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

Yunli Xu; Guowei Shu; Yu Liu; Lin Ma; Yichao Li; He Chen; Chao Shan

doi:10.2478/aucft-2023-0006

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

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 27 (2023): Issue 1 (June 2023)

By: Yunli Xu, Guowei Shu, Yu Liu, Lin Ma, Yichao Li, He Chen and Chao Shan

Open Access

|Sep 2023

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.

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Articles in this issue

DOI: https://doi.org/10.2478/aucft-2023-0006 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 71 - 82

Submitted on: Apr 8, 2023

Accepted on: May 30, 2023

Published on: Sep 6, 2023

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

kefir grains,

lactic acid bacteria,

yeast,

16S rDNA,

proteolytic ability

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2023 Yunli Xu, Guowei Shu, Yu Liu, Lin Ma, Yichao Li, He Chen, Chao Shan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 27 (2023): Issue 1 (June 2023)