Inhibitory activity of cheese whey fermented with kefir grains

Journal of Food Protection

Volumn 74, Issue 1, 2011, Pages 94-100

  Londero, A ^a   Quinta, R ^b   Abraham, A G ^a   Sereno, R ^b   De Antoni, G ^a   Garrote, G L ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Research and Development Department   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

MILK PROTEIN; PROBIOTIC AGENT; WHEY PROTEIN;

ARTICLE; BACTERIAL COUNT; CHEESE; DAIRY PRODUCT; DRUG EFFECT; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA;

CHEESE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CULTURED MILK PRODUCTS; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; MILK PROTEINS; PROBIOTICS; SALMONELLA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; SALMONELLA SP.;

EID: 78651304809     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-121     Document Type: Article

References (40)

1. Assadi, M. M., R. Pourahmad, and N. Moazami. 2008. Use of isolated kefir starter cultures in kefir production. J. Microbiol. Biotechnol. 16:541-543.
2. Athanasiadis, I., D. Boskou, M. Kanellaki, V. Kiosseoglou, and A. A. Koutinas. 2002. Whey liquid waste of the dairy industry as raw material for potable alcohol production by kefir granules. J. Agric. Food Chem. 50:7231-7234.
3. Athanasiadis, I., A. Paraskevopoulou, G. Blekas, and V. Kiosseoglou. 2004. Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments. Biotechnol. Prog. 20:1091-1095.
4. Carpenter, C. E., and J. R. Broadbent. 2009. External concentration of acid anions and pH: key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods. J. Food Sci. 74:12-15.
5. Cevikbas, A., E. Yemni, F. W. Ezzedenn, T. Yardimici, U. Cevikbas, and S. J. Stohs. 1994. Antitumoural antibacterial and antifungal activities of kefir and kefir grain. Phytother. Res. 8:78-82.
6. Chávez-Servín, J. L., A. I. Castellote, and M. C. López-Sabater. 2004. Analysis of mono-and disaccharides in milk-based formulae by highperformance liquid chromatography with refractive index detection. J. Chromatogr. A 1043:211-215.
7. De Vrese, M., B. Keller, and C. A. Barth. 1992. Enhancement of intestinal hydrolysis of lactose by microbial β-galactosidase (EC 3.2.1.23) of kefir. Br. J. Nutr. 67:67-75.
8. Garrote, G. L., A. G. Abraham, and G. L. De Antoni. 1997. Preservation of kefir grains, a comparative study. Lebensm.-Wiss. Technol. 30:77-84.
9. Garrote, G. L., A. G. Abraham, and G. L. De Antoni. 2000. Inhibitory power of kefir: the role of organics acids. J. Food Prot. 63:364-369.
10. Garrote, G. L., A. G. Abraham, and G. L. De Antoni. 2001. Chemical and microbiological characterisation of kefir grains. J. Dairy Res. 68:639-652.
11. Gonzalez Siso, M. I. 1996. The biotechnological utilization of cheese whey: a review. Bioresour. Technol. 57:1-11.
12. Güven, A., A. Güven, and M. Gülmez. 2003. The effect of kefir on the activities of GSH-Px, GST, CAT, GSH and LPO levels in carbon tetrachloride-induced mice tissues. J. Vet. Med. B Infect. Dis. Vet. Public Health 50:412-416.
13. Helander, I. M., A. Von Wright, and T. M. Mattila-Sandholm. 1997. Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria. Trends Food Sci. Technol. 8:146-150.
14. Hertzler, S. R., and S. M. Clancy. 2003. Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. J. Am. Diet Assoc. 103:582-587.
15. Hosono, A., T. Tanabe, and H. Otani. 1990. Binding properties of lactic acid bacteria isolated from kefir milk with mutagenic amino acid pyrolyzates. Milchwissenschaft 45:647-651.
16. International Organization for Standardization. 2007. Microbiology of food and animal feeding stuffs-horizontal method for the detection of Salmonella spp. ISO 6579:2002 + Cor.1:2004 + Amd.1:2007. International Organization for Standardization, Geneva.
17. International Organization for Standardization. 2009. Animal feeding stuffs-determination of nitrogen content and calculation of crude protein content-Part 2: Block digestion/steam distillation method. ISO 5983-2. International Organization for Standardization, Geneva.
18. International Organization for Standardization. 2009. Animal feeding stuffs. Determination of the contents of calcium, copper, iron, magnesium, manganese, potassium, sodium and zinc. Method using atomic absorption spectrometry. ISO 6869. International Organization for Standardization, Geneva.
19. Johnson, M. E., and J. A. Lucey. 2006. Major technological advances and trends in cheese. J. Dairy Sci. 89:1174-1178.
20. Kourkoutas, Y., P. Kandylis, P. Panas, J. S. G. Dooley, P. Nigam, and A. A. Koutinas. 2006. Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production. Appl. Environ. Microbiol. 72:6124-6135.
21. Koutinas, A. A., I. Athanasiadis, A. Bekatorou, M. Iconomopoulou, and G. Blekas. 2005. Kefir yeast technology: scale-up in SCP production using milk whey. Biotechnol. Bioeng. 89:788-796.
22. Liu, J. R., S. Y. Wang, M. J. Chen, H. L. Chen, P. Y. Yueh, and C. W. Lin. 2006. Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. Br. J. Nutr. 95:939-946.
23. Murofushi, M., M. Shiomi, and K. Aibara. 1983. Effect of orally administered polysaccharide from kefir grain on delayed-type hypersensitivity and tumor growth in mice. Jpn. J. Med. Sci. Biol. 36:49-53.
24. Östling, C. E., and S. E. Lindgren. 1993. Inhibition of enterobacteria and Listeria growth by lactic, acetic and formic acids. J. Appl. Microbiol. 75:18-24.
25. Paraskevopoulou, A., I. Athanasiadis, M. Kanellaki, A. Bekatorou, G. Blekas, and V. Kiosseoglou. 2003. Functional properties of single cell protein produced by kefir microflora. Food Res. Int. 36:431-438.
26. Plessas, S., L. Pherson, A. Bekatorou, P. Nigam, and A. A. Koutinas. 2005. Bread making using kefir grains as baker's yeast. Food Chem. 93:585-589.
27. a edição. NP 872. Instituto Português da Qualidade, Lisboa.
28. Portuguese Norm. 1986. Microbiologia alimentar. Regras gerais para pesquisa de Escherichia coli. NP 2308(1986). Instituto Português da Qualidade, Lisboa.
29. a edição. NP 875. Instituto Português da Qualidade, Lisboa.
30. a edição. NP 874. Instituto Português da Qualidade, Lisboa.
31. a edição. NP 876. Instituto Português da Qualidade, Lisboa.
32. Presser, K. A., D. A. Ratkowsky, and T. Ross. 1997. Modeling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl. Environ. Microbiol. 63:2355-2360.
33. Rimada, P., and A. G. Abraham. 2001. Polysaccharide production during whey fermentation by kefir grains. J. Dairy Res. 68:653-661.
34. Rimada, P., and A. G. Abraham. 2003. Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey. Lait 83:79-88.
35. Rimada, P., and A. G. Abraham. 2006. Kefiran improves rheological properties of glucono lactona induced skim milk gels. Int. Dairy J. 16:33-39.
36. Silva, K. R., S. A. Rodrigues, L. X. Filho, and A. S. Lima. 2009. Antimicrobial activity of broth fermented with kefir grains. Appl. Biochem. Biotechnol. 152:316-325.
37. Thoreux, K., and D. L. Schmucker. 2001. Kefir milk enhances intestinal immunity in young but not old rats. J. Nutr. 131:807-812.
38. Ulusoy, B. H., H. Çolak, H. Hampikyan, and M. Erkan. 2007. An in vitro study on the antibacterial effect of kefir against some food-borne pathogens. Türk Mikrobiyol. Cem. Derg. 37:103-107.
39. Vinderola, C. G., J. Duarte, D. Thangavel, G. Perdigón, E. Farnworth, and C. Matar. 2005. Immunomodulating capacity of kefir. J. Dairy Res. 72:195-202.
40. Vinderola, G., G. Perdigon, J. Duarte, D. Thangavel, E. Farnworth, and C. Matar. 2006. Effects of kefir fractions on innate immunity. Immunobiology 211:149-156.