Inhibition of Bacillus cereus in milk fermented with kefir grains

dc.creatorKakisu, Emiliano J.
dc.creatorAbraham, Analía Graciela
dc.creatorPérez, Pablo Fernando
dc.creatorDe Antoni, Graciela Liliana
dc.date2007-11-01
dc.date2022-10-11T18:26:38Z
dc.date.accessioned2023-07-15T05:13:10Z
dc.date.available2023-07-15T05:13:10Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/143595
dc.identifierissn:0362-028X
dc.identifierissn:1944-9097
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7472532
dc.descriptionThe effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains was used, no effects were observed. The presence of metabolically active kefir grains diminished titers of nonhemolytic enterotoxin A, as assessed by enzyme-linked immunosorbent assay. During fermentation, kefir microorganisms produce extra-cellular metabolites such as organic acids, which could play a role in the inhibition of spore germination and growth of B. cereus, although the effect of other factors cannot be ruled out. Results of the present study show that kefir-fermented milk is able to antagonize key mechanisms involved in the growth of B. cereus as well as interfere with the biological activity of this microorganism.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.descriptionFacultad de Ciencias Exactas
dc.formatapplication/pdf
dc.format2613-2616
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.subjectQuímica
dc.subjectKefir-fermented milk
dc.subjectBacillus cereus
dc.titleInhibition of Bacillus cereus in milk fermented with kefir grains
dc.typeArticulo
dc.typeArticulo


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