Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir

Kıvanç, Merih; Yapici, Evrim

doi:10.1590/fst.39517

Cited by 17 publications

(10 citation statements)

References 28 publications

(25 reference statements)

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“…It has been reported that kefir exhibits probiotic activity and have health-enhancing properties (Silva et al, 2018). Kefir possessed an antibacterial properties against E. coli D157: H7 and S. aureus as reported by Kivanc & Yapici (2018). Antimicrobial properties of kefir can be articulated to its low pH and metabolites produced by kefir microorganisms, such as specific peptides (bacteriocin) and exopolysaccharide (Kim et al, 2016).…”

Section: Introductionmentioning

confidence: 95%

Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37-7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.

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Section: Introductionmentioning

confidence: 95%

Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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“…The antimicrobial activity of kefir is generally due to substances such as lactic acid, hydrogen peroxide, carbon dioxide, diacetyl, acetaldehyde, and bacteriocin produced by lactic acid bacteria (Kivanc & Yapici, 2019). Inhibition zones of kefir samples and fruits are shown in Table 5.…”

Section: Resultsmentioning

confidence: 99%

“…The antimicrobial activity of kefir is generally due to substances such as lactic acid, hydrogen peroxide, carbon dioxide, diacetyl, acetaldehyde, and bacteriocin produced by lactic acid bacteria (Kivanc & Yapici, 2019). Yirmibeşoğlu and Öztürk (2020) found that the antibacterial activity of donkey and cow milk kefir against S. Aureus was 12 ± 1 mm and 8 ± 1.4 mm, respectively.…”

Section: Antibacterial Propertiesmentioning

confidence: 99%

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Günaydı

Ayar

2022

Food Processing Preservation

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| INTRODUC TI ON"Added sugar" means sugar (beet sugar or cane sugar) added to foods during production, preparation, and consumption to improve flavor and textural properties and increase the energy value of foods (McCain et al., 2018). Since excessive sugar consumption causes health problems such as obesity, hypertension, and diabetes, in recent years, product development studies have focused on using natural or artificial low-calorie sweeteners instead of sugar (Beltrami et al., 2018). The sweeteners permitted for use in food by the US Food and Drug Administration (FDA) are acesulfame-potassium, aspartame, advantame, neotame, saccharin, sucralose, steviol glycosides purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (≥95% pure) and Siraitia grosvenorii (monk fruit) extracts (containing 25%, 45%, or 55% Mogroside V). Compared to table sugar (sucrose), the sweetness degree of these sweeteners varies between 100× and 20,000× (FDA, 2018;Sylvetsky & Rother, 2016).Fermented dairy products are widely consumed worldwide and become more attractive to consumers as their health effects are understood more clearly (García-Burgos et al., 2020). The health effects of these products are mostly due to the probiotics they contain, and they have gained an important place among functional

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“…Taşkın and Akköprü (2020) was reported that the antimicrobial activity of kefir may be due to the antimicrobial substances present in the supernatants. It was reported that kefir possessed an antibacterial activity against E. coli D157: H7 and S. aureus (Kivanc and Yapici 2018). In a study similar to, it was reported that kefir inhibited B. subtilis, S. aureus and E. faecalis and S. enteritidis but did not inhibit C.…”

Section: Determination Of Antimicrobial Activity and Characterization...mentioning

confidence: 87%

Characterization of Antimicrobial Peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir

ATALAY¹,

Şahingil²

2021

Tarım Bilimleri Dergisi

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Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir

Cited by 17 publications

References 28 publications

Improving composition and microbiological characteristics of milk kefir using colostrum

Improving composition and microbiological characteristics of milk kefir using colostrum

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Characterization of Antimicrobial Peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir

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