''Lactobacillus kefiranofaciens'' is a species of slime-forming,
homofermentative
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced ...
, rod-shaped
lactic acid bacteria
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bact ...
first isolated from
kefir
Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prep ...
grains, hence its name. Its type strain is WT-2B (ATCC 43761).
Its genome has been sequenced.
''Lactobaccillus kefiranofaciens'' was first identified in 1967 in Russia through studying kefir granules. ''Lactobaccillus kefiranofaciens'' is part of the ''
Lactobacillus
''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...
'' genus and Firmicutes phylum of bacteria. These bacterium metabolize carbohydrates and produce lactic acid, which can be useful in fermentation. Two subspecies have been identified as ''kefirgranum'' and ''kefiranofaciens,'' which share properties such as being gram-positive, facultatively anaerobic, and rod-shaped''.''
''L. kefiranofaciens'' is the subspecies related to kefir granules.
Studies have investigated the origins and causes for variation in kefir composition and led to conflicting results. Some studies indicate the presence of L''.'' ''kefiranofaciens'' was due to geographical location, while others indicate it was due to the different milks used.
Contribution to kefir and other fermented products
''L. kefiranofaciens'' produces kefiran, an extracellular polysaccharide that helps in creating a biofilm, or kefir granule.
When combined with milk, kefir granules help produce the drink kefir.
Kefir is a probiotic drink containing lactic and acetic acid bacteria as well as yeasts and is commonly known to help with intestinal health.
Due to its diverse microbial composition, evidence indicates kefir could have numerous additional health benefits including regulating blood lipid levels and high blood pressure along with antimicrobial properties.
''L. kefiranofaciens'' is often included in starters for food/drink fermentation.
There is no evidence of pathogenicity nor toxicity from kefir, leading to ''L. kefiranofaciens'' being widely regarded as a safe for ingestion and assisting in fermentation.
Possible future applications
Evidence from a mice study indicates that through the gut microbiome’s relationship to brain function, ''L. kefiranofaciens'' consumption could help improve symptoms related to depression.
Continued research on Lactobacillus kefiranofaciens could lead to new approaches on depression treatment.
References
Further reading
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External links
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LPSNType strain of ''Lactobacillus kefiranofaciens'' at Bac''Dive'' - the Bacterial Diversity Metadatabase
{{Taxonbar, from=Q3825300
Food microbiology
Lactobacillaceae
Bacteria described in 1988