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Cited by 47Probiotics and Fermented FoodsFood Quality and Safety StudiesFood Nutrient Composition and Product Development

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Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas

Open access
Gamba, Raúl Ricardo, Caro, Carlos Andrés, Martínez, Olga Lucía, Moretti, Ana Florencia, Giannuzzi, Leda, De Antoni, Graciela Liliana, León Peláez, Angela·2016·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2016.06.038
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Abstract

Fungal contamination negatively affects the production of cereal foods such as arepa loaf, an ancient corn bread consumed daily in several countries of Latin-America. Chemical preservatives such as potassium sorbate are applied in order to improve the arepa's shelf life and to reduce the health risks. The use of natural preservatives such as natural fermented products in food commodities is a common demand among the consumers. Kefir is a milk fermented beverage obtained by fermentation of kefir grains. Its antibacterial and probiotic activity has been exhaustively demonstrated. Our objectives were to determine the antifungal effect of kefir fermented milk on Aspergillus flavus AFUNL5 in vitro and to study if the addition of kefir fermented milk to arepas could produce shelf life improvement. We determined the antifungal effect on solid medium of kefir cell-free supernatants (CFS) obtained under different fermentation conditions. Additionally, we compared the antifungal effect of kefir CFS with that obtained with unfermented milk artificially acidified with lactic plus acetic acids (lactic and acetic acids at the same concentration determined in kefir CFS) or with hydrochloric acid. Finally, kefir was added to the corn products either in the loaf recipe (kefir-baked arepas) or sprayed onto the baked-loaf surface (kefir-sprayed arepas). The loaves' resistance to natural and artificial fungal contamination and their organoleptic profiles were studied. The highest fungal inhibition on solid medium was achieved with kefir CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3. Other CFS obtained from different fermentation conditions achieved less antifungal activity than that mentioned above. However, CFS of milk fermented with kefir grains, until pH 4.5 caused an increase of growth rates. Additionally, CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3 achieved higher antifungal activity than CFS from artificially acidified milk with organic acids (CFS L + A) at the same concentration of kefir CFS. Besides, CFS from milk acidified with hydrochloric acid (CFS HCl) showed no fungal inhibition. On the other hand, kefir-baked arepas exhibited significant resistance to natural and artificial fungal contamination. Finally, both kefir-baked and kefir-sprayed arepas retained the organoleptic characteristics of the traditional corn product, but with certain tastes imparted by the kefir fermentation. This work constitutes the first study on fungal inhibition by kefir-fermented milk extending to the protection of corn products of mass-consumption and the possible application as a food preservative.

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Research works printed but not linked: 28

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Cited by

Sorted by citations

Metadata

Authors
Gamba, R. R., Caro, C. A., Martínez, O. L., Moretti, A. F., Giannuzzi, L., De Antoni, G. L., & León Peláez, A.
Affiliations
  • Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
  • Universidad de Antioquia (CO)
  • Comisión de Investigaciones Científicas (AR)
ORCID
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2016-10
Volume
235
Pages
85-92
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2016.06.038
OpenAlex
W2470444119
Cited by
47
References
2
Citations by year
2025: 3 · 2024: 4 · 2023: 4 · 2022: 5 · 2021: 11 · 2020: 7 · 2019: 4 · 2018: 4 · 2017: 4 · 2016: 1
FWCI
5.46
Type
journal article
Language
en
Open access
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
  • LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
  • Americanae (AECID Library) (submittedVersion, cc-by-nc-nd)
  • El Servicio de Difusión de la Creación Intelectual (National University of La Plata) (submittedVersion, cc-by-nc-nd)
Funders
  • ANPCyT
  • UNLP
  • CONICET
  • CIC-PBA
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
kefir, fermented milk, antifungal activity, shelf life, Aspergillus flavus, fungal contamination, natural preservatives, kefir grains, lactic acid, acetic acid, sensory quality, fermented grains, food safety, traditional food, fermented dairy products
MeSH terms
Kefir, Animals, Aspergillus flavus, Bread, Zea mays, Fermentation, Food Preservation, Food Preservatives, Milk, Lactic Acid, Food Storage

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