Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans
The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,Â while S.Â typhiÂ and C. albicans were catagorized asÂ highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.Â coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56Â and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused byÂ an interactionÂ ofÂ organic acid and peptideÂ compounds with cell membrane, in which hydrophobic sites of componentÂ modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterialÂ cell wall might result inhibition of adhetion bacteria at cell host.
Key words : Enterophatogenic bacteria, hidrophobisitas bacteria
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).