Microbial succession and flavour production in the fermented dairy beverage kefir
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PROVIDER: PRJEB15402 | ENA |
REPOSITORIES: ENA
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Project description:Microbial succession and flavour production in the fermented dairy beverage kefir
| PRJEB15432 | ENA
Project description:Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. Metagenomic sequencing revealed that Lactobacillus kefiranofaciens was the dominant bacterial species in kefir during early stages of fermentations but that Leuconostoc mesenteroides became more prevalent in later stages. This pattern is consistent with an observation that genes involved in aromatic amino acid biosynthesis were absent from L. kefiranofaciens but were present in L. mesenteroides. Additionally, these shifts in the microbial community structure, and associated pathways, corresponded to changes in the levels of volatile compounds. Specifically, Acetobacter spp. correlated with acetic acid; Lactobacillus spp. correlated with carboxylic acids, esters and ketones; Leuconostoc spp. correlated with acetic acid and 2,3-butanedione; and Saccharomyces spp. correlated with esters. The correlation data suggest a causal relationship between microbial taxa and flavor that is supported by observations that addition of L. kefiranofaciens NCFB 2797 increased the levels of esters and ketones whereas addition of L. mesenteroides 213M0 increased the levels of acetic acid and 2,3-butanedione. Finally, we detected genes associated with probiotic functionalities in the kefir microbiome. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein and can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods. IMPORTANCE Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand how microbes interact in natural environments. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein. In the process, the link between individual species, and associated pathways, with flavor compounds is revealed and several genes that could be responsible for the purported gut health-associated benefits of consuming kefir are identified. Ultimately, in addition to providing an important fundamental insight into microbial interactions, this information can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods.
| S-EPMC5080400 | biostudies-literature
Project description:The objectives of this study were to understand the effect of phenolic compounds from fermented berry beverages on hyperglycemia and obesity in vivo using mice fed a high fat diet. Our hypothesis was that consumption of a fermented blueberry-blackberry beverage and its phenolic compounds would reduce the development of obesity and hyperglycemia in diet-induced obese mice. Body composition, histomorphological analysis of pancreatic islets and liver, and expression of genes involved in obesity and hyperglycemia were evaluated in order to explain the modulation of diet-induced obesity and hyperglycemia due to treatments.
2016-01-01 | GSE74008 | GEO
Project description:Toddy, a fermented alcoholic beverage Metagenome
| PRJNA610750 | ENA
Project description:The objectives of this study were to understand the effect of phenolic compounds from fermented berry beverages on hyperglycemia and obesity in vivo using mice fed a high fat diet. Our hypothesis was that consumption of a fermented blueberry-blackberry beverage and its phenolic compounds would reduce the development of obesity and hyperglycemia in diet-induced obese mice. Body composition, histomorphological analysis of pancreatic islets and liver, and expression of genes involved in obesity and hyperglycemia were evaluated in order to explain the modulation of diet-induced obesity and hyperglycemia due to treatments. Total RNA was extracted from frozen pancreatic tissue of mice after 12 weeks of high-fat diet, 5 groups treated with sitagliptin, alcohol-free berry beverage (AFFB), 0.1X phenolic extract, 1X phenolic extract and 3X phenolic extract respectively, were compared to the control (water). Four replicates were included for each one of the treatments.
2016-07-03 | E-GEOD-74008 | biostudies-arrayexpress
Project description:Towards a Rational Targeting of the Gut Microbiome with the Fermented Beverage, Kefir, to Modulate Host Behaviour
| PRJEB35751 | ENA
Project description:Successional changes of bacterial and fungal diversity in toddy, a fermented beverage of India
| PRJNA610726 | ENA
Project description:Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared from sucrose, water, kefir grains, and dried or fresh fruits (e.g. figs). Lactobacillus (L.) nagelii, L. hordei and Saccharomyces (S.) cerevisiae are predominant and stable lactic acid bacteria and yeasts, respectively, isolated from water kefir consortia. The growth of L. nagelii and L. hordei are improved in the presence of S. cerevisiae. In this work we demonstrate that quantitative comparative proteomics enables the investigation of interactions between LAB and yeast to predict real-time metabolic exchange in water kefir. It revealed 73 differentially expressed (DE) in L. nagelii TMW 1.1827 in the presence of S. cerevisiae. The presence of the yeast induced changes in the changes in the carbohydrate metabolism of L. nagelii and affected reactions involved in NAD+/NADH homeostasis. Furthermore, the DE enzymes involved in amino acid biosynthesis or catabolism predict that S. cerevisiae releases glutamine, histidine, methionine and arginine, which are subsequently used by L. nagelii to ensure its survival in the water kefir consortium. In co-culture with S. cerevisiae, L. nagelii profits from riboflavin, most likely secreted by the yeast. The reaction of L. nagelii to the presence of S. cerevisiae differs from that one of the previously studied L. hordei, which displays 233 differentially expressed proteins, changes in citrate metabolism and an antidromic strategy for NAD+/NADH homeostasis. So far, aggregation promotion factors, i.e. formation of a specific glucan and bifunctional enzymes were only detected in L. hordei.
2019-02-28 | PXD012513 | Pride
Project description:<p>Hyperuricemia (HUA) is a global metabolic disorder characterized by abnormally elevated serum uric acid (UA) (SUA) level, and this study aimed to design a functional fermented beverage based on the urate-lowering probiotic Lactobacillus paracasei N1115 (LP) and Aronia melanocarpa (black chokeberry) (AR). After fermentation, untargeted metabolomics were first conducted to investigate changes in both nonvolatile and volatile metabolites. Subsequently, in vivo experiments confirmed an enhanced anti-HUA activity in the fermented beverage. AR, fermented AR (FAR), and sterilized FAR (FARS) significantly reduced SUA levels (p < 0.05), protected renal function, and alleviated inflammation through the TLR4/MyD88/NF-κB signaling pathway. Additionally, all three of these down-regulated UA-producing enzymes XOD and ADA, as well as urate transporter URAT1. However, the anti-HUA activity of the fermented beverage is generally better than that of AR. Specifically, LP-mediated fermentation enhanced the anti-XOD effect and imparted new GLUT9 inhibitory activity in AR juice. Following gut microbiota and short-chain fatty acid analyses, it was found that the fermented beverage can promote UA metabolism by increasing butyrate levels through feeding its producer Faecalibaculum. Because the anti-HUA patterns of FAR and FARS were almost identical, and no significant colonization of Lactobacillus was observed, the postbiotics may serve as the primary factors contributing to the enhanced anti-HUA activity of the fermented beverage.</p>
2025-11-28 | MTBLS13414 | MetaboLights