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    Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

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    Author
    Marsh, Alan J.
    O'Sullivan, Orla cc
    Hill, Colin
    Ross, R Paul
    Cotter, Paul D.
    Keyword
    Kefir
    High-throughput sequencing analysis
    Fungal population
    Bacterial population
    Milk
    Date
    19/07/2013
    
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    URI
    http://hdl.handle.net/11019/772
    Citation
    Marsh AJ, O’Sullivan O, Hill C, Ross RP, Cotter PD (2013) Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources. PLoS ONE 8(7): e69371. doi:10.1371/journal.pone.0069371
    Abstract
    Kefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts, bound within a polysaccharide matrix, known as the kefir grain. The consistency of this microbial population, and that present in the resultant beverage, has been the subject of a number of previous, almost exclusively culture-based, studies which have indicated differences depending on geographical location and culture conditions. However, culture-based identification studies are limited by virtue of only detecting species with the ability to grow on the specific medium used and thus culture-independent, molecular-based techniques offer the potential for a more comprehensive analysis of such communities. Here we describe a detailed investigation of the microbial population, both bacterial and fungal, of kefir, using high-throughput sequencing to analyse 25 kefir milks and associated grains sourced from 8 geographically distinct regions. This is the first occasion that this technology has been employed to investigate the fungal component of these populations or to reveal the microbial composition of such an extensive number of kefir grains or milks. As a result several genera and species not previously identified in kefir were revealed. Our analysis shows that the bacterial populations in kefir are dominated by 2 phyla, the Firmicutes and the Proteobacteria. It was also established that the fungal populations of kefir were dominated by the genera Kazachstania, Kluyveromyces and Naumovozyma, but that a variable sub-dominant population also exists.
    Funder
    Science Foundation Ireland
    Grant Number
    07/CE/B1368
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1371/journal.pone.0069371
    Scopus Count
    Collections
    Food Biosciences
    Food Biosciences
    Food Biosciences
    Food Biosciences

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