year 5, Issue 4 (Winter 2012)                   Iran J Med Microbiol 2012, 5(4): 35-41 | Back to browse issues page

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Rahimzadeh G, Bahar M A, Amir Mozaffari N. Antimicrobial activity Kefir on different time fermentation. Iran J Med Microbiol. 2012; 5 (4) :35-41
URL: http://ijmm.ir/article-1-206-en.html
1- Department of Biology, Islamic Azad University, Science and Research branch , Tehran, Ira , rahimzadehgolnar@yahoo.com
2- Department of Biology, Islamic Azad University, Science and Research branch , Tehran, Ira
Abstract:   (12929 Views)
Introduction: Kefir is a probiotic mixture of bacteria and yeast originating from Qafqaz region.The Kefir grain contain both Lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, Acetobacte and Streptococcus spp.) and yeast (Kluyveromyces,Torula, Candida and Saccharomyces spp.). Kefir is claimed to have therapeutic effect.This study looked at the antimicrobial activity of Kefir on Pseudomonas aeruginosa.
Methods: The antimicrobial activity of Kefir extract were determined on Pseudomonas aeruginosa (ATCC 27853) and on those isolated from burned patient. The MIC was defined as the lowest antimicrobial concentration able to completely inhibite bacterial growth up to 24 h. MIC values were determined by microdilution method. The lactic acid and acetic acid contents of the Kefir extracts were determined by reverce-phase HPLC.
Result: The result showed that the highset antimicrobial activity of Kefir exteract on Pseudomonas aeruginosa (ATCC 27853) and the burned patient isolate ranged from 250 mg/mL(MIC) to 250 mg/mL(MBC) on time 96h.
conclusion: The Kefir exteract showed significant antimicrobial activity on Pseudomonas aeruginosa (ATCC 27853) and the clinical isolate of Pseudomonas aeruginosa.
Full-Text [PDF 420 kb]   (4838 Downloads)    
Type of Study: Original | Subject: Medical Bacteriology
Received: 2014/01/3 | Accepted: 2014/01/3 | ePublished: 2014/01/3

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