Full
Outline
To explore the microbial diversity among 4 kinds of Kefir granules from different regions.
Traditional separation and purification, molecular biology technology, high-throughput sequencing and other methods were used to explore the microbial diversity in Kefir granules from different sources. The 4 kinds of Kefir yogurt were fermented with 8% inoculum. The protein content, total acid, pH and water holding capacity of yogurt were analyzed and compared, and their texture characteristics were determined by texture analyzer.
At the species level, the dominant fungi shared by Kefir granules from 4 kinds of regions were Kazachstania unispora and Kluyveromyces marxianus, and the dominant bacteria were Lactobacillus kefiranofaciens and Lactobacillus kefir. There were a total of 35 operational taxonomic units (OTUs) in fungi, among which 4 kinds of Kefir granules had a total of 3 OTUs. There were 12 bacterial OTUs in total, of which 3 were common to the 4 kinds of Kefir granules. German fermented yogurt had good viscosity but with high acidity, and Chinese fermented yogurt had high chewiness but with poor water holding capacity. Russian fermented yoghurt had good water holding capacity and most texture properties, but its chewiness was poor. Fermented milk in the United States had the highest protein content, but poor texture properties.
This study reveals the microbial diversity of Kefir granules from different sources and its significant impact on the quality of yogurt. Chinese Kefir granules, with Kluyveromyces maximus as the dominant strain, endow yogurt with unique flavor and high chewiness. German samples show excellent stickiness,but their too high acidity required process optimization. The differences in microbial communities directly lead to regional characteristics in the physicochemical and textural properties of yogurt, providing a theoretical basis for the targeted screening of Kefir agents.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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