An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yo
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ORIGINAL PAPER
An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt Maryam Azizkhani1 · Per Erik Joakim Saris2 · Mehdi Baniasadi1 Received: 3 July 2020 / Accepted: 5 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In the present study, the antimicrobial activity of kefir and probiotic yogurt produced from cow, camel, ewe, and goat milk on pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella enterica) and fungi (Aspergillus niger, Penicillium sp., and Fusarium sp.) during 20-day storage period at 4 ºC was investigated. The carbohydrate content and pH of milk samples decreased during the fermentation process to produce probiotic yogurt and kefir, also the acidity increased significantly. The results revealed that kefir samples had stronger antifungal and antibacterial effect than probiotic yogurt samples. Among kefir samples, the ewe and cow milk kefir expressed the highest and the lowest antimicrobial activity, respectively. A. niger, S. aureus, and L. monocytogenes were the most sensitive and Penicillium sp. and E. coli were the most resistant microorganisms against treatment by kefir and probiotic yogurt.
* Maryam Azizkhani [email protected] Per Erik Joakim Saris [email protected] Mehdi Baniasadi [email protected] 1
Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Aftab 24 St., Imam Khomeini Av., Amol, Iran
Department of Microbiology, University of Helsinki, Helsinki, Finland
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Graphic abstract
Keywords Antibacterial · Antifungal · Kefir · Probiotic yogurt
Introduction Lactic acid bacteria (LAB) are considered as one of the most important groups of probiotic microorganisms, have a significant effect on the technological process and quality of the fermented dairy products. LAB originated from different types of animal or plant foods and are known as natural food preservatives. This great preservative potential is attributed to the production of several types of inhibitory metabolites such as organic acids, bacteriocins, hydroxylated fatty acids, diacetyl, hydrogen peroxide, and reuterin [1, 2]. In the last decade, several studies have been conducted to find and use LAB strains as bio-preservatives in the food and beverage industries. Due to the presence of high potential natural inhibitory mechanisms such as lactoferrins, immunoglobulins, lysozyme, and the lactoperoxidase/thiocyanate/hydrogen peroxide system, variable degrees of protection against pathogen and spoiling microorganisms has been found in
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the milk of different mammals [3]. It is reported that camel milk possesses antimicrobial and bactericidal properties [4] and has higher inhibitory activity compared to cow’s milk as the concentrations of lactoferrins and lysozyme are three and two times higher than those of cow’s milk, respectively [5]. Camel’s
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