PRIMARY IDENTIFICATION OF THE MICROBIOME OF KEFIR GRAINS FROM DIFFERENT TERRITORIAL ZONES AND THEIR FILM-FORMING ABILITY

UDC 615.37: 613287
doi: 10.36871/vet.san.hyg.ecol.202202003

Authors

Ding Fan,
Federal State Budgetary Educational Institution of Higher Education «Lomonosov Moscow State University», Moscow, Russian Federation; Shenzhen MSU-BIT University, Shenzhen, China
Anna A. Krasilnikova,
Lidiya G. Stoyanova,
Federal State Budgetary Educational Institution of Higher Education «Lomonosov Moscow State University», Moscow, Russian Federation
Alexander I. Netrusov,
Federal State Budgetary Educational Institution of Higher Education «Lomonosov Moscow State University», Moscow, Russian Federation; Faculty of Biology and Biotechnology, Higher School of Economics, Moscow, Russian Federation

Abstract

From samples of kefir grains (KG) of home-made kefirs from different traditional territorial zones of their production and use: the Caucasus (North Ossetia), China (Tibet) and Russia (Moscow region), XNUMX species of lactobacilli were isolated and identified: Lactobacillus kefiri and L.casei, XNUMX yeast species Pichia fermentans (from Moscow), Yarrowia lipolytica and Pichia fermentans (from Tibet), Galactomyces candidus (from North Ossetia). The ability of the studied cultures to form biofilms was shown, which is an important indicator for the creation of sustainable probiotic microbial communities and functional food products needed during the coronavirus pandemic.

Keywords

biofilms, isolation, yeast, identification, kefir, kefir grains, lactobacilli