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Provedor de dados:  Rev. Ciênc. Agron.
País:  Brazil
Título:  Kefir: composition and evaluation of in situ antagonistic activity against Staphylococcus aureus and Escherichia coli.
Autores:  Weschenfelder,Simone
Paim,Marcelo Pinto
Carvalho,Heloisa Helena Chaves
Wiest,José Maria
Data:  2018-09-01
Ano:  2018
Palavras-chave:  Physicochemical characteristics
Probiotic potential
Fermented dairy product
Resumo:  ABSTRACT The aim of this study was to investigate whether produced kefir meets the identity and quality standards for fermented milks, to check the possibility of assigning a nutrition declaration, and to evaluate the antagonistic activity of the fermented milk against Staphylococcus aureus and Escherichia coli. Two different formulations of kefir (Kefir 1 and Kefir 2) were prepared to determine the percentage composition, minerals, pH, total lactic acid bacteria, and antagonistic activity against Staphylococcus aureus and Escherichia coli. The results of the physicochemical evaluation indicated a statistically significant difference between the formulations, except for the percentage of lipids, Ca, K, Mg and Na. The formulations met the parameters of identity and quality in the fermented milks under evaluation. Possible nutrition declarations for Kefir 1 are 'source of proteins' and 'reduced calorie', and for Kefir 2, 'high protein content' and 'high zinc content'. The fermented milks showed significant antagonistic activity against the tested microorganisms (> 24 h), with no activity seen after this period. Further studies involving kefir are suggested, exploring its potential as a probiotic food, and its inclusion in the diet of the population.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Editor:  Universidade Federal do Ceará
Relação:  10.5935/1806-6690.20180051
Formato:  text/html
Fonte:  Revista Ciência Agronômica v.49 n.3 2018
Direitos:  info:eu-repo/semantics/openAccess

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