1
|
Marete PK, Mariga AM, Huka G, Musalia L, Marete E, Mathara JM, Arimi JM. Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:220-229. [PMID: 38196715 PMCID: PMC10772132 DOI: 10.1007/s13197-022-05664-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/08/2022] [Accepted: 12/29/2022] [Indexed: 01/11/2023]
Abstract
Camel (Camelus dromedarius and (Camelus bactrianus) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live in harsh climatic conditions. Camel milk is widely consumed in these regions due to its high nutritional value and medicinal properties. It is rich in protein, minerals and vitamins. Moreover, it possesses therapeutic properties such as anti-microbial, anti-oxidants, anti-viral and anti-cancer. Camel milk can be processed into value added products with the aim of extending shelf life and diversifying its usage. However, there are various challenges experienced in processing of camel milk products. This study aims at reviewing published literature on camel milk products processing, processing challenges, the available solutions and applications. To achieve these aims, literature search was carried out using narrative methodology. Literature review provided information concerning processing of camel milk products, the challenges, how to overcome these processing challenges and applications. From this review of literature on camel milk products it can be concluded that it's possible to process these products with some challenges but scientific and technological solutions are available that are improving over time.
Collapse
Affiliation(s)
- Philip K. Marete
- Department of Food Science, Meru University of Science and Technology, Meru, Kenya
| | - Alfred M. Mariga
- Department of Food Science, Meru University of Science and Technology, Meru, Kenya
| | - Guyo Huka
- Department of Business Management, Meru University of Science and Technology, Meru, Kenya
| | - Levi Musalia
- Department of Dry Land Agriculture and Natural Resources, Tharaka University, Tharaka-Nithi, Kenya
| | - Eunice Marete
- Department of Physical Sciences, Meru University of Science and Technology, Meru, Kenya
| | - Julius M. Mathara
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Juja, Kenya
| | - Joshua M. Arimi
- Department of Food Science, Meru University of Science and Technology, Meru, Kenya
| |
Collapse
|
2
|
Rolon ML, Chandross-Cohen T, Kaylegian KE, Roberts RF, Kovac J. Context matters: environmental microbiota from ice cream processing facilities affected the inhibitory performance of two lactic acid bacteria strains against Listeria monocytogenes. Microbiol Spectr 2024; 12:e0116723. [PMID: 38038456 PMCID: PMC10783139 DOI: 10.1128/spectrum.01167-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 10/30/2023] [Indexed: 12/02/2023] Open
Abstract
IMPORTANCE Antilisterial LAB strains have been proposed as biological control agents for application in food processing environments. However, the effect of resident food processing environment microbiota on the performance on antilisterial LAB strains is poorly understood. Our study shows that the presence of microbiota collected from ice cream processing facilities' environmental surfaces can affect the attachment and inhibitory effect of LAB strains against L. monocytogenes. Further studies are therefore needed to assess whether individual microbial taxa affect antilisterial properties of LAB strains and to characterize the underlying mechanisms.
Collapse
Affiliation(s)
- M. Laura Rolon
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
- One Health Microbiome Center, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Tyler Chandross-Cohen
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Kerry E. Kaylegian
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Robert F. Roberts
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
- One Health Microbiome Center, The Pennsylvania State University, University Park, Pennsylvania, USA
| |
Collapse
|
3
|
Kalamaki MS, Angelidis AS. Growth and survival of Listeria monocytogenes during the manufacture and storage of artisanal kefir. FOOD SCI TECHNOL INT 2023; 29:789-798. [PMID: 35903903 DOI: 10.1177/10820132221117462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate the behavior of Listeria monocytogenes during the manufacture and storage of artisanal kefir. A five-strain cocktail of L. monocytogenes was introduced (at ca. 3.0 log10 CFU/mL) into UHT milk as a pre-fermentation contaminant. The growth of L. monocytogenes, lactic acid bacteria and yeasts was monitored during the 24-h fermentation period of milk with two types of kefir grains at 20 °C and the subsequent storage of kefir under adequate (4 °C) and inadequate (10 °C) refrigerated-storage conditions. L. monocytogenes grew into much higher cell densities (5.3-5.8 log10 CFU/mL) by the end of the fermentation period, but the final (24-h) counts were substantially lower than those obtained in the corresponding control trials with unfermented milk (7.2 log10 CFU/mL). The growth rate of L. monocytogenes during fermentation differed depending on the type of kefir grain used. During the subsequent 11-day storage of the kefir filtrates at 4 °C or 10 °C, the behavior of L. monocytogenes varied from no growth to further population increases (of up to 1.1 log10 CFU/mL), depending on the storage temperature, but also depending on the type of kefir grain and the grain surface-to-weight ratio that had been used to ferment the milk. This study highlights the need for strict adherence to good hygiene practices during artisanal kefir making and shows that L. monocytogenes can sustain considerable growth during milk fermentation and further grow during the subsequent cold storage of kefir, particularly under inadequate refrigerated storage conditions.
Collapse
Affiliation(s)
- Mary S Kalamaki
- Laboratory of Safety and Quality of Dairy Foods, Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Apostolos S Angelidis
- Laboratory of Safety and Quality of Dairy Foods, Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| |
Collapse
|
4
|
Abstract
A wound is an injury to the skin or damage to the body tissue. The healing process differs between various kinds of wounds. Treatment of hard-to-heal (chronic) wounds becomes challenging for healthcare practitioners, especially if patients have underlying health complications such as diabetes. Infection of wounds is another factor that interferes with the healing process and extends its duration. Active research is being conducted into the development of advanced wound dressing technologies. These wound dressings are intended to manage the exudate, reduce bacterial infection and speed up the healing process. Probiotics have been receiving much attention because of their potential application in the clinical field, especially in diagnostics and treatment strategies of various infectious and non-infectious diseases. The host immune-modulatory response and antimicrobial activity of probiotics are expanding their role in the development of improved wound dressing technology.
Collapse
Affiliation(s)
- Shanmugaraja Meenakshi
- Faculty of Allied Health Sciences, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam-603103, Chennai, Tamil Nadu, India
| | - Ramadevi Santhanakumar
- Faculty of Allied Health Sciences, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam-603103, Chennai, Tamil Nadu, India
| |
Collapse
|
5
|
Chelliah R, Jo KH, Yan P, Chen X, Jo HY, Hasan Madar I, Sultan G, Oh DH. Unravelling the sanitization potential of slightly acidic electrolyzed water combined Thymus vulgaris based nanoemulsion against foodborne pathogens and its safety assessment. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
6
|
Zhang H, Chen C, Yang Z, Ye L, Miao J, Lan Y, Wang Q, Ye Z, Cao Y, Liu G. Combined transcriptomic and proteomic analysis of the antibacterial mechanisms of an antimicrobial substance produced by Lactobacillus paracasei FX-6 against colistin-resistant Escherichia coli. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
7
|
Abadl MMT, Mohsin AZ, Sulaiman R, Abas F, Muhialdin BJ, Meor Hussin AS. Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
8
|
Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties. Foods 2022; 11:foods11193107. [PMID: 36230183 PMCID: PMC9563321 DOI: 10.3390/foods11193107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/21/2022] [Accepted: 10/01/2022] [Indexed: 11/23/2022] Open
Abstract
Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) and milk kefir grains represent multiple consortia of wild microorganisms that include lactic acid bacteria, acetic acid bacteria and yeasts with valuable functional properties. Their fermentative potential provides a wide range of derivate metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) with valuable in vitro and in vivo benefits. This study targeted the evaluation of the functionality of a co-culture of SCOBY-based membranes and milk kefir grains, used as freeze-dried starter cultures, for the fermentation of a newly formulated medium based on black tea infusion, supplemented with bovine colostrum and sugar, in order to produce bioactive compounds with functional properties. The design and optimization of the biotechnological process were achieved by using the Plackett–Burman experimental design (six factorial points, three center points) and the response surface methodology and central composite design (three factorial points, six axial points and two center points in axial) tools. The statistical analysis and the mathematical modelling of the responses such as the pH, titratable acidity, antioxidant activity and antimicrobial activity (against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Aspergillus niger) were investigated. Further, the composition of organic acids, polyphenols and flavonoids of the fermented product obtained under the optimized fermentation conditions was also analyzed. The fermentation of the medium containing 6.27% (w/v) bovine colostrum powder, 1.64% (w/v) black tea, 7.5% (w/w) sugar, pH 6.7, with an inoculum based of 0.36% (w/v) milk kefir grains powder and 0.5% (w/v) SCOBY-based membrane (both as freeze-dried culture), at 30 °C, for 5 days, in an aerobic stationary system, revealed an antifungal activity between 80 and 100% against Aspergillus niger, an antibacterial activity of 8–22 mm against Escherichia coli and Bacillus spp. And a titratable acidity of 445 °Th. The chemical composition of the obtained product had a positive impact on the functional properties of the fermented products in terms of the antimicrobial and antioxidant properties.
Collapse
|
9
|
Culpepper T. The Effects of Kefir and Kefir Components on Immune and Metabolic Physiology in Pre-Clinical Studies: A Narrative Review. Cureus 2022; 14:e27768. [PMID: 36106262 PMCID: PMC9450431 DOI: 10.7759/cureus.27768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/08/2022] [Indexed: 02/01/2023] Open
Abstract
Kefir, a fermented beverage made from kefir grains, has gained immense popularity around the world due to its potential health-promoting properties. Kefir beverages are both marketed commercially and brewed privately by individuals. Both milk and sugar solutions can be used as substrates with various additives included based on consumer preference. Fermentation occurs via microorganisms including lactic acid bacteria, acetic acid bacteria, and yeasts, which are naturally present in kefir grains. Health-promoting effects of kefir are thought to occur through immune, gastrointestinal, and metabolic regulation. Both clinical trials and mechanistic studies in cell culture and animal models have explored these effects. Studies in vitro and in animals have shown the ability of kefir and kefir components to antagonize pathogens, reduce proinflammatory cytokine production, contribute to cytotoxicity of tumor cell lines and reduce tumor burden, and improve serum glycemic and lipid profiles. However, some data from clinical trials are conflicting, and the precise mechanisms by which kefir promotes well-being are not completely defined. This review summarizes the current body of evidence in both cell culture and animal models that provide insight into the mechanisms by which kefir beverages may protect consumers from enteric infections and improve immune and metabolic health. We believe that readers will gain knowledge helpful for both developing more targeted mechanistic studies and selecting informative outcomes when designing clinical studies.
Collapse
|
10
|
Bioactive compounds, antibacterial and antioxidant activities of methanol extract of Tamarindus indica Linn. Sci Rep 2022; 12:9432. [PMID: 35676439 PMCID: PMC9178027 DOI: 10.1038/s41598-022-13716-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Accepted: 05/16/2022] [Indexed: 11/08/2022] Open
Abstract
AbstractTamarindus indica is one of the tropical medicinal plants that has been attributed curative potential of numerous diseases by many rural dwellers. This study was designed to evaluate the antioxidant, antibacterial activities and also to determine the various chemical constituents responsible for its pharmacological activities. The methanol extract of Tamarindus indica fruit pulp was analyzed by Gas Chromatography/Mass Spectrometer to determine the volatile compounds present. The antioxidant activities were performed using DPPH and FRAP method and the antibacterial activity was tested against some common pathogens by macro broth dilution method. The GCMS analysis shows the presence of 37 compounds, out of which 14 had their peak area percentages ≥ 1% and only two compounds had no reported pharmacological activities. Most of the bioactive compounds including 5-Hydroxymethylfurfural (31.06%)-3-O-Methyl-d-glucose (16.31%), 1,6-anhydro-β-D-Glucopyranose (9.95%), 5-methyl-Furancarboxaldehyde (3.2%), Triethylenediamine (1.17%), 1-(2-furanyl)-1-Propcanone (2.18%), Methyl 2-furoate (3.14%), Levoglucosenone (3.21%), methyl ester-Hepta-2,4-dienoic acid, (8.85%), 2,3-dihydro-3,5-dihydrox-4H-Pyran-4-one (3.4%), O-α-D-glucopyranosyl-(1.fwdarw.3)-β-D-fructofuranosyl-α-D-Glucopyranoside (2.18%), n-Hexadecanoic acid (1.38%), 2-Heptanol, acetate (1.29%), 5-[(5-methyl-2-fur-2-Furancarboxaldehyde (1.08%), 3-Methyl-2-furoic acid (1.05%) and cis-Vaccenic acid (2.85%)have been reported with different activities such as antibacterial, antifungal, antitubercular, anticancer, antioxidant and other prophylactic activities. The extract demonstrated inhibitory potential against all tested pathogen. However, Plesiomonas shigellosis ATCC 15903 and Bacillus pumillus ATCC 14884 are more sensitive with the MIC of 0.22 and 0.44 mg/ml respectively. The antioxidant activity was relatively low due to the low phenolic content of the extract. This shows that there is a strong correlation between antioxidant activities and phenolic content. GC–MS analysis revealed the presence of bioactive phytoconstituents with various biological activities and this justifies the rationale behind its usage as a curative therapy by many local dwellers.
Collapse
|
11
|
Kulaksız Günaydı ZE, Ayar A. Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried
Arbutus unedo
L. and
Tamarindus indica
L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Ahmet Ayar
- Department of Food Engineering Sakarya University Sakarya Turkey
| |
Collapse
|
12
|
Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1307-1316. [PMID: 35250056 PMCID: PMC8882549 DOI: 10.1007/s13197-021-05139-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2021] [Accepted: 05/12/2021] [Indexed: 01/10/2023]
Abstract
The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical reducing capacity during 20-day storage at 4 ºC. Kefir and yogurt prepared from ewe and camel milk had significantly higher antioxidative potential than samples made from goat and cow milk (P < 0.05). Ewe kefir (74.55-80.11 mg GAE 100 mL-1) showed the highest TPC followed by cow kefir (65-73.15 mg GAE 100 mL-1), camel kefir (61.2-69.91 mg GAE 100 mL-1) and goat kefir (58.31-73.5 mg GAE 100 mL-1) (P < 0.05). Camel yogurt possesses the highest TPC (56.5-68.25 mg GAE 100 mL-1) followed by ewe (40.32-46.5 mg GAE 100 mL-1), cow (29.5-35.5 mg GAE 100 mL-1) and goat (20.03-26.85 mg GAE 100 mL-1) yogurt (P < 0.05). According to DPPH, FRAP, and ABTS results, the antioxidant activity of samples was as follows in descending order: ewe kefir, camel kefir, ewe yogurt, camel yogurt, cow kefir, goat kefir, goat yogurt, cow yogurt. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05139-9.
Collapse
|
13
|
Naz SS, Malik T. Summary of Probiotic Potential of the Kefir for the Prevention and Alleviation of Functional GI Diseases. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220321140726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Functional Gastrointestinal (GI) disease is a term that refers to a range
of disease conditions involving chronic diarrhea, irritable bowel syndrome, constipation,
inflammatory bowel disease (IBD), and lactose intolerance. Statistical reports have documented
>40% of the world's population is being afflicted by functional GI disorders. Consequences of
frequent intake of antibiotics include mortality of gut microflora, antibiotic-associated diarrhea,
the establishment of antibiotic resistance, and inference with healthy bodily functions. To
overcome the harms of antibiotics, studies are being conducted to determine the potential of
probiotics as alternatives to antibiotics.
Aim of Study:
The purpose of constructing this literature review is to outline the potential
attributes of Kefir and to assess the solitary efficiency of this beverage in the amelioration of GI
disease conditions.
Methodology:
Extraction of data entailed digging of literature hubs including PubMed, PubMed
Central, Research Gate, Science Direct, and Google Scholar, employing a different combination
of keywords to retrieve substantial details. Selection criteria of the articles involved the
published reports of preceding 10 years (2012-2021) that exhibited relevancy with the topic
Conclusion:
Kefir grains having different origins provide a distinct array of antimicrobial
spectrums and are found to be effective against different pathogens. IBDs, diarrheal sicknesses,
and constipation can be alleviated by the consumption of this beverage. Moreover, the probioticantibiotic combination is also essential for the mitigation of several diseases. The synergistic
impact of several microbial strains is vital for the treatment of celiac disease. Lactose maldigestion can be relieved by the consumption of kefir having β-galactosidase enzyme activity.
Collapse
Affiliation(s)
- Sheikh Saba Naz
- Microbiology, Science, Jinnah University for Women, Karachi, Pakistan
| | - Taqdees Malik
- Microbiology, Science, Jinnah University for Women, Karachi, Pakistan
| |
Collapse
|
14
|
Ellatif SA, Abdel Razik ES, Abu-Serie MM, Mahfouz A, Shater AF, Saleh FM, Hassan MM, Alsanie WF, Altalhi A, Daigham GE, Mahfouz AY. Immunomodulatory Efficacy-Mediated Anti-HCV and Anti-HBV Potential of Kefir Grains; Unveiling the In Vitro Antibacterial, Antifungal, and Wound Healing Activities. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27062016. [PMID: 35335377 PMCID: PMC8951848 DOI: 10.3390/molecules27062016] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 11/23/2022]
Abstract
The utilization of fermented foods with health-promoting properties is becoming more popular around the world. Consequently, kefir, a fermented milk beverage made from kefir grains, was shown in numerous studies to be a probiotic product providing significant health benefits. Herein, we assessed the antibacterial and antifungal potential of kefir against a variety of pathogenic bacteria and fungi. This study also showed the effectiveness of kefir in healing wounds in human gastric epithelial cells (GES-1) by (80.78%) compared with control (55.75%) within 48 h. The quantitative polymerase chain reaction (qPCR) results of kefir-treated HCV- or HBV- infected cells found that 200 µg/mL of kefir can eliminate 92.36% of HCV and 75.71% of HBV relative to the untreated infected cells, whereas 800 µg/mL (the highest concentration) completely eradicated HCV and HBV. Moreover, the estimated IC50 values of kefir, at which HCV and HBV were eradicated by 50%, were 63.84 ± 5.81 µg/mL and 224.02 ± 14.36 µg/mL, correspondingly. Kefir can significantly suppress the elevation of TNF-α and upregulate IL-10 and INF-γ in both treated HCV- and HBV-infected cells. High-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) analysis of kefir revealed the presence of numerous active metabolites which mainly contribute to the antimicrobial, antiviral, and immunomodulatory activities. This study demonstrated, for the first time, the anti-HBV efficacy of kefir while also illustrating the immunomodulatory impact in the treated HBV-infected cells. Accordingly, kefir represents a potent antiviral agent against both viral hepatitis C and B, as well as having antimicrobial and wound healing potential.
Collapse
Affiliation(s)
- Sawsan Abd Ellatif
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City for Scientific Research and Technology Applications, New Borg El-Arab, Alexandria 21934, Egypt;
| | - Elsayed S. Abdel Razik
- Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute, City for Scientific Research and Technology Applications, New Borg El-Arab, Alexandria 21934, Egypt;
| | - Marwa M. Abu-Serie
- Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technology Applications, New Borg El-Arab, Alexandria 21934, Egypt;
| | - Ahmed Mahfouz
- National Health Service Foundation Trust (NHS), Manchester University, Manchester M14 5RH, UK;
| | - Abdullah F. Shater
- Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, University of Tabuk, Tabuk 71491, Saudi Arabia;
| | - Fayez M. Saleh
- Department of Medical Microbiology, Faculty of Medicine, University of Tabuk, Tabuk 71491, Saudi Arabia;
| | - Mohamed M. Hassan
- Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (M.M.H.); (A.A.)
| | - Walaa F. Alsanie
- Department of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
- Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Abdullah Altalhi
- Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (M.M.H.); (A.A.)
| | - Ghadir E. Daigham
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University (Girls Branch), Cairo 11651, Egypt;
| | - Amira Y. Mahfouz
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University (Girls Branch), Cairo 11651, Egypt;
- Correspondence:
| |
Collapse
|
15
|
|
16
|
González-Orozco BD, García-Cano I, Jiménez-Flores R, Alvárez VB. Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects. J Dairy Sci 2022; 105:3703-3715. [DOI: 10.3168/jds.2021-21382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 01/10/2022] [Indexed: 11/19/2022]
|
17
|
MENEZES JLD, MIZUTA AG, DUTRA TV, FERREIRA TV, BONIN E, CASTRO JC, SCHIPFER CWT, SZCZEREPA MMDA, LANCHEROS CAC, PILAU EJ, MACHINSKI JUNIOR M, MIKCHA JMG, ABREU FILHO BAD. Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.117621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
18
|
Gut AM, Vasiljevic T, Yeager T, Donkor ON. Antimicrobial properties of traditional kefir: An in vitro screening for antagonistic effect on Salmonella Typhimurium and Salmonella Arizonae. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
19
|
Pihurov M, Păcularu-Burada B, Cotârleţ M, Vasile MA, Bahrim GE. Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures. Microorganisms 2021; 9:2184. [PMID: 34835310 PMCID: PMC8624174 DOI: 10.3390/microorganisms9112184] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/16/2021] [Accepted: 10/16/2021] [Indexed: 01/15/2023] Open
Abstract
Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures' microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha-SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer's life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria-yeast and/or bacteria-offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
Collapse
Affiliation(s)
| | | | | | | | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (M.P.); (B.P.-B.); (M.C.); (M.A.V.)
| |
Collapse
|
20
|
Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, Fontana A, Fritz D, Kemperman R, Laulund S, McAuliffe O, Miks MH, Papademas P, Patrone V, Sharma DK, Sliwinski E, Stanton C, Von Ah U, Yao S, Morelli L. The forgotten role of food cultures. FEMS Microbiol Lett 2021; 368:fnab085. [PMID: 34223876 PMCID: PMC8397475 DOI: 10.1093/femsle/fnab085] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 07/01/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
Collapse
Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Emmanuelle Arias
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | | | - Anne Bückle
- Milchprüfring Baden-Württemberg e.V., Marie-Curie-Straße 19, 73230 Kirchheim, u.T., Germany
| | | | - Aurélie Dubois
- International Dairy Federationiry Federation, 70 Boulevard Auguste Reyers, 1030 Brussels, Belgium
| | - Alessandra Fontana
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Duresa Fritz
- International Flavors and Fragrances, 20 rue Brunel, Paris 75017, France
| | - Rober Kemperman
- Lesaffre International, 152 rue du Docteur Yersin, 59120 Loos, France
| | - Svend Laulund
- Chr. Hansen A/S, Agern Allé 24, 2970 Hoersholm, Denmark
| | | | - Marta Hanna Miks
- Glycom A/S, Kogle Allé 4, 2970 Hørsholm, Denmark
- Faculty of Food Science, Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10–726 Olsztyn, Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Archiepiskopou Kyprianou, PO BOX 50329, Limassol, Cyprus
| | - Vania Patrone
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | | | - Edward Sliwinski
- The European Federation of Food Science & Technology, Nieuwe Kanaal 9a, 6709 PA, Wageningen, The Netherlands
| | | | - Ueli Von Ah
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | - Su Yao
- China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Building 6, No.24, Jiuxianqiaozhong Road, Chaoyang District, Beijing 100015, PR China
| | - Lorenzo Morelli
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| |
Collapse
|
21
|
Koç F, Özkan Ünal E, Okuyucu B, Esen S, Işık R. Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage. Animals (Basel) 2021; 11:ani11072096. [PMID: 34359222 PMCID: PMC8300173 DOI: 10.3390/ani11072096] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/09/2021] [Accepted: 07/13/2021] [Indexed: 01/02/2023] Open
Abstract
Simple Summary Minimizing silage additives cost while increasing silage quality is important for a sustainable livestock enterprise, especially in undeveloped and developing countries. In this study, therefore, commercially available kefir yeast (CK) and homemade kefir culture (HK), as a low-cost additive, was applied at untreated a common control (CON) and three different application doses (5.0, 5.7, and 6.0 log cfu g−1) on wilted alfalfa and evaluated with the fermentation characteristics and aerobic stability. The addition of HK with an application dose greater than 5.0 log cfu g−1 prevents mold formation and inhibits yeast counts in silages. Indeed, both CK and HK improve the silage quality and aerobic stability of alfalfa even with low water-soluble carbohydrate content. Abstract The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with untreated a common control (CON) and three different application doses (5.0, 5.7, and 6.0 log cfu g−1) on wilted alfalfa and stored at an ambient temperature of 25–30 °C are studied. After 45 days of ensiling, fermentation characteristics and aerobic stability of silages were measured, and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using the GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggests that the addition of kefir improves the aerobic stability of silages, even the initial water-soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mold formation. Enterococcus faecium, Pediococcus pentosaceous and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening, while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, the application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.
Collapse
Affiliation(s)
- Fisun Koç
- Department of Animal Science, Tekirdag Namık Kemal University, Tekirdag 59030, Turkey; (F.K.); (E.Ö.Ü.); (B.O.)
| | - Emel Özkan Ünal
- Department of Animal Science, Tekirdag Namık Kemal University, Tekirdag 59030, Turkey; (F.K.); (E.Ö.Ü.); (B.O.)
| | - Berrin Okuyucu
- Department of Animal Science, Tekirdag Namık Kemal University, Tekirdag 59030, Turkey; (F.K.); (E.Ö.Ü.); (B.O.)
| | - Selim Esen
- Balikesir Directorate of Provincial Agriculture and Forestry, Republic of Turkey Ministry of Agriculture and Forestry, Balikesir 10470, Turkey
- Correspondence:
| | - Raziye Işık
- Department of Agricultural Biotechnology, Tekirdag Namık Kemal University, Tekirdag 59030, Turkey;
| |
Collapse
|
22
|
Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
23
|
Kefir characteristics and antibacterial properties - Potential applications in control of enteric bacterial infection. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105021] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
24
|
Batista LL, Malta SM, Guerra Silva HC, Borges LDF, Rocha LO, da Silva JR, Rodrigues TS, Venturini G, Padilha K, da Costa Pereira A, Espindola FS, Ueira-Vieira C. Kefir metabolites in a fly model for Alzheimer's disease. Sci Rep 2021; 11:11262. [PMID: 34045626 PMCID: PMC8160324 DOI: 10.1038/s41598-021-90749-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Accepted: 05/17/2021] [Indexed: 02/04/2023] Open
Abstract
Alzheimer's Disease (AD) is the most common cause of dementia among elderly individuals worldwide, leading to a strong motor-cognitive decline and consequent emotional distress and codependence. It is traditionally characterized by amyloidogenic pathway formation of senile plaques, and recent studies indicate that dysbiosis is also an important factor in AD's pathology. To overcome dysbiosis, probiotics-as kefir-have shown to be a great therapeutic alternative for Alzheimer's disease. In this present work, we explored kefir as a probiotic and a metabolite source as a modulator of microbiome and amyloidogenic pathway, using a Drosophila melanogaster model for AD (AD-like flies). Kefir microbiota composition was determined through 16S rRNA sequencing, and the metabolome of each fraction (hexane, dichloromethane, ethyl acetate, and n-butanol) was investigated. After treatment, flies had their survival, climbing ability, and vacuolar lesions accessed. Kefir and fraction treated flies improved their climbing ability survival rate and neurodegeneration index. In conclusion, we show that kefir in natura, as well as its fractions may be promising therapeutic source against AD, modulating amyloidogenic related pathways.
Collapse
Affiliation(s)
| | - Serena Mares Malta
- Institute of Biotechnology, Universidade Federal de Uberlândia, Uberlândia, Brazil
| | | | | | - Lays Oliveira Rocha
- Institute of Biotechnology, Universidade Federal de Uberlândia, Uberlândia, Brazil
| | | | | | | | - Kallyandra Padilha
- Laboratory of Genetics and Molecular Cardiology, Heart Institute, University of São Paulo Medical School, São Paulo, SP, Brazil
| | | | | | - Carlos Ueira-Vieira
- Institute of Biotechnology, Universidade Federal de Uberlândia, Uberlândia, Brazil.
| |
Collapse
|
25
|
Tenorio-Salgado S, Castelán-Sánchez HG, Dávila-Ramos S, Huerta-Saquero A, Rodríguez-Morales S, Merino-Pérez E, Roa de la Fuente LF, Solis-Pereira SE, Pérez-Rueda E, Lizama-Uc G. Metagenomic analysis and antimicrobial activity of two fermented milk kefir samples. Microbiologyopen 2021; 10:e1183. [PMID: 33970536 PMCID: PMC8103080 DOI: 10.1002/mbo3.1183] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/09/2022] Open
Abstract
In recent years, the fermented milk product kefir has been intensively studied because of its health benefits. Here, we evaluated the microbial consortia of two kefir samples, from Escarcega, Campeche, and Campeche (México). We considered a functional comparison between both samples, including fungal and bacterial inhibition; second, we applied shotgun metagenomics to assess the structure and functional diversity of the communities of microorganisms. These two samples exhibited antagonisms against bacterial and fungal pathogens. Bioactive polyketides and nonribosomal peptides were identified by LC‐HRMS analysis. We also observed a high bacterial diversity and an abundance of Actinobacteria in both kefir samples, and a greater abundance of Saccharomyces species in kefir of Escarcega than in the Campeche kefir. When the prophage compositions were evaluated, the Campeche sample showed a higher diversity of prophage sequences. In Escarcega, we observed a prevalence of prophage families that infect Enterobacteria and Lactobacillus. The sequences associated with secondary metabolites, such as plipastatin, fengycin, and bacillaene, and also bacteriocins like helveticin and zoocin, were also found in different proportions, with greater diversity in the Escarcega sample. The analyses described in this work open the opportunity to understand the microbial diversity in kefir samples from two distant localities.
Collapse
Affiliation(s)
| | - Hugo G Castelán-Sánchez
- Centro de Investigación en Dinámica Celular, Universidad Autónoma del Estado de Morelos, Cuernavaca, México
| | - Sonia Dávila-Ramos
- Centro de Investigación en Dinámica Celular, Universidad Autónoma del Estado de Morelos, Cuernavaca, México
| | | | | | - Enrique Merino-Pérez
- Departamento de Microbiologia, Instituto de Biotecnologıa, Universidad Nacional Autonoma de Mexico, Cuernavaca, México
| | - Luis Fernando Roa de la Fuente
- Centro de Investigación de Ciencia y Tecnología Aplicada de Tabasco, Universidad Juárez Autónoma de Tabasco, Tabasco, México
| | | | - Ernesto Pérez-Rueda
- Instituto de Investigaciones en Matemáticas Aplicadas y en Sistemas, UNAM, Unidad Académica Yucatán, Mérida, México
| | | |
Collapse
|
26
|
Chemical Constitution and Antimicrobial Activity of Kefir Fermented Beverage. Molecules 2021; 26:molecules26092635. [PMID: 33946451 PMCID: PMC8125171 DOI: 10.3390/molecules26092635] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 04/28/2021] [Indexed: 12/31/2022] Open
Abstract
Kefir beverage (KB) is a fermented milk initiated by kefir grains rich with starter probiotics. The KB produced in this study seemed to contain many chemical compounds elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. These compounds could be classified into different chemical groups such as alcohols, phenols, esters, fatty esters, unsaturated fatty esters, steroids, polyalkenes, heterocyclic compounds and aromatic aldehydes. Both KB and neutralized kefir beverage (NKB) inhibited some pathogenic bacteria including Escherichia coli ATCC11229 (E. coli), Listeria monocytogenes ATCC 4957 (L. monocytogenes), Bacillus cereus ATCC 14579 (B. cereus), Salmonella typhimurium ATCC 14028 (Sal. typhimurium) as well as some tested fungal strains such as Aspergillus flavus ATCC 16872 (A. flavus) and Aspergillus niger ATCC 20611 (A. niger), but the inhibitory activity of KB was more powerful than that obtained by NKB. It also appeared to contain four lactic acid bacteria species, one acetic acid bacterium and two yeast species. Finally, the KB inhibited distinctively both S. aureus and Sal. typhimurium bacteria in a brain heart infusion broth and in some Egyptian fruit juices, including those made with apples, guava, strawberries and tomatoes.
Collapse
|
27
|
Larosa CP, Balthazar CF, Guimarães JT, Margalho LP, Lemos FS, Oliveira FL, Abud YKD, Sant'Anna C, Duarte MCKH, Granato D, Raices RSL, Freitas MQ, Sant'Ana AS, Almeida Esmerino E, Pimentel TC, Cristina Silva M, Cruz AG. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir? Food Chem 2021; 351:129290. [PMID: 33631613 DOI: 10.1016/j.foodchem.2021.129290] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 12/25/2022]
Abstract
The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), α-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations.
Collapse
Affiliation(s)
- Cristiane P Larosa
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Jonas T Guimarães
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Felipe S Lemos
- Federal University of Rio de Janeiro, Institute of Biomedical Sciences, 21941-902 Rio de Janeiro, Brazil
| | - Felipe L Oliveira
- Federal University of Rio de Janeiro, Institute of Biomedical Sciences, 21941-902 Rio de Janeiro, Brazil
| | - Yuri K D Abud
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020 Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020 Rio de Janeiro, Brazil
| | | | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Renata S L Raices
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Erick Almeida Esmerino
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil; Federal Rural University of Rio de Janeiro, 23890-000, Seropédica, Rio de Janeiro, Brazil
| | | | - Marcia Cristina Silva
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil.
| |
Collapse
|
28
|
Kazou M, Grafakou A, Tsakalidou E, Georgalaki M. Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses. Front Microbiol 2021; 12:621069. [PMID: 33584624 PMCID: PMC7876260 DOI: 10.3389/fmicb.2021.621069] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Accepted: 01/07/2021] [Indexed: 11/22/2022] Open
Abstract
Kefir is a high nutritional fermented dairy beverage associated with a wide range of health benefits. It constitutes a unique symbiotic association, comprising mainly lactic acid bacteria, yeasts, and occasionally acetic acid bacteria, which is strongly influenced by the geographical origin of the grains, the type of milk used, and the manufacture technology applied. Until recently, kefir microbiota has been almost exclusively studied by culture-dependent techniques. However, high-throughput sequencing, alongside omics approaches, has revolutionized the study of food microbial communities. In the present study, the bacterial, and yeast/fungal microbiota of four home-made samples (both grains and drinks), deriving from well spread geographical regions of Greece, and four industrial beverages, was elucidated by culture-dependent and -independent analyses. In all samples, classical microbiological analysis revealed varying populations of LAB and yeasts, ranging from 5.32 to 9.60 log CFU mL–1 or g–1, and 2.49 to 7.80 log CFU mL–1 or g–1, respectively, while in two industrial samples no yeasts were detected. Listeria monocytogenes, Salmonella spp. and Staphylococcus spp. were absent from all the samples analyzed, whereas Enterobacteriaceae were detected in one of them. From a total of 123 isolates, including 91 bacteria and 32 yeasts, Lentilactobacillus kefiri, Leuconostoc mesenteroides, and Lactococcus lactis as well as Kluvyeromyces marxianus and Saccharomyces cerevisiae were the mostly identified bacterial and yeast species, respectively, in the home-made samples. On the contrary, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus along with Debaryomyces hansenii and K. marxianus were the main bacterial and yeast species, respectively, isolated from the industrial beverages. In agreement with the identification results obtained from the culture-dependent approaches, amplicon-based metagenomics analysis revealed that the most abundant bacterial genera in almost all home-made samples (both grains and drinks) were Lactobacillus and Lactococcus, while Saccharomyces, Kazachstania, and Kluvyeromyces were the predominant yeasts/fungi. On the other hand, Streptococcus, Lactobacillus, and Lactococcus as well as Kluvyeromyces and Debaryomyces dominated the bacterial and yeast/fungal microbiota, respectively, in the industrial beverages. This is the first report on the microbiota of kefir produced in Greece by a holistic approach combining classical microbiological, molecular, and amplicon-based metagenomics analyses.
Collapse
Affiliation(s)
- Maria Kazou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Andriana Grafakou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| |
Collapse
|
29
|
SETYAWARDANI T, SUMARMONO J, ARIEF II, RAHARDJO AHD, WIDAYAKA K, SANTOSA SS. Improving composition and microbiological characteristics of milk kefir using colostrum. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.31719] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
30
|
Angelidis AS, Kalamaki MS, Pexara AS, Papageorgiou DΚ. Investigation of Staphylococcus aureus growth and enterotoxin production during artisanal kefir fermentation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109956] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
31
|
A new class of antimicrobial molecules derived from kefir, effective against Pseudomonas aeruginosa and methicillin resistant Staphylococcus aureus (MRSA) strains. Sci Rep 2020; 10:17434. [PMID: 33060654 PMCID: PMC7566650 DOI: 10.1038/s41598-020-73651-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Accepted: 09/18/2020] [Indexed: 11/10/2022] Open
Abstract
Many studies have linked the antimicrobial properties of kefir with the presence of bacteriocins and organic acids. In the present work, results obtained from bacteriostatic and bactericidal studies, and from RP-HPLC, Mass Spectrometry and proton NMR analysis, show that a sample of milk kefir grains is able to produce an antimicrobial fraction, denoted FK-1000, composed of sugars and amino acids, predominantly polymers of alanine, doublets of tyrosine and phenylalanine. Since this fraction is a lyophilized product whose molecular profile is different from bacteriocins and simple carboxylic acids, its antimicrobial effect cannot be attributed to these molecules, or to alcohols or hydrogen peroxide. The fraction is bactericidal against weak-acid-resistant MRSA and weak-acid resistant P. aeruginosa at pH 5, and is bacteriostatic against both pathogens at pH 7. In combination formulation, the FK-1000 fraction is able to increase fivefold the effect of streptomycin against P. aeruginosa and it is not toxic to human epithelial cells at antimicrobial concentrations. 16 S rRNA microbiota analysis of antimicrobial-producing and non-producing kefir grains demonstrated that they are distinct. In summary, the results indicate that milk kefir grains can produce different classes of molecules with potent antibiotic activity against resistant bacteria.
Collapse
|
32
|
Ajam F, Koohsari H. Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14913] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Fahime Ajam
- Department of Food Science and Technology Islamic Azad University Azadshahr Iran
| | - Hadi Koohsari
- Department of Microbiology, Azadshahr Branch Islamic Azad University Azadshahr Iran
| |
Collapse
|
33
|
An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00645-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
34
|
Bacterial Populations in International Artisanal Kefirs. Microorganisms 2020; 8:microorganisms8091318. [PMID: 32872546 PMCID: PMC7565184 DOI: 10.3390/microorganisms8091318] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/12/2020] [Accepted: 08/27/2020] [Indexed: 12/17/2022] Open
Abstract
Artisanal kefir is a traditional fermented dairy product made using kefir grains. Kefir has documented natural antimicrobial activity and health benefits. A typical kefir microbial community includes lactic acid bacteria (LAB), acetic acid bacteria, and yeast among other species in a symbiotic matrix. In the presented work, the 16S rRNA gene sequencing was used to reveal bacterial populations and elucidate the diversity and abundance of LAB species in international artisanal kefirs from Fusion Tea, Britain, the Caucuses region, Ireland, Lithuania, and South Korea. Bacterial species found in high abundance in most artisanal kefirs included Lactobacillus kefiranofaciens, Lentilactobacillus kefiri,Lactobacillus ultunensis, Lactobacillus apis, Lactobacillus gigeriorum, Gluconobacter morbifer, Acetobacter orleanensis, Acetobacter pasteurianus, Acidocella aluminiidurans, and Lactobacillus helveticus. Some of these bacterial species are LAB that have been reported for their bacteriocin production capabilities and/or health promoting properties.
Collapse
|
35
|
Bae D, Kim DH, Chon JW, Song KY, Seo KH. Synergistic effects of the early administration of Lactobacillus kefiranofaciens DN1 and Kluyveromyces marxianus KU140723-05 on the inhibition of Salmonella Enteritidis colonization in young chickens. Poult Sci 2020; 99:5999-6006. [PMID: 33142518 PMCID: PMC7647741 DOI: 10.1016/j.psj.2020.07.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 07/01/2020] [Accepted: 07/06/2020] [Indexed: 01/25/2023] Open
Abstract
In this study, we aimed to assess the feasibility of the lactic acid bacterium Lactobacillus kefiranofaciens DN1 (LKF_DN1) and the yeast Kluyveromyces marxianus KU140723-05 (KMA5), recently isolated from kefir, as probiotics. Specifically, we evaluated the effect of early administration of these 2 microbes on the inhibition of Salmonella Enteritidis (SE) colonization in neonatal chicks. We also examined the effects of exposure of chicks to probiotics before SE exposure on the reduction in the number of gut SE. A total of 108 1-day-old specific-pathogen-free male layer chicks were used for 3 independent experiments. The experimental chicks were randomly divided into 6 groups (negative control: basal diet [BD] without probiotics and SE; positive control: BD; probiotic group [PG] 1: BD + LKF_DN1; PG2: BD + KMA5; PG3: BD + LKF_DN1 + KMA5; and PG4: BD+ a commercial product IDF-7), all of which, except negative control, were coadministered with SE strain resistant to rifampicin (SERR). We found that the administration of LKF_DN1 and/or KMA5 reduced the number of viable cells of the SERR strain in chicks by up to 1.90 log10, relative to positive control chicks. Compared with late administration (day [D] 10 and D11), early administration (D1 and D2) of the probiotics was more effective in reducing SERR cell numbers in the gut. Furthermore, we detected no significant difference in the reduction of gut SERR cell numbers in chicks from the same groups exposed to the probiotics at D10 and D11 before and after administration with SERR. Collectively, our findings indicate that, as dietary additives, LKF_DN1 and KMA5 showed potential probiotic activity in chicks. Moreover, the combination of the lactic acid bacteria and/or yeast strain was found to rapidly reduce SE numbers in the chick gut and showed a prolonged inhibitory effect against SE colonization. We, thus, propose that the administration of these 2 probiotics, as early as possible after hatching, would be considerably effective in controlling SE colonization in the guts of chicks.
Collapse
Affiliation(s)
- Dongryeoul Bae
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Republic of Korea
| | - Dong-Hyeon Kim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Republic of Korea
| | - Jung-Whan Chon
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Republic of Korea
| | - Kwang-Young Song
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Republic of Korea
| | - Kun-Ho Seo
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, Republic of Korea.
| |
Collapse
|
36
|
Sindi A, Badsha MB, Nielsen B, Ünlü G. Antimicrobial Activity of Six International Artisanal Kefirs Against Bacillus cereus, Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus. Microorganisms 2020; 8:E849. [PMID: 32512951 PMCID: PMC7356263 DOI: 10.3390/microorganisms8060849] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 12/02/2022] Open
Abstract
Kefir, a fermented dairy beverage, exhibits antimicrobial activity due to many metabolic products, including bacteriocins, generated by lactic acid bacteria. In this study, the antimicrobial activities of artisanal kefir products from Fusion Tea (A), Britain (B), Ireland (I), Lithuania (L), the Caucuses region (C), and South Korea (K) were investigated against select foodborne pathogens. Listeria monocytogenes CWD 1198, Salmonella enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 25923, and Bacillus cereus ATCC 14579 were inhibited by artisanal kefirs made with kefir grains from diverse origins. Kefirs A, B, and I inhibited all bacterial indicator strains examined at varying levels, except Escherichia coli ATCC 12435 (non-pathogenic, negative control). Kefirs K, L, and C inhibited all indicator strains, except S. aureus ATCC 25923 and E. coli ATCC 12435. Bacteriocins present in artisanal kefirs were determined to be the main antimicrobials in all kefirs examined. Kefir-based antimicrobials are being proposed as promising natural biopreservatives as per the results of the study.
Collapse
Affiliation(s)
- Abrar Sindi
- School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, ID 83844-2312, USA; (A.S.); (B.N.)
| | - Md. Bahadur Badsha
- Institute for Modeling Collaboration and Innovation (IMCI), University of Idaho, 875 Perimeter Drive, MS 1122, Moscow, ID 83844-1122, USA;
| | - Barbara Nielsen
- School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, ID 83844-2312, USA; (A.S.); (B.N.)
| | - Gülhan Ünlü
- School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, ID 83844-2312, USA; (A.S.); (B.N.)
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
- Department of Biological Engineering, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, ID 83844-0904, USA
| |
Collapse
|
37
|
Cotârleţ M, Vasile AM, Gaspar-Pintiliescu A, Oancea A, Bahrim GE. Tribiotication strategy for the functionalization of bovine colostrum through the biochemical activities of artisanal and selected starter cultures. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1745287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mihaela Cotârleţ
- Faculty of Food Science and Engineering, Dunărea De Jos University, Galaţi, Romania
- Cross-Border Faculty, Dunărea De Jos University, Galaţi, Romania
| | - Aida Mihaela Vasile
- Faculty of Food Science and Engineering, Dunărea De Jos University, Galaţi, Romania
| | - Alexandra Gaspar-Pintiliescu
- Departmnet of Cellular and Molecular Biology, The National Institute of Research and Development for Biological Sciences, Bucharest, Romania
| | - Anca Oancea
- Departmnet of Cellular and Molecular Biology, The National Institute of Research and Development for Biological Sciences, Bucharest, Romania
| | | |
Collapse
|
38
|
Kim D, Kim H, Seo K. Microbial composition of Korean kefir and antimicrobial activity of
Acetobacter fabarum
DH1801. J Food Saf 2019. [DOI: 10.1111/jfs.12728] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dong‐Hyeon Kim
- Center for One HealthCollege of Veterinary Medicine, Konkuk University Seoul South Korea
| | - Hyunsook Kim
- Department of Food & NutritionCollege of Human Ecology, Hanyang University Seoul South Korea
| | - Kun‐Ho Seo
- Center for One HealthCollege of Veterinary Medicine, Konkuk University Seoul South Korea
| |
Collapse
|
39
|
Gonda M, Garmendia G, Rufo C, Peláez ÁL, Wisniewski M, Droby S, Vero S. Biocontrol of Aspergillus flavus in Ensiled Sorghum by Water Kefir Microorganisms. Microorganisms 2019; 7:microorganisms7080253. [PMID: 31405185 PMCID: PMC6722955 DOI: 10.3390/microorganisms7080253] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 08/06/2019] [Accepted: 08/07/2019] [Indexed: 11/17/2022] Open
Abstract
The capacity of microorganisms from water kefir (WK) to control Aspergillus flavus growth during the aerobic phase of ensiled sorghum grains was determined. Sorghum inoculated with A. flavus was treated with filter-sterilized and non-sterilized water kefir, ensiled, and incubated 7 days at 25 °C. A. flavus growth was quantified by qPCR after incubation. Mold growth was inhibited in the presence of water kefir while no inhibition was observed when filter-sterilized water kefir was applied, demonstrating the relevant role of the microorganisms in the kefir water in the biocontrol process. Fungal and bacterial diversity in treated sorghum mini-silos was analyzed by high-throughput sequencing. Firmicutes was the predominant bacterial phyla and Lactobacillus represented the most abundant genus, while Ascomycota was the predominant fungal phyla with Saccharomyces and Pichia as the major genera. Bacterial and yeast counts before and after incubation indicated that the microbial community obtained from WK was able to grow in the sorghum mini-silos in the presence of A. flavus. Results of the present work indicate that the use of a mixed inoculum of microorganisms present in WK may represent an alternative management practice to avoid the growth of A. flavus in ensiled sorghum grains and the concomitant contamination with aflatoxins.
Collapse
Affiliation(s)
- Mariana Gonda
- Área Microbiología, Departamento de Biociencias, Facultad de Química, Universidad de la República, Gral Flores 2124, Montevideo 11800, Uruguay
| | - Gabriela Garmendia
- Área Microbiología, Departamento de Biociencias, Facultad de Química, Universidad de la República, Gral Flores 2124, Montevideo 11800, Uruguay
| | - Caterina Rufo
- Instituto Polo Tecnológico, Facultad de Química, Universidad de la República, By Pass Ruta 8 s/n, Pando, 8 Canelones 90000, Uruguay
| | - Ángela León Peláez
- Cátedra de Microbiología, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 115, La Plata 1900, Argentina
| | - Michael Wisniewski
- Appalachian Fruit Research Station, Agricultural Research Service, United States Department of Agriculture, Wiltshire Road Kearneysville, WV 25443, USA
| | - Samir Droby
- Agricultural Research Organization (ARO), Department of Postharvest Science, The Volcani Center, Rishon LeZion 7505101, Israel
| | - Silvana Vero
- Área Microbiología, Departamento de Biociencias, Facultad de Química, Universidad de la República, Gral Flores 2124, Montevideo 11800, Uruguay.
| |
Collapse
|
40
|
Leclair RM, McLean SK, Dunn LA, Meyer D, Palombo EA. Investigating the Effects of Time and Temperature on the Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Raw Cow's Milk Based on Simulated Consumer Food Handling Practices. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:E2691. [PMID: 31357682 PMCID: PMC6696089 DOI: 10.3390/ijerph16152691] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 07/15/2019] [Accepted: 07/24/2019] [Indexed: 11/16/2022]
Abstract
Consumption of raw cow's milk (RCM) is increasing in popularity in developed countries despite the associated foodborne disease risks. While previous research has focused on consumer motivations for drinking RCM, there is limited research on how consumer handling practices may impact the microbiological safety of RCM. In this study, consumer handling practices associated with transport, storage, and freezing and thawing were simulated to investigate the impact of time and temperature variables on the concentrations of either Escherichia coli O157:H7 or Listeria monocytogenes in RCM. We found that the type of storage during simulated transport had a large (η2 = 0.70) and significant (p < 0.001) effect on both pathogens. The refrigeration temperature also had a large (η2 = 0.43) and significant (p < 0.001) effect on both pathogens during refrigerated storage. The interaction between pathogen species and initial pathogen inoculum level had a large (η2 = 0.20) and significant (p = 0.012) effect on the concentration of the pathogens during ambient temperature storage. We found that freezing and thawing practices did not have a significant effect on the pathogens (p > 0.05). However, we were able to recover L. monocytogenes, but not E. coli O157:H7, from RCM after freezing for 365 days. The results from this study highlight that consumer transport and storage practices can have significant effects on the growth of E. coli O157:H7 and L. monocytogenes in RCM. Consumer food handling practices should be considered when developing public health strategies aimed at reducing the risks of RCM consumption.
Collapse
Affiliation(s)
- Roselyn M Leclair
- Department of Chemistry and Biotechnology, Swinburne University of Technology, Hawthorn, Victoria 3122, Australia.
| | - Sarah K McLean
- Department of Chemistry and Biotechnology, Swinburne University of Technology, Hawthorn, Victoria 3122, Australia
| | - Louise A Dunn
- Department of Chemistry and Biotechnology, Swinburne University of Technology, Hawthorn, Victoria 3122, Australia
| | - Denny Meyer
- Department of Statistics, Data Science and Epidemiology, Swinburne University of Technology, Hawthorn, Victoria 3122, Australia
| | - Enzo A Palombo
- Department of Chemistry and Biotechnology, Swinburne University of Technology, Hawthorn, Victoria 3122, Australia
| |
Collapse
|
41
|
KIVANC M, YAPICI E. Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.39517] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
42
|
Yusuf D, Nuraida L, Dewanti-Hariyadi R, Hunaefi D. In Vitro Characterization of Lactic Acid Bacteria from Indonesian Kefir Grains as Probiotics with Cholesterol-Lowering Effect. J Microbiol Biotechnol 2019; 30:726-732. [PMID: 32482938 PMCID: PMC9728407 DOI: 10.4014/jmb.1910.10028] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 01/21/2020] [Indexed: 12/15/2022]
Abstract
Indonesian kefir grains are potential sources of lactic acid bacteria (LAB) that may act as probiotics with specific functional properties. In this study we explored the potential of the probiotic and cholesterol-lowering effect of LAB isolated from Indonesian kefir grains obtained from Bogor, Bandung, Jakarta, and Yogyakarta. The results revealed that 10 isolates showed considerable survivability at low pH and bile salt with total cell reduction of ~3 log colony-forming units per milliliter after exposure to pH 2.5 and 0.5% (w/v) bile salt for 1 and 3 h, respectively. All strains exhibited strong antimicrobial activities against pathogenic bacteria and were sensitive to a wide spectrum of antibiotics but exhibited weak bile salt hydrolase activity. Identification based on 16S RNA suggested that nine isolates were Lactobacillus kefiri and one was Lactobacillus rhamnosus. The ability of the isolates to reduce cholesterol from the media varied, ranging from 22.08% to 68.75% with the highest reduction shown by L. kefiri JK17. The ability to remove cholesterol from the media decreased greatly in resting and dead cells, ranging from 14.58% to 22.08% in resting cells and from 7.89% to 18.17% in dead cells. It can be concluded that Indonesian kefir grains contain LAB potentially acting as probiotics capable of reducing cholesterol. The cholesterol-lowering effect especially occurs when the cells are metabolically active.
Collapse
Affiliation(s)
- Dandy Yusuf
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, West Java, Indonesia
| | - Lilis Nuraida
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, West Java, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor, West Java, Indonesia
| | - Ratih Dewanti-Hariyadi
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, West Java, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor, West Java, Indonesia
| | - Dase Hunaefi
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, West Java, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor, West Java, Indonesia
| |
Collapse
|
43
|
Khusro A, Aarti C, Dusthackeer A, Agastian P. Anti-Pathogenic and Technological Traits of Coagulase-Negative Staphylococci Isolated from Koozh, a Fermented Food Product of South India. FOOD BIOTECHNOL 2018. [DOI: 10.1080/08905436.2018.1519446] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Ameer Khusro
- Research Department of Plant Biology and Biotechnology, Loyola College, Chennai, Tamil Nadu, India
| | - Chirom Aarti
- Research Department of Plant Biology and Biotechnology, Loyola College, Chennai, Tamil Nadu, India
| | - Azger Dusthackeer
- Department of Bacteriology, National Institute for Research in Tuberculosis, Chennai, Tamil Nadu, India
| | - Paul Agastian
- Research Department of Plant Biology and Biotechnology, Loyola College, Chennai, Tamil Nadu, India
| |
Collapse
|
44
|
Jeong D, Kim DH, Song KY, Seo KH. Antimicrobial and anti-biofilm activities of Lactobacillus kefiranofaciens DD2 against oral pathogens. J Oral Microbiol 2018; 10:1472985. [PMID: 29868163 PMCID: PMC5974711 DOI: 10.1080/20002297.2018.1472985] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Accepted: 05/02/2018] [Indexed: 10/25/2022] Open
Abstract
Background: Streptococcus mutans and Streptococcus sobrinus are major causative bacterial pathogens of dental caries. Objective: We investigated the applicability of three Lactobacillus strains (L. kefiranofaciens DD2, DD5, and DD6) isolated from kefir and three commercial Lactobacillus strains (L. plantarum ATCC 10,012, L. johnsonii JCM 1022, and L. rhamnosus ATCC 7469) as potential oral probiotics with respect to their survivability in an experimental oral environment, antimicrobial activity, and anti-biofilm formation activity against S. mutans and S. sobrinus. Results: Strains DD2, ATCC 10012, ATCC 7469, and JCM 1022 had the best oral survivability, including aerotolerance and enzymatic resistance, and inhibited the growth and biofilm formation of S. mutans and S. sobrinus. In particular, DD2 suppressed all three classes of biofilm formation-associated genes: those associated with carbohydrate metabolism and those encoding regulatory biofilm and adhesion proteins. Conclusions: These results indicate that the novel kefir isolate L. kefiranofaciens DD2 effectively and directly inhibits S. mutans and S. sobrinus.
Collapse
Affiliation(s)
- Dana Jeong
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul05029, Korea
| | - Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul05029, Korea
| | - Kwang-Young Song
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul05029, Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul05029, Korea
| |
Collapse
|
45
|
Yang J, Wang J, Yang K, Liu M, Qi Y, Zhang T, Fan M, Wei X. Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro. J Dairy Sci 2018; 101:1930-1942. [DOI: 10.3168/jds.2017-13430] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Accepted: 10/26/2017] [Indexed: 11/19/2022]
|
46
|
|
47
|
Kim DH, Jeong D, Kim H, Seo KH. Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota. Crit Rev Food Sci Nutr 2018; 59:1782-1793. [DOI: 10.1080/10408398.2018.1428168] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
| | - Dana Jeong
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
| | - Hyunsook Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Wangsimni-ro, Seongdong-gu, Seoul, Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
| |
Collapse
|
48
|
Chang HS, Kim DH, Jeong D, Kang IB, Kim HS, Kim H, Song KY, Seo KH. Fates ofSalmonellaEnteritidis andCronobacter sakazakiiin various multiple-strain yogurts and kefir during cold storage. J Food Saf 2018. [DOI: 10.1111/jfs.12429] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Ho-Seok Chang
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Dong-Hyeon Kim
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Dana Jeong
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Il-Byeong Kang
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Hong-Seok Kim
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Hyunsook Kim
- Department of Food and Nutrition; College of Human Ecology, Hanyang University, 222 Wangsimni-ro, Seongdong-gu; Seoul 04763 Korea
| | - Kwang-Young Song
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Kun-Ho Seo
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| |
Collapse
|
49
|
Exploring the Antimicrobial and Hepatoprotective Effects of Kefir; A Probiotic Fermented Milk. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.2.15] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|