Department of Sciences, King Khalid Military Academy, Riyadh 11459, Saudi Arabia.
Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt.
Molecules. 2021 Apr 30;26(9):2635. doi: 10.3390/molecules26092635.
Kefir beverage (KB) is a fermented milk initiated by kefir grains rich with starter probiotics. The KB produced in this study seemed to contain many chemical compounds elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. These compounds could be classified into different chemical groups such as alcohols, phenols, esters, fatty esters, unsaturated fatty esters, steroids, polyalkenes, heterocyclic compounds and aromatic aldehydes. Both KB and neutralized kefir beverage (NKB) inhibited some pathogenic bacteria including ATCC11229 (), ATCC 4957 (), ATCC 14579 (), ATCC 14028 () as well as some tested fungal strains such as ATCC 16872 () and ATCC 20611 (), but the inhibitory activity of KB was more powerful than that obtained by NKB. It also appeared to contain four lactic acid bacteria species, one acetic acid bacterium and two yeast species. Finally, the KB inhibited distinctively both and bacteria in a brain heart infusion broth and in some Egyptian fruit juices, including those made with apples, guava, strawberries and tomatoes.
克菲尔饮料（KB）是一种由富含起始益生菌的克菲尔粒发酵的牛奶。本研究中生产的 KB 似乎含有许多通过气相色谱-质谱联用（GC-MS）和红外光谱阐明的化合物。这些化合物可以分为不同的化学基团，如醇、酚、酯、脂肪酸酯、不饱和脂肪酸酯、甾体、多烯烃、杂环化合物和芳香醛。KB 和中和克菲尔饮料（NKB）均能抑制一些病原菌，包括 ATCC11229（）、ATCC 4957（）、ATCC 14579（）、ATCC 14028（）以及一些测试的真菌菌株，如 ATCC 16872（）和 ATCC 20611（），但 KB 的抑制活性比 NKB 更强。它似乎还含有四种乳酸菌、一种醋酸菌和两种酵母菌。最后，KB 在脑心浸液肉汤和一些埃及果汁中（包括用苹果、番石榴、草莓和西红柿制成的果汁），明显抑制了 和 细菌。
