Haracteristics with the final product [34,35]. Kefir beverages is usually developed by
Haracteristics in the final solution [34,35]. Kefir beverages may be produced by fermenting cow, goat, buffalo, sheep, camel, mare, and donkey milk with kefir grains in accordance with the “Russian method”, that is primarily a “back-slopping” procedure and may be repeated ad infinitum [1,30,161,162]. In Russia, kefir has also been made by inoculating pasteurized milk with kefir beverage, a mother culture prepared by carrying out classic kefir fermentation and sieving the grains [163]. Moreover, a new approach to create kefir employing immobilized starter cultures isolated from kefir grains, among them L. kefiranofaciens, has been developed [164]. Within this case, a Guretolimod Biological Activity variety of LAB and yeast strains, entrapped in microspheres, are utilized for kefir beverage production, that is microbiologically equivalent for the original kefir beverage. On the other hand, these days, kefir grains are also industrially created and commercialized by different organizations worldwide and it appears that L. kefiranofaciens is amongst the key microbial species from the Icosabutate custom synthesis blends at the same time. Species-level classifications via 16S rRNA geneMicroorganisms 2021, 9,20 ofsequencing and shotgun metagenomic sequencing identified six dominant bacterial species of Lactobacillus in a commercial kefir grain sample (Fusion Teas, McKinney, TX, USA) with L. kefiranofaciens becoming the predominant species amongst them [56]. L. kefiranofaciens has also been detected within the industrial kefir grains of a biotechnology company (Bionova snc, Villanova sull’Arda, Piacenza, Italy) [23]. Nejati et al. [38] reported the detection of L. kefiranofaciens in two industrial kefir grains and their respective beverages (Primal Life UG, Berlin, Germany). In addition, Wang et al. [65] studied commercial grains purchased from Huacheng Biological Corporation (Changchun, Jilin, China), Mr. Pro Corporation (Germany) and Mr. and Mrs. Kefir Business (USA), and their taxonomic analysis showed L. kefiranofaciens getting amongst the primary species in all grains regardless of their different origins. When LAB, including L. kefiranofaciens, and yeasts are utilised as starters for the industrial production of kefir beverages, it can be tough to sustain the required steady and continuous consortium necessary for manufacturing a standardized high quality final solution, because of the complicated microbiological composition in the grains [164]. On the other hand, it has been shown that when grains are employed, the kefir beverage is extra desirable in comparison to kefir made using a starter culture containing a significantly less wealthy cocktail of strains [165]. 11.2. Cheese Production Containing L. kefiranofaciens Interestingly, there’s at present a trend to work with kefir grains or kefir beverages as starter cultures in cheese production to exploit their prospective impact on the high quality, overall health, and security properties on the final solution [166]. Various cheese kinds have been made this way, for example a hard-type cheese employing thermally-dried cost-free and immobilized kefir cells [167], too as Feta-type and whey-cheeses utilizing freeze-dried cultures isolated from commercially obtainable kefir grains [168]. Even so, in each instances the cheese microbiota has not been analyzed, so the occurrence of L. kefiranofaciens cannot be verified. Alternatively, when the EPS generating L. kefiranofaciens ZW3 strain, isolated from Tibetan kefir grains [21], has been utilised as an adjunct culture in Mozzarella-type cheese production from cow milk, in addition to strains of L. bulgaricus and S. thermophilus [169], a balanced symbiosis together with the o.