DIVERSITAS MIKROORGANISME PADA GRAIN KEFIR
Keywords:
BAL, diversitas, grain kefir, yeast
Abstract
Grain kefir yang digunakan pada pembuatan produk kefir memiliki mikroba yang komplek dan beragam. Tujuan dari artikel ini adalah untuk meninjau tentang diversitas mikroba pada grain kefir yang berkaitan dengan faktor-faktor yang mempengaruhi, komposisi dan metode dalam mengidentifikasi mikroba yang terdapat pada grain kefir. Metode yang digunakan dalam menyusun artikel ini adalah telaah sistematis (systematic review) terhadap hasil-hasil penelitian yang terkait dengan diversitas mikroorganisme pada grain kefir. Penelitian ini menunjukkan terdapat banyak factor yang dapat mempengaruhi diversitas microbiota grain kefir yaitu wilayah geografis, mikroba asal, pemeliharaan, kondisi penyimpanan, rasio grain dan susu, waktu dan suhu inkubasi, sanitasi, dan susu yang digunakan. Artikel ini juga menuliskan tentang metode molekuler seperti: amplifikasi berbasis Polymerase Chain Reaction (PCR), pengurutan gen 16S rRNA dan Denaturing Gradient Gel Electrophoresisi (DGGE) dalam mengidentifikasi mikroba dalam grain kefir.
References
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da Cruz Cabral, L., V. F. Pinto and A. Patriarca. 2013. Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International journal of food microbiology. 166 (1):1-14.
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Vardjan, T., P. M. Lorbeg, I. Rogelj and A. Č. Majhenič. 2013. Characterization and stability of lactobacilli and yeast microbiota in kefir grains. Journal of dairy science. 96 (5):2729-2736.
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Halász, A. 2009. Lactic acid bacteria. Food quality and standards. 3 (-):70-82.
Kurniawati, M., N. Nurliyani, W. Budhijanto and W. Widodo. 2022. Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol. Fermentation. 8 (4):183.
Chen, Z., J. Shi, X. Yang, B. Nan, Y. Liu and Z. Wang. 2015. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal. 43 (-):15-21.
Zanirati, D. F., M. Abatemarco Jr, S. H. de Cicco Sandes, J. R. Nicoli, Á. C. Nunes and E. Neumann. 2015. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe. 32 (-):70-76.
Nalbantoglu, U., A. Cakar, H. Dogan, N. Abaci, D. Ustek, K. Sayood and H. Can. 2014. Metagenomic analysis of the microbial community in kefir grains. Food microbiology. 41 (-):42-51.
Yegin, Z., M. N. Z. Yurt, B. B. Tasbasi, E. E. Acar, O. Altunbas, S. Ucak, V. C. Ozalp and M. Sudagidan. 2022. Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach. International Dairy Journal. 129 (-):105337.
Leite, A. M., B. Mayo, C. T. Rachid, R. Peixoto, J. Silva, V. Paschoalin and S. Delgado. 2012. Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food microbiology. 31 (2):215-221.
Dobson, A., O. O'Sullivan, P. D. Cotter, P. Ross and C. Hill. 2011. High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain. FEMS microbiology letters. 320 (1):56-62.
Marsh, A. J., O. O’Sullivan, C. Hill, R. P. Ross and P. D. Cotter. 2013. Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources. PloS one. 8 (7):e69371.
Wang, X., W. Li, M. Xu, J. Tian and W. Li. 2021. The microbial diversity and biofilm-forming characteristic of two traditional Tibetan kefir grains. Foods. 11 (1):12.
Gao, J., F. Gu, J. He, J. Xiao, Q. Chen, H. Ruan and G. He. 2013. Metagenome analysis of bacterial diversity in Tibetan kefir grains. European Food Research and Technology. 236 (3):549-556.
Zamberi, N. R., N. E. Mohamad, S. K. Yeap, H. Ky, B. K. Beh, W. C. Liew, S. W. Tan, W. Y. Ho, S. Y. Boo and Y. H. Chua. 2016. 16S metagenomic microbial composition analysis of kefir grain using MEGAN and BaseSpace. Food Biotechnology. 30 (3):219-230.
Ozcan, T., S. Sahin, A. Akpinar‐Bayizit and L. Yilmaz‐Ersan. 2019. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir. International Journal of Dairy Technology. 72 (1):65-73.
Guzel‐seydim, Z., J. T. Wyffels, A. C. Seydim and A. K. Greene. 2005. Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology. 58 (1):25-29.
Dertli, E. and A. H. Çon. 2017. Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology. 85 (-):151-157.
da Cruz Cabral, L., V. F. Pinto and A. Patriarca. 2013. Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International journal of food microbiology. 166 (1):1-14.
Karaçalı, R., N. Özdemİr and A. H. Çon. 2018. Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species. International Journal of Dairy Technology. 71 (4):921-933.
Garrote, G. L., A. G. Abraham and G. L. De Antoni. 2001. Chemical and microbiological characterisation of kefir grains. Journal of dairy research. 68 (4):639-652.
Witthuhn, R. C., A. Cilliers and T. J. Britz. 2005. Evaluation of different preservation techniques on the storage potential of Kefir grains. Journal of dairy research. 72 (1):125-128.
Vardjan, T., P. M. Lorbeg, I. Rogelj and A. Č. Majhenič. 2013. Characterization and stability of lactobacilli and yeast microbiota in kefir grains. Journal of dairy science. 96 (5):2729-2736.
Pogačić, T., S. Šinko, Š. Zamberlin and D. Samaržija. 2013. Microbiota of kefir grains. Mljekarstvo. 63 (1):3-14.
Cheirsilp, B. and S. Radchabut. 2011. Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeasts. New biotechnology. 28 (6):574-580.
Halász, A. 2009. Lactic acid bacteria. Food quality and standards. 3 (-):70-82.
Kurniawati, M., N. Nurliyani, W. Budhijanto and W. Widodo. 2022. Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol. Fermentation. 8 (4):183.
Chen, Z., J. Shi, X. Yang, B. Nan, Y. Liu and Z. Wang. 2015. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal. 43 (-):15-21.
Zanirati, D. F., M. Abatemarco Jr, S. H. de Cicco Sandes, J. R. Nicoli, Á. C. Nunes and E. Neumann. 2015. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe. 32 (-):70-76.
Nalbantoglu, U., A. Cakar, H. Dogan, N. Abaci, D. Ustek, K. Sayood and H. Can. 2014. Metagenomic analysis of the microbial community in kefir grains. Food microbiology. 41 (-):42-51.
Yegin, Z., M. N. Z. Yurt, B. B. Tasbasi, E. E. Acar, O. Altunbas, S. Ucak, V. C. Ozalp and M. Sudagidan. 2022. Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach. International Dairy Journal. 129 (-):105337.
Leite, A. M., B. Mayo, C. T. Rachid, R. Peixoto, J. Silva, V. Paschoalin and S. Delgado. 2012. Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food microbiology. 31 (2):215-221.
Dobson, A., O. O'Sullivan, P. D. Cotter, P. Ross and C. Hill. 2011. High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain. FEMS microbiology letters. 320 (1):56-62.
Marsh, A. J., O. O’Sullivan, C. Hill, R. P. Ross and P. D. Cotter. 2013. Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources. PloS one. 8 (7):e69371.
Wang, X., W. Li, M. Xu, J. Tian and W. Li. 2021. The microbial diversity and biofilm-forming characteristic of two traditional Tibetan kefir grains. Foods. 11 (1):12.
Gao, J., F. Gu, J. He, J. Xiao, Q. Chen, H. Ruan and G. He. 2013. Metagenome analysis of bacterial diversity in Tibetan kefir grains. European Food Research and Technology. 236 (3):549-556.
Zamberi, N. R., N. E. Mohamad, S. K. Yeap, H. Ky, B. K. Beh, W. C. Liew, S. W. Tan, W. Y. Ho, S. Y. Boo and Y. H. Chua. 2016. 16S metagenomic microbial composition analysis of kefir grain using MEGAN and BaseSpace. Food Biotechnology. 30 (3):219-230.
Published
2022-06-29
How to Cite
Wulansari, P., Rahayu, N., Ardigurnita, F., & Frasiska, N. (2022). DIVERSITAS MIKROORGANISME PADA GRAIN KEFIR. PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP), 9, 608-613. Retrieved from https://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/1656
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