Antibacterial activity of different formulations of cheese and whey produced with kefir grains

Detalhes bibliográficos
Autor(a) principal: Weschenfelder,Simone
Data de Publicação: 2018
Outros Autores: Paim,Marcelo Pinto, Gerhardt,Carin, Carvalho,Heloisa Helena Chaves, Wiest,José Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista ciência agronômica (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300443
Resumo: ABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1, W2), and to evaluate their in situ antibacterial activity against microorganisms of interest in food. Pasteurized milk, powdered milk and kefir grains were used in preparing the products and their percentage composition was determined. C1, C2, W1 and W2 were contaminated with five different logarithmic fractions (A = 8log to E = 4log CFU/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229), with antibacterial activity assessed over 0, 24, 48 and 72 hours of exposure. The results demonstrated the antibacterial activity of kefir cheese and whey, especially after 24 hours. Escherichia coli was the most sensitive of the bacteria, with maximum antibacterial activity seen in the cheese at population densities D and E, and in the whey at densities B, C, D and E after 48 and 72 h, showing that the in situ antibacterial activity of foods produced with kefir grains tends to be lower when compared with studies in vitro. The greater the nutrient content of the food, the lower the antibacterial activity seen, probably due to the protective action that the nutrients confer on the microorganisms against bacteriocins and the metabolites from fermentation.
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spelling Antibacterial activity of different formulations of cheese and whey produced with kefir grainsKefir grainsDairy productsAntibacterial potentialABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1, W2), and to evaluate their in situ antibacterial activity against microorganisms of interest in food. Pasteurized milk, powdered milk and kefir grains were used in preparing the products and their percentage composition was determined. C1, C2, W1 and W2 were contaminated with five different logarithmic fractions (A = 8log to E = 4log CFU/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229), with antibacterial activity assessed over 0, 24, 48 and 72 hours of exposure. The results demonstrated the antibacterial activity of kefir cheese and whey, especially after 24 hours. Escherichia coli was the most sensitive of the bacteria, with maximum antibacterial activity seen in the cheese at population densities D and E, and in the whey at densities B, C, D and E after 48 and 72 h, showing that the in situ antibacterial activity of foods produced with kefir grains tends to be lower when compared with studies in vitro. The greater the nutrient content of the food, the lower the antibacterial activity seen, probably due to the protective action that the nutrients confer on the microorganisms against bacteriocins and the metabolites from fermentation.Universidade Federal do Ceará2018-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300443Revista Ciência Agronômica v.49 n.3 2018reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20180050info:eu-repo/semantics/openAccessWeschenfelder,SimonePaim,Marcelo PintoGerhardt,CarinCarvalho,Heloisa Helena ChavesWiest,José Mariaeng2018-10-02T00:00:00Zoai:scielo:S1806-66902018000300443Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2018-10-02T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv Antibacterial activity of different formulations of cheese and whey produced with kefir grains
title Antibacterial activity of different formulations of cheese and whey produced with kefir grains
spellingShingle Antibacterial activity of different formulations of cheese and whey produced with kefir grains
Weschenfelder,Simone
Kefir grains
Dairy products
Antibacterial potential
title_short Antibacterial activity of different formulations of cheese and whey produced with kefir grains
title_full Antibacterial activity of different formulations of cheese and whey produced with kefir grains
title_fullStr Antibacterial activity of different formulations of cheese and whey produced with kefir grains
title_full_unstemmed Antibacterial activity of different formulations of cheese and whey produced with kefir grains
title_sort Antibacterial activity of different formulations of cheese and whey produced with kefir grains
author Weschenfelder,Simone
author_facet Weschenfelder,Simone
Paim,Marcelo Pinto
Gerhardt,Carin
Carvalho,Heloisa Helena Chaves
Wiest,José Maria
author_role author
author2 Paim,Marcelo Pinto
Gerhardt,Carin
Carvalho,Heloisa Helena Chaves
Wiest,José Maria
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Weschenfelder,Simone
Paim,Marcelo Pinto
Gerhardt,Carin
Carvalho,Heloisa Helena Chaves
Wiest,José Maria
dc.subject.por.fl_str_mv Kefir grains
Dairy products
Antibacterial potential
topic Kefir grains
Dairy products
Antibacterial potential
description ABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1, W2), and to evaluate their in situ antibacterial activity against microorganisms of interest in food. Pasteurized milk, powdered milk and kefir grains were used in preparing the products and their percentage composition was determined. C1, C2, W1 and W2 were contaminated with five different logarithmic fractions (A = 8log to E = 4log CFU/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229), with antibacterial activity assessed over 0, 24, 48 and 72 hours of exposure. The results demonstrated the antibacterial activity of kefir cheese and whey, especially after 24 hours. Escherichia coli was the most sensitive of the bacteria, with maximum antibacterial activity seen in the cheese at population densities D and E, and in the whey at densities B, C, D and E after 48 and 72 h, showing that the in situ antibacterial activity of foods produced with kefir grains tends to be lower when compared with studies in vitro. The greater the nutrient content of the food, the lower the antibacterial activity seen, probably due to the protective action that the nutrients confer on the microorganisms against bacteriocins and the metabolites from fermentation.
publishDate 2018
dc.date.none.fl_str_mv 2018-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300443
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300443
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.5935/1806-6690.20180050
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal do Ceará
publisher.none.fl_str_mv Universidade Federal do Ceará
dc.source.none.fl_str_mv Revista Ciência Agronômica v.49 n.3 2018
reponame:Revista ciência agronômica (Online)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Revista ciência agronômica (Online)
collection Revista ciência agronômica (Online)
repository.name.fl_str_mv Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv ||alekdutra@ufc.br|| ccarev@ufc.br
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