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

Weschenfelder, Simone; Paim, Marcelo Pinto; Gerhardt, Carin; Carvalho, Heloisa Helena Chaves; Wiest, Jose Maria

doi:10.5935/1806-6690.20180050

Cited by 7 publications

(7 citation statements)

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“…Various foods have made considerable progress in the market, and in the area of dairy products, cheese is one of the most versatile, produced throughout the world, it has a diversity of flavors, textures and shapes, is pleasing to the palate of many people and suitable for any age group (Weschenfelder et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

et al. 2020

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This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass and fat reduction resulted in changes in the centesimal composition of the cheeses, with their moisture indexes increased and protein decreased, the F1 formulation was the only one that can be considered as low fat content and was also the one that presented higher moisture. The yellowish white coloration of the formulations was altered as a function of the composition as well as the texture parameters, F1 and F3 treatments presented the greatest changes. Probiotic viability did not differ between formulations, it only changed over time.

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Section: Introductionmentioning

confidence: 99%

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

et al. 2020

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“…Segundo a legislação vigente (BRASIL, 1996), o queijo com umidade superior a 55% é considerado um queijo de muita alta umidade. Isso classifica o queijo de kefir (A e B) como um alimento perecível, reforçando que apesar da atividade antimicrobiana apresentada por diversos autores pela fermentação de kefir (WESCHENFELDER et al, 2009;WESCHENFELDER et al, 2018a;WESCHENFELDER et al, 2018b), deve-se ter cuidado com a manipulação, armazenamento e matérias prima utilizadas.…”

Section: Methodsunclassified

Caracterização físico-química e sensorial em queijo de kefir com e sem condimentos

Silva¹,

Weschenfelder²

2020

Revista do ILCT

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Queijos de kefir com e sem condimentos foram produzidos e analisados quanto às suas características físico-químicas e sensoriais. Foram produzidos dois tipos de queijo, sendo um tradicional e outro com condimentos como salsa, cebolinha, alho desidratado e pimenta preta. Análise de pH e determinação de umidade, cinzas, lipídios e lactose foram executadas nos queijos, bem como avaliação sensorial utilizando escala hedônica de 9 pontos para os atributos cor, consistência, aparência e sabor, cálculo do índice de aceitabilidade e a intenção de compra. Foram encontrados teores de umidade de 76,27%, cinzas 1,16%, lipídios 11,66%, lactose de 2,33% e pH de 3,86 no queijo sem condimentos, já no queijo com condimentos foram encontrados percentuais semelhantes de umidade 76,58%, cinzas 2,23%, lipídios 10%, lactose de 2,05% e pH de 3,57. Na análise de sensorial encontrou-se índice de aceitabilidade maior que 70% em todos os parâmetros avaliados. Não houve diferença significativa entre os queijos para os parâmetros avaliados. Dessa forma, foi possível desenvolver duas formulações de queijo de kefir, uma com e outra sem condimentos. Ambas as formulações não apresentaram diferença significativa para os parâmetros físico-químicos e sensoriais avaliados. Os resultados encontrados geram oportunidade para explorar cada vez mais os derivados de kefir.

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“…However, there are various reports from the effect of fermentation time on the antibacterial activity of kefir. Weschenfelder et al (2018) reported that the antibacterial activity of kefir samples against S. aureus and E. coli begins after 24 hr of fermentation. In this study, the highest antibacterial activity against E. coli was observed after 48 and 72 hr of fermentation (Weschenfelder et al, 2018).…”

Section: Effect Of Fermentation Time On Antibacterial Activity Of Kefir Samplesmentioning

confidence: 99%

“…About this, the highest antibacterial activity was reported in the longer fermentation times, such as 36 and 48 hr (Kim et al, 2016), 48 hr (Rahimzadeh, Bahar, & Amirmozaffari, 2012;Rahimzadeh, Fazeli, Amirmozafari, & Mesbahi, 2015), 48 and 72 hr (Weschenfelder, Paim, Gerhard, Carvalho, & Wiest, 2018), and even more than 72 hr (Dias et al, 2012).…”

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confidence: 98%

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Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains

Ajam

Koohsari

2020

J. Food Process. Preserv.

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Probiotics may be a single strain or a set of different microorganisms. Kefir is an example of a probiotic that contains various types of bacteria and yeasts (Prado et al., 2015). Kefir beverage is one of the oldest fermented milk products, a natural probiotic and alcohol-lactic beverage derived from milk fermentation by kefir grains. Kefir is effective in promoting health, boosting the immune system, balancing blood pressure, treating gastrointestinal diseases, and lowering serum cholesterol levels. It also has antibacterial, antifungal, and antitumor activities

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

Cited by 7 publications

References 0 publications

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

Caracterização físico-química e sensorial em queijo de kefir com e sem condimentos

Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains

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