fungal 28S ribosomal RNA gene sequences from kefir

The objective of this investigation is to assess the fungal composition of fermented foods such as kefir. Kefir is fermented drink produced from mammals milk or sugar solutions. This fermented drink is produced by kefir grains, which are constituted by different lactic acid bacteria, acetic acid bacteria and yeasts. Some bacteria such as Lactobacillus, Lactococcus, Streptococcus, Acetobacter, Gluconobacter, etc. are included in kefir fermentation, and in addition, different yeasts such as Saccharomyces, Kazachstania, etc. could greatly influence the quality of kefir. The fungal species involved in fermentation depends on grains origins and fermentation conditions such as inoculation proportion, fermentation time, fermentation temperature, and other characteristics.