Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria.
Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria.
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开菲尔对各种食品病原体和腐败细菌的抗菌活性。
DOI：
10.5851/kosfa.2016.36.6.787
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发表时间：
2016
影响因子：
--
通讯作者：
Seo KH
中科院分区：
文献类型：
--
作者：
Kim DH;Jeong D;Kim H;Kang IB;Chon JW;Song KY;Seo KH
开菲尔是一种独特的发酵乳制品，由乳酸菌、醋酸菌和酵母混合物产生。在这里，我们比较了发酵 24、36、48 或 72 小时的四种开菲尔（A、L、M 和 S）对 8 种食源性病原体的抗菌谱。以蜡样芽孢杆菌、金黄色葡萄球菌、单增李斯特菌、粪肠球菌、大肠杆菌、肠炎沙门氏菌、铜绿假单胞菌、坂崎克罗诺杆菌为试验菌株，采用草坪点样法考察其抗菌活性。光谱、效力和活性起始时间根据开菲尔类型和发酵时间的不同而变化。尽管传统的开菲尔发酵方法是在 25℃ 下发酵 18-24 小时，但所有开菲尔发酵至少 36-48 小时后都获得了最广泛和最强的抗菌谱。对于开菲尔A、蜡状芽孢杆菌、大肠杆菌、肠炎沙门氏菌、铜绿假单胞菌和坂崎梭菌均受到抑制，而开菲尔L、M和S对蜡样芽胞杆菌、金黄色葡萄球菌、大肠杆菌、肠炎沙门氏菌、铜绿假单胞菌和坂崎弯曲杆菌均有不同程度的抑制作用。发酵特定时间后，肠炎沙门氏菌和坂崎梭菌仅被开菲尔 L、M 和 S 抑制，而单核细胞增生李斯特氏菌则被开菲尔 M 在发酵特定时间后抑制，这表明抗菌活性不仅归因于低 pH 值，还归因于发酵过程中分泌的抗菌物质。
Kefir is a unique fermented dairy product produced by a mixture of lactic acid bacteria, acetic acid bacteria, and yeast. Here, we compared the antimicrobial spectra of four types of kefirs (A, L, M, and S) fermented for 24, 36, 48, or 72 h against eight food-borne pathogens. Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, and Cronobacter sakazakii were used as test strains, and antibacterial activity was investigated by the spot on lawn method. The spectra, potencies, and onsets of activity varied according to the type of kefir and the fermentation time. The broadest and strongest antimicrobial spectrum was obtained after at least 36-48 h of fermentation for all kefirs, although the traditional fermentation method of kefir is for 18-24 h at 25℃. For kefir A, B. cereus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited, while B. cereus, S. aureus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited to different extents by kefirs L, M, and S. Remarkably, S. aureus, S. Enteritidis, and C. sakazakii were only inhibited by kefirs L, M, and S, and L. monocytogenes by kefir M after fermentation for specific times, suggesting that the antimicrobial activity is attributable not only to a low pH but also to antimicrobial substances secreted during the fermentation.