Kefir: composition and evaluation of in situ antagonistic activity against
            Staphylococcus aureus and Escherichia coli.

Weschenfelder, Simone; Paim, Marcelo Pinto; Gerhardt, Carin; Carvalho, Heloisa Helena Chaves; Wiest, Jose Maria

doi:10.5935/1806-6690.20180051

Cited by 3 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results were in accordance with Prieto et al, (2012) who reported antibacterial activities of bacterial strains B. cereus , B. licheniformis , B. subtilis and B. pumilus isolated from marine plants against P. aeruginosa , S. aureus , S. enterica , B. sp ., Proteus vulgaris , E. coli , and S. typhimurium. Similar, results were reported by Weschenfelder et al, (2018) who prepared a kefir and assessed its antagonistic activity against S. aureus and E. coli .…”

Section: Discussionsupporting

confidence: 85%

Antagonistic, Anti-oxidant, Anti-inflammatory and Anti-diabetic Probiotic Potential of Lactobacillus agilis Isolated From the Rhizosphere of the Medicinal Plants

Khan

Yasmin

Ghazanfar³

et al. 2021

Saudi Journal of Biological Sciences

View full text Add to dashboard Cite

Highlights Lactic acid bacteria associated with medicinal plants show beneficial health properties. Among all isolates, 25% are safe for human consumption. Best anti-bacterial, anti-oxidant, activities have been shown by Lactobacillus agilis . Lactobacillus agilis has been found to have anti-diabetic and anti-inflammatory properties.

show abstract

Section: Discussionsupporting

confidence: 85%

Antagonistic, Anti-oxidant, Anti-inflammatory and Anti-diabetic Probiotic Potential of Lactobacillus agilis Isolated From the Rhizosphere of the Medicinal Plants

Khan

Yasmin

Ghazanfar³

et al. 2021

Saudi Journal of Biological Sciences

View full text Add to dashboard Cite

show abstract

“…Segundo a legislação vigente (BRASIL, 1996), o queijo com umidade superior a 55% é considerado um queijo de muita alta umidade. Isso classifica o queijo de kefir (A e B) como um alimento perecível, reforçando que apesar da atividade antimicrobiana apresentada por diversos autores pela fermentação de kefir (WESCHENFELDER et al, 2009;WESCHENFELDER et al, 2018a;WESCHENFELDER et al, 2018b), deve-se ter cuidado com a manipulação, armazenamento e matérias prima utilizadas.…”

Section: Methodsunclassified

Caracterização físico-química e sensorial em queijo de kefir com e sem condimentos

Silva¹,

Weschenfelder²

2020

Revista do ILCT

Self Cite

View full text Add to dashboard Cite

Queijos de kefir com e sem condimentos foram produzidos e analisados quanto às suas características físico-químicas e sensoriais. Foram produzidos dois tipos de queijo, sendo um tradicional e outro com condimentos como salsa, cebolinha, alho desidratado e pimenta preta. Análise de pH e determinação de umidade, cinzas, lipídios e lactose foram executadas nos queijos, bem como avaliação sensorial utilizando escala hedônica de 9 pontos para os atributos cor, consistência, aparência e sabor, cálculo do índice de aceitabilidade e a intenção de compra. Foram encontrados teores de umidade de 76,27%, cinzas 1,16%, lipídios 11,66%, lactose de 2,33% e pH de 3,86 no queijo sem condimentos, já no queijo com condimentos foram encontrados percentuais semelhantes de umidade 76,58%, cinzas 2,23%, lipídios 10%, lactose de 2,05% e pH de 3,57. Na análise de sensorial encontrou-se índice de aceitabilidade maior que 70% em todos os parâmetros avaliados. Não houve diferença significativa entre os queijos para os parâmetros avaliados. Dessa forma, foi possível desenvolver duas formulações de queijo de kefir, uma com e outra sem condimentos. Ambas as formulações não apresentaram diferença significativa para os parâmetros físico-químicos e sensoriais avaliados. Os resultados encontrados geram oportunidade para explorar cada vez mais os derivados de kefir.

show abstract

“…Weschenfelder et al (2018) developed a kefir and evaluated its composition and antagonistic activity against S. aureus and E. coli . The authors investigated whether the kefir produced was able to meet the identity and quality standards of fermented milks, verifying the possibility of assigning a nutritional declaration.…”

Section: Brazilian Scenario For Probiotics In the Dairy Industry: Devmentioning

confidence: 99%

The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

Colombo

Todorov

Eller

et al. 2018

Journal of Dairy Research

View full text Add to dashboard Cite

Scientific studies demonstrate the importance of intestinal microbiota to human health and how probiotic microorganisms can positively affect health when administered regularly and in adequate amounts. Probiotic bacteria can be part of fermented products and their functional importance is associated mainly with their metabolism. They are thought to benefit individuals to maintain their health and also to strengthen resistance against various types of diseases. The acceptance of probiotic cultures and products by consumers increased when these bacteria were marketed as natural cultures that help in digestion and health. Considering this, the food industry has an increasing demand for new candidates as probiotic cultures, and the dairy industry has a particular interest for fermented milks and other dairy products, since these are the most common food vehicles for probiotic cultures. Therefore, the dairy industries are increasingly seeking to improve their products with these beneficial bacteria. However, the legal peculiarities and excess of control agencies in Brazil makes the registration of these products and the collection of data very complex. Prospective analysis suggests that probiotic foods have the potential to effect a considerable expansion of the dairy industry, allowing the dairy sector to grow and for these products to be increasingly sought by consumers globally. For this, not only actions on research and innovation are necessary, but also official clarifications on the claims for considerations of microbiological security and functionality of these products. This review aims to elucidate important probiotic research regarding the isolation and characterization of beneficial cultures in Brazil, and to demonstrate the relevance of the dairy chain as a potential source of novel cultures for the development of new probiotic products to expand the Brazilian dairy industry.

show abstract

Kefir: composition and evaluation of in situ antagonistic activity against Staphylococcus aureus and Escherichia coli.

Cited by 3 publications

References 0 publications

Antagonistic, Anti-oxidant, Anti-inflammatory and Anti-diabetic Probiotic Potential of Lactobacillus agilis Isolated From the Rhizosphere of the Medicinal Plants

Antagonistic, Anti-oxidant, Anti-inflammatory and Anti-diabetic Probiotic Potential of Lactobacillus agilis Isolated From the Rhizosphere of the Medicinal Plants

Caracterização físico-química e sensorial em queijo de kefir com e sem condimentos

The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

Contact Info

Product

Resources

About