Advances in Microbial Diversity and Interactions in Kefir
Kefir is a fermented dairy beverage produced by using natural microbiota which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it has good flavor and health beneficial functions. However, the formation mechanism of kefir grains is not...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-035.pdf |
| _version_ | 1797303333715705856 |
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| author | LI Shiwei, BAI Ying |
| author_facet | LI Shiwei, BAI Ying |
| author_sort | LI Shiwei, BAI Ying |
| collection | DOAJ |
| description | Kefir is a fermented dairy beverage produced by using natural microbiota which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it has good flavor and health beneficial functions. However, the formation mechanism of kefir grains is not clear at present, and it is generally believed that the formation of kefir grains is based on bacterial biofilm as the precursor. This paper reviews the microbial diversity of kefir from different regions and the effects of microorganisms in kefir grains on the function and flavor of fermented milk, as well as the microbial interactions and succession during kefir fermentation. The role of biofilm formation in kefir grain formation is also described in order to provide some references for future research on the formation mechanism of kefir grains. |
| first_indexed | 2024-03-07T23:51:18Z |
| format | Article |
| id | doaj.art-9f18ce70bc1e41f7b5e80e7f2fe7c47f |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-07T23:51:18Z |
| publishDate | 2024-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-9f18ce70bc1e41f7b5e80e7f2fe7c47f2024-02-19T05:50:03ZengChina Food Publishing CompanyShipin Kexue1002-66302024-01-0145127228010.7506/spkx1002-6630-20230111-090Advances in Microbial Diversity and Interactions in KefirLI Shiwei, BAI Ying0(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)Kefir is a fermented dairy beverage produced by using natural microbiota which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it has good flavor and health beneficial functions. However, the formation mechanism of kefir grains is not clear at present, and it is generally believed that the formation of kefir grains is based on bacterial biofilm as the precursor. This paper reviews the microbial diversity of kefir from different regions and the effects of microorganisms in kefir grains on the function and flavor of fermented milk, as well as the microbial interactions and succession during kefir fermentation. The role of biofilm formation in kefir grain formation is also described in order to provide some references for future research on the formation mechanism of kefir grains.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-035.pdfkefir; microorganism; interaction; biofilm |
| spellingShingle | LI Shiwei, BAI Ying Advances in Microbial Diversity and Interactions in Kefir Shipin Kexue kefir; microorganism; interaction; biofilm |
| title | Advances in Microbial Diversity and Interactions in Kefir |
| title_full | Advances in Microbial Diversity and Interactions in Kefir |
| title_fullStr | Advances in Microbial Diversity and Interactions in Kefir |
| title_full_unstemmed | Advances in Microbial Diversity and Interactions in Kefir |
| title_short | Advances in Microbial Diversity and Interactions in Kefir |
| title_sort | advances in microbial diversity and interactions in kefir |
| topic | kefir; microorganism; interaction; biofilm |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-035.pdf |
| work_keys_str_mv | AT lishiweibaiying advancesinmicrobialdiversityandinteractionsinkefir |