Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus 43210.
Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus 43210.
J Dairy Sci. 2022 May;105(5):3703-3715. doi: 10.3168/jds.2021-21382. Epub 2022 Feb 25.
Kefir is a fermented dairy product with well recognized probiotic properties. Recently, consumer interest in fermented products with probiotic microorganisms has increased due to the accumulating evidence of the effects of kefir microorganisms on the modulation of gut microbiota and their antimicrobial activity. Although the health properties of kefir have been reviewed in other works, the present review addresses the antimicrobial effects of kefir microbiota and associated compounds. The antimicrobial activity of kefir microorganisms could derive from different mechanisms. The microorganisms' capacity to adhere to the intestinal epithelium, preventing the adhesion of pathogens, and their immunomodulation properties are among the mechanisms suggested. Bacteria and yeast isolated from kefir have been shown to have in vivo and in vitro antimicrobial activity against enteropathogenic bacteria and spoilage fungi. However, most reports have focused their approach on single-strain antimicrobial properties; evaluation of antimicrobial activity of cocultures of kefir microbiota and their potential mechanisms of action has been neglected. Kefir microbiota and associated compounds have shown promising antimicrobial effects; however, more research needs to be done to discern the mechanisms of action.
开菲尔是一种发酵乳制品，具有公认的益生菌特性。最近，由于越来越多的证据表明开菲尔微生物对肠道微生物群的调节及其抗菌活性的影响，消费者对含有益生菌微生物的发酵产品的兴趣有所增加。虽然开菲尔的健康特性已在其他著作中进行了综述，但本综述介绍了开菲尔微生物群及其相关化合物的抗菌作用。开菲尔微生物的抗菌活性可能源于不同的机制。微生物对肠道上皮的黏附能力，阻止病原体的黏附，以及其免疫调节特性是被提出的机制之一。从开菲尔中分离出的细菌和酵母已显示出对肠道致病菌和腐败真菌具有体内和体外的抗菌活性。然而，大多数报告都侧重于单一菌株的抗菌特性；对开菲尔微生物群的共培养物的抗菌活性及其潜在作用机制的评估被忽视了。开菲尔微生物群及其相关化合物显示出有希望的抗菌作用；然而，需要进行更多的研究来区分其作用机制。
