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All Journal Biodiversitas Journal of Biological Diversity
PUTRI DIAN WULANSARI
Department of Animal Science, Faculty of Agriculture, Universitas Perjuangan Tasikmalaya. Jl. Peta 177, Tasikmalaya 46115, West Java, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Metagenomic analysis of the microbial community in kefir grains from different milk sources JUNI SUMARMONO; RIO JATI KUSUMA; NOVIA RAHAYU; ARI SURYA SUKARNO; PUTRI DIAN WULANSARI
Biodiversitas Journal of Biological Diversity Vol. 24 No. 10 (2023)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d241011

Abstract

Abstract. Sumarmono J, Kusuma RJ, Rahayu N, Sukarno AS, Wulansari PD. 2023. Metagenomic analysis of the microbial community in kefir grains from different milk sources. Biodiversitas 24: 5302-5308. Kefir is a type of traditional fermented milk made from kefir grains. The quality of kefir grain depends on the milk medium, which impacts microbial diversity and population. This study uses metagenomic analysis to assess the microbial populations of kefir grains prepared from cow's milk and goat milk using the 16s rRNA method. The results revealed that >99% Relative Abundance (RA) of the sample's total bacteria belonged to the phylum Firmicutes and the phylum Bacteroidota, respectively. However, most of the phylum Firmicutes was found in the sample of goat milk kefir. Further investigation revealed that goat milk samples had Lactobacillus, Streptococcus, and Staphylococcus genera, while the cow milk samples contained >99% RA of Lactobacillus, Bacteroides, and Muribaculaceae. Regarding yeast, the family Saccharomycetaceae predominated in cow's milk, while goat milk had 2% of the family Saccharomycetaceae and 97% of unassigned microorganisms. The functional analysis revealed that kefir grains from the two sources had a variety of amino acid metabolisms, secondary metabolite metabolisms, and vitamin production. This metagenomic analysis shows that the type of milk affects the diversity of the population of both bacteria and yeast. This study opens up opportunities to further investigate the potential of kefir as a functional food beverage, a source of probiotics, and an antibacterial agent property.
Short Communication: Diversity of indigenous LAB from kefir grains cultured in goat milk based on phenotypic characteristics for probiotic candidates PUTRI DIAN WULANSARI; NOVIA RAHAYU; RIO JATI KUSUMA; ARI SURYA SUKARNO
Biodiversitas Journal of Biological Diversity Vol. 24 No. 11 (2023)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d241164

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Abstract. Wulansari PD, Rahayu N, Kusuma RJ, Sukarno AS. 2023. Short Communication: Diversity of indigenous LAB from kefir grains cultured in goat milk based on phenotypic characteristics for probiotic candidates. Biodiversitas 24: 6389-6395. Kefir grain is the starter of kefir products containing the symbiotic compound of lactic acid bacteria (LAB) and yeast. Microbial diversity in kefir grain is affected by multiple factors that include the origin of microbiota, upkeep, storage, and types of milk. Goat milk exhibits various superior properties in composition or characteristics. These have inspired the present study to obtain the local isolates from LAB derived from native Indonesian kefir grain produced and revitalized using goat milk. This study aimed to obtain local LAB isolates from kefir grain through phenotypic identification and characterization. The morphology of phenotypic identification consisted of macroscopic, microscopic, and biochemical identification. Based on macroscopic and microscopic observation, the isolates were milky white, circular, entire edge, smooth and shiny surface with convex elevation, coccus/basil shaped, Gram-positive, negative catalase, non-motile, non-spore, non-producing CO2, heterofermentative/homofermentative, able to ferment various carbohydrates, growing at 37 and 45°C, pH 4.4, and salinity level of 6.5%. A scientific approach enabled to obtaining of several LAB strains, namely nine isolates of Lactococcus and seven isolates of Lactobacillus. It takes genotypic identification to promote the identification process up to the species level.
Evaluation of the potential of starter culture from Indonesian kefir grains on the characteristics of fermented milk during storage PUTRI DIAN WULANSARI; NOVIA RAHAYU; ANDRI KUSMAYADI; RIO JATI KUSUMA
Biodiversitas Journal of Biological Diversity Vol. 26 No. 5 (2025)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d260533

Abstract

Abstract. Wulansari PD, Rahayu N, Kusmayadi A, Kusuma RJ. 2025. Evaluation of the potential of starter culture from Indonesian kefir grains on the characteristics of fermented milk during storage. Biodiversitas 26: 2368-2374. This study aims to evaluate the physicochemical quality of fermented milk produced using starter cultures derived from Indonesian kefir grains that were subcultured in goat's milk. Cow's milk was used as the raw material. The starter cultures consisted of a single strain: Lactobacillus plantarum (Orla-Jensen, 1919) Bergey et al., 1923 strains BP and DI, and Lactiplantibacillus plantarum A strain ES. Fermentation was carried out by inoculating the pasteurized milk with the cultures, followed by storage at 4°C for up to 20 days. The parameters observed during storage included pH value, total Lactic Acid Bacteria (LAB), Free Fatty Acid (FFA), acidity, and moisture content. The results showed that both the type of starter culture and the storage duration significantly affected all measured parameters. Lactobacillus plantarum strain DI produced fermented milk with the lowest pH value, and this value decreased over time. The total LAB count increased in samples inoculated with strain BP and DI but slightly decreased in strain ES during storage. FFA levels increased for all strains over time; acidity rose in samples with strains BP and DI but decreased in samples with strain ES; moisture content declined across all samples during storage. This study confirms that starter cultures derived from Indonesian kefir grains, when combined with appropriate storage conditions, significantly influence the physicochemical quality of fermented milk.
Co-Authors ANDRI KUSMAYADI ARI SURYA SUKARNO ARI SURYA SUKARNO JUNI SUMARMONO NOVIA RAHAYU RIO JATI KUSUMA RIO JATI KUSUMA