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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2021
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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. |
format | Online Article Text |
id | pubmed-8624174 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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