Microbial Diversity of Six Commercially Available Kefir Grains

Abstract

Abstract Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains. In this study, six commercially available natural kefir grains were used as raw materials to explore their microbial diversity by metagenomics. The results showed that there were 14794 genes in 6 kinds of natural kefir grains, and the number of unique genes of X1, X2, X3, X4, X5, X6 were 111, 11, 0, 1899, 552, 1, respectively. From the relative abundance table of boundary, phylum, class, order, family, genus and species, the microbial diversity at each level was analyzed.The two dominant genera at the genus level are Lactobacillus and Lactococcus, and the dominant species at the species level are Lactococcus lactis and Lactococcus kefiranofaciens, Lactococcus crispatus, and Lactococcus helveticus, etc. Species distribution and species diversity of each sample were analyzed by species heat map, principal component analysis and non-metric multidimensional calibration methods. The results showed that the microbial diversity of natural kefir grains from 6 different sources were different. The research can provide reference for the development and application of natural kefir grains in the field of dairy products.