Data/hora: 10/06/2024 14:12:50

Provedor de dados: 	Brazilian Journal of Microbiology	
País: 	Brazil	
Título: 	Brazilian kefir: structure, microbial communities and chemical composition	
Autores: 	Magalhães,Karina Teixeira; Pereira,Gilberto Vinícius de Melo; Campos,Cássia Roberta; Dragone,Giuliano; Schwan,Rosane Freitas.	
Data: 	2011-06-01	
Ano: 	2011	
Palavras-chave: 	Lactobacillus; Saccharomyces; Fermented beverage; Brazilian kefir grains.	
Resumo: 	Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates), Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates) were the microbial species isolated. Scanning electron microscopy showed that the microbiota was dominated by bacilli (short and curved long) cells growing in close association with lemon-shaped yeasts cells. During the 24 h of fermentation, the protein content increased, while lactose and fat content decreased. The concentration of lactic acid ranged from 1.4 to 17.4 mg/ml, and that of acetic acid increased from 2.1 to 2.73 mg/ml. The production of ethanol was limited, reaching a final mean value of 0.5 mg/ml.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200034	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-83822011000200034	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.42 n.2 2011	
Fonte: 	info:eu-repo/semantics/openAccess