Antimicrobial Activity of Six International Artisanal Kefirs against <i>Bacillus cereus</i>, <i>Listeria monocytogenes</i>, <i>Salmonella enterica</i> Serovar Enteritidis, and <i>Staphylococcus aureus</i>
2020
Abrar Sindi | Md. Bahadur Badsha | Barbara Nielsen | Gülhan Ünlü
Kefir, a fermented dairy beverage, exhibits antimicrobial activity due to many metabolic products, including bacteriocins, generated by lactic acid bacteria. In this study, the antimicrobial activities of artisanal kefir products from Fusion Tea (A), Britain (B), Ireland (I), Lithuania (L), the Caucuses region (C), and South Korea (K) were investigated against select foodborne pathogens. <i>Listeria monocytogenes</i> CWD 1198, <i>Salmonella enterica</i> serovar Enteritidis ATCC 13076, <i>Staphylococcus aureus</i> ATCC 25923, and <i>Bacillus cereus</i> ATCC 14579 were inhibited by artisanal kefirs made with kefir grains from diverse origins. Kefirs A, B, and I inhibited all bacterial indicator strains examined at varying levels, except <i>Escherichia coli</i> ATCC 12435 (non-pathogenic, negative control). Kefirs K, L, and C inhibited all indicator strains, except <i>S. aureus</i> ATCC 25923 and <i>E. coli</i> ATCC 12435. Bacteriocins present in artisanal kefirs were determined to be the main antimicrobials in all kefirs examined. Kefir-based antimicrobials are being proposed as promising natural biopreservatives as per the results of the study.
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