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Abstract
The objective of this study was to determine antibacterial activity two traditional fermented milk products from Russia: kefir and ayran. Freshly prepared kefir and ayran was diluted 1/10 with nutrient broth and inoculated with pathogens (log10 5.5-6.5 initial) Escherichia coli EPEC 8621, VTEC 12900VT, Staphylococcus aureus 8632, Clostridia difficile 13832 and Salmonella Typhimurium LT2 and incubated for 24 h at 370C. Growth of all pathogens was suppressed by kefir and ayran with decrease in viable count below the initial value being seen in the cases of kefir and ayran vs Staphylococcus aureus and kefir vs Salmonella typhimurium. In addition, the influence of novel, potential prebiotics, lactitol and chitozan succinate, added to fermented products on antibacterial effect was studied. We concluded that both additives had no additional effect on the antibacterial activity of the fermented products.
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1 Belgorod State Agricultural University named after V. Gorin, 1, Vavilova st., Mayskiy, Belgorodsky district, Belgorod region, 308503, Russia