Artigo de Evento
Determinação da concentração inibitória mínima (CIM) do soro de kefir estéril sobre Pseudomonas aeruginosa
Fecha
2018-12-11Registro en:
9788557221628
1
Autor
Joanes Pereira Andrade Júnior
Kely Tatianne Costa Santana
Matheus Dias de Carvalho
Maximiliano Soares Pinto
Institución
Resumen
Kefir is a product of fermentation, usually of milk, by kefir grains. Lactobacillus has revealed great potential for biological control of pathogens due to the metabolites produced during the fermentation process. Thus, the present work aimed to evaluate the inhibitory activity of sterile kefir serum against Pseudomonas aeruginosa. The results indicate that the concentrations of in natura kefir serum in the tested samples: 50%, 25%, 12.5%, 6.25% and 3.12% did not trigger inhibition of P. aeruginosa, although many studies revealed a different result from the one presented, this is justified in the difficulty of standardization of the process due to the different variations that kefir can present.