Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli
The fermented milk by kefir grains is a probiotic dairy product that provides to the consumer several health benefits, and can also be consumed by lactose intolerant people. These grains contain in their microbiota acid-lactic bacteria able to inhibit the growth of pathogenic microorganisms. This re...
| Principais autores: | Caetano, Danúbia R, Montanhini, Maike Taís Maziero |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3436 |
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peri-article-34362015-11-24T13:30:54Z Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli Caetano, Danúbia R Montanhini, Maike Taís Maziero probiotic, bacterial inhibition, dairy products The fermented milk by kefir grains is a probiotic dairy product that provides to the consumer several health benefits, and can also be consumed by lactose intolerant people. These grains contain in their microbiota acid-lactic bacteria able to inhibit the growth of pathogenic microorganisms. This research aimed to evaluate the Escherichia coli inhibition by the kefir fermentation, contaminated during its manufacturing. Thus, were used the standard strain ATCC 11229 E. coli, inoculated in the milk for the kefir production. After the fermentation, the sample were diluted in peptone water and plated in Petrifilm, followed by incubation at 36 °C for 24 hours. In all repetitions, were observed at the end that the kefir fermentation did not inhibit the multiplication of the contaminant bacteria. The results reinforce the importance of the use of milk with quality, and to follow the hygiene proceedings in both utensils and manipulators, during the kefir production.DOI: 10.14685/rebrapa.v5i1.158 Universidade Tecnológica Federal do Paraná (UTFPR) 2014-11-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3436 10.14685/rebrapa.v5i1.158 Brazilian Journal of Food Research; v. 5, n. 1 (2014); 33-38 Brazilian Journal of Food Research; v. 5, n. 1 (2014); 33-38 2448-3184 10.14685/rebrapa.v5i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3436/pdf |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Caetano, Danúbia R Montanhini, Maike Taís Maziero |
| spellingShingle |
Caetano, Danúbia R Montanhini, Maike Taís Maziero Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli |
| author_sort |
Caetano, Danúbia R |
| title |
Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli |
| title_short |
Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli |
| title_full |
Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli |
| title_fullStr |
Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli |
| title_full_unstemmed |
Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli |
| title_sort |
microbiological analysis of milk unfermented kefir produced with milk contaminated by escherichia coli |
| description |
The fermented milk by kefir grains is a probiotic dairy product that provides to the consumer several health benefits, and can also be consumed by lactose intolerant people. These grains contain in their microbiota acid-lactic bacteria able to inhibit the growth of pathogenic microorganisms. This research aimed to evaluate the Escherichia coli inhibition by the kefir fermentation, contaminated during its manufacturing. Thus, were used the standard strain ATCC 11229 E. coli, inoculated in the milk for the kefir production. After the fermentation, the sample were diluted in peptone water and plated in Petrifilm, followed by incubation at 36 °C for 24 hours. In all repetitions, were observed at the end that the kefir fermentation did not inhibit the multiplication of the contaminant bacteria. The results reinforce the importance of the use of milk with quality, and to follow the hygiene proceedings in both utensils and manipulators, during the kefir production.DOI: 10.14685/rebrapa.v5i1.158 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2014 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3436 |
| _version_ |
1805294327860035584 |
| score |
10,814766 |