Atividade antimicrobiana de microrganismos presentes nos grãos de kefir
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFPel - Guaiaca |
Texto Completo: | http://repositorio.ufpel.edu.br/handle/ri/2566 |
Resumo: | Kefir is fermented milk, acid, slightly alcoholic, home made from grains that contain a relatively stable population of symbiotic microorganisms, embedded in a matrix composed of polysaccharides and proteins. Servings of milk added kefir grains were experimentally contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes. Samples were analyzed for the presence of microorganisms after 0, 6, 12, 24, 48 and 72 hours of fermentation. Sixty bacterial strains isolated from kefir grains were tested for antimicrobial activity against the same pathogens. From grains were sown by spreading in MRS agar to obtain isolated colonies. The antimicrobial activity was studied through the test of antagonism. The antimicrobial activity of supernatants of lactic acid bacteria that were active in the test of antagonism was tested. The experiment was repeated using supernatants neutralized with pH. Salmonella Typhimurium and Enteritidis survived for 24 hours in the kefir fermentation. E. coli O157:H7, S. aureus and L. monocytogenes were recovered by 72 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. However, only three retained the activity at pH neutralized. Pathogenic bacteria studied survived for longer than the time normally used for kefir fermentation of artisanal, characterizing 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 Escherichia coli O157:H7, Salmonella enterica subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes in addition to that exerted by the lower pH values. |
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http://lattes.cnpq.br/5432390451060631http://lattes.cnpq.br/4235213255855284Conceição, Fabrício Rochedohttp://lattes.cnpq.br/9342312279387017Timm, Cláudio DiasDias, Priscila Alves2014-08-20T14:38:02Z2011-06-012014-08-20T14:38:02Z2011-02-24DIAS, Priscila Alves. Antimicrobial activity of microorganisms present in kefir grains. 2011. 45 f. Dissertação (Mestrado em Veterinária) - Universidade Federal de Pelotas, Pelotas, 2011.http://repositorio.ufpel.edu.br/handle/ri/2566Kefir is fermented milk, acid, slightly alcoholic, home made from grains that contain a relatively stable population of symbiotic microorganisms, embedded in a matrix composed of polysaccharides and proteins. Servings of milk added kefir grains were experimentally contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes. Samples were analyzed for the presence of microorganisms after 0, 6, 12, 24, 48 and 72 hours of fermentation. Sixty bacterial strains isolated from kefir grains were tested for antimicrobial activity against the same pathogens. From grains were sown by spreading in MRS agar to obtain isolated colonies. The antimicrobial activity was studied through the test of antagonism. The antimicrobial activity of supernatants of lactic acid bacteria that were active in the test of antagonism was tested. The experiment was repeated using supernatants neutralized with pH. Salmonella Typhimurium and Enteritidis survived for 24 hours in the kefir fermentation. E. coli O157:H7, S. aureus and L. monocytogenes were recovered by 72 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. However, only three retained the activity at pH neutralized. Pathogenic bacteria studied survived for longer than the time normally used for kefir fermentation of artisanal, characterizing 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 Escherichia coli O157:H7, Salmonella enterica subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes in addition to that exerted by the lower pH values.Kefir é um leite fermentado, ácido, levemente alcoólico, produzido artesanalmente a partir de grãos que contêm uma população relativamente estável de microrganismos simbióticos, imersos em uma matriz composta de polissacarídeos e proteínas. Porções de leite adicionadas de grãos de kefir foram experimentalmente contaminadas com Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes. Amostras foram analisadas quanto à presença dos microrganismos após 0, 6, 12, 24, 48 e 72 horas de fermentação. Sessenta microrganismos isolados de grãos de kefir foram testados quanto à atividade antimicrobiana frente às mesmas bactérias indicadoras. A partir de grãos macerados foram feitas semeaduras por esgotamento em ágar MRS para obtenção de colônias isoladas. A atividade antimicrobiana 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 após o início da fermentação. Todos isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória. Entretanto apenas 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 Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes além daquela exercida pela diminuição do pH.application/pdfporUniversidade Federal de PelotasPrograma de Pós-Graduação em VeterináriaUFPelBRVeterináriaLeite fermentadoKefirAção antimicrobianaFermented milkKefirAntimicrobial activityCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIAAtividade antimicrobiana de microrganismos presentes nos grãos de kefirAntimicrobial activity of microorganisms present in kefir grainsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFPel - Guaiacainstname:Universidade Federal de Pelotas (UFPEL)instacron:UFPELORIGINALdissertacao_priscila_dias.pdfapplication/pdf529318http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/2566/1/dissertacao_priscila_dias.pdfbb4685c0a4cf7624d679bc61b71f17b8MD51open accessTEXTdissertacao_priscila_dias.pdf.txtdissertacao_priscila_dias.pdf.txtExtracted Texttext/plain70160http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/2566/2/dissertacao_priscila_dias.pdf.txt2d349b300f175f1e8e8ffe0354f82260MD52open accessTHUMBNAILdissertacao_priscila_dias.pdf.jpgdissertacao_priscila_dias.pdf.jpgGenerated Thumbnailimage/jpeg1765http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/2566/3/dissertacao_priscila_dias.pdf.jpg715749e563a42c2783fa86eeb6c72411MD53open access123456789/25662019-08-16 21:09:13.651open accessoai:guaiaca.ufpel.edu.br:123456789/2566Repositório InstitucionalPUBhttp://repositorio.ufpel.edu.br/oai/requestrippel@ufpel.edu.br || repositorio@ufpel.edu.br || aline.batista@ufpel.edu.bropendoar:2019-08-17T00:09:13Repositório Institucional da UFPel - Guaiaca - Universidade Federal de Pelotas (UFPEL)false |
dc.title.por.fl_str_mv |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir |
dc.title.alternative.eng.fl_str_mv |
Antimicrobial activity of microorganisms present in kefir grains |
title |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir |
spellingShingle |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir Dias, Priscila Alves Leite fermentado Kefir Ação antimicrobiana Fermented milk Kefir Antimicrobial activity CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
title_short |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir |
title_full |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir |
title_fullStr |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir |
title_full_unstemmed |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir |
title_sort |
Atividade antimicrobiana de microrganismos presentes nos grãos de kefir |
author |
Dias, Priscila Alves |
author_facet |
Dias, Priscila Alves |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/5432390451060631 |
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/4235213255855284 |
dc.contributor.advisor-co1.fl_str_mv |
Conceição, Fabrício Rochedo |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/9342312279387017 |
dc.contributor.advisor1.fl_str_mv |
Timm, Cláudio Dias |
dc.contributor.author.fl_str_mv |
Dias, Priscila Alves |
contributor_str_mv |
Conceição, Fabrício Rochedo Timm, Cláudio Dias |
dc.subject.por.fl_str_mv |
Leite fermentado Kefir Ação antimicrobiana |
topic |
Leite fermentado Kefir Ação antimicrobiana Fermented milk Kefir Antimicrobial activity CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
dc.subject.eng.fl_str_mv |
Fermented milk Kefir Antimicrobial activity |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
description |
Kefir is fermented milk, acid, slightly alcoholic, home made from grains that contain a relatively stable population of symbiotic microorganisms, embedded in a matrix composed of polysaccharides and proteins. Servings of milk added kefir grains were experimentally contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes. Samples were analyzed for the presence of microorganisms after 0, 6, 12, 24, 48 and 72 hours of fermentation. Sixty bacterial strains isolated from kefir grains were tested for antimicrobial activity against the same pathogens. From grains were sown by spreading in MRS agar to obtain isolated colonies. The antimicrobial activity was studied through the test of antagonism. The antimicrobial activity of supernatants of lactic acid bacteria that were active in the test of antagonism was tested. The experiment was repeated using supernatants neutralized with pH. Salmonella Typhimurium and Enteritidis survived for 24 hours in the kefir fermentation. E. coli O157:H7, S. aureus and L. monocytogenes were recovered by 72 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. However, only three retained the activity at pH neutralized. Pathogenic bacteria studied survived for longer than the time normally used for kefir fermentation of artisanal, characterizing 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 Escherichia coli O157:H7, Salmonella enterica subsp. enterica serotypes Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes in addition to that exerted by the lower pH values. |
publishDate |
2011 |
dc.date.available.fl_str_mv |
2011-06-01 2014-08-20T14:38:02Z |
dc.date.issued.fl_str_mv |
2011-02-24 |
dc.date.accessioned.fl_str_mv |
2014-08-20T14:38:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
DIAS, Priscila Alves. Antimicrobial activity of microorganisms present in kefir grains. 2011. 45 f. Dissertação (Mestrado em Veterinária) - Universidade Federal de Pelotas, Pelotas, 2011. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufpel.edu.br/handle/ri/2566 |
identifier_str_mv |
DIAS, Priscila Alves. Antimicrobial activity of microorganisms present in kefir grains. 2011. 45 f. Dissertação (Mestrado em Veterinária) - Universidade Federal de Pelotas, Pelotas, 2011. |
url |
http://repositorio.ufpel.edu.br/handle/ri/2566 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Pelotas |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Veterinária |
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UFPel |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Veterinária |
publisher.none.fl_str_mv |
Universidade Federal de Pelotas |
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