Microbiological, antimicrobial and antioxidant characteristics of commercial Turkish kefirs
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H Schaper Gmbh Co Kg
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the microbiological properties, physicochemical characteristics, antimicrobial and antioxidant activities of Turkish commercial kefir products were investigated. The enumeration of Lactococci, aerobic lactobacilli, anaerobic lactobacilli, acetic acid bacteria (AAB) and yeast were performed by spread plate technique and counted as 7.35, 6.62, 6.85, 6.24 and 2.35 log CFU/g, respectively. Antimicrobial activity of kefir was evaluated using the disk diffusion method. Ten microorganisms, including seven Grampositive strains and three Gram-negative strains were tested. While Listeria monocytogenes, L. ivanovii and Escherichia coli were the sensitive bacteria for all kefir samples, L. plantarum, Staphylococcus aureus, Bacillus cereus and E. coli O157:H7 are the resistant bacteria. The means of pH, total phenolic content, Trolox Equivalent Antioxidant Capacity (TEAC) and lipid peroxidation were 4.03, 4.39 mg GAE/100mL, 0.15 mu mol Trolox/mL and 7.23%, respectively. From the beneficial health properties point of view, kefir appears to be a promising food.
Açıklama
Anahtar Kelimeler
antimicrobial, antioxidant, commercial, kefir, pathogens
Kaynak
Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
72
Sayı
5
