lovaniensis (16.31%), Lactobacillus para- buchneri (11.71%), Lactobacillus kefir (10.03%) and Lac- tococcus lactis (10.03%). Saccharomyces cerevisiae (54.26%) and Kluyveromyces lactis (20.15%) were the most common yeast species isolated. Scanning electron microscopy showed that the microbiota was dominated by lemon-shaped yeast cells growing in close association with Lactobacillus (long and curved). Some lactic acid bacteria detected by sequence analysis of DGGE (denaturing gra- dient gel electrophoresis) bands were not recovered at any time through fermentation by plating. Conversely, DGGE fingerprints did not reveal bands corresponding to some of the species isolated by culturing methods. The bacteria Acetobacter lovaniensis and the yeast Kazachstania aero- bia are described for the first time in sugary kefir. During the 24 h of fermentation, the concentration of lactic acid ranged from 0.2 to 1.80 mg/ml, and that of acetic acid increased from 0.08 to 1.12 mg/ml. The production of ethanol was limited, reaching a final mean value of 1.24 mg/ml.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer Verlag-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceWorld Journal of Microbiology & Biotechnology-
Palavras-chave: dc.subjectPCR-DGGE-
Palavras-chave: dc.subjectCulture-dependent and -independent methods-
Palavras-chave: dc.subjectMicrobial community-
Palavras-chave: dc.subjectLactobacillus-
Palavras-chave: dc.subjectSaccharomyces-
Título: dc.titleMicrobial communities and chemical changes during fermentation of sugary Brazilian kefir-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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