Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity

Abstract

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.