Isolation probiotic from kefir
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Probiotic strains have been successfully isolated from kefir in various studies. Lactic acid bacteria such as Lactobacillus, Streptococcus, Lactococcus, and Leuconostoc have been identified in kefir samples, exhibiting probiotic features like antibacterial activity and tolerance to bile and acid salts . Additionally, Lactobacillus Kefir and Lactobacillus acidophilus strains isolated from kefir demonstrated good probiotic properties, including survival rates after exposure to simulated gastric and intestinal juices and inhibitory effects on pathogenic bacteria . Yeast isolates from kefir, including Kluyveromyces marxianus, Saccharomyces cerevisiae, and Pichia fermentans, showed probiotic characteristics like resistance to gastrointestinal conditions and antimicrobial activity, making them potential probiotic candidates for functional foods . Furthermore, yeasts like Geotrichum candidum, Pichia kudriavzevii, and Saccharomyces cerevisiae isolated from kefir exhibited antifungal properties against Aspergillus spp., suggesting their potential as biocontrol agents in food .
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| Papers (5) | Insight |
|---|---|
| Kefir yeasts like Geotrichum candidum, Pichia kudriavzevii, and others were isolated from kefir granules, showing antifungal potential against Aspergillus species, suggesting their probiotic potential. | |
2 Citations | Three new lactobacilli isolates, including Lactobacillus helveticus and Lacticaseibacillus paracasei, were isolated from kefir grains, showing probiotic potential with unique functional properties. |
| Excellent lactic acid bacteria with probiotic properties, including survival in gastric and intestinal juices, inhibition of pathogenic bacteria, and absence of hemolysis, were isolated from Kefir. | |
| Probiotic strain Acetobacter ghanensis was isolated from kefir samples in the study, showing potential as a probiotic candidate with antibacterial activity and tolerance to bile and acid salt. | |
2 Citations | Yeasts isolated from Iranian traditional milk kefir, including Saccharomyces cerevisiae and Pichia fermentans, showed probiotic potential by surviving gastrointestinal conditions and adhering to intestinal cells, suggesting suitability for functional foods. |
Related Questions
How fermentation in kefir making happens please provide the detiailed information?5 answersFermentation in kefir making involves the combination of lactic acid bacteria and yeasts present in kefir grains, leading to alcoholic and lactic fermentation processes. The fermentation process results in the production of organic acids by lactic acid bacteria, causing a decrease in pH levels as lactose is consumed as an energy source. Yeasts in the kefir culture contribute to increased CO2 content throughout fermentation, giving kefir its slightly effervescent quality. The fermentation method can vary, with steps including preparing a mother culture with kefir grains, creating a work starter culture, and conducting fermentation at specific temperatures for set durations to achieve optimal results. The diverse microorganisms in kefir grains and the bioactive compounds formed during fermentation highlight the importance of further medical studies to understand the potential health benefits of regular kefir consumption.
What are the health benefits associated with kefir (dairy and non dairy)?5 answersKefir, whether dairy or non-dairy, offers various health benefits. Dairy kefir contains a rich microbiota, including lactic acid bacteria (LAB), which have shown positive effects on colorectal cancer, cardiovascular diseases, diabetes, obesity, and immune modulation. Studies suggest that kefir consumption can lead to improvements in plasma and liver lipid profiles, reducing cholesterol levels and markers of cardiovascular disease risk. Additionally, kefir has been associated with anti-inflammatory effects, immune response modulation, and antioxidant properties, contributing to overall health improvement. Furthermore, the fermentation process in kefir products can enhance gut microbiota, increase beneficial short-chain fatty acid production, and improve intestinal barrier function, potentially offering additional health benefits.
Isolation probiotic bacteria from nondairy product4 answersProbiotic bacteria have been isolated from both dairy and non-dairy products in several studies. In one study, yeast isolates were obtained from fermented dairy and non-dairy products, and their probiotic properties were investigated. The selected yeast isolates demonstrated survivability in an acidic environment and tolerance to bile salts. Another study focused on isolating Lactobacillus bacteria from traditional dairy products and evaluating their functional characteristics as probiotics. The isolated Lactobacillus strains showed resistance to acid and bile salts, as well as antimicrobial activity against pathogenic bacteria. Additionally, Propionibacterium freudenreichii, known for its production of Vitamin B12, was isolated from dairy products and exhibited probiotic attributes under in-vitro conditions. However, a study on wadi papuyu, a non-dairy product, found that the isolated strains did not possess probiotic characteristics. Overall, these studies demonstrate the potential for isolating probiotic bacteria from both dairy and non-dairy sources.
Isolation of probiotic from fish by using culture enrichment method5 answersThe isolation of probiotic bacteria from fish using culture enrichment methods has been investigated in several studies. Maji and Mohanty developed a double enrichment cum selective isolation protocol for lactic acid bacteria (LAB) from freshwater fish intestines. They used a combination of enrichment in de Man, Rogosa and Sharpe (MRS) broth followed by further enrichment and selection in Lactobacillus Anaerobic MRS with Vancomycin and Bromocresol green (LAMVAB) broth. The final isolation was done in LAMVAB agar. This protocol resulted in the successful recovery and isolation of LAB from fish intestines. Chu et al. isolated a strain named QS inhibitor (QSI)-1 from the gut of Carassius auratus gibelio using enrichment in KG medium containing C6-HSL as the sole source of carbon and nitrogen. QSI-1 showed potential probiotic characteristics and the ability to degrade quorum-sensing molecules. Balasubramanian et al. isolated gut-associated bacteria from estuarine polychaetes and identified two strains, Bacillus subtilis CMST Poly1 and Priestia megaterium CMST Poly2, with probiotic potential. These strains showed enzymatic activity and antimicrobial activity against fish pathogens. Afrimansyah et al. isolated potential probiotic bacteria from the intestine of barramundi using spread and streak methods on MRS and TSA media. They found isolates with antibacterial activity against Vibrio alginolyticus. Montaño et al. successfully isolated Lactobacillus spp. from the intestine of African Catfish Clarias gariepinus and demonstrated its antagonistic activity against pathogenic bacteria.
What is the shelf life of milk kefir?5 answersThe shelf life of milk kefir varies depending on the storage conditions and the specific product. One study found that the optimal storage time for natural yogurts made from sheep's milk was 21 days at 4 °C. Another study on kefir found that sensory analysis revealed maximum acceptability levels in the first 2 days of storage at 5 ± 1 °C. However, no specific shelf life for milk kefir was mentioned in the abstracts provided.
Isolation of probiotics from environmental samples5 answersProbiotics have been isolated from various environmental samples in multiple studies. In one study, bacteria and yeast were isolated from locally fermented foods and evaluated for their potential as chicken probiotics. Another study focused on isolating yeast and lactic acid bacteria (LAB) from Ethiopian traditional fermented beverage and assessing their probiotic properties. Egyptian sources were also explored for potential probiotics, with Lactobacillus plantarum strain M being identified as a potent probiotic strain. Bacillus spp. candidates were isolated from chickens and chicken environments, and the best isolates were selected for their probiotic capabilities. The wide diversity of lactobacilli isolation sources was reviewed, highlighting their potential applications in various health benefits. These studies demonstrate the isolation of probiotics from different environmental sources, emphasizing the importance of exploring diverse habitats for potential probiotic strains.