The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of <i>S. warneri</i> KYS-164 screened from TKG-Y-Reference-Cited by-同舟云学术

The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

Published:2024 Issue:9 Volume:15 Page:5026-5040
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Guo Xing¹,He Yining²,Cheng Yifan¹,Liang Jingyimei¹³,Xu Pandi¹,He Wenwen¹,Che Jiayin¹,Men Jiexing¹,Yuan Yahong¹,Yue Tianli¹^ORCID

Affiliation:

1. College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China

2. School of Food and Advanced Technology, Massey University, Palmerston North, 4442, New Zealand

3. College of Analytical Chemistry and Food Science, Universidade de Vigo, Vigo, 36310, Spain

Abstract

This manuscript studied the microbial composition of kefir grains (TKG-Y) produced by Tibetan herders and screened out S. warneri KYS-164, which can produce bacteriocin-like inhibitory substances (BLIS), and demonstrated the potential of this strain in dairy fermentation.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00112E

Reference46 articles.

1. Metagenomic features of Tibetan kefir grains and its metabolomics analysis during fermentation

2. Microbial diversity associated with Tibetan kefir grains and its protective effects against ethanol-induced oxidative stress in HepG2 cells

3. Comparison of commercial and traditional kefir microbiota using metagenomic analysis

4. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects

5. Kefir modulates gut microbiota and reduces DMH-associated colorectal cancer via regulation of intestinal inflammation in adulthood offsprings programmed by neonatal overfeeding