Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

  • Karina Teixeira Magalhães
  • G. V. de M. Pereira
  • Disney Ribeiro Dias
  • Rosane Freitas SchwanEmail author
Original Paper


The microorganisms associated with sugary Brazilian kefir beverage were investigated using a combination of culture-dependent and -independent methods. A total of 289 bacteria and 129 yeasts were identified via phenotypic and genotypic methods. Lb. paracasei (23.8%) was the major bacterial isolate identified, followed by Acetobacter lovaniensis (16.31%), Lactobacillus parabuchneri (11.71%), Lactobacillus kefir (10.03%) and Lactococcus lactis (10.03%). Saccharomyces cerevisiae (54.26%) and Kluyveromyces lactis (20.15%) were the most common yeast species isolated. Scanning electron microscopy showed that the microbiota was dominated by lemon-shaped yeast cells growing in close association with Lactobacillus (long and curved). Some lactic acid bacteria detected by sequence analysis of DGGE (denaturing gradient gel electrophoresis) bands were not recovered at any time through fermentation by plating. Conversely, DGGE fingerprints did not reveal bands corresponding to some of the species isolated by culturing methods. The bacteria Acetobacter lovaniensis and the yeast Kazachstania aerobia are described for the first time in sugary kefir. During the 24 h of fermentation, the concentration of lactic acid ranged from 0.2 to 1.80 mg/ml, and that of acetic acid increased from 0.08 to 1.12 mg/ml. The production of ethanol was limited, reaching a final mean value of 1.24 mg/ml.


PCR-DGGE Culture-dependent and -independent methods Microbial community Lactobacillus Saccharomyces 



The Brazilian agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPQ), Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) and CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) are acknowledged for financial support and scholarships for KTM and GVMP.


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Copyright information

© Springer Science+Business Media B.V. 2010

Authors and Affiliations

  • Karina Teixeira Magalhães
    • 1
  • G. V. de M. Pereira
    • 1
  • Disney Ribeiro Dias
    • 2
  • Rosane Freitas Schwan
    • 1
    Email author
  1. 1.Biology DepartmentFederal University of Lavras (UFLA)LavrasBrazil
  2. 2.UnilavrasCentro Universitário de LavrasLavrasBrazil

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