Antibacterial Activity of Different Kefir Types Against Various Plant Pathogenic Bacteria

Kefir is a probiotic, dairy product produced by the fermentativeactivity of a diverse range of lactic acid bacteria, acetic acid bacteria,and yeast. In this study, we revealed the antimicrobial spectra of fivetypes of kefir supernatants (EG, AN, KF, KY and SD) from differentregions of Turkey fermented for 24 and 48 h against seven plantpathogenic bacteria and one bacterial biocontrol agent in vitro and invivo for the first time. In vitro, antibacterial activity was investigatedby the disk diffusion agar method. Their antibacterial potenciesvaried according to the type of kefir and the fermentation time. Also,we showed that the antimicrobial activity of kefir could beattributable to antimicrobial substances in supernatants rather than thelow pH. In vivo, studies using the most potent kefir type on cucumberand common bean with their pathogenic bacteria in the climatechamber showed no remarkable decrease in diseases but revealed anincrease in some plant growth parameters. The application resulted inan increase of 22% in shoot fresh weight, 20% in shoot dry weight,79% in root fresh weight and 113% in root dry weight in commonbean, on the other hand, 25% in shoot fresh weight, 34% in root freshweight and 30% in shoot dry weight in cucumber.

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