| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000366261 |
| ISSN: | 1516-8913 |
| Autores: | Santos, Joao Paulo Victorino1 Araujo, Tatiane Ferreira2 Ferreira, Celia Lucia de Luces Fortes2 Goulart, Simone Machado1 |
| Instituciones: | 1Instituto Federal de Goias, Itumbiara, Goias. Brasil 2Universidade Federal de Vicosa, Vicosa, Minas Gerais. Brasil |
| Año: | 2013 |
| Periodo: | Sep-Oct |
| Volumen: | 56 |
| Número: | 5 |
| Paginación: | 823-827 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, analítico |
| Resumen en inglés | In this study, the potential of kefir grains, obtained from three different towns/cities in the Southeast Region of Brazil to inhibit the growth of the five pathogenic microorganisms was evaluated. The samples showed the growth inhibition from 42.80-69.15 for Staphylococcus aureus ATCC 6538, 30.73-59.89 for Escherichia coli ATCC 11229, 44.99-73.05 for Salmonela typhi ATCC 6539, 41.45-54.18 for Listeria monocytogenes ATCC 15313 and 70.38-86.80 for Bacillus cereus RIBO 1222-173-S4. These results indicated that the kefir grains evaluated had antagonistic activity toward the different pathogens tested. The ability to inhibit, although differently depending on the regional microbiota, indicated a potential for their use as a functional food |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Leche fermentada, Kefir, Escherichia coli, Salmonella typhi, Listeria monocytogenes, Bacillus cereus, Alimentos funcionales |
| Keyword: | Chemistry, Food chemistry, Fermented milk, Kefir, Escherichia coli, Salmonella typhi, Listeria monocytogenes, Bacillus cereus, Functional foods |
| Texto completo: | Texto completo (Ver HTML) |
