Antifungal activity of kefir against bread spoilage fungi

Autores
Amieva, María Itatí; Delfini, Claudio Daniel; Villegas, Liliana Beatriz
Año de publicación
2024
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers. In previous work, the antimicrobial capacity of kefir, an artisanal, acidic and slightly carbonated fermented drink, has been tested, showing antibacterial activity. Therefore, the objective of the present study was to evaluate the antifungal activity of kefir against bread spoilage fungi. 21 microorganisms were isolated from kefir but none presented the desired activity, indicating that microorganism need to grow in a consortium to produce it. For this reason, it was decided to continue working with kefir granules. Two kefir drinks were used, one with unsterilized mascabo sugar and the other with sterilized mascabo sugar (5 g%). A total of 3 g of kefir granules were inoculated in 30 mL of each medium and they were incubated to 30°C without and with orbital shaker at 140 rpm. Samples were taken after 72h and the cell-free supernatant (CLS) was obtained by centrifugation at 10,000 x g for 10 minutes. The SLC samples were subjected to two concentration methods: water bath at 94°C for one hour and Savant speedvac for 3 h, until a final concentration of 5x by both techniques. The antifungal activity was determined by the agar diffusion technique against six fungi isolated from bread and not yet identified. The fungus was plated onto potato dextrose agar by spreading a volume (100 L) inoculum. Sterile mascabo sugar was used as a control. All CLS showed antifungal activity, varying the degree of inhibition according to the concentration method. The CLS kefir with sterilized mascabo sugar showed greater activity than the CLS with unsterilized sugar, showing in decreasing order of fungal inhibition: SLC Savant speedvac, SLC water bath, SLC without concentrating and static culture (without shaking). The control did not show activity. In addition, thin layer chromatography was carried out with the concentrated and unconcentrated CLS, using BAW (butanol: acetic acid: water) as the mobile phase, and bioautography was carried out using as reporter the most sensitive fungus from the previous tests, obtaining one metabolite with fungal inhibition of Rf = 0.3, confirming the presence of an antifungal metabolite. It is concluded that cultivating kefir with agitation favors the production of the antifungal metabolite and that the application of the two methods to concentrate the SLC were effective in increasing fungal inhibition, however the high temperatures used would have a slight effect of decreasing this capacity. In future work it is expected to advance on the nature of the metabolite.
Fil: Amieva, María Itatí. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. 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: Villegas, Liliana Beatriz. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. 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
XLI Reunión Científica Anual de la Sociedad de Biología de Cuyo
Mendoza
Argentina
Sociedad de Biología de Cuyo
Materia
KEFIR
ANTIMICROBIAL ACTIVITY
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:11336/257453
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antifungal activity of kefir against bread spoilage fungiAmieva, María ItatíDelfini, Claudio DanielVillegas, Liliana BeatrizKEFIRANTIMICROBIAL ACTIVITYhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers. In previous work, the antimicrobial capacity of kefir, an artisanal, acidic and slightly carbonated fermented drink, has been tested, showing antibacterial activity. Therefore, the objective of the present study was to evaluate the antifungal activity of kefir against bread spoilage fungi. 21 microorganisms were isolated from kefir but none presented the desired activity, indicating that microorganism need to grow in a consortium to produce it. For this reason, it was decided to continue working with kefir granules. Two kefir drinks were used, one with unsterilized mascabo sugar and the other with sterilized mascabo sugar (5 g%). A total of 3 g of kefir granules were inoculated in 30 mL of each medium and they were incubated to 30°C without and with orbital shaker at 140 rpm. Samples were taken after 72h and the cell-free supernatant (CLS) was obtained by centrifugation at 10,000 x g for 10 minutes. The SLC samples were subjected to two concentration methods: water bath at 94°C for one hour and Savant speedvac for 3 h, until a final concentration of 5x by both techniques. The antifungal activity was determined by the agar diffusion technique against six fungi isolated from bread and not yet identified. The fungus was plated onto potato dextrose agar by spreading a volume (100 L) inoculum. Sterile mascabo sugar was used as a control. All CLS showed antifungal activity, varying the degree of inhibition according to the concentration method. The CLS kefir with sterilized mascabo sugar showed greater activity than the CLS with unsterilized sugar, showing in decreasing order of fungal inhibition: SLC Savant speedvac, SLC water bath, SLC without concentrating and static culture (without shaking). The control did not show activity. In addition, thin layer chromatography was carried out with the concentrated and unconcentrated CLS, using BAW (butanol: acetic acid: water) as the mobile phase, and bioautography was carried out using as reporter the most sensitive fungus from the previous tests, obtaining one metabolite with fungal inhibition of Rf = 0.3, confirming the presence of an antifungal metabolite. It is concluded that cultivating kefir with agitation favors the production of the antifungal metabolite and that the application of the two methods to concentrate the SLC were effective in increasing fungal inhibition, however the high temperatures used would have a slight effect of decreasing this capacity. In future work it is expected to advance on the nature of the metabolite.Fil: Amieva, María Itatí. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. 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: Villegas, Liliana Beatriz. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. 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; ArgentinaXLI Reunión Científica Anual de la Sociedad de Biología de CuyoMendozaArgentinaSociedad de Biología de CuyoTech Science Press2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257453Antifungal activity of kefir against bread spoilage fungi; XLI Reunión Científica Anual de la Sociedad de Biología de Cuyo; Mendoza; Argentina; 2023; 1-11667-5746CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://sbcuyo.org.ar/reuniones-anuales-anteriores/Nacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:09:39Zoai:ri.conicet.gov.ar:11336/257453instacron: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:34982025-10-22 12:09:39.983CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antifungal activity of kefir against bread spoilage fungi
title Antifungal activity of kefir against bread spoilage fungi
spellingShingle Antifungal activity of kefir against bread spoilage fungi
Amieva, María Itatí
KEFIR
ANTIMICROBIAL ACTIVITY
title_short Antifungal activity of kefir against bread spoilage fungi
title_full Antifungal activity of kefir against bread spoilage fungi
title_fullStr Antifungal activity of kefir against bread spoilage fungi
title_full_unstemmed Antifungal activity of kefir against bread spoilage fungi
title_sort Antifungal activity of kefir against bread spoilage fungi
dc.creator.none.fl_str_mv Amieva, María Itatí
Delfini, Claudio Daniel
Villegas, Liliana Beatriz
author Amieva, María Itatí
author_facet Amieva, María Itatí
Delfini, Claudio Daniel
Villegas, Liliana Beatriz
author_role author
author2 Delfini, Claudio Daniel
Villegas, Liliana Beatriz
author2_role author
author
dc.subject.none.fl_str_mv KEFIR
ANTIMICROBIAL ACTIVITY
topic KEFIR
ANTIMICROBIAL ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers. In previous work, the antimicrobial capacity of kefir, an artisanal, acidic and slightly carbonated fermented drink, has been tested, showing antibacterial activity. Therefore, the objective of the present study was to evaluate the antifungal activity of kefir against bread spoilage fungi. 21 microorganisms were isolated from kefir but none presented the desired activity, indicating that microorganism need to grow in a consortium to produce it. For this reason, it was decided to continue working with kefir granules. Two kefir drinks were used, one with unsterilized mascabo sugar and the other with sterilized mascabo sugar (5 g%). A total of 3 g of kefir granules were inoculated in 30 mL of each medium and they were incubated to 30°C without and with orbital shaker at 140 rpm. Samples were taken after 72h and the cell-free supernatant (CLS) was obtained by centrifugation at 10,000 x g for 10 minutes. The SLC samples were subjected to two concentration methods: water bath at 94°C for one hour and Savant speedvac for 3 h, until a final concentration of 5x by both techniques. The antifungal activity was determined by the agar diffusion technique against six fungi isolated from bread and not yet identified. The fungus was plated onto potato dextrose agar by spreading a volume (100 L) inoculum. Sterile mascabo sugar was used as a control. All CLS showed antifungal activity, varying the degree of inhibition according to the concentration method. The CLS kefir with sterilized mascabo sugar showed greater activity than the CLS with unsterilized sugar, showing in decreasing order of fungal inhibition: SLC Savant speedvac, SLC water bath, SLC without concentrating and static culture (without shaking). The control did not show activity. In addition, thin layer chromatography was carried out with the concentrated and unconcentrated CLS, using BAW (butanol: acetic acid: water) as the mobile phase, and bioautography was carried out using as reporter the most sensitive fungus from the previous tests, obtaining one metabolite with fungal inhibition of Rf = 0.3, confirming the presence of an antifungal metabolite. It is concluded that cultivating kefir with agitation favors the production of the antifungal metabolite and that the application of the two methods to concentrate the SLC were effective in increasing fungal inhibition, however the high temperatures used would have a slight effect of decreasing this capacity. In future work it is expected to advance on the nature of the metabolite.
Fil: Amieva, María Itatí. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. 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: Villegas, Liliana Beatriz. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. 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
XLI Reunión Científica Anual de la Sociedad de Biología de Cuyo
Mendoza
Argentina
Sociedad de Biología de Cuyo
description Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers. In previous work, the antimicrobial capacity of kefir, an artisanal, acidic and slightly carbonated fermented drink, has been tested, showing antibacterial activity. Therefore, the objective of the present study was to evaluate the antifungal activity of kefir against bread spoilage fungi. 21 microorganisms were isolated from kefir but none presented the desired activity, indicating that microorganism need to grow in a consortium to produce it. For this reason, it was decided to continue working with kefir granules. Two kefir drinks were used, one with unsterilized mascabo sugar and the other with sterilized mascabo sugar (5 g%). A total of 3 g of kefir granules were inoculated in 30 mL of each medium and they were incubated to 30°C without and with orbital shaker at 140 rpm. Samples were taken after 72h and the cell-free supernatant (CLS) was obtained by centrifugation at 10,000 x g for 10 minutes. The SLC samples were subjected to two concentration methods: water bath at 94°C for one hour and Savant speedvac for 3 h, until a final concentration of 5x by both techniques. The antifungal activity was determined by the agar diffusion technique against six fungi isolated from bread and not yet identified. The fungus was plated onto potato dextrose agar by spreading a volume (100 L) inoculum. Sterile mascabo sugar was used as a control. All CLS showed antifungal activity, varying the degree of inhibition according to the concentration method. The CLS kefir with sterilized mascabo sugar showed greater activity than the CLS with unsterilized sugar, showing in decreasing order of fungal inhibition: SLC Savant speedvac, SLC water bath, SLC without concentrating and static culture (without shaking). The control did not show activity. In addition, thin layer chromatography was carried out with the concentrated and unconcentrated CLS, using BAW (butanol: acetic acid: water) as the mobile phase, and bioautography was carried out using as reporter the most sensitive fungus from the previous tests, obtaining one metabolite with fungal inhibition of Rf = 0.3, confirming the presence of an antifungal metabolite. It is concluded that cultivating kefir with agitation favors the production of the antifungal metabolite and that the application of the two methods to concentrate the SLC were effective in increasing fungal inhibition, however the high temperatures used would have a slight effect of decreasing this capacity. In future work it is expected to advance on the nature of the metabolite.
publishDate 2024
dc.date.none.fl_str_mv 2024
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info:eu-repo/semantics/conferenceObject
Reunión
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/257453
Antifungal activity of kefir against bread spoilage fungi; XLI Reunión Científica Anual de la Sociedad de Biología de Cuyo; Mendoza; Argentina; 2023; 1-1
1667-5746
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257453
identifier_str_mv Antifungal activity of kefir against bread spoilage fungi; XLI Reunión Científica Anual de la Sociedad de Biología de Cuyo; Mendoza; Argentina; 2023; 1-1
1667-5746
CONICET Digital
CONICET
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language eng
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dc.publisher.none.fl_str_mv Tech Science Press
publisher.none.fl_str_mv Tech Science Press
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repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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