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| Weschenfelder,Simone; Paim,Marcelo Pinto; Gerhardt,Carin; Carvalho,Heloisa Helena Chaves; Wiest,José Maria. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Physicochemical characteristics; Probiotic potential; Fermented dairy product. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300450 |
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| Weschenfelder,Simone; Paim,Marcelo Pinto; Gerhardt,Carin; Carvalho,Heloisa Helena Chaves; Wiest,José Maria. |
| ABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1, W2), and to evaluate their in situ antibacterial activity against microorganisms of interest in food. Pasteurized milk, powdered milk and kefir grains were used in preparing the products and their percentage composition was determined. C1, C2, W1 and W2 were contaminated with five different logarithmic fractions (A = 8log to E = 4log CFU/ml) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229), with antibacterial activity assessed over 0, 24, 48 and 72 hours of exposure. The results demonstrated the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kefir grains; Dairy products; Antibacterial potential. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300443 |
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