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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-
Swee Yeap +2 more
exaly +6 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
Nutritional and functional properties of kefir: review
International Journal of Food Properties, 2023 Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter ...
Komal Saleem +9 more
doaj +2 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
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 +4 more sources
Distal Mucosal Site Stimulation by Kefir and Duration of the Immune Response
European Journal of Inflammation, 2005 Kefir is a fermented milk (drink) produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria. We recently reported a comparative study on the effect of kefir containing viable or non-viable bacteria by studying their modulatory ...
C. G. Vinderola +5 more
doaj +2 more sources
Designing Spoonable Milk Kefir Gels: From Fermentation Optimization to Clean-Label Gel Structuring with Psyllium. [PDF]
GelsCardenete-Fernández M +4 more
europepmc +3 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
Valéria Pinheiro Braccini +5 more
openaire +2 more sources
Jurnal Ilmu Kesehatan Indonesia, 2021 Latar Belakang. Kefir merupakan produk susu fermentasi dari Kaukasus. Komposisinya didominasi oleh bakteri asam laktat (BAL) dan zat metabolit sekunder yang dihasilkannya seperti bakteriosin yang bersifat antibakteri terhadap bakteri patogen seperti ...
Qonita Syafrina +2 more
doaj +1 more source
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 +1 more source