Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They?
Traditional kefir, which is claimed for health-promoting properties, is made from natural grain-based kefir, while commercial kefirs are made of defined mixtures of microorganisms. Here, approaches are described how to discriminate commercial and traditional kefirs. These two groups of kefirs were c...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/8/3838 |
| _version_ | 1827621849640468480 |
|---|---|
| author | Fatemeh Nejati Charlotte C. Capitain Jannike Lea Krause Gi-Ung Kang René Riedel Hyun-Dong Chang Jens Kurreck Stefan Junne Philipp Weller Peter Neubauer |
| author_facet | Fatemeh Nejati Charlotte C. Capitain Jannike Lea Krause Gi-Ung Kang René Riedel Hyun-Dong Chang Jens Kurreck Stefan Junne Philipp Weller Peter Neubauer |
| author_sort | Fatemeh Nejati |
| collection | DOAJ |
| description | Traditional kefir, which is claimed for health-promoting properties, is made from natural grain-based kefir, while commercial kefirs are made of defined mixtures of microorganisms. Here, approaches are described how to discriminate commercial and traditional kefirs. These two groups of kefirs were characterized by in-depth analysis on the taxonomic and functional level. Cultivation-independent targeted qPCR as well as next-generation sequencing (NGS) proved a completely different microbial composition in traditional and commercial kefirs. While in the traditional kefirs, <i>Lactobacillus kefiranofaciens</i> was the dominant bacterial species, commercial kefirs were dominated by <i>Lactococcus lactis</i>. Volatile organic compounds (VOCs) analysis using headspace-gas chromatography-ion mobility spectrometry also revealed drastic differences between commercial and traditional kefirs; the former built a separate cluster together with yogurt samples. Lactose and galactose concentrations in commercial kefirs were considerably higher than in traditional kefirs, which is important regarding their health properties for people who have specific intolerances. In summary, the analyzed commercial kefirs do not resemble the microbial community and metabolite characteristics of traditional grain-based kefir. Thus, they may deliver different functional effects to the consumers, which remain to be examined in future studies. |
| first_indexed | 2024-03-09T11:12:57Z |
| format | Article |
| id | doaj.art-6a29fe97cd0141a1ae21c3b6987b1406 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T11:12:57Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-6a29fe97cd0141a1ae21c3b6987b14062023-12-01T00:39:50ZengMDPI AGApplied Sciences2076-34172022-04-01128383810.3390/app12083838Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They?Fatemeh Nejati0Charlotte C. Capitain1Jannike Lea Krause2Gi-Ung Kang3René Riedel4Hyun-Dong Chang5Jens Kurreck6Stefan Junne7Philipp Weller8Peter Neubauer9Bioprocess Engineering, Institute of Biotechnology, Technische Universität Berlin, 13355 Berlin, GermanyInstitute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, GermanyGerman Rheumatism Research Center Berlin, A Leibniz Institute—DRFZ, Schwiete Laboratory for Microbiota and Inflammation, 10117 Berlin, GermanyGerman Rheumatism Research Center Berlin, A Leibniz Institute—DRFZ, Schwiete Laboratory for Microbiota and Inflammation, 10117 Berlin, GermanyGerman Rheumatism Research Center Berlin, A Leibniz Institute—DRFZ, Schwiete Laboratory for Microbiota and Inflammation, 10117 Berlin, GermanyGerman Rheumatism Research Center Berlin, A Leibniz Institute—DRFZ, Schwiete Laboratory for Microbiota and Inflammation, 10117 Berlin, GermanyDepartment of Applied Biochemistry, Institute of Biotechnology, Technische Universität Berlin, 13355 Berlin, GermanyBioprocess Engineering, Institute of Biotechnology, Technische Universität Berlin, 13355 Berlin, GermanyInstitute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, GermanyBioprocess Engineering, Institute of Biotechnology, Technische Universität Berlin, 13355 Berlin, GermanyTraditional kefir, which is claimed for health-promoting properties, is made from natural grain-based kefir, while commercial kefirs are made of defined mixtures of microorganisms. Here, approaches are described how to discriminate commercial and traditional kefirs. These two groups of kefirs were characterized by in-depth analysis on the taxonomic and functional level. Cultivation-independent targeted qPCR as well as next-generation sequencing (NGS) proved a completely different microbial composition in traditional and commercial kefirs. While in the traditional kefirs, <i>Lactobacillus kefiranofaciens</i> was the dominant bacterial species, commercial kefirs were dominated by <i>Lactococcus lactis</i>. Volatile organic compounds (VOCs) analysis using headspace-gas chromatography-ion mobility spectrometry also revealed drastic differences between commercial and traditional kefirs; the former built a separate cluster together with yogurt samples. Lactose and galactose concentrations in commercial kefirs were considerably higher than in traditional kefirs, which is important regarding their health properties for people who have specific intolerances. In summary, the analyzed commercial kefirs do not resemble the microbial community and metabolite characteristics of traditional grain-based kefir. Thus, they may deliver different functional effects to the consumers, which remain to be examined in future studies.https://www.mdpi.com/2076-3417/12/8/3838microbial communitieskefirnext-generation sequencing (NGS)qPCRvolatile organic compounds (VOCs) |
| spellingShingle | Fatemeh Nejati Charlotte C. Capitain Jannike Lea Krause Gi-Ung Kang René Riedel Hyun-Dong Chang Jens Kurreck Stefan Junne Philipp Weller Peter Neubauer Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They? Applied Sciences microbial communities kefir next-generation sequencing (NGS) qPCR volatile organic compounds (VOCs) |
| title | Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They? |
| title_full | Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They? |
| title_fullStr | Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They? |
| title_full_unstemmed | Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They? |
| title_short | Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They? |
| title_sort | traditional grain based vs commercial milk kefirs how different are they |
| topic | microbial communities kefir next-generation sequencing (NGS) qPCR volatile organic compounds (VOCs) |
| url | https://www.mdpi.com/2076-3417/12/8/3838 |
| work_keys_str_mv | AT fatemehnejati traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT charlotteccapitain traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT jannikeleakrause traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT giungkang traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT reneriedel traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT hyundongchang traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT jenskurreck traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT stefanjunne traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT philippweller traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey AT peterneubauer traditionalgrainbasedvscommercialmilkkefirshowdifferentarethey |