Characterization of Probiotics from Water Kefir Grains

Koh, Wee Yin and Xiao, Xian Lim and Thuan, Chew Tan and Sapina Abdullah (2021) Characterization of Probiotics from Water Kefir Grains. Transactions on Science and Technology, 8 (4). pp. 667-672. ISSN 2289-8786

	Text Characterization of Probiotics from Water Kefir Grains2.pdf Download (37kB)
	Text Characterization of Probiotics from Water Kefir Grains1.pdf Restricted to Registered users only Download (652kB) | Request a copy

Abstract

The probiotic potential of lactic acid bacteria (Lactobacillus mali, Lactobacillus casei, and Oenococcus oeni), acetic acid bacteria (Gluconobacter maltaceti), and yeast (Saccharomyces cerevisiae) strains isolated from water kefir (WK) grains were identified and evaluated. All five isolates were acid- and bile-salts tolerant. These strains appeared to be non-hemolytic, susceptible to antibiotics, adhered to porcine gastric mucin, and exhibited high antimicrobial activities against enteric pathogens. All identified five strains have in vitro probiotic properties. The detected genera in the WK grains used in this study included Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Acetobacter, and Gluconobacter.

Item Type:	Article
Keyword:	16S rRNA , Acid tolerance , Bile tolerance , Probiotic potential , Water kefir
Subjects:	S Agriculture > SF Animal culture > SF1-1100 Animal culture > SF191-275 Cattle > SF250.5-275 Dairy processing. Dairy products T Technology > TP Chemical technology > TP1-1185 Chemical technology
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	29 Mar 2022 11:46
Last Modified:	29 Mar 2022 11:46
URI:	https://eprints.ums.edu.my/id/eprint/32047

Actions (login required)

View Item