<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast strain (<italic>Lactococcus lactis</italic> 2C6, <italic>Lactobacillus helveticus</italic> 6171, <italic>Lactobacillus plantarum</italic> 4M2 and <italic>Saccharomyces cerevisiae</italic> 6Y6) were examined for their ability to protein hydrolysis, water holding capacity, alcohol production, acid and bile salt tolerance and identified by 16S rDNA. The proteolytic ability, alcohol generation, and acid and bile salt tolerance of 4M2 and 6Y6 were excellent. Lyophilization was used to create bacterial powder, which laid the foundation for the subsequent development of direct-vat-set (DVS) kefir starter.</p>
</abstract>

Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast strain (Lactococcus lactis 2C6, Lactobacillus helveticus 6171, Lactobacillus plantarum 4M2 and Saccharomyces cerevisiae 6Y6) were examined for their ability to protein hydrolysis, water holding capacity, alcohol production, acid and bile salt tolerance and identified by 16S rDNA. The proteolytic ability, alcohol generation, and acid and bile salt tolerance of 4M2 and 6Y6 were excellent. Lyophilization was used to create bacterial powder, which laid the foundation for the subsequent development of direct-vat-set (DVS) kefir starter.

Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification

School of Food and Biological Engineering

Shaanxi University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and...

Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification

Online veröffentlicht: 06. Sept. 2023

Seitenbereich: 71 - 82

Eingereicht: 08. Apr. 2023

Akzeptiert: 30. Mai 2023

DOI: https://doi.org/10.2478/aucft-2023-0006

Schlüsselwörter
kefir grains, lactic acid bacteria, yeast, 16S rDNA, proteolytic ability

© 2023 Yunli Xu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification

Online veröffentlicht: 06. Sept. 2023

Seitenbereich: 71 - 82

Eingereicht: 08. Apr. 2023

Akzeptiert: 30. Mai 2023

DOI: https://doi.org/10.2478/aucft-2023-0006

Schlüsselwörterkefir grains, lactic acid bacteria, yeast, 16S rDNA, proteolytic ability

© 2023 Yunli Xu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
kefir grains, lactic acid bacteria, yeast, 16S rDNA, proteolytic ability