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Characterization and Functional Properties of Lactobacilli Isolated from Kefir Grains

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Abstract

As a natural, symbiotic consortium of bacteria and yeasts, kefir grains provide a unique source of new probiotic microorganisms. In this work, three new isolates of lactobacilli, Lactobacillus helveticus and two strains of Lacticaseibacillus paracasei, were isolated from kefir grains originating from the North Caucasus region of Russia, and they were identified with biochemical and genetic methods. The enzyme-activity profiles were described for all strains, and the antimicrobial resistance and genetic determinants of antibiotic resistance were screened. During fermentation of cow’s milk, all three strains showed lower acid-forming activity but comparable proteolytic, antioxidant, and hypotensive activities in comparison with kefir starter culture.

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Funding

The study was carried out with partial financial support from the Russian Foundation for Basic Research and the National Research Foundation (NRF) of South Africa within the framework of scientific project no. 19-54-60002 and within the framework of research work on the State Assignment (topic code 0578-2019-0023).

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Authors and Affiliations

  1. All-Russian Research Institute of the Dairy Industry, 115093, Moscow, Russia

    A. V. Begunova & I. V. Rozhkova

  2. Bach Institute of Biochemistry, Biotechnology Research Center of Russian Academy of Sciences, 119071, Moscow, Russia

    O. S. Savinova, K. V. Moiseenko, O. A. Glazunova & T. V. Fedorova

Authors
  1. A. V. Begunova
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  2. O. S. Savinova
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  3. K. V. Moiseenko
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  5. I. V. Rozhkova
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  6. T. V. Fedorova
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Correspondence to T. V. Fedorova.

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The authors declare that they have no conflict of interest. This article does not contain any studies involving animals or human participants performed by any of the authors.

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Translated by P. Kuchina

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Begunova, A.V., Savinova, O.S., Moiseenko, K.V. et al. Characterization and Functional Properties of Lactobacilli Isolated from Kefir Grains. Appl Biochem Microbiol 57, 458–467 (2021). https://doi.org/10.1134/S0003683821040037

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  • DOI: https://doi.org/10.1134/S0003683821040037

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