Diego Aguirre-Ramírez, Inés Abad, Emma Pinilla, María D. Pérez, Laura Grasa, Lourdes Sánchez
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引用次数: 0
Abstract
Kefir traditionally is based on pasteurised milk and the use of other substrates is unusual. Kefir beverages made with raw milk (RMK), pasteurised milk (PMK) or whey (WK), were obtained and fractionated in microbial cells and supernatants. Antioxidant and antibacterial activity of fractions against Cronobacter sakazakii and Escherichia coli were analysed. The highest antioxidant activity was obtained for PMK with values between 8500 and 10 000 μm TE/mg. Microbial extracts from RMK and PMK showed a reduction of C. sakazakii of 7 log units; while microbial extracts and supernatants from RMK decreased E. coli in 3 and 5 log units, respectively. These results indicate that dairy kefir beverages can be an excellent source of defensive agents to fight against bacteria that cause gastrointestinal disorders.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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