Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant

Gülmez, Murat; Güven, Aysel

doi:10.1046/j.1365-2672.2003.02016.x

Cited by 46 publications

(41 citation statements)

References 20 publications

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“…The results support the hypothesis that fermented dairy products, especially natural kefir and probiotic yogurt, may have F. nucleatum inhibitory characteristics. Their potent antimicrobial and antitumor properties have also reported in previous studies [7,13,22].…”

Section: Disc Diffusion-zone Inhibition Resultssupporting

confidence: 67%

“…Kefir has antimicrobial properties against some bacteria groups due to its competitive flora and unique metabolites. It is reported that kefir inhibits the bacterial growth of S. aureus [10,11], K. pneumoniae, E. coli [12], Listeria monocytogenes, Salmonella typhimurium, S. enteriditis, S. flexneri, Yersinia enterocolitica [9,13], and E. coli O157:H7.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Güzel‐Seydim¹,

Cagdas²,

Seydim³

2016

FFHD

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Background: Fusobacterium spp. are known to be part of mouth and intestinal microbiota. Fusobacterium nucleatum is an obligate anaerobe, Gram negative, non-spore forming pleomorphic bacillus that can cause diseases not only in the mouth and teeth but also in the brain, pleura, lungs and liver. It was noted that F. nucleatum induces fetal death (fetal demise) in pregnant women. Recent studies indicate that F. nucleatum could lead to colon cancer by binding to the epithelial tissue. Kefir is produced from kefir grains that are a source of probiotics. Fermented dairy products and especially kefir and yogurt are significant for functional nutrition. In kefir grains, lactic acid bacteria, acetic acid bacteria and yeasts are embedded in a polysaccharide matrix, called kefiran. When kefir grains are added to milk and incubated for approximately 22 h at 25°C, microorganisms in the grains continue to proliferate in milk with the production of functional metabolic compounds. While yogurt has mainly two bacteria, authentic kefir has its characteristic Lactobacillus kefiranofaciens, Lactobacillus kefir and Lactobacillus kefirgranum, in addition to many other types of lactic acid bacteria (LAB). Previous studies have indicated that fermented dairy products can cause probiotic effects such as improvement in digestive system health, reduction in serum cholesterol, improvement in lactose tolerance, improvement in immune function, control of irritable bowel symptoms, and anticarcinogenic properties.Objective: The aim of this research was to report the effects of fermented dairy products in vitro on the growth of F. nucleatum. Milk, kefir made from natural kefir grains, commercial kefir produced from kefir starter culture, yogurt produced from natural yogurt starter culture and commercial yogurt produced from yogurt starter culture were used against F. nucleatum. Methods:F. nucleatum (ATCC 25586) was grown in Fluid Thioglycollate Medium at 37°C for 3 days under anaerobic incubation. Kefir was made from authentic kefir grains with 2% by volume inoculation at 25°C for 22h fermentation. Yogurt was made using a natural starter culture. The inhibition effects of fermented dairy products were determined in vitro against F. nucleatum. Zone inhibition tests were conducted using sterile disks that were immersed into kefir and yogurt samples and subsequently placed on Brucella Blood Agar with Hemin and Vitamin K1 inoculated with F. nucleatum; plates were incubated at 37°C for 3 days under anaerobic conditions. Inhibition zones were determined after the incubation was completed. Additionally, lactic acid bacteria (counted on MRS and m17), yeast (PDA) and related pathogen were observed after anaerobic incubation by adding a certain amount of kefir and yogurt cultures into F. nucleatum inoculated medium.Results: Authentic kefir samples exhibited distinct inhibitory zone against F. nucleatum after incubation agar plates. The largest zone of inhibition (with 9.5 mm) was caused by natural kefir samples made from kefir grains. Yogurt samp...

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Section: Disc Diffusion-zone Inhibition Resultssupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Güzel‐Seydim¹,

Cagdas²,

Seydim³

2016

FFHD

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“…The antimicrobial properties of kefir coculture, as has also previously been suggested for dairy products (26), may be attributed either to its ability to produce lactic acid and therefore cause a drastic reduction in pH or to the production of antimicrobial compounds by certain strains existing in its natural microbial flora (55,57,60). Our results show that the sugar consumption, production of lactic acid, and therefore reduction of pH observed in unsalted rennet cheese due to the action of indigenous lactic acid bacteria that survive pasteurization (61) are inadequate to provide the products lacking starter cultures the preservation properties gained by kefir.…”

Section: Discussionmentioning

confidence: 73%

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Kourkoutas

Kandylis

Panas

et al. 2006

Appl Environ Microbiol

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The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4°C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5°C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

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“…[38]. Antibiotic activity of both kefir and purified AK (50 mg·mL −1 ) has been evaluated [8] using both the disk diffusion method and susceptibility tests against some well known pathogenic bacteria (S. pyogenes, S. salivarius, S. aureus, P. aeruginosa, S. tiphymurium, E. coli, L. monocytogenes, and C. albicans).…”

Section: On Microorganismsmentioning

confidence: 99%

Kefir D’Aqua and Its Probiotic Properties

Schneedorf¹

2012

Probiotic in Animals

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Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant

Cited by 46 publications

References 20 publications

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Kefir D’Aqua and Its Probiotic Properties

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