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Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial...

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Autores principales: Pihurov, Marina, Păcularu-Burada, Bogdan, Cotârleţ, Mihaela, Vasile, Mihaela Aida, Bahrim, Gabriela Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624174/
https://www.ncbi.nlm.nih.gov/pubmed/34835310
http://dx.doi.org/10.3390/microorganisms9112184
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author Pihurov, Marina
Păcularu-Burada, Bogdan
Cotârleţ, Mihaela
Vasile, Mihaela Aida
Bahrim, Gabriela Elena
author_facet Pihurov, Marina
Păcularu-Burada, Bogdan
Cotârleţ, Mihaela
Vasile, Mihaela Aida
Bahrim, Gabriela Elena
author_sort Pihurov, Marina
collection PubMed
description Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
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spelling pubmed-86241742021-11-27 Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures Pihurov, Marina Păcularu-Burada, Bogdan Cotârleţ, Mihaela Vasile, Mihaela Aida Bahrim, Gabriela Elena Microorganisms Review Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality. MDPI 2021-10-20 /pmc/articles/PMC8624174/ /pubmed/34835310 http://dx.doi.org/10.3390/microorganisms9112184 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Pihurov, Marina
Păcularu-Burada, Bogdan
Cotârleţ, Mihaela
Vasile, Mihaela Aida
Bahrim, Gabriela Elena
Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
title Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
title_full Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
title_fullStr Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
title_full_unstemmed Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
title_short Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
title_sort novel insights for metabiotics production by using artisanal probiotic cultures
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624174/
https://www.ncbi.nlm.nih.gov/pubmed/34835310
http://dx.doi.org/10.3390/microorganisms9112184
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