What is it about?
The addition of Lactobacillus fermentum grx08 retained the quality of kefir fermentation. The antibacterial properties of kefir were improved by adding Lactobacillus fermentum grx08. The main antibacterial substances are organic acids.
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Why is it important?
This paper studied the inhibitory effect of mixed fermented milk on foodborne pathogens to provide theoretical and technical support for the development of functional food for people with constipation and diarrhea caused by gastrointestinal disorders.
Perspectives
If researchers expect to enhance the relevant research on the antibacterial properties of kefir, then the composition of its metabolites should be further analyzed to identify potential antibacterial substances, and their antibacterial effects can also be characterized by animal experiments and provide a basis for further studying the isolation and purification of antibacterial active components of kefir and identifying antibacterial substances.
Xia Chen
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This page is a summary of: Enhancement the antibacterial properties of kefir by adding Lactobacillus fermentum grx08, Journal of Food Protection, April 2021, International Association for Food Protection,
DOI: 10.4315/jfp-21-113.
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