Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

Kefir is a fermented beverage produced through the activity of its grains, which constituted by lactic acid and acetic bacteria yeasts. We studied bacterial succession during multiple fermentation Argentinian kefir in brown sugar, purified molasses or high-test molasses, using 16S high-throughput sequencing. Firmicutes was dominant (up to 98% total population) grains beverages made from various sugar substrates, except beverage, dominated Proteobacteria 78% population). Major species were Liquorilactobacillus nagelii, Lentilactobacillus hilgardii/diolivorans Lacticaseibacillus casei/paracasei, are active fermentation. comprised Acetobacter lovaniensis Gluconobacter oxydans/roseus as major species, presumably responsible for formation sugary beverages. Bacteria differ abundance depending on type, revealed competitive dominances between L. nagelii A. loveniensis. Purified led scarce fermentation, indicating that it not suitable substrate their growth. Our results suggest (and/or ethanol) modulates dominance specific bacteria. This study will provide valuable information designing more sophisticated non-dairy with stable microbial properties.