Physicochemical characterization and antibacterial activity of Brazilian artisanal milk kefir

Carla Azevedo Bilac, Letícia Fernandes Silva Rodrigues, Marta Oliveira de Araújo, Karolina Oliveira Gomes, Calliandra Maria De Souza Silva, Izabel Cristina Rodrigues da Silva, Daniela Castilho Orsi
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Abstract

Milk kefir has an acidic taste and creamy consistency and results from the fermentation of milk by the microorganisms present in kefir grains. Milk kefir is known worldwide for its health benefits attributed to various bioactive compounds, including organic acids, bioactive peptides, and bacteriocins. This study evaluated the physicochemical composition of Brazilian artisanal milk kefir samples and studied the antibacterial activity of kefir beverage and of microorganisms isolated from kefir against potentially pathogenic bacteria. During the 24 and 48 h kefir fermentation, reducing sugars and pH decreased and lactic acid concentration increased. Kefir fermented in 48 h completely inhibited the bacterial growth of Staphylococcus aureus, Salmonella enterica and Escherichia coli. Of the 29 microorganisms isolated from kefir, 10 strains (34.5%) showed inhibitory activity against S. aureus, Bacillus cereus, Streptococcus mutans, Klebsiella pneumoniae, S. enterica and E. coli. These strains showed inhibition zones of 12-40 mm against potentially pathogenic bacteria tested. Based on the antagonist capacity of the microorganisms isolated from milk kefir, these strains have potential to be used as food preservatives and as probiotic agents.
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巴西手工牛奶开菲尔的理化特性及抗菌活性
牛奶开菲尔有一种酸的味道和奶油般的稠度,是由存在于开菲尔谷物中的微生物发酵牛奶的结果。牛奶开菲尔因其各种生物活性化合物(包括有机酸、生物活性肽和细菌素)的健康益处而闻名于世。本研究评估了巴西手工牛奶开菲尔样品的理化成分,并研究了开菲尔饮料和从开菲尔中分离的微生物对潜在致病菌的抗菌活性。发酵24和48 h时,还原糖和pH降低,乳酸浓度升高。发酵48 h后,开菲尔完全抑制了金黄色葡萄球菌、肠炎沙门氏菌和大肠杆菌的生长。其中10株(34.5%)对金黄色葡萄球菌、蜡样芽孢杆菌、变形链球菌、肺炎克雷伯菌、肠球菌和大肠杆菌具有抑菌活性。这些菌株对潜在致病菌的抑制范围为12 ~ 40 mm。基于从牛奶开菲尔中分离出的微生物的拮抗能力,这些菌株有可能用作食品防腐剂和益生菌剂。
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