Microbiological, antimicrobial and antioxidant characteristics of commercial Turkish kefirs

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dc.authoridErinc, Hakan/0000-0001-8858-4570
dc.contributor.authorOncul, Nilgun
dc.contributor.authorOzbey, Ayse
dc.contributor.authorErinc, Hakan
dc.contributor.authorYildirim, Zeliha
dc.date.accessioned2024-11-07T13:31:36Z
dc.date.available2024-11-07T13:31:36Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.2376/0003-925X-72-150
dc.identifier.endpage157
dc.identifier.issn0003-925X
dc.identifier.issue5
dc.identifier.startpage150
dc.identifier.urihttps://doi.org/10.2376/0003-925X-72-150
dc.identifier.urihttps://hdl.handle.net/11480/14943
dc.identifier.volume72
dc.identifier.wosWOS:000725707200002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectantimicrobial
dc.subjectantioxidant
dc.subjectcommercial
dc.subjectkefir
dc.subjectpathogens
dc.titleMicrobiological, antimicrobial and antioxidant characteristics of commercial Turkish kefirs
dc.typeArticle

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