Type

Journal Article

Authors

Paul D. Cotter
R Paul Ross
Colin Hill
Orla O'Sullivan
Alan J Marsh

Subjects

Agriculture & Food Science

Topics
sources high throughput sequencing analysis next generation milk animals lactic acid bacteria microbiology biodiversity classification sequencing composition bacterial population chemical properties candida kefyr phylogeny fermented milk high throughput nucleotide sequencing fungi high throughput sequencing yeasts culture techniques fungal population dna intergenic technology genetics bacterial microbial diversity kefir taiwanese kefir ribosomal rna gene culture independent methods bacteria culture medium cultured milk products metagenomics

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources (2013)

Abstract Kefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts, bound within a polysaccharide matrix, known as the kefir grain. The consistency of this microbial population, and that present in the resultant beverage, has been the subject of a number of previous, almost exclusively culture-based, studies which have indicated differences depending on geographical location and culture conditions. However, culture-based identification studies are limited by virtue of only detecting species with the ability to grow on the specific medium used and thus culture-independent, molecular-based techniques offer the potential for a more comprehensive analysis of such communities. Here we describe a detailed investigation of the microbial population, both bacterial and fungal, of kefir, using high-throughput sequencing to analyse 25 kefir milks and associated grains sourced from 8 geographically distinct regions. This is the first occasion that this technology has been employed to investigate the fungal component of these populations or to reveal the microbial composition of such an extensive number of kefir grains or milks. As a result several genera and species not previously identified in kefir were revealed. Our analysis shows that the bacterial populations in kefir are dominated by 2 phyla, the Firmicutes and the Proteobacteria. It was also established that the fungal populations of kefir were dominated by the genera Kazachstania, Kluyveromyces and Naumovozyma, but that a variable sub-dominant population also exists.
Collections Ireland -> University College Cork -> APC Microbiome Institute
Ireland -> Teagasc -> Food Biosciences
Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> APC Microbiome Institute- Journal Articles
Ireland -> University College Cork -> Microbiology
Ireland -> Teagasc -> Food Programme
Ireland -> University College Cork -> Research Institutes and Centres
Ireland -> University College Cork -> Microbiology - Journal Articles

Full list of authors on original publication

Paul D. Cotter, R Paul Ross, Colin Hill, Orla O'Sullivan, Alan J Marsh

Experts in our system

1
Paul D. Cotter
Teagasc
Total Publications: 253
 
2
R Paul Ross
Teagasc
Total Publications: 441
 
3
Colin Hill
University College Cork
Total Publications: 351
 
4
Orla O'Sullivan
Teagasc
Total Publications: 92
 
5
Alan J Marsh
Teagasc