IGEVET 21075
INSTITUTO DE GENETICA VETERINARIA "ING. FERNANDO NOEL DULOUT"
Unidad Ejecutora - UE
artículos
Título:
Cheese whey fermented with kefir microorganisms: Antagonism against Salmonella and immunomodulatory capacity
Autor/es:
LONDERO ALEJANDRA; IRAPORDA CAROLINA; GARROTE GRACIELA L.; ABRAHAM ANALÍA G.
Revista:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2014 vol. 68 p. 118 - 126
ISSN:
1364-727X
Resumen:
The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them ? Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 ? were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value.
