Affiliation:
1. Department of Food Science and Technology, Parker Food Science and Technology Building The Ohio State University Columbus Ohio USA
2. Department of Food Science and Technology National Institute of Medical Sciences and Nutrition Salvador Zubirán Mexico City Mexico
3. Microbiome Informatics Team, EMBL‐EBI Hinxton UK
4. Host‐Microbiota Interactions Lab, Wellcome Trust Sanger Institute Hinxton UK
Abstract
AbstractThe microbiota composition of kefir grain and milk kefir was assessed via a metagenomic approach. Significant microorganisms were isolated and identified using molecular methods. A safety assessment was conducted based on antibiotic susceptibility and blood hemolysis. Probiotic traits such as resistance to gastric tract conditions, surface characteristics, adhesion to intestinal cells, and antibacterial activity were also assessed. Metagenomic analysis revealed that kefir grains are a more stable community with clear dominant species as compared to milk kefir. Lactobacillus kefiranofaciens BDGO‐A1, Lactobacillus helveticus BDGO‐AK2, and Lactobacillu kefiri strains showed tolerance to acidic pH and the presence of bile salts, adhesion capability to Caco‐2 cells, in vitro antibacterial activity, and the production of antibacterial proteins. In the metagenomic analysis, contigs associated with these species showed the presence of genes involved in exporting polyketide antibiotics and bacteriocin production. To fully exploit the potential probiotic properties of these microorganisms to help human health, further investigation is necessary to elucidate the mechanisms behind the biological activity and the genotypic characteristics of the isolated strains.
Funder
National Institutes of Health
Cited by
4 articles.
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