Microbiomes of Kefir Grains From Regions of Historical Origin and Their Probiotic Potential
https://doi.org/10.37489/0235-2990-2022-67-7-8-4-7
Abstract
Kefir has attracted interest in the scientific community due to its beneficial properties, such as: improving digestion, antimicrobial action, hypocholesterolemic, antihypertensive, and anti-inflammatory effects, control of plasma glucose levels, antioxidant, anticarcinogenic, and antiallergic activity. The comparative characteristics of the microbiomes of kefir grains (KG) obtained from the regions of their historical origin (Caucasus and China) is given. The diversity of their compositions was shown using classical microbiological and molecular genetic methods, including high-throughput sequencing of V4-region of bacterial 16S rRNA genes and the ITS1 region of the 18S-ITS1-5.8S-ITS2-28S complex of yeast rRNA. The species of the Lactobacillus genus are the most common of the bacterial cultures in kefir grains, while the most common of the yeast cultures is Pichia fermentans, as well as the rarer species of Yarrowia lipolytica and Galactomyces candidus.
About the Authors
FAN DING
Lomonosov Moscow State University; Shenzhen MSU-BIT University
Russian Federation
Russian Federation
Ding Fan — Ph. D. student of the Microbiology Department, Lomonosov Moscow State University
Moscow
Shenzhen, China
L. G. STOYANOVA
Lomonosov Moscow State University
Russian Federation
Russian Federation
Lidia G. Stoyanova — D. Sc. in biology
119234, Moscow, Leninskiye Gory, 1/12
A. I. NETRUSOV
Lomonosov Moscow State University; National Research University Higher School of Economics
Russian Federation
Russian Federation
Alexander I. Netrusov — D. Sc. in biology, Professor in biology, Lomonosov Moscow State University; National Research University Higher School of Economics
Moscow
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Review
For citations:
DING F., STOYANOVA L.G., NETRUSOV A.I. Microbiomes of Kefir Grains From Regions of Historical Origin and Their Probiotic Potential. Antibiot Khimioter = Antibiotics and Chemotherapy. 2022;67(7-8):4-7. (In Russ.) https://doi.org/10.37489/0235-2990-2022-67-7-8-4-7
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