Tarag. Based on their final results, the microbial diversity of those solutions
Tarag. According to their outcomes, the microbial diversity of these merchandise was affected a lot more by the milk form instead of the geographical origin. L. kefiranofaciens occurrence and identification has also been reported in 10 samples of koumiss collected in Xinjiang Uygur Autonomous Area in China by PCR-DGGE [74]. There’s a single additional study reporting the detection of L. kefiranofaciens in koumiss and raw mare milk collected in Xinjiang, China, employing PacBio single-molecule BSJ-01-175 Inhibitor real-time (SMRT) sequencing to profile full-length 16S rRNA genes [75]. Interestingly, the authors reported that the raw milk bacterial microbiota diversity was additional complex and diverse than that of koumiss. L. kefiranofaciens was also presumably detected by pyrosequencing in home-made yogurt samples in Xinjiang, China [76], also as in airag, khoormog and tarag [77]. It really is worth mentioning that khoormog is made mainly from camel milk and L. kefiranofaciens was among the dominant species within this item. Alternatively, L. kefiranofaciens was barely present in 17 tarag samples collected from a variety of regions of Mongolia and China and analyzed with pyrosequencing, leading to the conclusion that geographical origin might influence the microbial biodiversity [78]. On top of that, L. kefiranofaciens was detected in Rushan cheese samples made in Yunnan province in China employing 16S rRNA gene sequencing [79] and within a Camembert-type cheese produced in Shanghai, China, by PCR-DGGE, and strains had been isolated applying acidified MRS containing 0.4 mg/mL nystatin right after development at 37 C for 48 h anaerobically [80]. Lastly, throughout a study comparing the microbiota with the traditional doogh and industrial yogurt samples of Iran, L. kefiranofaciens was detected using PCR-DGGE and RT-PCR [81]. Doogh is often a fermented milk drink obtained by diluting yogurt with drinkingMicroorganisms 2021, 9,11 ofwater, addition of salt and heat therapy, thus commercial starters are employed for its industrial production. Around the contrary, standard doogh is often a buttermilk occurring as a byproduct of butter production from yogurt in goatskin or musk bags. Sayevand et al. reported collecting the home-made samples straight in the skin bags or the containers made use of for storing [81]. 7. EPS Production efiran The cell walls of Gram-positive (-)-Irofulven Biological Activity bacteria generally include polysaccharides together with `accessory polymers’, such as teichoic acids, teichuronic acids and proteins [82]. Quite a few LAB excrete EPS of elevated molecular weight and specific physical and rheological properties, for that reason they may be suitable as viscosifying, stabilizing, gelling or emulsifying agents. As LAB EPS are developed by GRAS bacteria, they are promising for the generation of new meals thickeners [21]. 7.1. Kefiran Production and Purification One of several major polysaccharides participating in the kefir grain assembly could be the watersoluble glucogalactan called kefiran, described by Rivi e et al. in 1967 [11]. It’s created by L. kefiranofaciens subsp. kefiranofaciens strains and is known for the formation of viscous colonies (Figure 2A) [835], whereas the production level is strain-dependent [27] and impacted by the fermentation medium/conditions [86]. Certainly, kefiran production has been optimized (58.02 increase) applying a growth medium containing sucrose, yeast extract and KH2 PO4 inside a semi industrial-scale bioreactor [87]. In an early study around the cell capsular polysaccharide accessory polymer, the low yield of teichoic acid recommended that kefiran.
