Recebido para publicação em 25/11/2008 Aceito para publicação em 18/7/2009 (003957) 1 Animal Sciences, Universidade José do Rosário Vellano – UNIFENAS 2 Pharmacy Student, Universidade José do Rosário Vellano – UNIFENAS 3 Federal University of Alfenas – UNIFAL 4 Biology and Physiology Laboratory of Microorganisms, Universidade José do Rosário Vellano – UNIFENAS,Rod. MG, Km 179, CEP 37130-000, Al...

The aim of this research was to determine the microbiota commercial kefir, koumiss and homemade kefir samples using metagenomic analysis compare some probiotic properties lactic acid bacteria isolated from these beverages Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available with different brands, 1 were as samples. Microbial diversity determined by analysis, tar...

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...

Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within limited and preparing for fermentation laborious, here, single that ferments lactose produces ethanol developed. For this purpose, it important to isolate yeasts can ferment subsequently produce alcohol. This study aimed identify from characterise their ability s...

The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented i...

Milk kefir grains (KGs) are composed of a complex symbiotic microbial mixture of bacteria and yeasts growing in kefiran, an extracellular polysaccharide substance of bacterial origin. This is the first report documenting a successful attempt at reforming KGs using pure mixed starter-cultures of microorganisms isolated from KGs, and gain insight into an otherwise hidden world. A milk pouch syste...