ArticleFrontiers in molecular biosciences2023
Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation.
Article in Frontiers in molecular biosciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 14 citations in OpenAlex.
- Changes in gut microbiota composition following water kefir consumption in healthy adults.Scientific reports · 2026Article
- Water kefir as a paradigm for multi-omics and genome-scale metabolic modelling in fermented food.NPJ biofilms and microbiomes · 2026Review
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
- Water kefir multi-omics reveals functional redundancies despite taxonomic differences and the underappreciated contribution of yeast.NPJ science of food · 2025Article
- The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics.Communications biology · 2025Article
- Extracellular vesicles from water kefir can interact with human neurons in vitro: a potential explanation for the role of probiotics consumption in mental health.AIMS neuroscience · 2025Article
- Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.mSystems · 2024Article
- Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge.Heliyon · 2024Review
- Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications.AIMS microbiology · 2024Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of these health-promoting products is water kefir, which is a fermented sugary beverage based on kefir grains (symbiotic colonies of yeast, lactic acid and acetic acid bacteria). According to previous knowledge and the uniqueness of each water kefir fermentation, the following project aimed to explore the microbial and chemical composition of a water kefir fermentation and its microbial consortium, through the integration of culture-dependent methods, compositional metagenomics, and untargeted metabolomics. These methods were applied in two types of samples: fermentation grains (inoculum) and fermentation samples collected at different time points. A strains culture collection of ∼90 strains was established by means of culture-dependent methods, mainly consisting of individuals of
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