The Antimicrobial Properties of Different Strains of Lactobacillus spp. Isolated from Kefir

Santos, Andrés de la Oliva; Mauro, M. San; Sánchez, Á.; Torres, Julio Montero; Marquina, Domingo

doi:10.1078/072320203322497464

Cited by 152 publications

(134 citation statements)

References 23 publications

Supporting

Mentioning

107

Contrasting

Unclassified

Order By: Relevance

“…Antibacterial activity is vital for the successful colonization of lactobacilli in the intestinal mucosa as they provide a barrier effect and defence against pathogens (Vaughan et al, 1999). Lactobacillus may incur antimicrobial effect by producing some substances such as organic acids, (lactic, acetic propionic), carbon dioxide, hydrogen peroxide, diacetyl, low molecular weight antimicrobial substances such as bacteriocins, which may be continuously excreted by the bacteria to generate the inhibitor activity against the pathogens (Santos et al, 2003). The antibacterial activity of the cell free supernatants obtained from the candidate probiotics was tested by agar well diffusion method against Escherichia coli (ATCC C35218), Pseudomonas aeruginosa (ATCC 27853), Proteus vulgaris (ATCC 6380), Salmonella typhimurium (ATCC 49416), and…”

Section: Antimicrobial Activity Assaymentioning

confidence: 99%

Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats

Makete

Aiyegoro

Thantsha

2016

Probiotics & Antimicro. Prot.

View full text Add to dashboard Cite

Section: Antimicrobial Activity Assaymentioning

confidence: 99%

Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats

Makete

Aiyegoro

Thantsha

2016

Probiotics & Antimicro. Prot.

View full text Add to dashboard Cite

“…It is known that probiotics limit the colonization opportunities for other bacteria since they compete for adherence [9]. Kefir has antimicrobial properties against some bacteria groups due to its competitive flora and unique metabolites.…”

Section: Introductionmentioning

confidence: 99%

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Güzel‐Seydim¹,

Cagdas²,

Seydim³

2016

FFHD

View full text Add to dashboard Cite

Background: Fusobacterium spp. are known to be part of mouth and intestinal microbiota. Fusobacterium nucleatum is an obligate anaerobe, Gram negative, non-spore forming pleomorphic bacillus that can cause diseases not only in the mouth and teeth but also in the brain, pleura, lungs and liver. It was noted that F. nucleatum induces fetal death (fetal demise) in pregnant women. Recent studies indicate that F. nucleatum could lead to colon cancer by binding to the epithelial tissue. Kefir is produced from kefir grains that are a source of probiotics. Fermented dairy products and especially kefir and yogurt are significant for functional nutrition. In kefir grains, lactic acid bacteria, acetic acid bacteria and yeasts are embedded in a polysaccharide matrix, called kefiran. When kefir grains are added to milk and incubated for approximately 22 h at 25°C, microorganisms in the grains continue to proliferate in milk with the production of functional metabolic compounds. While yogurt has mainly two bacteria, authentic kefir has its characteristic Lactobacillus kefiranofaciens, Lactobacillus kefir and Lactobacillus kefirgranum, in addition to many other types of lactic acid bacteria (LAB). Previous studies have indicated that fermented dairy products can cause probiotic effects such as improvement in digestive system health, reduction in serum cholesterol, improvement in lactose tolerance, improvement in immune function, control of irritable bowel symptoms, and anticarcinogenic properties.Objective: The aim of this research was to report the effects of fermented dairy products in vitro on the growth of F. nucleatum. Milk, kefir made from natural kefir grains, commercial kefir produced from kefir starter culture, yogurt produced from natural yogurt starter culture and commercial yogurt produced from yogurt starter culture were used against F. nucleatum. Methods:F. nucleatum (ATCC 25586) was grown in Fluid Thioglycollate Medium at 37°C for 3 days under anaerobic incubation. Kefir was made from authentic kefir grains with 2% by volume inoculation at 25°C for 22h fermentation. Yogurt was made using a natural starter culture. The inhibition effects of fermented dairy products were determined in vitro against F. nucleatum. Zone inhibition tests were conducted using sterile disks that were immersed into kefir and yogurt samples and subsequently placed on Brucella Blood Agar with Hemin and Vitamin K1 inoculated with F. nucleatum; plates were incubated at 37°C for 3 days under anaerobic conditions. Inhibition zones were determined after the incubation was completed. Additionally, lactic acid bacteria (counted on MRS and m17), yeast (PDA) and related pathogen were observed after anaerobic incubation by adding a certain amount of kefir and yogurt cultures into F. nucleatum inoculated medium.Results: Authentic kefir samples exhibited distinct inhibitory zone against F. nucleatum after incubation agar plates. The largest zone of inhibition (with 9.5 mm) was caused by natural kefir samples made from kefir grains. Yogurt samp...

show abstract

“…The study by Santos et al (2003) with 58 strains of Lactobacillus spp. isolated from kefir revealed that L. acidophilus CYC 10051 and L. kefiranofaciens CYC 10058 possess the best probiotic properties.…”

Section: Introductionmentioning

confidence: 99%

Effects of kefir as a probiotic source on the performance of goat kids

Ataşoğlu¹,

Akbağ²,

Tölü³

et al. 2011

SA J. An. Sci.

View full text Add to dashboard Cite

Kefir is a sour, viscous, slightly carbonated and alcoholic milk beverage, which is traditionally fermented using a culture of bacteria and yeasts. The influence of kefir on health has been well studied in mice and rats. However, research on kefir use in ruminants is rather limited. The aim of this study was to investigate the effect of kefir as a probiotic on the performance of goat kids during the pre-(45 days) and post-weaning (45 days) periods. Forty eight kids were randomly allocated to four treatment groups: Control, Kefir, Auto-Kefir (autoclaved) and Probiotic (a commercial probiotic). The kids were weaned at 45 days of age. The supplementation of different probiotics did not have any significant effect throughout the study on live weight and weight gain of the kids as compared to the Control group. Milk intake or milk-based nutrient intake of kids did not differ significantly among treatments in the pre-weaning period. Similarly, the intake of concentrate feed and nutrients from the concentrate was not affected by the treatments during postweaning. No significant differences in faecal consistency of kids were found among the treatments. The results of the study indicated that supplementation of kefir as a natural probiotic or a commercial probiotic source does not improve performance of goat kids under the conditions in the present study and suggest that new approaches are required for studying the efficacy of this probiotic. ________________________________________________________________________________

show abstract

The Antimicrobial Properties of Different Strains of Lactobacillus spp. Isolated from Kefir

Cited by 152 publications

References 23 publications

Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats

Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Effects of kefir as a probiotic source on the performance of goat kids

Contact Info

Product

Resources

About