Results 101 to 110 of about 26,046 (260)

POTENSI KEFIR SEBAGAI ANTIBAKTERI Propionibacterium acnes [PDF]

, 2015
Jerawat merupakan suatu keadaan dimana pori-pori kulit tersumbat oleh kotoran dan adanya bakteri Propionibacterium acnes yang berkembang biak di daerah sumbatan tersebut.
., Michael
core  

Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage [PDF]

, 2017
Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA
Gerbino, Oscar Esteban, Gomez Zavaglia, Andrea, Quintana, Gabriel Sebastian   +2 more
core   +1 more source

Water Kefir: Perbedaan Fiziko Kimia Minuman Fermentasi Kefir dan Kefir Nenas (Ananas comosus)

Paspalum: Jurnal Ilmiah Pertanian
Water kefir is a fermented beverage made from sugar water or fruit-based starters, fermented using water kefir grains, which are a symbiotic culture of bacteria and yeast (SCOBY). These grains contain a beneficial mix of microorganisms, including species of Lactobacillus, Saccharomyces, and Brettanomyces, which work together to ferment sugar, producing
Fazra Zahara, Misril Fuadi, Syahida Maarof, Nurhazwani Sukram, Nurhafiqa Mohamad Hayadi, Nor Hasana Yunus   +5 more
openaire   +1 more source

Perceptions of the Role of Diet Among People With Constipation: Dietary Contributors and Relievers to Symptoms and Research Priorities

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background and Aims Diet is a potential management option for constipation; however, people's perceptions regarding its role and their dietary behaviours are unclear. The aim of this study was to explore the perceptions of the role of diet in constipation, including dietary contributors and relievers of constipation symptoms, and the attitudes
Dominic N. Farsi, Kevin Whelan, Eirini Dimidi   +2 more
wiley   +1 more source

Asymmetric Catalytic Hydrogenation toward a Value‐Added Chiral Building Block: Optically Active γ‐Butyrolactone Scaffold from Renewable and Synthetic Derived Feedstocks

European Journal of Organic Chemistry, Volume 29, Issue 3, January 22, 2026.
This brief compendium summarizes the most successful asymmetric hydrogenation strategies for the preparation of chiral monocyclic γ‐lactone derivatives from keto acids and keto esters, with emphasis on their relevance for large‐scale production and high enatioselectivities. This article provides a brief compendium on the production of chiral monocyclic
Marta Feliz, Maria J. Sabater
wiley   +1 more source

Безопасность и качество пищевых продуктов = Practical Food Safety and Food Quality : практикум [PDF]

, 2017
Даны описания практических и лабораторных работ, проводимых в рамках курсов «Международные стандарты и безопасность продуктов питания» и «Контроль качества биотехнологических продуктов». Задания сопровождаются подробными комментариями.
Ковалева, Е. Г., Митропольская, С. Ю.   +1 more
core  

Effect of administering kefir on the changes in fecal microbiota and symptoms of inflammatory bowel disease: A randomized controlled trial.

The Turkish Journal of Gastroenterology, 2020
BACKGROUND/AIMS Kefir is a kind of fermented probiotic dairy product. The objective of the present study was to investigate the effects of kefir consumption on the fecal microflora and symptoms of patients with inflammatory bowel disease (IBD ...
İlkay Yılmaz, M. E. Dolar, Haydar Ozpinar   +2 more
semanticscholar   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Species classifier choice is a key consideration when analysing low-complexity food microbiome data [PDF]

, 2018
peer-reviewedBackground The use of shotgun metagenomics to analyse low-complexity microbial communities in foods has the potential to be of considerable fundamental and applied value. However, there is currently no consensus with respect
Claesson, Marcus J., Cotter, Paul D., Crispie, Fiona, Finnegan, Laura, O'Sullivan, Orla, Walsh, Aaron M.   +5 more
core   +2 more sources

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source