The antimicrobial and antifungal effects of Keffir in vitro

Objective: Keffir is known as one of the sour milk products originated in the north of Caucasus. The antimicrobial and antifungal effects of this product has not already been investigated. In general, keffir contains the following microorganisms: Lactic acid streptococci, lactobacilli, mesophilic la...

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Autores principales:	R Kasra Kermanshahi, F Moatar, Sh Shadzi, M Mahdavi
Formato:	article
Lenguaje:	EN FA
Publicado:	Babol University of Medical Sciences 2001
Materias:	antimicrobial effects common yoghurt keffir yoghurt pathogenic bacteria fungi Medicine R Medicine (General) R5-920
Acceso en línea:	https://doaj.org/article/814a82ddea2e4780b5a1297c989b4b19
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id	oai:doaj.org-article:814a82ddea2e4780b5a1297c989b4b19
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spelling	oai:doaj.org-article:814a82ddea2e4780b5a1297c989b4b192021-11-10T09:21:13ZThe antimicrobial and antifungal effects of Keffir in vitro1561-41072251-7170https://doaj.org/article/814a82ddea2e4780b5a1297c989b4b192001-10-01T00:00:00Zhttp://jbums.org/article-1-2848-en.htmlhttps://doaj.org/toc/1561-4107https://doaj.org/toc/2251-7170Objective: Keffir is known as one of the sour milk products originated in the north of Caucasus. The antimicrobial and antifungal effects of this product has not already been investigated. In general, keffir contains the following microorganisms: Lactic acid streptococci, lactobacilli, mesophilic lactic acid, lactose fermenting and non-fermenting yeasts and lactic acid bacteria. The objective of this study was to determine therapeutic effects of keffir. Methods: This study was performed on bacteria such as staphylococcus aureus, E.coli, pseudomonas aeruginosa, salmonella typhi, and three species of fungi: Candida albicans, trichophyton mentagrophytes and microsporum canis. The antimicrobial effects of eight extracts of common yogurt and extract of keffir at 20°C and 37°C at two times of 24 and 48 hour fermentation in vitro on four species of bacteria and three species of fungi were studied by cup plate and serial dilution methods. Findings: From extract of common and keffir yogurt at 20°C and 37°C at two times of 24 and 48 hour fermentation, keffir with 75 mg/ml concentration showed the strongest effect on P.aeruginosa at 37°C with 48 hour fermentation time. Conclusion: keffir has an antimicrobial effect on some pathogenic bacteria as P.aeruginosa.R Kasra KermanshahiF MoatarSh ShadziM MahdaviBabol University of Medical Sciencesarticleantimicrobial effectscommon yoghurtkeffir yoghurtpathogenic bacteriafungiMedicineRMedicine (General)R5-920ENFAMajallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, Vol 3, Iss 4, Pp 19-24 (2001)
institution	DOAJ
collection	DOAJ
language	EN FA
topic	antimicrobial effects common yoghurt keffir yoghurt pathogenic bacteria fungi Medicine R Medicine (General) R5-920
spellingShingle	antimicrobial effects common yoghurt keffir yoghurt pathogenic bacteria fungi Medicine R Medicine (General) R5-920 R Kasra Kermanshahi F Moatar Sh Shadzi M Mahdavi The antimicrobial and antifungal effects of Keffir in vitro
description	Objective: Keffir is known as one of the sour milk products originated in the north of Caucasus. The antimicrobial and antifungal effects of this product has not already been investigated. In general, keffir contains the following microorganisms: Lactic acid streptococci, lactobacilli, mesophilic lactic acid, lactose fermenting and non-fermenting yeasts and lactic acid bacteria. The objective of this study was to determine therapeutic effects of keffir. Methods: This study was performed on bacteria such as staphylococcus aureus, E.coli, pseudomonas aeruginosa, salmonella typhi, and three species of fungi: Candida albicans, trichophyton mentagrophytes and microsporum canis. The antimicrobial effects of eight extracts of common yogurt and extract of keffir at 20°C and 37°C at two times of 24 and 48 hour fermentation in vitro on four species of bacteria and three species of fungi were studied by cup plate and serial dilution methods. Findings: From extract of common and keffir yogurt at 20°C and 37°C at two times of 24 and 48 hour fermentation, keffir with 75 mg/ml concentration showed the strongest effect on P.aeruginosa at 37°C with 48 hour fermentation time. Conclusion: keffir has an antimicrobial effect on some pathogenic bacteria as P.aeruginosa.
format	article
author	R Kasra Kermanshahi F Moatar Sh Shadzi M Mahdavi
author_facet	R Kasra Kermanshahi F Moatar Sh Shadzi M Mahdavi
author_sort	R Kasra Kermanshahi
title	The antimicrobial and antifungal effects of Keffir in vitro
title_short	The antimicrobial and antifungal effects of Keffir in vitro
title_full	The antimicrobial and antifungal effects of Keffir in vitro
title_fullStr	The antimicrobial and antifungal effects of Keffir in vitro
title_full_unstemmed	The antimicrobial and antifungal effects of Keffir in vitro
title_sort	antimicrobial and antifungal effects of keffir in vitro
publisher	Babol University of Medical Sciences
publishDate	2001
url	https://doaj.org/article/814a82ddea2e4780b5a1297c989b4b19
work_keys_str_mv	AT rkasrakermanshahi theantimicrobialandantifungaleffectsofkeffirinvitro AT fmoatar theantimicrobialandantifungaleffectsofkeffirinvitro AT shshadzi theantimicrobialandantifungaleffectsofkeffirinvitro AT mmahdavi theantimicrobialandantifungaleffectsofkeffirinvitro AT rkasrakermanshahi antimicrobialandantifungaleffectsofkeffirinvitro AT fmoatar antimicrobialandantifungaleffectsofkeffirinvitro AT shshadzi antimicrobialandantifungaleffectsofkeffirinvitro AT mmahdavi antimicrobialandantifungaleffectsofkeffirinvitro
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The antimicrobial and antifungal effects of Keffir in vitro

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