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“Lacticin 3147 is a two-peptide broad spectrum lantibiotic produced by Lactococcus lactis DPC3147 shown to inhibit a number of clinically relevant Gram-positive pathogens. Initially isolated from an Irish kefir grain, lacticin 3147 is one of the most extensively studied lantibiotics to date. In this study, the bacterial diversity of the Irish kefir

grain from which L. lactis DPC3147 was originally isolated was for the first time investigated using a high-throughput parallel sequencing strategy. A total of 17 416 unique V4 variable regions Selleckchem GPCR Compound Library of the 16S rRNA gene were analysed from both the kefir starter grain and its derivative kefir-fermented milk. Firmicutes (which includes the lactic acid bacteria) was the dominant phylum accounting for >92% of sequences. Within the Firmicutes, dramatic differences in abundance were observed when the starter grain and kefir milk fermentate were compared. The kefir grain-associated bacterial community was

largely composed of the Lactobacillaceae family while Streptococcaceae (primarily Lactococcus spp.) was the dominant family within the kefir milk fermentate. Sequencing data confirmed previous findings that the microbiota of kefir milk and the starter grain are quite different while at the same time, establishing that the microbial diversity of the starter grain is not uniform with a greater level of diversity associated with the interior kefir starter grain compared with the exterior. Kefir is a slightly

carbonated fermented beverage manufactured through the fermentation of milk with kefir starter grains. These grains are unique dairy starters that contain a symbiotic AT9283 purchase consortium of microorganisms strongly influenced by grain origin and culture conditions (Garrote et al., 2010). Although the total number of microorganisms and their relative composition in grains is variable and ill-defined, kefir grains have been shown to contain lactic acid bacteria (LAB; primarily lactobacilli and lactococci), yeasts, and occasionally acetic acid bacteria, within a protein–lipid–polysaccharide solid matrix (Lopitz-Otsoa et al., 2006). The starter grains are vital components for the kefir fermentation as the finished product does not possess the same number or complexity of microorganisms and therefore cannot be used to reinitiate further MTMR9 kefir fermentations (Simova et al., 2002; Farnworth, 2005). Following the fermentation process the kefir grains can be recovered, reused, and grown, often over periods of several decades. In addition to the value of the kefir-associated microbial community as a whole, specific strains isolated from kefir may have value as probiotics (Golowczyc et al., 2008) or as producers of antimicrobial compounds (Ryan et al., 1996; Rodrigues et al., 2005). However, the symbiotic nature of the kefir microbiota can make the identification of such strains and their subsequent investigation more complicated.