Results 1 to 10 of about 26,161 (292)
Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture [PDF]
Foods, 2022 The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir.
Amin Yousefvand +3 more
doaj +10 more sources
Kefir and Its Biological Activities [PDF]
Foods, 2021 Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-
Nor Farahin Azizi +8 more
doaj +5 more sources
Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir [PDF]
Frontiers in Nutrition, 2020 Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation ...
Minke Yang +7 more
doaj +3 more sources
Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir [PDF]
Journal of Applied Food Technology, 2020 This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good ...
Lorentia Lydia Margareth +2 more
doaj +4 more sources
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
Microorganisms, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Fatemeh Nejati +2 more
doaj +3 more sources
STUDY MIKROBIOLOGIS KEFIR DENGAN WAKTU SIMPAN BERBEDA
Majalah Ilmiah Peternakan, 2016 Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis kefir dengan waktu simpan sampai 12 hari dengan bakteri asam laktat yang stabil. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan setiap perlakuan terdiri ...
S. A. Lindawati +3 more
doaj +3 more sources
Caracterização físico-química e sensorial de kefir tradicional e derivados [PDF]
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2011 Avaliaram-se diferentes populações de grãos de kefir tradicional e de seus derivados, o kefir, o kefir leban e o soro de kefir, quanto às características físico-químicas e sensoriais, quando inoculados em diferentes concentrações de leite padronizado ...
S. Weschenfelder +3 more
doaj +2 more sources
Mljekarstvo, 2017 The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter.
Irena Barukčić +3 more
doaj +4 more sources
The effect of frozen storage on the survival of probiotic microorganisms found in traditional and commercial kefir [PDF]
, 2012 Kefir is a fermented milk traditionally made from a unique starter culture, which consists of numerous bacteria and yeast species bound together in an exopolysaccharide matrix produced by certain lactic acid bacteria.
O\u27Brien, Keely Virginia
core +4 more sources
LEITE FERMENTADO: KEFIR / FERMENTED MILK: KEFIR
Brazilian Journal of Development, 2021 O kefir e um produto lacteo com sabor caracteristico e difere dos demais produtos lacteos fermentados por ser resultado da atividade de uma microflora mista. O kefir e um leite fermentado cuja fermentacao se realiza com “graos de kefir” que sao constituidos por leveduras ( Kluyveromyces marxianus, Saccharomyces omnisporus e Saccharomyces cerevisae e
Neila Silvia Pereira dos Santos Richards +5 more
openaire +2 more sources