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Dynamic microbiota in water kefir: microbial shift and ecological selection during fermentation.

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Summary

Water kefir grains (WKG) host diverse microbes, but fermentation creates a consistent beverage. Specialized bacteria like Liquorilactobacillus and yeast Saccharomyces cerevisiae dominate the final product, shaping water kefir

Keywords:
Fermentation dynamicsMicrobiota shiftWater kefir

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Area of Science:

  • Microbiology
  • Fermentation Science
  • Food Science

Background:

  • Water kefir grains (WKG) harbor complex microbial communities.
  • Understanding microbial dynamics during water kefir fermentation is crucial for production.

Purpose of the Study:

  • To analyze bacterial and fungal microbiota in WKG and fermented water kefir (WK).
  • To understand microbial shifts and ecological selection during water kefir fermentation.

Main Methods:

  • Comparative analysis of microbial communities in WKG and WK samples.
  • Phylogenetic analysis to track microbial succession and adaptation.

Main Results:

  • WKG showed high microbial variability, with genera like Clostridium and Acetobacter.
  • Fermented WK became homogeneous, dominated by Liquorilactobacillus (bacteria) and Saccharomyces cerevisiae (fungi).
  • Low-abundance taxa in grains adapted, while others like Clostridium were eliminated post-fermentation.

Conclusions:

  • Water kefir fermentation involves a significant transition from diverse grains to specialized, adapted microbiota.
  • Ecological selection shapes the final microbial composition, impacting product quality and consistency.
  • Findings offer insights for optimizing artisanal and industrial water kefir production.