The microbial communities of kefir grains and kefir were evaluated over time using high-throughput amplicon sequencing. It was found that Lactobacillus kefiranofaciens and Lentilactobacillus kefiri consistently dominated kefir grains, whereas Lactococcus lactis dominated kefir. Many other bacteria and yeasts were detected that comprised the minor population of kefir grains and kefir. The community composition in the kefir was more variable than in the kefir grains with the relative abundance of both Lb. kefiranofaciens and Lc. lactis changing over time. The fungal communities of kefir grains were dominated by Kazachstania turicensis and Torulaspora delbruekii, although the ratio between the two varied significantly. These findings suggest that the microbial communities in kefir grains change over time, highlighting the need for further studies investigating the effect these changes have on the production of flavour and aroma compounds in kefir.
History
Publication title
International Dairy Journal
Volume
136
Article number
105490
Number
105490
Pagination
1-9
ISSN
0958-6946
Department/School
Tasmanian Institute of Agriculture (TIA)
Publisher
Elsevier Sci Ltd
Place of publication
The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1Gb