Avaliação da concentração inibitória mínima (CIM) do soro de kefir estéril frente à Escherichia coli

Abstract

Kefir is a drink fermented by a symbiotic culture present in a polysaccharides’ matrix, which is constituted mainly by microorganisms of the type Lactobacillus, Lactococcus, Streptococcus, Acetobacter and yeasts, it has been the subject of Researchs, regards its antimicrobial capacity on various pathogenic microorganisms. Knowing the high pathogenicity of E. coli, the present study aims to evaluate the Minimal Inhibitory Concentration of kefir serum on such bacteria. The obtained results indicate that at the concentrations tested, the kefir serum did not present inhibitory activity, being necessary the analysis of other concentrations or on other microrganisms. It is concluded that the Minimal Inhibitory Concentration of kefir serum is not any of the ones tested in the present work.