The rise of antibiotic resistance in Salmonella has necessitated the need for alternative ways of preventing and controlling infections. Fermented products have been recognised to have prophylactic and therapeutic properties against diseases. This study focused on the analysis of antagonistic effect of two different traditional kefir grains on Salmonella Arizonae and Salmonella Typhimurium after 24 and 48 h fermentation. Kefir supernatants were analysed for ethanol, organic acid and protein composition using gas chromatography, high performance liquid chromatography and shotgun proteomics, respectively. Salmonellae were rapidly eradicated in kefir possibly due to action of lactic acid as kefir cell-free supernatant contained high concentrations of lactic acid ranging from 83.59 to 229.92 mm. Other molecules with recognised antibacterial activities including carbonyl compounds, histone and cathelicidin were detected in the soluble phase that could have provided synergistic effect with the organic acids.

沙门氏菌中抗生素耐药性的增加使得需要预防和控制感染的替代方法。发酵产品已被公认为具有预防和治疗疾病的特性。这项研究集中在两个不同的传统开菲尔粒对拮抗作用的分析沙门氏菌亚利桑那和沙门氏菌发酵 24 和 48 小时后的鼠伤寒杆菌。分别使用气相色谱、高效液相色谱和鸟枪蛋白质组学分析开菲尔上清液中的乙醇、有机酸和蛋白质组成。沙门氏菌在开菲尔中被迅速根除，这可能是由于乳酸的作用，因为开菲尔无细胞上清液含有高浓度的乳酸，范围为 83.59 至 229.92 m m。在可溶相中检测到其他具有公认抗菌活性的分子，包括羰基化合物、组蛋白和导管素，这些分子可能与有机酸产生协同作用。