Tarag. In accordance with their outcomes, the microbial diversity of these products
Tarag. In line with their results, the microbial diversity of those merchandise was affected much more by the milk sort as opposed to the geographical origin. L. kefiranofaciens occurrence and identification has also been reported in 10 samples of Combretastatin A-1 Purity & Documentation koumiss collected in Xinjiang Uygur Autonomous Region in China by PCR-DGGE [74]. There is certainly 1 a lot more study IQP-0528 Epigenetic Reader Domain reporting the detection of L. kefiranofaciens in koumiss and raw mare milk collected in Xinjiang, China, using PacBio single-molecule real-time (SMRT) sequencing to profile full-length 16S rRNA genes [75]. Interestingly, the authors reported that the raw milk bacterial microbiota diversity was more complicated and diverse than that of koumiss. L. kefiranofaciens was also presumably detected by pyrosequencing in home-made yogurt samples in Xinjiang, China [76], at the same time as in airag, khoormog and tarag [77]. It is worth mentioning that khoormog is produced mostly from camel milk and L. kefiranofaciens was one of several dominant species in this item. However, L. kefiranofaciens was barely present in 17 tarag samples collected from different regions of Mongolia and China and analyzed with pyrosequencing, leading to the conclusion that geographical origin may possibly influence the microbial biodiversity [78]. Moreover, L. kefiranofaciens was detected in Rushan cheese samples developed in Yunnan province in China employing 16S rRNA gene sequencing [79] and within a Camembert-type cheese created in Shanghai, China, by PCR-DGGE, and strains have been isolated using acidified MRS containing 0.4 mg/mL nystatin right after development at 37 C for 48 h anaerobically [80]. Ultimately, during a study comparing the microbiota on the traditional doogh and industrial yogurt samples of Iran, L. kefiranofaciens was detected working with PCR-DGGE and RT-PCR [81]. Doogh is a fermented milk drink obtained by diluting yogurt with drinkingMicroorganisms 2021, 9,11 ofwater, addition of salt and heat therapy, thus commercial starters are utilized for its industrial production. On the contrary, classic doogh can be a buttermilk occurring as a byproduct of butter production from yogurt in goatskin or musk bags. Sayevand et al. reported collecting the home-made samples straight in the skin bags or the containers applied for storing [81]. 7. EPS Production efiran The cell walls of Gram-positive bacteria typically contain polysaccharides in addition to `accessory polymers’, which include teichoic acids, teichuronic acids and proteins [82]. Numerous LAB excrete EPS of elevated molecular weight and specific physical and rheological properties, for that reason they’re appropriate as viscosifying, stabilizing, gelling or emulsifying agents. As LAB EPS are created by GRAS bacteria, they may be promising for the generation of new meals thickeners [21]. 7.1. Kefiran Production and Purification One of the big polysaccharides participating inside the kefir grain assembly would be the watersoluble glucogalactan named kefiran, described by Rivi e et al. in 1967 [11]. It can be made by L. kefiranofaciens subsp. kefiranofaciens strains and is identified for the formation of viscous colonies (Figure 2A) [835], whereas the production level is strain-dependent [27] and affected by the fermentation medium/conditions [86]. Certainly, kefiran production has been optimized (58.02 enhance) making use of a growth medium containing sucrose, yeast extract and KH2 PO4 within a semi industrial-scale bioreactor [87]. In an early study on the cell capsular polysaccharide accessory polymer, the low yield of teichoic acid suggested that kefiran.