Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition

Autores
Rodríguez, María A.; Fernandez, Leticia Andrea; Díaz, Marina Lucía; Perez, Monica; Corona, Miguel; Reynaldi, Francisco José
Año de publicación
2023
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
We evaluated the microbial composition of water kefir grains and beverage over the course of one year to determine whether the number and type of microorganisms changed over the time. Bacteria and yeast colonies with different morphologies were isolated from water kefir and their antimicrobial activity was evaluated against Paenibacillus larvae and Ascosphaera apis. A chemical characterization of kefir was also carried out. Our results confirmed that bacteria and yeasts were more numerous in kefir grains compared with those in the beverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.
Fil: Rodríguez, María A.. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; Argentina
Fil: Fernandez, Leticia Andrea. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Díaz, Marina Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Perez, Monica. Universidad Nacional del Sur. Departamento de Química; Argentina
Fil: Corona, Miguel. United States Department of Agriculture; Estados Unidos
Fil: Reynaldi, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Departamento de Microbiología. Cátedra de Virología; Argentina
Materia
CHEMICAL PROPERTIES
LENTILACTOBACILLUS
MICROBIOLOGICAL CHARACTERIZATION
SACCHAROMYCES
WATER KEFIR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/218369
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/218369
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutritionCaracterización microbiológica y química del kéfir de agua: una fuente innovadora de potenciales probióticos para la nutrición de las abejasRodríguez, María A.Fernandez, Leticia AndreaDíaz, Marina LucíaPerez, MonicaCorona, MiguelReynaldi, Francisco JoséCHEMICAL PROPERTIESLENTILACTOBACILLUSMICROBIOLOGICAL CHARACTERIZATIONSACCHAROMYCESWATER KEFIRhttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4We evaluated the microbial composition of water kefir grains and beverage over the course of one year to determine whether the number and type of microorganisms changed over the time. Bacteria and yeast colonies with different morphologies were isolated from water kefir and their antimicrobial activity was evaluated against Paenibacillus larvae and Ascosphaera apis. A chemical characterization of kefir was also carried out. Our results confirmed that bacteria and yeasts were more numerous in kefir grains compared with those in the beverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.Fil: Rodríguez, María A.. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; ArgentinaFil: Fernandez, Leticia Andrea. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Díaz, Marina Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Perez, Monica. Universidad Nacional del Sur. Departamento de Química; ArgentinaFil: Corona, Miguel. United States Department of Agriculture; Estados UnidosFil: Reynaldi, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Departamento de Microbiología. Cátedra de Virología; ArgentinaAsociación Argentina de Microbiología2023-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/218369Rodríguez, María A.; Fernandez, Leticia Andrea; Díaz, Marina Lucía; Perez, Monica; Corona, Miguel; et al.; Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 55; 2; 4-2023; 176-1800325-75411851-7617CONICET DigitalCONICETspainfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ram.2022.09.003info:eu-repo/semantics/altIdentifier/url/https://pubmed.ncbi.nlm.nih.gov/36481105/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:26:35Zoai:ri.conicet.gov.ar:11336/218369instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:26:36.106CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
Caracterización microbiológica y química del kéfir de agua: una fuente innovadora de potenciales probióticos para la nutrición de las abejas
title Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
spellingShingle Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
Rodríguez, María A.
CHEMICAL PROPERTIES
LENTILACTOBACILLUS
MICROBIOLOGICAL CHARACTERIZATION
SACCHAROMYCES
WATER KEFIR
title_short Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
title_full Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
title_fullStr Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
title_full_unstemmed Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
title_sort Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition
dc.creator.none.fl_str_mv Rodríguez, María A.
Fernandez, Leticia Andrea
Díaz, Marina Lucía
Perez, Monica
Corona, Miguel
Reynaldi, Francisco José
author Rodríguez, María A.
author_facet Rodríguez, María A.
Fernandez, Leticia Andrea
Díaz, Marina Lucía
Perez, Monica
Corona, Miguel
Reynaldi, Francisco José
author_role author
author2 Fernandez, Leticia Andrea
Díaz, Marina Lucía
Perez, Monica
Corona, Miguel
Reynaldi, Francisco José
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHEMICAL PROPERTIES
LENTILACTOBACILLUS
MICROBIOLOGICAL CHARACTERIZATION
SACCHAROMYCES
WATER KEFIR
topic CHEMICAL PROPERTIES
LENTILACTOBACILLUS
MICROBIOLOGICAL CHARACTERIZATION
SACCHAROMYCES
WATER KEFIR
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv We evaluated the microbial composition of water kefir grains and beverage over the course of one year to determine whether the number and type of microorganisms changed over the time. Bacteria and yeast colonies with different morphologies were isolated from water kefir and their antimicrobial activity was evaluated against Paenibacillus larvae and Ascosphaera apis. A chemical characterization of kefir was also carried out. Our results confirmed that bacteria and yeasts were more numerous in kefir grains compared with those in the beverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.
Fil: Rodríguez, María A.. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; Argentina
Fil: Fernandez, Leticia Andrea. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Díaz, Marina Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Perez, Monica. Universidad Nacional del Sur. Departamento de Química; Argentina
Fil: Corona, Miguel. United States Department of Agriculture; Estados Unidos
Fil: Reynaldi, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Departamento de Microbiología. Cátedra de Virología; Argentina
description We evaluated the microbial composition of water kefir grains and beverage over the course of one year to determine whether the number and type of microorganisms changed over the time. Bacteria and yeast colonies with different morphologies were isolated from water kefir and their antimicrobial activity was evaluated against Paenibacillus larvae and Ascosphaera apis. A chemical characterization of kefir was also carried out. Our results confirmed that bacteria and yeasts were more numerous in kefir grains compared with those in the beverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.
publishDate 2023
dc.date.none.fl_str_mv 2023-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/218369
Rodríguez, María A.; Fernandez, Leticia Andrea; Díaz, Marina Lucía; Perez, Monica; Corona, Miguel; et al.; Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 55; 2; 4-2023; 176-180
0325-7541
1851-7617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/218369
identifier_str_mv Rodríguez, María A.; Fernandez, Leticia Andrea; Díaz, Marina Lucía; Perez, Monica; Corona, Miguel; et al.; Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 55; 2; 4-2023; 176-180
0325-7541
1851-7617
CONICET Digital
CONICET
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ram.2022.09.003
info:eu-repo/semantics/altIdentifier/url/https://pubmed.ncbi.nlm.nih.gov/36481105/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Asociación Argentina de Microbiología
publisher.none.fl_str_mv Asociación Argentina de Microbiología
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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