Pihurov Marina, Păcularu-Burada Bogdan, Cotârleţ Mihaela, Vasile Mihaela Aida, Bahrim Gabriela Elena
Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania.
Microorganisms. 2021 Oct 20;9(11):2184. doi: 10.3390/microorganisms9112184.
Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures' microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha-SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer's life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria-yeast and/or bacteria-offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
与传统发酵食品（牛奶开菲尔粒、水开菲尔粒和康普茶）微生物群相关的野生益生菌微生物群落（细菌和酵母）被认为是代谢生物（益生元、益生菌、后生元和副益生菌）生产的重要促进剂。几个世纪以来，人们一直在描述用传统发酵食品获得的发酵产品对人类健康的有益影响，并且对它们的兴趣也在不断增加。上述微生物群落的野生来源和微生物多样性赋予它们在异常理化条件下对微生物污染物的非凡保护能力和独特的发酵行为。本综述总结了野生传统发酵食品（分别为牛奶和水开菲尔粒、康普茶-SCOBY）的现状、它们的共生功能以及发酵非常规底物以获得具有体外和体内有益功能特性的有价值生物活性化合物的能力。由于在现代消费者生活中生产生物活性物质并将其用作代谢生物的必要性，传统发酵食品是能够生物合成复杂功能代谢物（生物活性肽、抗菌剂、多糖、酶、维生素、细胞壁成分）的理想来源。根据生物技术发酵过程的目的，传统发酵食品可以用作不同底物的发酵剂。目前的研究表明，细菌-酵母和/或细菌之间的微生物协同作用为开发对生活质量有重大影响的功能性产品（食品、饲料和成分）提供了新的视角。
