Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition

IF 1.8 4区生物学 Q4 MICROBIOLOGY

Revista Argentina de microbiologia Pub Date : 2023-04-01 DOI:10.1016/j.ram.2022.09.003

María A. Rodríguez , Leticia A. Fernández , Marina L. Díaz , Mónica Pérez , Miguel Corona , Francisco J. Reynaldi

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引用次数: 3

Abstract

We evaluated the microbial composition of water kefir grains and beverage over the course of one year to determine whether the number and type of microorganisms changed over the time. Bacteria and yeast colonies with different morphologies were isolated from water kefir and their antimicrobial activity was evaluated against Paenibacillus larvae and Ascosphaera apis. A chemical characterization of kefir was also carried out. Our results confirmed that bacteria and yeasts were more numerous in kefir grains compared with those in the beverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.

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水开菲尔的微生物学和化学特性:一种潜在的蜜蜂营养益生菌的创新来源

我们在一年的时间里评估了水开菲尔颗粒和饮料的微生物组成，以确定微生物的数量和类型是否随着时间的推移而变化。从水开非尔中分离出不同形态的细菌和酵母菌菌落，并对其对拟芽孢杆菌和阿斯曲霉的抑菌活性进行了评价。对开菲尔进行了化学表征。我们的研究结果证实，与饮料中的细菌和酵母相比，开菲尔颗粒中的细菌和酵母数量更多。长时间贮藏后，克非尔的微生物数量下降，但仍有重要的微生物群落存在。从开菲尔中分离出11株抑制蜜蜂病原菌的菌株。基因型分析结果表明，这些分离株包括hilgardii慢乳杆菌、buchnerlentilactobacillus和酿酒酵母。因此，水开菲尔可能是一种创新的潜在益生菌菌株的蜜蜂营养来源，以控制蜜蜂疾病。

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来源期刊

Revista Argentina de microbiologia MICROBIOLOGY-

CiteScore

3.30

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： La Revista Argentina de Microbiología es una publicación trimestral editada por la Asociación Argentina de Microbiología y destinada a la difusión de trabajos científicos en las distintas áreas de la Microbiología. La Asociación Argentina de Microbiología se reserva los derechos de propiedad y reproducción del material aceptado y publicado.