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Evaluation of the microbial communities in kefir grains and kefir over time


Alraddadi, FAJ and Ross, T and Powell, SM, Evaluation of the microbial communities in kefir grains and kefir over time, International Dairy Journal, 136 Article 105490. ISSN 0958-6946 (2023) [Refereed Article]

Copyright Statement

Crown Copyright 2022 Published by Elsevier Ltd. All rights reserved.

DOI: doi:10.1016/j.idairyj.2022.105490


The microbial communities of kefir grains and kefir were evaluated over time using high-throughput amplicon sequencing. It was found that Lactobacillus kefiranofaciens and Lentilactobacillus kefiri consistently dominated kefir grains, whereas Lactococcus lactis dominated kefir. Many other bacteria and yeasts were detected that comprised the minor population of kefir grains and kefir. The community composition in the kefir was more variable than in the kefir grains with the relative abundance of both Lb. kefiranofaciens and Lc. lactis changing over time. The fungal communities of kefir grains were dominated by Kazachstania turicensis and Torulaspora delbruekii, although the ratio between the two varied significantly. These findings suggest that the microbial communities in kefir grains change over time, highlighting the need for further studies investigating the effect these changes have on the production of flavour and aroma compounds in kefir.

Item Details

Item Type:Refereed Article
Keywords:kefir, dairy, microbiome
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food sciences not elsewhere classified
Objective Division:Manufacturing
Objective Group:Dairy products
Objective Field:Dairy products not elsewhere classified
UTAS Author:Alraddadi, FAJ (Mr Faisal Alraddadi)
UTAS Author:Ross, T (Professor Tom Ross)
UTAS Author:Powell, SM (Dr Shane Powell)
ID Code:154297
Year Published:2023
Deposited By:Agriculture and Food Systems
Deposited On:2022-11-22
Last Modified:2022-12-20

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