Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

Kefir is a unique fermented dairy product produced by a mixture of lactic acid bacteria, acetic acid bacteria, and yeast. Here, we compared the antimicrobial spectra of four types of kefirs (A, L, M, and S) fermented for 24, 36, 48, or 72 h against eight food-borne pathogens. Bacillus cereus, Staphy...

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Detalles Bibliográficos
Autores principales: Kim, Dong-Hyeon, Jeong, Dana, Kim, Hyunsook, Kang, Il-Byeong, Chon, Jung-Whan, Song, Kwang-Young, Seo, Kun-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243963/
https://www.ncbi.nlm.nih.gov/pubmed/28115890
http://dx.doi.org/10.5851/kosfa.2016.36.6.787

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243963/
https://www.ncbi.nlm.nih.gov/pubmed/28115890
http://dx.doi.org/10.5851/kosfa.2016.36.6.787

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