Biology Department, Federal University of Lavras, Lavras, MG, Brazil.
Bioresour Technol. 2010 Nov;101(22):8843-50. doi: 10.1016/j.biortech.2010.06.083. Epub 2010 Jul 8.
Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain's matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.
乳清增值问题促使人们近期对生产模拟克菲尔乳清饮料产生了兴趣。在本研究中，采用显微镜和分子技术对巴西克菲尔粒和牛奶及全/去蛋白乳清制成的饮料的结构和微生物群进行了研究。目的是评估其稳定性和益生菌向饮料转移的可能性。荧光染色结合共聚焦激光扫描显微镜显示，酵母在基质中的大聚集体中分布，基质主要由多糖（乳清蛋白聚糖）和细菌组成。变性梯度凝胶电泳显示，群落包括属于马克斯克鲁维酵母、酿酒酵母、解脂耶氏酵母的酵母，属于发酵乳杆菌亚种克菲尔乳杆菌、发酵乳杆菌亚种发酵乳杆菌和一株尚未培养的与乳杆菌属有关的细菌。在分析的克菲尔饮料和颗粒中检测到稳定的结构和主要微生物群，包括益生菌。这种稳健性是未来基于乳清的克菲尔饮料实施的决定因素。
