Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages.

Autor: Rios DL; Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil.; EBTT - Informática, Instituto Federal do Amazonas (IFAM), São Gabriel da Cachoeira, Brazil., da Silva PCL; Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil., Moura CSS; Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil., Villanoeva CNBC; Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil., da Rocha Fernandes G; Instituto René Rachou, Fiocruz Minas, Belo Horizonte, Brazil., Bengoa AA; Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina., Garrote GL; Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina., Abraham AG; Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina., Nicoli JR; Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil., Neumann E; Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil., Nunes ÁC; Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil. acantini@gmail.com.
Jazyk: angličtina
Zdroj: International microbiology : the official journal of the Spanish Society for Microbiology [Int Microbiol] 2024 Jun; Vol. 27 (3), pp. 807-818. Date of Electronic Publication: 2023 Sep 28.
DOI: 10.1007/s10123-023-00431-4
Abstrakt: The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products. In Brazil, milk and sugared water are used as matrices to propagate kefir grains. In all beverages, the bacterial community was composed of Lactobacillaceae and Acetobacteraceae. Saccharomycetaceae was the yeast family more abundant in WK, and Dipodascaceae and Pichiaceae in MK. Regarding KEGG mapping of functional orthologs, the four kefir samples shared 70% of KO entries of yeast genes but only 36% of bacterial genes. Concerning main metabolic processes, the relative abundance of transcripts associated with metabolism (energy metabolism) and environmental information processing (membrane transport) had the highest water/milk kefir ratio observed in Firmicutes. In contrast, transcripts associated with genetic information processing (protein translation, folding, sorting, and degradation) oppositely had the lowest water/milk ratios. Concluding, milk and water kefir have quite different communities of microorganisms. Still, the main mapped functional processes are similar, with only quantitative variation in membrane transport and energy acquisition in the water kefir and protein synthesis and turnover in the milk kefir.
(© 2023. The Author(s), under exclusive licence to Springer Nature Switzerland AG.)
Databáze: MEDLINE
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