What is it about?

The study explores the enhancement of kefir's functional properties by adding anthocyanin extracted from black carrots during fermentation. Different concentrations of anthocyanin (1% and 5%) were tested, revealing significant changes in kefir's microbiome. Kefir without anthocyanin predominantly contained Lactococcus lactis and Lactobacillus kefiri, while kefir with 1% anthocyanin showed a more balanced distribution of probiotics. At 5% anthocyanin, Lactobacillus kefiri dominated. These findings suggest that anthocyanin fortification can improve kefir's quality and health benefits. The analysis of anthocyanin components was performed using HPLC/DAD, ensuring detailed characterization of the extracts used in the study.

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Why is it important?

This research is important because it explores the fortification of kefir, a popular probiotic beverage, with anthocyanins derived from black carrots. By adding these natural compounds, the study aims to enhance the functional properties and health benefits of kefir. Understanding how different concentrations of anthocyanins affect the microbial community in kefir not only provides insights into optimizing its healthful properties but also contributes to the development of more effective functional foods. This could potentially cater to the growing consumer demand for health-oriented products and offer new strategies for improving gut health and overall wellness. Key Takeaways: Microbial Community Impact: The addition of anthocyanins significantly alters the microbial community structure in kefir. Different concentrations of anthocyanins lead to varying distributions of probiotic species, which can affect the health benefits of the beverage. Optimal Anthocyanin Concentration: Kefir with 1% anthocyanin demonstrated a more balanced distribution of probiotic species, suggesting that this concentration might be optimal for achieving a diverse probiotic profile. Conversely, 5% anthocyanin led to a strong dominance of Lactobacillus kefiri, indicating that higher concentrations might favor specific bacteria over a balanced community. Functional Food Enhancement: Fortifying kefir with anthocyanins from black carrots can enhance its quality, composition, and beneficial functions. This approach can be utilized to create specific functional kefirs with tailored probiotic properties, meeting different health needs and preferences.

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This page is a summary of: Anthocyanin Addition to Kefir: Metagenomic Analysis of Microbial Community Structure, Current Microbiology, September 2022, Springer Science + Business Media,
DOI: 10.1007/s00284-022-03017-x.
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