Antibacterial activity of colostrum kefir against foodborne pathogen bacteria

Abstract

Abstract Colostrum is the first fluid produced from the mammary gland 24 to 72 hours after the postpartum. Here, we have the psychochemical characteristics of fermented colostrum that fermented with kefir grain for 24 and 48 hours and its activity against eight foodborne pathogens. Bacillus cereus, Bacillus pumilus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella Typhi, Pseudomonas aeruginosa, and Klebsiella pneumoniae were used as test strains, and antibacterial activity was investigated based on inhibitory zones using disc diffusion methods. Psychochemical characteristics and activity varied according to colostrum kefir type and fermentation time. The widest and the strongest antimicrobial activity is obtained after at least 48 hours of fermentation for all colostrum kefir, although the traditional kefir fermentation method is for 18-24 hours at 25 °C. For the type of colostrum kefir K1, K2, P1, and P2 after fermentation for 48 h, it shows that antimicrobial activity increase along with the increasing of titrable acidity and decrease in pH value.