IdentificaÃÃo de microrganismos isolados de grÃos de Kefir de leite e de Ãgua de diferentes localidades / Identification of microorganisms isolated from kefir grains in milk and water of different localities

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The kefir is a fermented milk beverage that had its origin in the mountains of Caucasus, in Tibet or in Mongolia, many centuries ago. Another substrate that is used for production of that drink is water and raw sugar in the concentration from 3 to 10%. Kefir grains resemble small cauliflower florets that vary in size from 3 to 30 mm in diameter, are lobed, irregularly shaped, white to yellow-white in colour and have a slimy but firm texture. The structure, the microbiological constitution and the composition of the products formed during the fermentation of the water Kefir grains are similar to the grains cultivated in milk. The objective of this work was to identify the microorganisms present in the grains of milk kefir and water from different Brazilian states, Canada and United States by traditional and molecular methods. The bacterial population varied between 4.95 log10 UFC/g to 10.43 log10 UFC/g in the samples from Minas Gerais and USA respectively, and for yeast, varied from 5.15 log10 UFC/g in the sample from Distrito Federal to 8.77 log10 UFC/g in the sample from SÃo Paulo, when cultivated in milk. However, for samples cultivated in water, values varied between 6.04 log10 UFC/g in the sample coming of Alagoas to 9.18 log10 UFC/g in the sample from Bahia for bacteria, and for yeasts it varied from 5.92 log10 UFC/g in the Minas Gerais sample to 8.30 log10 UFC/g in that from Rio de Janeiro. The microorganisms present in the kefir grains cultivated in milk or in water are similar, being the species belonging to the Saccharomyces, Pichia, Dekkera, Candida, Kluyveromyces, Yarrowia, Zygosaccharomyces, Galactomyces and Saccharomycetes genera, being common the species S. cerevisiae, Pichia fermentans, P. membranifaciens and Yarrowia lipolytica. In the samples the bacteria identified were of the genera Lactobacillus, Bacillus, Gluconacetobacter and Acetobacter. The especies Lac. kefiri, Lac. paracase and Lac. satsumensis species were found in both grains. As to the bacterial species Gluconacetobacter liquefaciens, Acetobacter lovaniensis, A. syzygii, Bacillus cereus, Lac. satsumensis and the yeasts Candida parapsilosis, C. valdiviana, Pichia guillermondii, P. cecembensis, P. caribbica, Zygosaccharomyces mellis and Z. fermentati this study is the first to report their presence in kefir. These results show a great diversity in the microbial population of kefir grains from different sources.

ASSUNTO(S)

microbiologia agricola kefir leveduras dgge bactÃrias

ACESSO AO ARTIGO

Documentos Relacionados