Kefir: composition and evaluation of in situ antagonistic activity against Staphylococcus aureus and Escherichia coli.

Weschenfelder, Simone; Paim, Marcelo Pinto; Gerhardt, Carin; Carvalho, Heloisa Helena Chaves; Wiest, José Maria

doi:10.5935/1806-6690.20180051

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Food Engineering • Rev. Ciênc. Agron. 49 (3) • Jul-Sep 2018 • https://doi.org/10.5935/1806-6690.20180051 linkcopy

Kefir: composition and evaluation of in situ antagonistic activity against Staphylococcus aureus and Escherichia coli.¹

Kefir: composição e avaliação da atividade antagonista in loco frente a Staphylococcus aureus e Escherichia coli.

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The aim of this study was to investigate whether produced kefir meets the identity and quality standards for fermented milks, to check the possibility of assigning a nutrition declaration, and to evaluate the antagonistic activity of the fermented milk against Staphylococcus aureus and Escherichia coli. Two different formulations of kefir (Kefir 1 and Kefir 2) were prepared to determine the percentage composition, minerals, pH, total lactic acid bacteria, and antagonistic activity against Staphylococcus aureus and Escherichia coli. The results of the physicochemical evaluation indicated a statistically significant difference between the formulations, except for the percentage of lipids, Ca, K, Mg and Na. The formulations met the parameters of identity and quality in the fermented milks under evaluation. Possible nutrition declarations for Kefir 1 are 'source of proteins' and 'reduced calorie', and for Kefir 2, 'high protein content' and 'high zinc content'. The fermented milks showed significant antagonistic activity against the tested microorganisms (> 24 h), with no activity seen after this period. Further studies involving kefir are suggested, exploring its potential as a probiotic food, and its inclusion in the diet of the population.

Key words:
Physicochemical characteristics; Probiotic potential; Fermented dairy product

	Moisture	Proteins	Lipids	Carbohydrates	Minerals	Ca	K	Mg	Na	Zn
Milk	87.81 ± 0.03	3.70 ± 0.01	3.00 ± 0.10	4.65 ± 0.18	0.85 ± 0.29	72.42 ± 25.47	114.76 ± 27.38	23.92 ± 19.20	26.73 ± 5.54	0.52 ± 0.17
Powdered milk	1.81 ± 0.27	33.57 ± 0.49	0.68 ± 0.08	55.63 ± 0.94	8.31 ± 0.58	992.0 ± 58.19	1357.33 ± 29.74	73.67 ± 5.69	243.00 ± 21.28	4.73 ± 0.32

	Moisture	Proteins	Lipids	Carbohydrates	Minerals	Ca	K	Mg	Na	Zn
Kefir 1	88.01 ± 0.06 a	2.93 ± 0.12 a	2.64 ± 0.24 a	5.53 ± 0.11 a	0.89 ± 0.11 a	49.73 ± 1.20 a	112.00 ± 0.15 a	8.57 ± 0.33 a	22.60 ± 0.10 a	0.48 ± 0.02 a
Kefir 2	79.01 ± 0.07 b	6.94 ± 0.95 b	2.48 ± 0.22 a	9.96 ± 1.19 b	1.61 ± 0.20 b	66.00 ± 2.00 a	155.00 ± 3.23 a	11.00 ± 1.00 a	27.00 ± 1.00 a	2.10 ± 0.10 b

Time (days)	0	2	4	7	9	11	14	16	18
Kefir 1	3.97 ± 0.24 a	3.98 ± 0.24 a	4.00 ± 0.14 a	4.13 ± 0.18 a	4.07 ± 0.10 a	4.26 ± 0.01 a	4.31 ± 0.01 a	4.29 ± 0.01 a	4.27 ± 0.04 a
Kefir 2	4.58 ± 0.08 a	4.50 ± 0.21 a	4.42 ± 0.05 a	4.42 ± 0.05 a	4.35 ± 0.01 a	4.37 ± 0.05 a	4.30 ± 0.21 a	4.32 ± 0.47 a	4.28 ± 0.18 a

Time (days)	0	2	4	7	9	11	14	16	18
Kefir 1	2.3 x 10⁸ a	4.4 x 10⁷ b	6.4 x 10⁷ ab	4.7 x 10⁷ b	3.1 x 10⁷ b	7.5 x 10⁷ ab	9.1 x 10⁷ ab	4.1 x 10⁷ b	5.1 x 10⁷ b
Kefir 2	5.2 x 10⁸ a	4.8 x 10⁸ a	4.2 x 10⁸ ab	3.2 x 10⁸ b	5.9 x 10⁷ c	7.8 x 10⁷ c	9.2 x 10⁷ c	5.6 x 10⁷ c	5.6 x10⁷ c

	Time (hours)	Different population densities of Staphylococcus aureus (ATCC 25923) (A > B > C > D > E)
	Time (hours)	A	B	C	D	E
Kefir 1	0	3.90 x 10⁸ a	3.90 x 10⁷ a	3.90 x 10⁶ a	3.90 x 10⁵ a	3.90 x 10⁴ a
	24	1.83 x 10⁶ b	1.73 x 10⁵ b	2.20 x 10⁴ b	2.97 x 10³ b	1.47 x 10³ b
	48	1.37 x 10⁶ b	3.40 x 10⁵ b	5.10 x 10⁴ b	5.00 x 10³ b	5.67 x 10² b
	72	3.57 x 10⁶ b	3.33 x 10⁵ b	2.60 x 10⁴ b	5.43 x 10³ b	4.40 x 10² b
Kefir 2	0	3.90 x 10⁸ a	3.90 x 10⁷ a	3.90 x 10⁶ a	3.90 x 10⁵ a	3.90 x 10⁴ a
	24	2.57 x 10⁶ b	2.20 x 10⁵ b	4.50 x 10⁴ b	2.80 x 10⁴ b	5.23 x 10³ b
	48	4.57 x 10⁶ b	1.57 x 10⁵ b	5.53 x 10⁴ b	1.27 x 10⁴ b	1.47 x 10³ bc
	72	1.10 x 10⁶ b	5.63 x 10⁵ b	5.37 x 10⁴ b	2.43 x 10⁴ b	4.20 x 10² c

	Time (hours)	Different population densities of Escherichia coli (ATCC 11229) (A > B > C > D > E)
	Time (hours)	A	B	C	D	E
Kefir 1	0	4.47 x 10⁸ a	4.47 x 10⁷ a	4.47 x 10⁶ a	4.47 x 10⁵ a	4.47 x 10⁴ a
	24	2.13 x 10⁶ b	2.63 x 10⁵ b	5.67 x 10⁴ b	3.83 x 10³ b	3.23 x 10² b
	48	1.77 x 10⁶ b	1.50 x 10⁵ b	3.47 x 10⁴ b	3.83 x 10³ b	2.00 x 10² b
	72	1.70 x 10⁶ b	2.17 x 10⁵ b	1.27 x 10⁴ b	4.33 x 10³ b	1.93 x 10² b
Kefir 2	0	4.47 x 10⁸ a	4.47 x 10⁷ a	4.47 x 10⁶ a	4.47 x 10⁵ a	4.47 x 10⁴ a
	24	2.60 x 10⁶ b	2.80 x 10⁵ b	3.67 x 10⁴ b	4.37 x 10³ b	4.40 x 10² b
	48	1.53 x 10⁶ b	2.40 x 10⁵ b	2.80 x 10⁴ b	3.53 x 10³ b	3.37 x 10² b
	72	1.40 x 10⁶ b	1.20 x 10⁵ b	2.60 x 10⁴ b	1.40 x 10³ b	1.83 x 10² b

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[TFN1] Similar lowercase letters in the same column indicate that there was no statistically significant difference (p<0.05) by Tukey's test

Kefir: composition and evaluation of in situ antagonistic activity against Staphylococcus aureus and Escherichia coli.1

Kefir: composição e avaliação da atividade antagonista in loco frente a Staphylococcus aureus e Escherichia coli.

Kefir: composition and evaluation of in situ antagonistic activity against Staphylococcus aureus and Escherichia coli.¹