Estudio de la comunidad microbiana del kéfir tradicional y aislamiento de microorganismos con actividad antimicrobiana.
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2016-07-11
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Jaén: Universidad de Jaén
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[ES]En este estudio se utilizaron dos muestras del kéfir tradicional de distinto origen. Nuestro objetivo era la búsqueda de microorganismos con actividad antimicrobiana procedentes de la fermentación del kéfir, con el fin de obtener cepas de interés biológico por sus propiedades, para su aplicación como probióticos o como cultivos iniciadores. Para ello, se seleccionaron distintas cepas bacterianas del grupo de bacterias del ácido láctico y levaduras presentes en la fermentación del kéfir, y se estudió su actividad antimicrobiana frente a varios patógenos tales el caso de: Salmonella CECT 705, Bacillus cereus LWL1, Listeria innocua 910, Enterococcus faecalis S-47, Staphylococcus aureus y Echerichia coli. El ensayo de la actividad antimicrobiana se llevó a cabo mediante dos técnicas distintas: el método de cruces y el método de difusión en agar y los resultados obtenidos demostraron que ciertas bacterias y levaduras presentes en el kéfir presentaban actividad antimicrobiana frente a muchos patógenos, siendo más activas las levaduras. Los resultados obtenidos en este estudio abren nuevas posibilidades para seguir investigando el uso de estos microorganismos como probióticos o como cultivos iniciadores.
[EN]In this study, two samples of traditional kefir of different origin were used. Our goal was the search for microorganisms with antimicrobial activity from fermented kefir, in order to obtain strains of biological interest for their properties, to use them as probiotics or as starter cultures. For this, different bacterial strains of lactic acid bacteria group and yeasts present in the kefir fermentation were selected, and their antimicrobial activity was tested against various pathogens such was the case of: Salmonella CECT 705, Bacillus cereus LWL1, Listeria innocua 910, Enterococcus faecalis S-47, Staphylococcus aureus and Echerichia coli. The antimicrobial activity assays were performed using two different techniques: the method of cross streak and agar diffusion method and the results obtained showed that certain bacteria and yeasts exhibited antimicrobial activity against many pathogens, being yeasts the most active. The results obtained in this study open new possibilities to further investigate the use of these microorganisms as probiotics or as starter cultures.
[EN]In this study, two samples of traditional kefir of different origin were used. Our goal was the search for microorganisms with antimicrobial activity from fermented kefir, in order to obtain strains of biological interest for their properties, to use them as probiotics or as starter cultures. For this, different bacterial strains of lactic acid bacteria group and yeasts present in the kefir fermentation were selected, and their antimicrobial activity was tested against various pathogens such was the case of: Salmonella CECT 705, Bacillus cereus LWL1, Listeria innocua 910, Enterococcus faecalis S-47, Staphylococcus aureus and Echerichia coli. The antimicrobial activity assays were performed using two different techniques: the method of cross streak and agar diffusion method and the results obtained showed that certain bacteria and yeasts exhibited antimicrobial activity against many pathogens, being yeasts the most active. The results obtained in this study open new possibilities to further investigate the use of these microorganisms as probiotics or as starter cultures.