Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

Abstract Kefir is a unique fermented dairy product produced by a mixture of lactic acid bacteria, acetic acid bacteria, and yeast. Here, we compared the antimicrobial spectra of four types of kefirs (A, L, M, and S) fermented for 24, 36, 48, or 72 h against eight food-borne pathogens. Bacillus cereu...

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Hlavní autoři:	Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Springer Nature 2016-12-01
Edice:	Food Science of Animal Resources
Témata:	Kefir probiotics antimicrobial activity food-borne pathogen fermentation time
On-line přístup:	https://doi.org/10.5851/kosfa.2016.36.6.787
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