Antimicrobial activity of broth fermented with kefir grains.
Kefir grains originate from the Caucasus region and are used for preparing beverages using sugar solution, milk, and fruit juice. As long as they are formed by a microbial consortium useful in the intestine, the produced drinks can be called probiotics. The aim of this study was to determine the antimicrobial activity during kefir fermentation in sugar broth. Fermentations with three kinds of carbohydrates (molasses, demerara sugar, and brown sugar) as carbon source were carried out. Brown sugar promoted the greatest antimicrobial activities, producing inhibition halos corresponding to 35, 14, 12, 14, and 14 mm for Candida albicans, Salmonella typhi, Shigella sonnei, Staphylococcus aureus, and Escherichia coli, respectively. Different carbon source concentrations and the time of fermentation influenced the size of the inhibition halos of the pathogenic microorganisms.
Silva
Karoline R
KR
Laboratory of Natural Products and Biotechnology, ITP, Av. Murilo Dantas, Farolândia, Aracaju-SE, Brazil.
Rodrigues
Sheila A
SA
Filho
Lauro Xavier
LX
Lima
Alvaro S
AS
D000890:Anti-Infective Agents / Q000378:metabolism* / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects; D002180:Candidiasis, Oral / Q000382:microbiology; D003470:Culture Media / Q000737:chemistry*; D043302:Cultured Milk Products / Q000378:metabolism*; D005285:Fermentation; D005658:Fungi / Q000187:drug effects; D005767:Gastrointestinal Diseases / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D008965:Molasses; D013997:Time Factors
D000890:Anti-Infective Agents; D003470:Culture Media