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anti microbial property of kefir

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https://www.readbyqxmd.com/read/23217732/kefir-isolated-lactococcus-lactis-subsp-lactis-inhibits-the-cytotoxic-effect-of-clostridium-difficile-in-vitro
#1
Patricia Araceli Bolla, Paula Carasi, María de los Angeles Serradell, Graciela Liliana De Antoni
Kefir is a dairy product obtained by fermentation of milk with a complex microbial population and several health-promoting properties have been attributed to its consumption. In this work, we tested the ability of different kefir-isolated bacterial and yeast strains (Lactobacillus kefir, Lb. plantarum, Lactococcus lactis subps. lactis, Saccharomyces cerevisiae and Kluyveromyces marxianus) or a mixture of them (MM) to antagonise the cytopathic effect of toxins from Clostridium difficile (TcdA and TcdB). Cell detachment assays and F-actin network staining using Vero cell line were performed...
February 2013: Journal of Dairy Research
https://www.readbyqxmd.com/read/22237053/evaluation-of-wound-healing-activities-of-kefir-products
#2
Hassan Fallah Huseini, Golnar Rahimzadeh, Mohammad Reza Fazeli, Mitra Mehrazma, Mitra Salehi
Kefirs are natural probiotic compounds with antibacterial and anti-inflammatory properties which were tested in experimental burn injury. Kefir gels were prepared from an extract of continuously cultured kefir grains in MRS Broth medium for 24, 48 and 96h. Similar burn injuries were made on dorsal skin surface of 56 rats. After 24h the wounds were infected with Pseudomonas aeruginosa. The infected rats were divided in to 7 groups of 8 rats each. The base gel, silver sulfadiazine ointment, kefir 24h gel, kefir 48h gel, kefir 96h gel and kefir grains 96h gel were applied twice a day...
August 2012: Burns: Journal of the International Society for Burn Injuries
https://www.readbyqxmd.com/read/21535612/assessment-of-potential-probiotic-properties-of-lactobacillus-spp-lactococcus-spp-and-pediococcus-spp-strains-isolated-from-kefir
#3
Firat Sabir, Yavuz Beyatli, Cumhur Cokmus, Derya Onal-Darilmaz
In this study, the metabolic activities (in terms of quantities of the produced lactic acid, hydrogen peroxide, and exopolysaccharides) of 8 strains of Lactobacillus spp., Lactococcus spp., and Pediococcus spp., were determined. Lactic acid levels produced by strains were 8.1 to 17.4 mg/L. The L. acidophilus Z1L strain produced the maximum amount (3.18 μg/mL) of hydrogen peroxide. The exopolysaccharides (EPS) production by the strains was ranged between 173 and 378 mg/L. The susceptibility of 7 different antibiotics against these strains was also tested...
November 2010: Journal of Food Science
https://www.readbyqxmd.com/read/16736598/-analysis-of-bacterial-diversity-of-kefir-grains-by-denaturing-gradient-gel-electrophoresis-and-16s-rdna-sequencing
#4
Yin-Yu Wang, Hui-Rong Li, Shi-Fang Jia, Zheng-Jun Wu, Ben-Heng Guo
Kefir is an acidic, mildly alcoholic dairy beverage produced by the fermentation of milk with a grain-like starter culture. These grains usually contain a relatively stable and specific balance of microbes that exist in a complex symbiotic relationship. Kefir grains can be considered a probiotic source as it presents anti-bacterial, anti-mycotic, anti-neoplasic and immunomodulatory properties. The microorganisms in Kefir grains are currently identified by traditional methods such as growth on selective media, morphological and biochemical characteristics...
April 2006: Wei Sheng Wu Xue Bao, Acta Microbiologica Sinica
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