Antibacterial Action of Kefir against <I>Escherichia coli</I> O157: H7

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  • TAKAHASHI Fumio
    Dept. of Food Science and Nutrition, Sanyo Gakuen College
  • KAWAKAMI Hideyuki
    Dept. of Food Microbiology and Hygiene, Faculty of Applied Biological Science, Hiroshima University

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Other Title
  • Ｅｓｃｈｅｒｉｃｈｉａ　ｃｏｌｉ　Ｏ１５７：Ｈ７に対するケフィールの抗菌作用
  • Escherichia coli O157 H7 ニ タイスル ケフィール ノ コウキン サヨウ

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Description

Kefir, which is a fermented milk product that was recently introduced in Japan is becaming available for widespread consumption.<BR>Because there is the effect of controlling the growth of food poisoning bacteria in acid milk, it is expected that the growth of E. coli O157: H7 in kefir can be similarly controlled. When E. coli ATCC or E. coli O157: H7 was cultivated in a pH-neutral condition, the growth of the bacterium was not influenced at all regardless of the presence of kefir. On the other hand, when E. coil ATCC or E. coli O157: H7 was cultivated in pH-acid condition, the growth of these was markedly inhibited. The growth of E. coli ATCC of 109 cfu/ml or E. coli O157: H7 of 107 cfu/ml to which kefir of pH 4 was added was especially completely inhibited in a short time.<BR>These results suggested that an antibacterial substance to the growth of E. coli ATCC or E. coli O157: H7 was existed in kefir.

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