Evaluation of antagonistic activity of milk fermented with kefir grains of different origins

AUTOR(ES)

Santos, João Paulo Victorino, Araújo, Tatiane Ferreira, Ferreira, Célia Lúcia de Luces Fortes, Goulart, Simone Machado

FONTE

Braz. arch. biol. technol.

DATA DE PUBLICAÇÃO

2013-10

RESUMO

In this study, the potential of kefir grains, obtained from three different towns/cities in the Southeast Region of Brazil to inhibit the growth of the five pathogenic microorganisms was evaluated. The samples showed the growth inhibition from 42.80-69.15 for Staphylococcus aureus ATCC 6538, 30.73-59.89 for Escherichia coli ATCC 11229, 44.99-73.05 for Salmonela typhi ATCC 6539, 41.45-54.18 for Listeria monocytogenes ATCC 15313 and 70.38-86.80 for Bacillus cereus RIBO 1222-173-S4. These results indicated that the kefir grains evaluated had antagonistic activity toward the different pathogens tested. The ability to inhibit, although differently depending on the regional microbiota, indicated a potential for their use as a functional food.

Documentos Relacionados

• Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
• IdentificaÃÃo de microrganismos isolados de grÃos de Kefir de leite e de Ãgua de diferentes localidades
• Análise microbiológica do quefir em grãos, suspensão liofilizado e adicionado à ração de coelhos
• "Application of voltametric and HPLC techniques on the monitorins of organic acids production in fermented milk samples by Kefir and Tibet grains"
• Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel