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June 2, 2026Journal of Dairy ScienceOpen Access

Genome-based characterization of flavor development via metabolic interactions between Lentilactobacillus kefiri and Kluyveromyces marxianus during milk kefir fermentation

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Authors

SKSoyeon KimMKMin-Geun KangSOSangnam Oh

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Overview

Randomized trial investigates flavor compounds in kefir using bacterial and yeast interactions, highlighting improvement strategies.

Key Points

  • This research aims to understand how Lactobacillus kefiri and Kluyveromyces marxianus contribute to flavor development in kefir fermentation.
  • Isolated L. kefiri SLAM023B and K. marxianus SLAM005Y through metagenomic analysis.
  • Conducted hybrid genome sequencing on Illumina and Nanopore platforms.
  • Mapped functional annotations using KEGG pathway for metabolic pathways involved in flavor synthesis.
  • The coculture enhanced ester synthesis with significant increases in ethyl acetate and isoamyl acetate, contributing fruity flavors.
  • K. marxianus produced fruity fusel alcohols, while L. kefiri provided fatty acid precursors leading to complex flavor profiles.
  • Reduced grassy aldehydes levels indicate improved flavor characteristics during fermentation.

Cite This Study

Kim et al. (2026) studied this question.

synapsesocial.com/papers/6a1e723f30b38c64201b5828https://doi.org/10.3168/jds.2026-28435
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