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

RODRÍGUEZ, MARÍA A.; FERNÁNDEZ, LETICIA A.; DÍAZ, MARINA L.; PÉREZ, MÓNICA; CORONA, MIGUEL; REYNALDI, FRANCISCO J.

REVISTA ARGENTINA DE MICROBIOLOGíA

ASOCIACION ARGENTINA MICROBIOLOGIA

Lugar: Buenos Aires; Año: 2022

0325-7541

We evaluated the microbial composition of water kefir grains and beverage overthe course of one year to determine whether the number and type of microorganisms changedover the time. Bacteria and yeast colonies with different morphologies were isolated fromwater kefir and their antimicrobial activity was evaluated against Paenibacillus larvae andAscosphaera apis. A chemical characterization of kefir was also carried out. Our results con-firmed that bacteria and yeasts were more numerous in kefir grains compared with those in thebeverage. The counts of microorganisms declined, although an important microbial commu-nity was still present in kefir after the long storage period. Eleven strains which inhibited beepathogens were isolated from kefir. Genotypic results demonstrated that these isolates includedLentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus,water kefir may be an innovative source of potential probiotic strains for bee nutrition in orderto control honeybee diseases.