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Polyphasic characterization of the lactic acid bacteria in kefir
Isabelle Mainville1, Normand Robert, Byong Lee
1Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Boulevard Casavant West, St.-Hyacinthe, Quebec, Canada J2S 8E3.
Systematic and Applied Microbiology
|January 21, 2006
Summary
Kefir
Area of Science:
- Microbiology
- Food Science
- Bacteriology
Background:
- Kefir is a fermented milk drink produced by lactic acid bacteria (LAB).
- Accurate identification of LAB strains is crucial for understanding kefir fermentation and quality.
Purpose of the Study:
- To isolate and characterize lactic acid bacteria (LAB) from kefir using a polyphasic approach.
- To determine the species and strain-level diversity of LAB in kefir.
Main Methods:
- Phenotypical, biochemical, and genotypical methods were employed for LAB characterization.
- Polyphasic analysis integrated data from multiple methods for robust identification.
Main Results:
- Lactobacillus kefir, Lactobacillus kefiranofaciens, Lactococcus lactis (subspecies lactis and cremoris), and Leuconostoc mesenteroides subsp. cremoris were identified.
- The kefir contained a limited number of LAB species but a high diversity of strains.
- Polyphasic analysis enhanced confidence in strain determination and revealed potential phylogenetic impacts.
Conclusions:
- A polyphasic approach is effective for accurate strain-level identification of kefir LAB.
- Kefir microflora composition, while species-limited, exhibits significant strain diversity.
- This detailed characterization aids in understanding kefir's microbial ecology and phylogeny.
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