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:	Marina Pihurov, Bogdan Păcularu-Burada, Mihaela Cotârleţ, Mihaela Aida Vasile, Gabriela Elena Bahrim
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	milk kefir grains water kefir grains kombucha probiotics postbiotics paraprobiotics Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/5e6f0353c3834d788734dd45d5e1c49c
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spelling	oai:doaj.org-article:5e6f0353c3834d788734dd45d5e1c49c2021-11-25T18:24:03ZNovel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures10.3390/microorganisms91121842076-2607https://doaj.org/article/5e6f0353c3834d788734dd45d5e1c49c2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2184https://doaj.org/toc/2076-2607Wild 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.Marina PihurovBogdan Păcularu-BuradaMihaela CotârleţMihaela Aida VasileGabriela Elena BahrimMDPI AGarticlemilk kefir grainswater kefir grainskombuchaprobioticspostbioticsparaprobioticsBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2184, p 2184 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	milk kefir grains water kefir grains kombucha probiotics postbiotics paraprobiotics Biology (General) QH301-705.5
spellingShingle	milk kefir grains water kefir grains kombucha probiotics postbiotics paraprobiotics Biology (General) QH301-705.5 Marina Pihurov Bogdan Păcularu-Burada Mihaela Cotârleţ Mihaela Aida Vasile Gabriela Elena Bahrim Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
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	article
author	Marina Pihurov Bogdan Păcularu-Burada Mihaela Cotârleţ Mihaela Aida Vasile Gabriela Elena Bahrim
author_facet	Marina Pihurov Bogdan Păcularu-Burada Mihaela Cotârleţ Mihaela Aida Vasile Gabriela Elena Bahrim
author_sort	Marina Pihurov
title	Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
title_short	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_sort	novel insights for metabiotics production by using artisanal probiotic cultures
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5e6f0353c3834d788734dd45d5e1c49c
work_keys_str_mv	AT marinapihurov novelinsightsformetabioticsproductionbyusingartisanalprobioticcultures AT bogdanpacularuburada novelinsightsformetabioticsproductionbyusingartisanalprobioticcultures AT mihaelacotarlet novelinsightsformetabioticsproductionbyusingartisanalprobioticcultures AT mihaelaaidavasile novelinsightsformetabioticsproductionbyusingartisanalprobioticcultures AT gabrielaelenabahrim novelinsightsformetabioticsproductionbyusingartisanalprobioticcultures
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Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

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