ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/e-40548 |
Resumo: | Kefir is the product of milk fermentation by kefir grains. These grains contain a mixture of symbiotic bacteria and yeasts embedded in a matrix composed of polysaccharides and proteins. Many human health benefits have been attributed to kefir, including antimicrobial activity against Gram positive and Gram negative bacteria. We studied the antimicrobial activity of sixty bacterial strains isolated from kefir grains compared to Escherichia coli O157:H7, Salmonella enterica; subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus, and Listeria monocytogenes through antagonism test. We tested the antimicrobial activity of lactic acid bacteria supernatants that were active in the antagonism test. The experiment was repeated using supernatants with neutralized pH. Salmonella Typhimurium and Enteritidis survived for 24 hours in kefir fermentation. E. coli O157:H7, S. aureus and L. monocytogenes were recovered up to 72 hours after the start of fermentation. All isolates showed antimicrobial activity against at least one of the pathogens used in the test of antagonism. Supernatants of 25 isolates showed inhibitory activity, and three maintained this activity with neutralized pH. Pathogenic bacteria studied survived for longer than the time normally used for fermentation of artisanal kefir, characterizing a potential danger to the consumer when the raw material does not provide health security. Lactobacillus isolated from kefir grains exhibit antimicrobial activity against strains of E. coli O157:H7, Salmonella serotypes Typhimurium and Enteritidis, S. aureus, and L. monocytogenes in addition to that exerted by the lower pH values.Keywords: Antibacterial action; Fermented milk; Lactobacillus; Pathogens |
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ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINSAtividade antimicrobiana de microrganismos isolados de grãos de KefirKefir is the product of milk fermentation by kefir grains. These grains contain a mixture of symbiotic bacteria and yeasts embedded in a matrix composed of polysaccharides and proteins. Many human health benefits have been attributed to kefir, including antimicrobial activity against Gram positive and Gram negative bacteria. We studied the antimicrobial activity of sixty bacterial strains isolated from kefir grains compared to Escherichia coli O157:H7, Salmonella enterica; subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus, and Listeria monocytogenes through antagonism test. We tested the antimicrobial activity of lactic acid bacteria supernatants that were active in the antagonism test. The experiment was repeated using supernatants with neutralized pH. Salmonella Typhimurium and Enteritidis survived for 24 hours in kefir fermentation. E. coli O157:H7, S. aureus and L. monocytogenes were recovered up to 72 hours after the start of fermentation. All isolates showed antimicrobial activity against at least one of the pathogens used in the test of antagonism. Supernatants of 25 isolates showed inhibitory activity, and three maintained this activity with neutralized pH. Pathogenic bacteria studied survived for longer than the time normally used for fermentation of artisanal kefir, characterizing a potential danger to the consumer when the raw material does not provide health security. Lactobacillus isolated from kefir grains exhibit antimicrobial activity against strains of E. coli O157:H7, Salmonella serotypes Typhimurium and Enteritidis, S. aureus, and L. monocytogenes in addition to that exerted by the lower pH values.Keywords: Antibacterial action; Fermented milk; Lactobacillus; PathogensKefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coliO157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.Palavras-chave: Ação antibacteriana; Lactobacillus; Leite fermentado; PatógenosUniversidade Federal de Goiás2018-04-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/e-4054810.1590/cab19140548Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 19 (2018): Continuous publication; 1-8Ciência Animal Brasileira / Brazilian Animal Science; v. 19 (2018): Publicação contínua; 1-81809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/e-40548/25394https://revistas.ufg.br/vet/article/view/e-40548/25395Copyright (c) 2018 Ciência Animal Brasileirainfo:eu-repo/semantics/openAccessAlves Dias, PriscilaTeixeira Silva, DaianiDias Timm, Cláudio2023-03-23T18:50:39Zoai:ojs.revistas.ufg.br:article/40548Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:13.903840Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS Atividade antimicrobiana de microrganismos isolados de grãos de Kefir |
title |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS |
spellingShingle |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS Alves Dias, Priscila |
title_short |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS |
title_full |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS |
title_fullStr |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS |
title_full_unstemmed |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS |
title_sort |
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS |
author |
Alves Dias, Priscila |
author_facet |
Alves Dias, Priscila Teixeira Silva, Daiani Dias Timm, Cláudio |
author_role |
author |
author2 |
Teixeira Silva, Daiani Dias Timm, Cláudio |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Alves Dias, Priscila Teixeira Silva, Daiani Dias Timm, Cláudio |
description |
Kefir is the product of milk fermentation by kefir grains. These grains contain a mixture of symbiotic bacteria and yeasts embedded in a matrix composed of polysaccharides and proteins. Many human health benefits have been attributed to kefir, including antimicrobial activity against Gram positive and Gram negative bacteria. We studied the antimicrobial activity of sixty bacterial strains isolated from kefir grains compared to Escherichia coli O157:H7, Salmonella enterica; subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus, and Listeria monocytogenes through antagonism test. We tested the antimicrobial activity of lactic acid bacteria supernatants that were active in the antagonism test. The experiment was repeated using supernatants with neutralized pH. Salmonella Typhimurium and Enteritidis survived for 24 hours in kefir fermentation. E. coli O157:H7, S. aureus and L. monocytogenes were recovered up to 72 hours after the start of fermentation. All isolates showed antimicrobial activity against at least one of the pathogens used in the test of antagonism. Supernatants of 25 isolates showed inhibitory activity, and three maintained this activity with neutralized pH. Pathogenic bacteria studied survived for longer than the time normally used for fermentation of artisanal kefir, characterizing a potential danger to the consumer when the raw material does not provide health security. Lactobacillus isolated from kefir grains exhibit antimicrobial activity against strains of E. coli O157:H7, Salmonella serotypes Typhimurium and Enteritidis, S. aureus, and L. monocytogenes in addition to that exerted by the lower pH values.Keywords: Antibacterial action; Fermented milk; Lactobacillus; Pathogens |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-04-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/e-40548 10.1590/cab19140548 |
url |
https://revistas.ufg.br/vet/article/view/e-40548 |
identifier_str_mv |
10.1590/cab19140548 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/e-40548/25394 https://revistas.ufg.br/vet/article/view/e-40548/25395 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Ciência Animal Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Ciência Animal Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 19 (2018): Continuous publication; 1-8 Ciência Animal Brasileira / Brazilian Animal Science; v. 19 (2018): Publicação contínua; 1-8 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1799874789225005056 |