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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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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:
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
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author Kim, Dong-Hyeon
Jeong, Dana
Kim, Hyunsook
Kang, Il-Byeong
Chon, Jung-Whan
Song, Kwang-Young
Seo, Kun-Ho
author_facet Kim, Dong-Hyeon
Jeong, Dana
Kim, Hyunsook
Kang, Il-Byeong
Chon, Jung-Whan
Song, Kwang-Young
Seo, Kun-Ho
author_sort Kim, Dong-Hyeon
collection PubMed
description 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, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, and Cronobacter sakazakii were used as test strains, and antibacterial activity was investigated by the spot on lawn method. The spectra, potencies, and onsets of activity varied according to the type of kefir and the fermentation time. The broadest and strongest antimicrobial spectrum was obtained after at least 36-48 h of fermentation for all kefirs, although the traditional fermentation method of kefir is for 18-24 h at 25℃. For kefir A, B. cereus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited, while B. cereus, S. aureus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited to different extents by kefirs L, M, and S. Remarkably, S. aureus, S. Enteritidis, and C. sakazakii were only inhibited by kefirs L, M, and S, and L. monocytogenes by kefir M after fermentation for specific times, suggesting that the antimicrobial activity is attributable not only to a low pH but also to antimicrobial substances secreted during the fermentation.
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spelling pubmed-52439632017-01-23 Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria Kim, Dong-Hyeon Jeong, Dana Kim, Hyunsook Kang, Il-Byeong Chon, Jung-Whan Song, Kwang-Young Seo, Kun-Ho Korean J Food Sci Anim Resour Article 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, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, and Cronobacter sakazakii were used as test strains, and antibacterial activity was investigated by the spot on lawn method. The spectra, potencies, and onsets of activity varied according to the type of kefir and the fermentation time. The broadest and strongest antimicrobial spectrum was obtained after at least 36-48 h of fermentation for all kefirs, although the traditional fermentation method of kefir is for 18-24 h at 25℃. For kefir A, B. cereus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited, while B. cereus, S. aureus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited to different extents by kefirs L, M, and S. Remarkably, S. aureus, S. Enteritidis, and C. sakazakii were only inhibited by kefirs L, M, and S, and L. monocytogenes by kefir M after fermentation for specific times, suggesting that the antimicrobial activity is attributable not only to a low pH but also to antimicrobial substances secreted during the fermentation. Korean Society for Food Science of Animal Resources 2016 2016-12-31 /pmc/articles/PMC5243963/ /pubmed/28115890 http://dx.doi.org/10.5851/kosfa.2016.36.6.787 Text en Copyright © 2016, Korean Society for Food Science of Animal Resources This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Kim, Dong-Hyeon
Jeong, Dana
Kim, Hyunsook
Kang, Il-Byeong
Chon, Jung-Whan
Song, Kwang-Young
Seo, Kun-Ho
Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
title Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
title_full Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
title_fullStr Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
title_full_unstemmed Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
title_short Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
title_sort antimicrobial activity of kefir against various food pathogens and spoilage bacteria
topic Article
url 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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