000150148 001__ 150148
000150148 005__ 20250131123451.0
000150148 0247_ $$2doi$$a10.1111/1471-0307.13153
000150148 0248_ $$2sideral$$a142435
000150148 037__ $$aART-2024-142435
000150148 041__ $$aeng
000150148 100__ $$0(orcid)0000-0002-1829-6319$$aAguirre-Ramírez, Diego$$uUniversidad de Zaragoza
000150148 245__ $$aAntibacterial activity and antioxidant capacity of dairy kefir beverages
000150148 260__ $$c2024
000150148 5060_ $$aAccess copy available to the general public$$fUnrestricted
000150148 5203_ $$aKefir traditionally is based on pasteurised milk and the use of other substrates is unusual. Kefir beverages made with raw milk (RMK), pasteurised milk (PMK) or whey (WK), were obtained and fractionated in microbial cells and supernatants. Antioxidant and antibacterial activity of fractions against Cronobacter sakazakii and Escherichia coli were analysed. The highest antioxidant activity was obtained for PMK with values between 8500 and 10 000 μm TE/mg. Microbial extracts from RMK and PMK showed a reduction of C. sakazakii of 7 log units; while microbial extracts and supernatants from RMK decreased E. coli in 3 and 5 log units, respectively. These results indicate that dairy kefir beverages can be an excellent source of defensive agents to fight against bacteria that cause gastrointestinal disorders.
000150148 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987$$9info:eu-repo/grantAgreement/ES/UZ/UZ2023-CIE-03
000150148 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000150148 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150148 700__ $$aAbad, Inés$$uUniversidad de Zaragoza
000150148 700__ $$aPinilla, Emma$$uUniversidad de Zaragoza
000150148 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000150148 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000150148 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000150148 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000150148 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000150148 773__ $$g78, 1 (2024), e13153 [12 pp.]$$pInt. j. dairy technol.$$tINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY$$x1364-727X
000150148 8564_ $$s2120410$$uhttps://zaguan.unizar.es/record/150148/files/texto_completo.pdf$$yVersión publicada
000150148 8564_ $$s2650291$$uhttps://zaguan.unizar.es/record/150148/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000150148 909CO $$ooai:zaguan.unizar.es:150148$$particulos$$pdriver
000150148 951__ $$a2025-01-31-12:03:12
000150148 980__ $$aARTICLE