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

Ajam, Fahime; Koohsari, Hadi

doi:10.1111/jfpp.14913

Cited by 5 publications

(5 citation statements)

References 35 publications

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“…Etawa goat milk pasteurized is taken in as much as 1 L and added with 10% kefir seeds. The kefir milk is fermented at 37 °C for 48 h [17].…”

Section: Etawa Goat Milk Kefir Productionmentioning

confidence: 99%

Antioxidant and Antibacterial Activities of Curd and Whey Kefir Produced from Etawa Goat Milk

Sadewi,

Nurhasanah,

Sudibyo

et al. 2023

J. Multidiscip. Appl. Nat. Sci.

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Kefir is a fermented drink with many benefits. Kefir contains antioxidant compounds that can inhibit free radical activity.In addition, kefir contains lactic acid bacteria, which provide good antibacterial activity and improve the health of the digestive tract. This research aimed to determine the antioxidant and antibacterial activities of kefir made from Etawa goat milk. The methods used in this research included fermentation of Etawa goat milk with 10 % kefir seeds at 37 °C and a fermentation time of 2 days. Antioxidant activity was tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH), and antibacterial activity was tested using agar diffusion. The peptide molecular weights in kefir were analyzed using SDS-PAGE. The results showed that the antibacterial and antioxidant activities in Etawa goat's milk curd kefir has a higher activity than whey kefir. The antioxidant activity of curd has an IC50 of 43.99 ppm, which is a powerful antioxidant. Curd's antibacterial activity forms a clear zone of 7 mm against Bacillus cereus and is included in the solid antibacterial category. In Escherichia coli, a clear zone of 6 mm was formed and included in the moderate antibacterial category. The results of SDS-PAGE gel visualization found three prominent bands measuring 10, 15, and 33 kDa, respectively.

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“…Etawa goat milk pasteurized is taken in as much as 1 L and added with 10% kefir seeds. The kefir milk is fermented at 37 °C for 48 h [17].…”

Section: Etawa Goat Milk Kefir Productionmentioning

confidence: 99%

Antioxidant and Antibacterial Activities of Curd and Whey Kefir Produced from Etawa Goat Milk

Sadewi,

Nurhasanah,

Sudibyo

et al. 2023

J. Multidiscip. Appl. Nat. Sci.

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show abstract

“…Many parameters could affect the final antimicrobial activity of kefir. First, the type of milk substrate could affect the antibacterial activity of kefir samples [45]. The fatty acid composition and lactose content could affect the product's final pH and acid content, in addition to the kinds of peptides and other substances that make up the bioactive substances.…”

Section: Anti-microbial Activitymentioning

confidence: 99%

“…Hence, it can be construed that the anti-bacterial action of kefir is influenced by distinct components produced at fermentation at different stages, resulting in a varied anti-microbial pattern as a function of time [44]. In another study, 48 hours and 72 hours of fermented kefir samples showed higher anti-bacterial activity against E. coli and S. aureus, respectively [45]. Thus, the shorter fermentation time (24 hours) in this study, when compared to earlier studies, might be the reason for the partial inhibition of bacteria (smaller zone of inhibition).…”

Section: Anti-microbial Activitymentioning

confidence: 99%

“…Overall, fermentation conditions notably impacted the quantity and type of microorganisms and intermediate chemicals generated in the tested kefir samples. It is recommended that future works consider using different fermentation times for certain pathogens, such as 48, 72, 120, and 120 hours, for E. coli, S. aureus, B. cereus, and S. dysenteriae, respectively [45].…”

Section: Anti-microbial Activitymentioning

confidence: 99%

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Proximate Composition and Antimicrobial Activity of Kefir Produced from Cow’s and Almond Milk

Hew,

Shafie,

Sulaiman

2023

J.Trop.Life.Science

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Fermented foods are an important diet component of people around the world. Kefir, or fermented milk, is popular worldwide due to its high nutritional value, with cow's milk being the common substrate for traditional kefir fermentation. However, the scarcity of animal-based milk in some countries, plus cultural, religious, and health reasons, have seen non-dairy milk kefir from almond milk gaining popularity among consumers globally. This study aimed to evaluate and compare the proximate composition and anti-microbial activity of kefir produced from 100% cow or 100% almond or an equal (1:1) mixture of both kinds of milk. This study used the AOAC 2000 method for the proximate analysis, while the agar well diffusion method examined the anti-microbial activity of the milk samples against Escherichia coli, Staphylococcus aureus, and Salmonella typhi. Results revealed that the three kefir samples showed significantly different (p<0.05) moisture, total dietary fiber, and fat contents and were within the CODEX acceptable range for kefir. All samples exhibited varying degrees of inhibition between the different pathogens. The diameters of the inhibition zone of the tested kefir samples were significantly different toward Salmonella typhi (p<0.05), with the mixture of almond and cow milk notably producing better inhibition towards all tested bacteria. The above-said milk mixture also gave a better overall nutrient profile (lower fat and higher fibre). While almond milk might be a suitable substrate for kefir, it was not effectively inhibitory for all bacteria. The overall results thus conveyed the promising use of almond and cow milk mixture as an alternative substrate for kefir fermentation, further supporting its potential use as a probiotics source.

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“…In addition to its antibacterial, antifungal and antitumor activities, kefir is effective in improving health, strengthening the immune system, balancing blood pressure and lowering serum cholesterol levels. (Ajam and Koohsari 2020). Therefore, there is a need for the development of natural antibacterial agents.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Antimicrobial Peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir

ATALAY¹,

Şahingil²

2021

Tarım Bilimleri Dergisi

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

Cited by 5 publications

References 35 publications

Antioxidant and Antibacterial Activities of Curd and Whey Kefir Produced from Etawa Goat Milk

Antioxidant and Antibacterial Activities of Curd and Whey Kefir Produced from Etawa Goat Milk

Proximate Composition and Antimicrobial Activity of Kefir Produced from Cow’s and Almond Milk

Characterization of Antimicrobial Peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir

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