Worried about Salmonella poisoning? Got Kefir?

Food Prot. 2011 Jan;74(1):94-100.
Inhibitory activity of cheese whey fermented with kefir grains.
Londero A, Quinta R, Abraham AG, Sereno R, De Antoni G, Garrote GL.

Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Calle 47 y 116, 1900, La Plata, Argentina.

We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition against all 200 isolates. The content of lactic acid bacteria in fermented whey ranged from 1.04 × 10(7) to 1.17 × 10(7) CFU/ml and the level of yeasts from 2.05 × 10(6) to 4.23 × 10(6) CFU/ml. The main changes in the chemical composition during fermentation were a decrease in lactose content by 41 to 48% along with a corresponding lactic acid production to a final level of 0.84 to 1.20% of the total reaction products. The MIC was a 30% dilution of the fermentation products for most of the isolates, while the MBC varied between 40 and 70%, depending on the isolate. The pathogenic isolates Salmonella enterica serovar Enteritidis 2713 and E. coli 2710 in the fermented whey lost their viability after 2 to 7 h of incubation. When pathogens were deliberately inoculated into whey before fermentation, the CFU were reduced by 2 log cycles for E. coli and 4 log cycles for Salmonella sp. after 24 h of incubation. The inhibition was mainly related to lactic acid production. This work demonstrated the possibility of using kefir grains to ferment an industrial by-product in order to obtain a natural acidic preparation with strong bacterial inhibitory properties that also contains potentially probiotic microorganisms.


About lauriesfoodblog

I work with many different clients on a host of issues that range from the general to the particular. I am a blogger, contributor to health newsletters, speaker and can be heard on numorous radio and streaming talkshows. I see nutrition as a gateway to autonomy for some; the next logical step for others; a honing of one's intuition; a furthering of one's self-exploration; an oportunity to heal and seal; an invitation to live one's best life. Sometimes my clients desire to focus solely on the nutritional aspects of my counseling, other times it is the emotional/energetic concerns that form our sessions, and often there is some of both. The mind/body connection is a powerful dialogue that only improves as we improve our diet lifestyle. I received my B. A. with a double major in history of mathematics and science/philosophy (ethics, metaphysics and political theory) and a minor in classical studies and comparative literature from St. John's College in Santa Fe, New Mexico. I received my training in holistic nutrition from the Institute for Integrative Nutrition (with support from SUNY Purchase, NY). I am a member of the American Association of Drugless Practitioners. At IIN, I trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals. I offer a green/yellow/red program that allows you to choose the most comfortable pace to your chosen health and wellness desires. I've worn many hats in my professional life but I've always had a natural propensity for health and wellness. As a 20-plus year real food advocate, speaker, writer and blogger on this topic, I am passionate about healthy living. During my college years, I worked at a perma culture center, health food store in the supplement department and saitan maker (one of only three in New Mexico at the time) and I was very active in the alternative food community. Upon graduation, I entered the entertainment field where I worked primarily as a producer. All the while continuing my studies and exploration of diet, nutrition and the mind-body connection, I was known to provide vegetarian catering (much to the dismay of my union workers), have tea tree oil or fresh juice on hand for any cast or crew in need. While some diet experiences were more short lived than others, I have tried my hand at being a fruitarian, vegetarian and vegan though now consider myself a "selectarian" or "flexatarian". I've explored raw food diets, fasts and cleanses of many varieties including pancha karma, a five-day ayurvedic cleanse and BodyEcology stage one and two (not so much a cleanse as a lifestyle). My study and application of "primary food" (see approach) modalities is also rich and extensive. Having been an executive producer for a streaming media production company, A Doctor In Your House, I've worked intimately with many celebrities who've grappled with health issues. During this time, I spent a year with Carnie Wilson, directing a documentary about her struggles with obesity as she embarked on laparoscopic bypass surgery. This tenure gave me firsthand exposure to the personal struggles, challenges and insights garnered from these experiences and allowed me to better understand what worked and what disappointed. I also defined more fully my preference for holistic care as its own approach or as a compliment to traditional western medicine. As co-founder of a national non-profit, F3C (Farm Food Freedom Coalition, farmfoodfreedom.org) that serves to educate and protect the rights of individual farmers, artisans and consumers, I am well-versed regarding current food quality compromises. I can help you navigate the often politically challenging and commercially deceptive food system so you can access truly nutrient dense foods from producers committed to sustainable and healthy food practices. As Director of Communications for IRT (Insitutite Responsible Technology, responsibletechnology.org) that is a leader in GMO education, outreach and awareness campaigns, I am at the fore of GMO developements and integrate this knowledge into my practice as well as share this comprehensive education with my clients. I have worn many hats (producer in the entertainment industry for 13 years, owner of an organic lavender private label and retail company that furnished the hotel, spa and yoga communities, writer and work with energetics). I am also a home-birthing, non-vaccinating, long term breast feeding, hands-on mother who is a real foods writer/blogger and a whole foods supporter for over 20 years. I have always had a penchant for whole, enzymatically intact, organic foods and have explored many diet modalities. During my college years I worked in a health food store, permaculture center and was one of only three setain makers supplying New Mexico at the time. Having carried bottled water when I was in grade school, before it was trendy and before the truth of plastic was understood, my passion for health and wellness runs deep. I love learning about all food theories and modalities and am a research fiend! I view myself as an ever changing work-in-progress and am always experimenting, tweaking and adjusting my well-being lifestyle and that of my family’s. To learn more about me please go to: http://lcphealthworks.com/about-1 To join my newsletter or for one-on-one, group counseling, in-home demos, shopping tours, revisions for home, body care and diet lifestyle or for lecture requests please visit www.lcphealthworks.com.
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