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. 2020 Oct 15;10:17434. doi: 10.1038/s41598-020-73651-7

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Antimicrobial effect of the kefir 1 fractions. Mass higher and lower than10 kDa at pH 5 (a–d); mass between 1 and 10 kDa at pH 5 (e, f); mass between 1 and 10 kDa at pH 7 (g, h); mass lower than 1 kDa at pH 5 (i, j) and mass lower than 1 kDa at pH 7 (k, l). The antimicrobial effect of the fractions were determined against MRSA and P. aeruginosa (PA). Accordingly, the MRSA and PA cultures were incubated with Mueller Hinton medium (MH) either in the presence or absence of the molecular fractions. After 18 h incubation at 37 °C, the proliferation (a, c, e, g, i, k) and the CFU (b, d, f, h, j, l) were quantified in order to determine their bacteriostatic and bactericidal effects respectively. *Statistically significant (p ≤ 0.05) difference between experimental and control (bacteria incubated only with MH) groups.