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

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

doi:10.1590/s1516-89132013000500014

Cited by 8 publications

(4 citation statements)

References 24 publications

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“…A atividade antimicrobiana aumentou conforme o período de armazenamento e diminuiu no final, segundo os autores, isso possivelmente ocorreu pela interação entre as substâncias produzidas. Essas substâncias podem ser bacteriocinas, etanol, ácidos orgânicos, peróxido de hidrogênio e outras moléculas além do pH (SANTOS et al, 2013;LIKOTRAFITI et al, 2015) que variam de acordo com a microbiota presente no grão, como descreve Marques et al…”

Section: Kefirunclassified

Atividade antimicrobiana do kefir sobre Escherichia coli, Salmonella e Staphylococcus aureus: uma revisão

Zani¹,

Carriero²

2021

Revista do ILCT

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Kefir é uma bebida obtida pela fermentação de um substrato na presença de grãos de kefir, os quais possuem uma ampla variedade de microrganismos probióticos. Estudos indicam que dentre os benefícios do kefir está a atividade antimicrobiana, que poderia servir na prevenção e tratamento de Doenças Transmitidas por Alimentos (DTA), muitas vezes causadas pela ingestão de bactérias patogênicas que produzem toxinas ou se proliferam no trato intestinal humano, podendo causar complicações graves à saúde. Dados mostram que os surtos de DTA são majoritariamente causados pelas bactérias Escherichia coli, Salmonella e Staphylococcus. Considerando o potencial antimicrobiano do kefir e a ascensão de cepas resistentes ao tratamento com antimicrobianos, o objetivo deste trabalho foi realizar uma revisão de literatura para trazer resultados e conclusões de estudos que avaliaram a atividade antimicrobiana do kefir contra as bactérias mais envolvidas em surtos de DTA: Escherichia coli, Salmonella e Staphylococcus. Após uma busca na base de dados “Google Scholar” foram selecionados 37 artigos para compor esta revisão. Os estudos in vitro e in vivo demonstraram que o kefir e seus componentes possuem atividade antimicrobiana e protetora contra as bactérias patogênicas.

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Section: Kefirunclassified

Atividade antimicrobiana do kefir sobre Escherichia coli, Salmonella e Staphylococcus aureus: uma revisão

Zani¹,

Carriero²

2021

Revista do ILCT

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“…The total amount of 5% of grains were used for fermentation, a percentage considered ideal for adequate production of ethanol and volatile acids (Sarkar, 2008). The inoculate was maintained at 28 °C ± 2 °C, room temperature, for 24 hours without agitation (Santos et al, 2013). At the end of this process, the grains were recovered using a sieve, washed with distilled water, and used for a subsequent fermentation run in another nutrient substrate.…”

Section: Production Of Kefirmentioning

confidence: 99%

“…At the end of this process, the grains were recovered using a sieve, washed with distilled water, and used for a subsequent fermentation run in another nutrient substrate. This process was performed three consecutive times for activation of the grains and to ensure equilibrium of the microbiota (Santos et al, 2013). At the end of this stage, the kefir obtained was separated for use in later stages of the pilot study in physicochemical analyses and development and production of labneh.…”

Section: Production Of Kefirmentioning

confidence: 99%

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Rocha¹,

Martins²,

Santos³

et al. 2014

Food Sci. Technol (Campinas)

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The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 °C for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 °C. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

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“…Previous in vitro studies on the antibacterial properties of kefir (i.e. experiments employing agar-diffusion assays, disc-diffusion assays or 'spot-on-lawn' methods) have shown antimicrobial effects of kefir against single strains of L. monocytogenes (Azizkhani et al, 2021;Kim et al, 2016;Rodrigues et al, 2005;Sindi et al, 2020;Ulusoy et al, 2007) or 'antagonistic' activity of kefir towards the pathogen in laboratory broth (Santos et al, 2013). Such in vitro studies provided preliminary phenotypic evidence on the antimicrobial properties of kefir towards L. monocytogenes.…”

Section: Introductionmentioning

confidence: 96%

Growth and survival ofListeria monocytogenesduring the manufacture and storage of artisanal kefir

Kalamaki

Angelidis

2022

Food sci. technol. int.

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This study aimed to evaluate the behavior of Listeria monocytogenes during the manufacture and storage of artisanal kefir. A five-strain cocktail of L. monocytogenes was introduced (at ca. 3.0 log10 CFU/mL) into UHT milk as a pre-fermentation contaminant. The growth of L. monocytogenes, lactic acid bacteria and yeasts was monitored during the 24-h fermentation period of milk with two types of kefir grains at 20°C and the subsequent storage of kefir under adequate (4°C) and inadequate (10°C) refrigerated-storage conditions. L. monocytogenes grew into much higher cell densities (5.3–5.8 log10 CFU/mL) by the end of the fermentation period, but the final (24-h) counts were substantially lower than those obtained in the corresponding control trials with unfermented milk (7.2 log10 CFU/mL). The growth rate of L. monocytogenes during fermentation differed depending on the type of kefir grain used. During the subsequent 11-day storage of the kefir filtrates at 4°C or 10°C, the behavior of L. monocytogenes varied from no growth to further population increases (of up to 1.1 log10 CFU/mL), depending on the storage temperature, but also depending on the type of kefir grain and the grain surface-to-weight ratio that had been used to ferment the milk. This study highlights the need for strict adherence to good hygiene practices during artisanal kefir making and shows that L. monocytogenes can sustain considerable growth during milk fermentation and further grow during the subsequent cold storage of kefir, particularly under inadequate refrigerated storage conditions.

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

Abstract: ABSTRACT

Cited by 8 publications

References 24 publications

Atividade antimicrobiana do kefir sobre Escherichia coli, Salmonella e Staphylococcus aureus: uma revisão

Atividade antimicrobiana do kefir sobre Escherichia coli, Salmonella e Staphylococcus aureus: uma revisão

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Growth and survival ofListeria monocytogenesduring the manufacture and storage of artisanal kefir

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