Abstract
The microorganisms associated with Brazilian tibico (sugary kefir) grains from eight different Brazilian States were investigated using a combination of culture-dependent and culture-independent methods. The bacterial genera included Lactobacilllus, Acetobacter, Gluconobacter, Bacillus and yeast genera included Pichia, Saccharomyces, Kazachstania, Candida, Zygosaccharomyces and Yarrowia. Some bacteria and yeast detected by sequence analysis of DGGE (denaturing gradient gel electrophoresis) bands were not recovered at some Brazilian tibico grains by plating. Conversely, DGGE fingerprints did not reveal bands corresponding to some of the species isolated by culturing methods. The bacteria’s Gluconobacter liquefaciens and Bacillus cereus and the yeast Pichia cecembensis, Pichia caribbica and Zygosaccharomyces fermentati are described for the first time in tibico grains. Our findings are relevant to the knowledge of tibico grains used as starter culture for fermented beverages consumed by the Brazilian population.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Bhadra B, Rao RS, Kunar NN, Chaturvedi P, Sarkar PK, Shivaji S (2007) Pichia cecembensis sp. nov. isolated from a papaya fruit (Carica papaya L., Caricaceae). FEMS Yeast Res 7(4):579–584. doi:10.1111/j.1567-1364.2007.00215.x
Chen HC, Wang SY, Chen MJ (2008) Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture independent methods. Food Microbiol 25:492–501. doi:10.1016/j.fm.2008.01.003
Endo A, Okada S (2005) Lactobacillustobacillus satsumensis sp. nov. isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol 55:83–85
Garbers I-M, Britz TJ, Witthuhn RC (2004) PCR-based denaturing gradient gel electrophoretic typification and identification of the microbial consortium present in kefir grains. World J Microbiol Biotechnol 20:687–693
Garrote GL, Abraham AG, De Antoni GL (2001) Chemical and microbiological characterization of kefir grains. J Dairy Res 68:639–652. doi:10.1017/S0022029901005210
Giraffa G (2004) Studying the dynamics of microbial populations during food fermentation. FEMS Microbiol Rev 28:251–260. doi:10.1016/j.femsre.2003.10.005
Güzel-Seydim ZB, Seydim AC, Greene AK, Bodine AB (2000) Determination of organic acids and volatile flavor substances in kefir during fermentation. J Food Comp Anal 13(1):35–43. doi:10.1111/j.1471-0307.2005.00177.x
Jianzhong Z, Xiaoli L, Hanhu J, Mingsheng D (2009) Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiol 26(8):770–775. doi:10.1016/j.fm.2009.04.009
Kanagawa T (2003) Microvariation artifacts introduced by PCR and cloning. J Biosci Bioeng 96:317–323
Latorre-García L, del Castillo-Agudo L, Polaina J (2007) Taxonomical classification of yeasts isolated from kefir based on the sequence of their ribosomal RNA genes. World J Microbiol Biotechnol 23:785–791. doi:10.1007/s11274-006-9298-y
Magalhães KT, Pereira GVM, Dias DR, Schwan RF (2010a) Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J Microbiol Biotechnol 33:1–10. doi:10.1007/s11274-009-0294-x
Magalhães K, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, de Almeida Silva JB, Schwan RF (2010b) Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations. Biores Tech 101:8843–8850. doi:10.1016/j.biortech.2010.06.083
Miguel MGCP, Cardoso PG, Lago LA, Schwan RF (2010) Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods. Food Res Inter 43:1523–1528. doi:10.1016/j.foodres.2010.04.031
Nübel U, Engelen B, Felske A, Snaidr J, Wieshuber A, Amann RI, Ludwig W, Backhaus H (1996) Sequence heterogeneities of genes encoding 16S rRNAs in Paenibacillus polymyxa detected by temperature gradient gel electrophoresis. J Bacteriol 178:5636–5643
Randazzo CL, Torriani S, Akkermans ADL, de Vos WM, Vaughan EE (2002) Diversity, dynamics and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis. Appl Environ Microbiol 68:1882–1892. doi:10.1128/AEM.68.4.1882-1892.2002
Rubio MT, Lappe P, Wacher C, Ulloa M (1993) Estudio microbiano y químico de la fermentación de soluciones de piloncuillo inoculadas con Tibicos. Rev Latinoam Microbiol 35(1):19–31
Seerunruangchai A, Tanasupawat S, Keeratipibul S, Thawai C, Itoh T, Yamada Y (2004) Identification of acetic acid bacteria isolated from fruits collected in Thailand. J Gen Appl Microbiol 50(1):47–53
Sekiguchi H, Tomioka N, Nakahara T, Uchiyama H (2001) A single band does not always represent single bacterial strains in denaturing gel electrophoresis analyses. Biotechnol Lett 23:1205–1208. doi:10.1023/A:1010517117046
Sukkasem D, Hongpattarakere T, H-Kittikun A (2007) Combined effect of crude herbal extracts, pH and sucrose on the survival of Candida parapsilosis and Zygosaccharomyces fermentati in orange juice. J Sci Technol 29(3):793–800
Ulloa M, Lappe P, Taboada J, Días-Garcés J (1994) Mycobiota of the Tibi grains used to ferment Pulque in México. Rev Mex Micol 10(8):153–159
Van Beek S, Priest FG (2002) Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study. Appl Environ Microbiol 68:297–305. doi:10.1128/AEM.68.1.297-305.2002
Vaughan-Martini A, Kurtzman CP, Meyer SA, O’neill EB (2005) Two new species in the Pichia guilliermondii clade: Pichia caribbica sp. nov., the ascosporic state of Candida fermentati, and Candida carpophila comb. FEMS Yeast Res Amsterdam 5(4–5):463–469. doi:10.1016/j.femsyr.2004.10.008
Vidal-Martins AMC, Rossi OD Jr, Rezende-Lago NC (2005) Microrganismos heterotróficos mesófilos e bactérias do grupo de Bacillus cereus em leite integral submetido a ultra alta temperatura. Arq Bras Med Vet Zootec 57: 396–400
White TJ, Bruns T, Lee S, Taylor J (1990) Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: Innis MA, Gelfang DH, Sninsky JJ, White TJ (eds) PCR protocols: a guide to methods and applications. Academic Press, San Diego, pp 315–322
Zhang H, HU J, Recce M, Tian B (2005) PolyA_DB: a database for mammalian mRNA polyadenylation. Nucl Acids Res Oxford 33:116–120. doi:10.1093/nar/gki055
Acknowledgments
The authors acknowledge to those who provide the kefir grains samples for use in this study and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Fundação de Amparo à pesquisa do Estado de Minas Gerais (FAPEMIG) for financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
da C. P. Miguel, M.G., Cardoso, P.G., Magalhães, K.T. et al. Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States. World J Microbiol Biotechnol 27, 1875–1884 (2011). https://doi.org/10.1007/s11274-010-0646-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11274-010-0646-6