Anti-Escherichia coli activity in traditional kefir and kefir whey

Abstract

Through Dilution Tests, in Multiple Tubes System it was determined, in vitro, the intensity of bacterial inhibition activity (IINIB / bacteriostasy) and the intensity of bacterial inactivation activity (IINAB/bactericidie) from traditional kefir and kefir whey, not heat-treated, patterned on the type of milk and the binomial time/temperature of incubation and maturation, as opposed to standardized inoculum of Escherichia coli (ATCC 11229) indicator microorganism in food interest. Kefir is a fermented milk produced by the addition of kefir grains, forming a symbiotic association between acid-lactic bacteria, acid-acetic bacteria and yeast, surrounded by a matrix of polysaccharides, the kefiran, while the whey is the product of the filtration of kefir. Both, the kefir, as the whey of kefir, had maximum capacity for inhibition and inactivation of the bacterial inoculum, in concentrations £ 108 CFU/mL.