Comparative study of the antimicrobial activity of kefir grown under different substrate

Autores
Amieva, María Itatí; Delfini, Claudio Daniel; Quiroga, Evelina; Villegas, Liliana Beatriz
Año de publicación
2022
Idioma
español castellano
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Kefir is an ancient beverage, slightly acidic and alcoholic fermented that originated in the Caucasian region of Asia. Kefir is a natural fermented product comprised of a probiotic bacteria and yeast complex that coexist in symbiotic association. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. Generally, kefir may be identified depending on the type of substrate used for fermentation, which are dairy and non-dairy kefir. The different manufacturing conditions of kefir (agitation; the inoculum concentration; as well as the fermentation time and temperature) may alter the original characteristics of the microbial composition, hence affecting their health-giving properties. Therefore, this study aims to comparative the antimicrobial activity of kefir grown under different substrate.Kefir drinks were prepared from three different substrates: 0% milk fat (4.9 g% carbohydrates), water (4.8g% Muscovado sugar) and LB lactose (4.5g% lactose). A total of 3 g of kefir grains were inoculated in 30 mL of each substrate (10% w/v). Erlenmeyer flasks were incubated at 28°C and 100 rpm. Samples were taken at 24 (T1), 48 (T2), 72 (T3), 120 (T4) and 168 h (T5). The supernatants were obtained by centrifugation at 10,000 xg for 10 minutes. Antimicrobial activity was determined by diffusion in agar on Petri dishes containing the LB for bacteria and potato-glucose agar for fungi. The target strains used were: E. coli, Staphylococcus aureus, Fusarium sp., Aspergillus sp. and a fungus isolated from bread without identified yet.The antimicrobial activity varied according to the type of kefir and the fermentation time, and was found after T3. The supernatants of water kefir presented the best results of microbial activity, followed by the milk kefir, while the kefir that grew in LB-lactose did not show activity. The water kefir supernatant inhibited four of the five target strains. The most sensitive microorganisms to it were E. coli, followed by Aspergillus sp., the mold isolated from bread and Fusarium sp. Staphylococcus was not inhibited by any of the supernatants. The pH of the three types of kefirs decreased as the incubation time increased. The antimicrobial activity of milk and water artificially acidified with acetic acid and lactic acid was evaluated as control but no inhibitory activity was obtained for any of the target strains. Therefore, supernatants from kefir could be attributable to antimicrobial metabolites in supernatants rather than the low pH. Further research is necessary to study the compounds responsible for these functional properties and their stability for its use as food additive.
Fil: Amieva, María Itatí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Delfini, Claudio Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Quiroga, Evelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Villegas, Liliana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
XL Reunión Científica Anual de la Sociedad de Biología de Cuyo
Mendoza
Argentina
Sociedad de Biología de Cuyo
Materia
ANTIMICROBIAL ACTIVITY
KEFIR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/234179
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/234179
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparative study of the antimicrobial activity of kefir grown under different substrateAmieva, María ItatíDelfini, Claudio DanielQuiroga, EvelinaVillegas, Liliana BeatrizANTIMICROBIAL ACTIVITYKEFIRhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Kefir is an ancient beverage, slightly acidic and alcoholic fermented that originated in the Caucasian region of Asia. Kefir is a natural fermented product comprised of a probiotic bacteria and yeast complex that coexist in symbiotic association. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. Generally, kefir may be identified depending on the type of substrate used for fermentation, which are dairy and non-dairy kefir. The different manufacturing conditions of kefir (agitation; the inoculum concentration; as well as the fermentation time and temperature) may alter the original characteristics of the microbial composition, hence affecting their health-giving properties. Therefore, this study aims to comparative the antimicrobial activity of kefir grown under different substrate.Kefir drinks were prepared from three different substrates: 0% milk fat (4.9 g% carbohydrates), water (4.8g% Muscovado sugar) and LB lactose (4.5g% lactose). A total of 3 g of kefir grains were inoculated in 30 mL of each substrate (10% w/v). Erlenmeyer flasks were incubated at 28°C and 100 rpm. Samples were taken at 24 (T1), 48 (T2), 72 (T3), 120 (T4) and 168 h (T5). The supernatants were obtained by centrifugation at 10,000 xg for 10 minutes. Antimicrobial activity was determined by diffusion in agar on Petri dishes containing the LB for bacteria and potato-glucose agar for fungi. The target strains used were: E. coli, Staphylococcus aureus, Fusarium sp., Aspergillus sp. and a fungus isolated from bread without identified yet.The antimicrobial activity varied according to the type of kefir and the fermentation time, and was found after T3. The supernatants of water kefir presented the best results of microbial activity, followed by the milk kefir, while the kefir that grew in LB-lactose did not show activity. The water kefir supernatant inhibited four of the five target strains. The most sensitive microorganisms to it were E. coli, followed by Aspergillus sp., the mold isolated from bread and Fusarium sp. Staphylococcus was not inhibited by any of the supernatants. The pH of the three types of kefirs decreased as the incubation time increased. The antimicrobial activity of milk and water artificially acidified with acetic acid and lactic acid was evaluated as control but no inhibitory activity was obtained for any of the target strains. Therefore, supernatants from kefir could be attributable to antimicrobial metabolites in supernatants rather than the low pH. Further research is necessary to study the compounds responsible for these functional properties and their stability for its use as food additive.Fil: Amieva, María Itatí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Delfini, Claudio Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Quiroga, Evelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Villegas, Liliana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaXL Reunión Científica Anual de la Sociedad de Biología de CuyoMendozaArgentinaSociedad de Biología de CuyoSociedad de Biología de Cuyo2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/234179Comparative study of the antimicrobial activity of kefir grown under different substrate; XL Reunión Científica Anual de la Sociedad de Biología de Cuyo; Mendoza; Argentina; 2022; 1-146CONICET DigitalCONICETspainfo:eu-repo/semantics/altIdentifier/url/https://sbcuyo.org.ar/wp-content/uploads/2022/12/Libro-de-Resu%CC%81menes-2022-final-1.pdfNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:21Zoai:ri.conicet.gov.ar:11336/234179instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:41:21.811CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparative study of the antimicrobial activity of kefir grown under different substrate
title Comparative study of the antimicrobial activity of kefir grown under different substrate
spellingShingle Comparative study of the antimicrobial activity of kefir grown under different substrate
Amieva, María Itatí
ANTIMICROBIAL ACTIVITY
KEFIR
title_short Comparative study of the antimicrobial activity of kefir grown under different substrate
title_full Comparative study of the antimicrobial activity of kefir grown under different substrate
title_fullStr Comparative study of the antimicrobial activity of kefir grown under different substrate
title_full_unstemmed Comparative study of the antimicrobial activity of kefir grown under different substrate
title_sort Comparative study of the antimicrobial activity of kefir grown under different substrate
dc.creator.none.fl_str_mv Amieva, María Itatí
Delfini, Claudio Daniel
Quiroga, Evelina
Villegas, Liliana Beatriz
author Amieva, María Itatí
author_facet Amieva, María Itatí
Delfini, Claudio Daniel
Quiroga, Evelina
Villegas, Liliana Beatriz
author_role author
author2 Delfini, Claudio Daniel
Quiroga, Evelina
Villegas, Liliana Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL ACTIVITY
KEFIR
topic ANTIMICROBIAL ACTIVITY
KEFIR
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Kefir is an ancient beverage, slightly acidic and alcoholic fermented that originated in the Caucasian region of Asia. Kefir is a natural fermented product comprised of a probiotic bacteria and yeast complex that coexist in symbiotic association. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. Generally, kefir may be identified depending on the type of substrate used for fermentation, which are dairy and non-dairy kefir. The different manufacturing conditions of kefir (agitation; the inoculum concentration; as well as the fermentation time and temperature) may alter the original characteristics of the microbial composition, hence affecting their health-giving properties. Therefore, this study aims to comparative the antimicrobial activity of kefir grown under different substrate.Kefir drinks were prepared from three different substrates: 0% milk fat (4.9 g% carbohydrates), water (4.8g% Muscovado sugar) and LB lactose (4.5g% lactose). A total of 3 g of kefir grains were inoculated in 30 mL of each substrate (10% w/v). Erlenmeyer flasks were incubated at 28°C and 100 rpm. Samples were taken at 24 (T1), 48 (T2), 72 (T3), 120 (T4) and 168 h (T5). The supernatants were obtained by centrifugation at 10,000 xg for 10 minutes. Antimicrobial activity was determined by diffusion in agar on Petri dishes containing the LB for bacteria and potato-glucose agar for fungi. The target strains used were: E. coli, Staphylococcus aureus, Fusarium sp., Aspergillus sp. and a fungus isolated from bread without identified yet.The antimicrobial activity varied according to the type of kefir and the fermentation time, and was found after T3. The supernatants of water kefir presented the best results of microbial activity, followed by the milk kefir, while the kefir that grew in LB-lactose did not show activity. The water kefir supernatant inhibited four of the five target strains. The most sensitive microorganisms to it were E. coli, followed by Aspergillus sp., the mold isolated from bread and Fusarium sp. Staphylococcus was not inhibited by any of the supernatants. The pH of the three types of kefirs decreased as the incubation time increased. The antimicrobial activity of milk and water artificially acidified with acetic acid and lactic acid was evaluated as control but no inhibitory activity was obtained for any of the target strains. Therefore, supernatants from kefir could be attributable to antimicrobial metabolites in supernatants rather than the low pH. Further research is necessary to study the compounds responsible for these functional properties and their stability for its use as food additive.
Fil: Amieva, María Itatí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Delfini, Claudio Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Quiroga, Evelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Villegas, Liliana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
XL Reunión Científica Anual de la Sociedad de Biología de Cuyo
Mendoza
Argentina
Sociedad de Biología de Cuyo
description Kefir is an ancient beverage, slightly acidic and alcoholic fermented that originated in the Caucasian region of Asia. Kefir is a natural fermented product comprised of a probiotic bacteria and yeast complex that coexist in symbiotic association. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. Generally, kefir may be identified depending on the type of substrate used for fermentation, which are dairy and non-dairy kefir. The different manufacturing conditions of kefir (agitation; the inoculum concentration; as well as the fermentation time and temperature) may alter the original characteristics of the microbial composition, hence affecting their health-giving properties. Therefore, this study aims to comparative the antimicrobial activity of kefir grown under different substrate.Kefir drinks were prepared from three different substrates: 0% milk fat (4.9 g% carbohydrates), water (4.8g% Muscovado sugar) and LB lactose (4.5g% lactose). A total of 3 g of kefir grains were inoculated in 30 mL of each substrate (10% w/v). Erlenmeyer flasks were incubated at 28°C and 100 rpm. Samples were taken at 24 (T1), 48 (T2), 72 (T3), 120 (T4) and 168 h (T5). The supernatants were obtained by centrifugation at 10,000 xg for 10 minutes. Antimicrobial activity was determined by diffusion in agar on Petri dishes containing the LB for bacteria and potato-glucose agar for fungi. The target strains used were: E. coli, Staphylococcus aureus, Fusarium sp., Aspergillus sp. and a fungus isolated from bread without identified yet.The antimicrobial activity varied according to the type of kefir and the fermentation time, and was found after T3. The supernatants of water kefir presented the best results of microbial activity, followed by the milk kefir, while the kefir that grew in LB-lactose did not show activity. The water kefir supernatant inhibited four of the five target strains. The most sensitive microorganisms to it were E. coli, followed by Aspergillus sp., the mold isolated from bread and Fusarium sp. Staphylococcus was not inhibited by any of the supernatants. The pH of the three types of kefirs decreased as the incubation time increased. The antimicrobial activity of milk and water artificially acidified with acetic acid and lactic acid was evaluated as control but no inhibitory activity was obtained for any of the target strains. Therefore, supernatants from kefir could be attributable to antimicrobial metabolites in supernatants rather than the low pH. Further research is necessary to study the compounds responsible for these functional properties and their stability for its use as food additive.
publishDate 2022
dc.date.none.fl_str_mv 2022
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dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/234179
Comparative study of the antimicrobial activity of kefir grown under different substrate; XL Reunión Científica Anual de la Sociedad de Biología de Cuyo; Mendoza; Argentina; 2022; 1-146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/234179
identifier_str_mv Comparative study of the antimicrobial activity of kefir grown under different substrate; XL Reunión Científica Anual de la Sociedad de Biología de Cuyo; Mendoza; Argentina; 2022; 1-146
CONICET Digital
CONICET
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