Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08

Abstract

Kefir is an acidic-alcoholic fermented milk that can provide probiotic benefits such as intestinal microecological balance regulation, antibacterial activity, and anti-inflammatory activity. In this study, Lactobacillus fermentum grx08 isolated from longevous people was used to further improve the health properties of kefir. L. fermentum grx08 and kefir grains obtained from Xinjiang, China were mixed at ratios of 1:1, 5:1 and 25:1 as starters. The 6 Gram-positive and Gram-negative foodborne pathogens were able to grow in the supernatant of kefir, but not in the supernatant of kefir with L. fermentum grx08. With the increasing of amount of inoculated L. fermentum grx08, the antibacterial activity of the mixed fermented kefir gradually increased. The contents of lactic acid, fumaric acid and malic acid in the mixed fermented milk were significantly increased by adding L. fermentum grx08 (P < 0.05), while the content of acetic acid decreased with the increase of L. fermentum grx08, and the content of citric acid was unaffected. This study suggest that the addition of L. fermentum grx08 shortened the fermentation time, improved the acidity and retained the quality of fermented milk. Moreover, the antibacterial properties of kefir is enhanced by increasing the production of certain acid.

Effect of amino acids on free exopolysaccharide biosynthesis by Streptococcus thermophilus 937 in chemically defined medium

“…Acetonitrile: water (70:30) was used as the mobile phase at a fixed flow rate of 0.8 mL/min. Lactic acid was determined by HPLC as described previously (Lv et al, 2021).…”

Changes in nutrient consumption patterns of Lactobacillus fermentum mediated by sodium lactate

“…Fermentation time, acidity, and quality of the fermented milk can be effectively shortened, increased, and improved through addition of L. fermentum grx08. 4 Lactobacillus fermentum BAL-21-ITTG was found to hydrolyze raffinose and stachyose, reduce phytate content, and increase aglycone content in fermented soybean milk. 5 Lactobacillus fermentum KKL1 produces glucoamylase, ⊍-amylase, and phytase, and increases the content of watersoluble vitamins and minerals in fermented rice beverages.…”

“…Lactobacillus fermentum is widely used in the fermented food industry as a starter culture to obtain high‐quality fermentation products. Fermentation time, acidity, and quality of the fermented milk can be effectively shortened, increased, and improved through addition of L. fermentum grx08 4 . Lactobacillus fermentum BAL‐21‐ITTG was found to hydrolyze raffinose and stachyose, reduce phytate content, and increase aglycone content in fermented soybean milk 5 .…”

Application of Ultrafiltration To Produce Sheep’s and Goat’s Whey Based Synbiotic Kefir Products

“…Lactic acid bacteria, acetic acid bacteria and yeasts are the dominant microorganisms. Kefir can provide probiotic benefits, such as intestinal microecological balance regulation, antibacterial and anti-inflammatory activity [20]. A systematic review by Vieira et al [21] reports that the bioactive compounds more commonly found in kefir were exopolysaccharides, including kefiran, bioactive peptides, and organic acids, especially lactic acid.…”

“…Some authors developed synbiotic drinks from milk fermented by kefir grains and supplemented by inulin, quinoa flour, or with the addition of specific probiotic bacteria [20,29,30]. However, most available milk-based kefir products on the market are produced without kefir grains; they use commercial kefir cultures [31].…”