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Microbial, Chemical, And Functional Components In Kefir, Natto, And Feed Ingredients, Dana Mccurdy
Microbial, Chemical, And Functional Components In Kefir, Natto, And Feed Ingredients, Dana Mccurdy
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Kefir grains were purchased from online, home kitchen vendors in the United States (n = 22), inoculated into UHT milk, and incubated at 25°C for 22 hours. Results indicated lactobacilli, lactococci and yeast in all samples. Six out of 11 samples contained coliform, and all samples contained pseudomonal and staphylococcal species. Using targeted genome sequencing (16S) of kefir grain samples 1, 2, and 3 revealed that lactobacilli were the predominant genera of bacteria. ITS sequencing revealed different fungal species in each grain. Results indicated potential presence of menaquinone-4 and menaquinone-7 by UPLC-MS/MS analysis.
The fermentation of whole and ground soybeans, …