150148 20260217205552.0 doi 10.1111/1471-0307.13153 sideral 142435 ART-2024-142435 eng Aguirre-Ramírez, Diego Universidad de Zaragoza (orcid)0000-0002-1829-6319 Antibacterial activity and antioxidant capacity of dairy kefir beverages 2024 Access copy available to the general public Unrestricted Kefir 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. info:eu-repo/grantAgreement/ES/DGA/A20-23R info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987 info:eu-repo/grantAgreement/ES/UZ/UZ2023-CIE-03 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 2.8 2024 FOOD SCIENCE & TECHNOLOGY 94 / 182 = 0.516 2024 Q3 T2 0.646 2024 Food Science 2024 Q2 Process Chemistry and Technology 2024 Q2 Bioengineering 2024 Q3 5.5 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Abad, Inés Universidad de Zaragoza Pinilla, Emma Universidad de Zaragoza Pérez, María D. Universidad de Zaragoza (orcid)0000-0003-2555-8425 Grasa, Laura Universidad de Zaragoza (orcid)0000-0002-5306-9365 Sánchez, Lourdes Universidad de Zaragoza (orcid)0000-0001-5964-823X 1012 410 Universidad de Zaragoza Dpto. Farmac.Fisiol.y Med.L.F. Área Fisiología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 78, 1 (2024), e13153 [12 pp.] Int. j. dairy technol. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 1364-727X 2120410 http://zaguan.unizar.es/record/150148/files/texto_completo.pdf Versión publicada 2650291 http://zaguan.unizar.es/record/150148/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:150148 articulos driver 2026-02-17-20:41:04 ARTICLE