Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteriaopen access
- Authors
- Kim, Dong-Hyeon; Jeong, Dana; Kim, Hyunsook; Kang, Il-Byeong; Chon, Jung-Whan; Song, Kwang-Young; Seo, Kun-Ho
- Issue Date
- Dec-2016
- Publisher
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
- Keywords
- Kefir; probiotics; antimicrobial activity; food-borne pathogen; fermentation time
- Citation
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.6, pp.787 - 790
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
- Volume
- 36
- Number
- 6
- Start Page
- 787
- End Page
- 790
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/153495
- DOI
- 10.5851/kosfa.2016.36.6.787
- ISSN
- 2636-0772
- Abstract
- 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°C. 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.
- Files in This Item
-
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/153495)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.