Antagonistic effect of the kefir on endospores and vegetative cells of bacillus cereus and clostridium perfringens

被引：4

作者：

Anselmo R.J. ^{[1
]}

Viora S.S. ^{[1
]}

Ojeda P.A. ^{[1
]}

Lausada L.I. ^{[2
]}

机构：

[1] Univ. Nacional de Luján, Depto. de Ciencias Básicas, (6700) Luján, Buenos Aires

[2] Univ. Nacional de Luján, Depto. de Tecnología, (6700) Luján, Buenos Aires

来源：

Informacion Tecnologica | 2010年 / 21卷 / 04期

关键词：

Bacillus cereus; Bactericide effect; Clostridium perfringens; Kefir;

D O I：

10.1612/inf.tecnol.4372it.09

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The bactericide effect of the kefir was studied on endospores and vegetative cells of Bacillus cereus and Clostridium perfringens inoculated in kefir during its storage. Samples of kefir of two different origins, one Italian and the other Peruvian were inoculated with a well-known population of B. cereus and Cl. perfringens (106 UFC/mL) and conserved at 4°C during 30 days. Every two days it was carried out a recount of lactic bacteria, of yeasts, of the pathogenic added and the pH was determined. The population of vegetative cells of B. cereus reduced to non detectable levels in 14 days of storage and of its endospores in 20 days of storage. Regarding Cl. perfringens the population of vegetative cells and its endospores reduced to non detectable levels in 14 and 18 days of storage, respectively. The results confirm the bactericide effects of the starter cultures of kefir.

引用

页码：131 / 138

页数：7

共 19 条

[1]

Anselmo R.J., Viora S., Lausada L.I., Efecto Bactericida del Kéfir Sobre Salmonella spp., Rev. Información Tecnológica, Chile, 12, 5, pp. 91-96, (2001)

[2]

Attanasova M., Et al., Microbiologial study of kefir grains. Isolation and identification of high activity bacteriocin producing strains, Biotechnology and Biotechnological Equipment, 13, pp. 55-60, (1999)

[3]

Blackburn P., Polar J., Gusik A., Rubing D., Nisin composition for the use as enhanced broad range bactericides, (1989)

[4]

Golowczyc M., Garrote G., Abraham A.G., De Antoni G.L., Interacción de lactobacilos aislados del kéfir con Salmonella sp. sobre células CACO-2/T C7, XVII Congreso Latinoamericano de Microbiología. X Congreso Argentino de Microbiología, Trabajo L 617, (2004)

[5]

Havenaar R., Brink B., Huis In't Veld J.H.J., Selection of strains for probiotic use, Probiotics, the Scientific Basis, pp. 209-224, (1992)

[6]

Helander I.M., Von Wright A., Mattila-Sandholm T.M., Potential of lactic acid bacteria and novel antimicrobials against gramnegative bacteria, Trends in Food Science and Technology I, 8, pp. 146-150, (1997)

[7]

Irigoyen A., Et al., Microbiological, physicochemical, and sensory characteristics of kefir during storage, Food Chemistry, 90, pp. 613-620, (2005)

[8]

Jack R., Tagg J., Ray B., Bacteriocins of Gram positive bacteria, Microb, Rev., 59, pp. 171-200, (1995)

[9]

Kakisu E., Abraham A., Perez P., De Antoni G., Acción inhibitoria del kéfir sobre Bacillus cereus, XVII Congreso Latinoamericano de Microbiología. X Congreso Argentino de Microbiología. Trabajo L 615, (2004)

[10]

Lopitz-Otsoa F., Rementeria A., Elguezabal N., Garaizar J., Kefir: A symbiotic Yeasts-bacteria community with alleged healthy capabilities, Rev. Iberoam. Micol., 23, pp. 67-74, (2006)

← 1 2 →