Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach

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dc.authoridAcar, Elif Esma/0000-0002-6264-7550
dc.authoridUCAK, SAMET/0000-0002-3461-2481
dc.authoridozalp, cengiz/0000-0002-7659-5990
dc.contributor.authorYegin, Zeynep
dc.contributor.authorYurt, Mediha Nur Zafer
dc.contributor.authorTasbasi, Behiye Busra
dc.contributor.authorAcar, Elif Esma
dc.contributor.authorAltunbas, Osman
dc.contributor.authorUcak, Samet
dc.contributor.authorOzalp, Veli Cengiz
dc.date.accessioned2025-03-23T19:41:29Z
dc.date.available2025-03-23T19:41:29Z
dc.date.issued2022
dc.departmentSinop Üniversitesi
dc.description.abstractBacterial microbiota of industrially produced kefir beverages (n:33) consumed in Turkey was studied using a culture-independent method and a metagenomic approach. DNA extraction from non pre enriched and pre-enriched kefir samples was used for 16S rRNA amplicon sequencing. Kefirs were dominated by Firmicutes, followed by Actinobacteria and Proteobacteria phyla. The most abundant genera in non pre-enriched kefir beverages were Lactococcus followed by Streptococcus, Bifidobacterium, Lactobacillus, and Leuconostoc. Pre-enriched kefirs were dominated by Streptococcus followed by Lactobacillus, Lactococcus, Bifidobacterium, and Leuconostoc at the genus level. Psychroserpens, Desulfonispora, Pediococcus, Micromonospora, Fructobacillus, Mycobacterium, Acetobacter, Pseudopedobacter, and Clostridium XI genera were found only in pre-enriched kefirs. Kefirs displayed pH differences from 4.04 to 4.49 and the acidity was 0.617e0.987. In two samples, the lowest pH values were obtained with abundance of Lactobacillus helveticus and Streptococcus salivarius. This study broadens our viewpoint and strengthens future applications of kefir beverages in industrial and medical fields. (C)& nbsp;2022 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipBioProject [PRJNA764873]
dc.description.sponsorshipThe authors would like to thank Kit-ARGEM R&D Center Konya Food and Agriculture University for providing lab facilities. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. The bacterial 16S rRNA gene amplicon sequencing data generated in this study using NGS was submitted to NCBI Sequence Read Archive (SRA) database with BioProject accession number PRJNA764873.
dc.identifier.doi10.1016/j.idairyj.2022.105337
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85125942069
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105337
dc.identifier.urihttps://hdl.handle.net/11486/6595
dc.identifier.volume129
dc.identifier.wosWOS:000793271400018
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectWater
dc.subjectLactobacillus
dc.subjectMicrobiota
dc.subjectCells
dc.subjectGrain
dc.titleDetermination of bacterial community structure of Turkish kefir beverages via metagenomic approach
dc.typeArticle

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