Results 101 to 110 of about 29,544 (310)

Attending to Gyn‐Ecology: Managing the ‘Mess’ of Recurrent Vulvovaginal Thrush

Sociology of Health &Illness, Volume 48, Issue 1, January 2026.
ABSTRACT Previous social science research on gendered experiences of thrush and vulvovaginal health has overlooked, or inadvertently sanitised, the materiality of having a body. Therefore, this study aims to return attention to the material, sensorial, and corporeal dimensions of living with recurrent thrush and use this to broaden our understandings ...
Tori Ford, Sue Ziebland, Sarah Tonkin‐Crine, Gail Hayward, Abigail McNiven   +4 more
wiley   +1 more source

Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation [PDF]

, 2014
. Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter.
Rahardjo, A. H. (Agustinus), Setyawardani, T. (Triana), Sulistyowati, M. (Mardiati), Wasito, S. (Samsu)   +3 more
core   +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

Trends on Strategies for Mitigation of Antibiotic Residues in Milk and Dairy Products Based on Scientometric Analysis and Systematic Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT The presence of antibiotic residues (ARs) in milk poses a significant challenge to public health and the dairy industry. This study presents the research trends on strategies to mitigate ARs in milk and dairy products, combining scientometric and systematic review approaches.
Emelda Orlando Simbine‐Ribisse, Wilma Custódio Fumo, Eugénio da Piedade Edmundo Sitoe, Patrícia Aparecida de Campos Braga, Cristiano João Macuamule, Adriana Pavesi Arisseto Bragotto   +5 more
wiley   +1 more source

Evaluation of the subchronic toxicity of kefir by oral administration in Wistar rats

Nutrición Hospitalaria, 2014
Introduction: Kefir is obtained by fermentation of milk with complex microbial populations present in kefir grains. Several health-promoting benefits have been attributed to kefir consumption.
Damiana Diniz Rosa, Maria do Carmo Gouveia Peluzio, Tania Pérez Bueno, Ernesto Vega Cañizares, Lilian Sánchez Miranda, Betty Mancebo Dorbignyi, Dainé Chong Dubí, Ivette Espinosa Castaño, Łukasz Marcin Grześkowiak, Célia Lucia de Luces Fortes Ferreira   +9 more
doaj   +1 more source

Analisis Mikrobiologi dan Mutu Gizi Kefir Susu Kambing Berdasarkan Waktu Fortifikasi Vitamin D3 [PDF]

, 2017
Latar Belakang : Fortifikasi vitamin D3 dilakukan untuk meningkatkan kandungan vitamin D pada kefir susu kambing. Pada saat fermentasi, mikroorganisme di dalam kefir memiliki kurva pertumbuhan yang berbeda.
Anjani, Gemala, Fauziyyah, Farah, Panunggal, Binar   +2 more
core  

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

Dissecting Probiotic Diversity in a Fermented Cheese: A Multivariate Approach to Strain Characterisation and Safety

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Probiotics improve intestinal microbiota, thereby positively influencing human health. Additionally, most probiotic microorganisms belong to the group of lactic acid bacteria. As these bacteria are involved in producing fermented foods and drinks, they can easily be introduced to the body.
Haktan Aktaş, Bülent Çetin, Yusuf Esen, Shudong He   +3 more
wiley   +1 more source

Microbiological Safety of Probiotic Food Supplements

Food Risk Assess Europe, Volume 4, Issue 1, January 2026.
Background Probiotic food supplements (FS) containing live bacteria cultures are widespread in Switzerland. The aim of the study conducted in 2024 was to evaluate the microbiological safety of these products and to review compliance with the legal requirements in accordance with the Ordinance on Food Supplements (VNem, SR 817.022.14).
Dominik Ziegler, Jasmin Stark, Simon Meier, Peter Brodmann   +3 more
wiley   +1 more source

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