Results 111 to 120 of about 26,046 (260)
Food Frontiers, Volume 7, Issue 1, January 2026.Postbiotics are bioactive compounds derived from microbial fermentation, including short‐chain fatty acids, extracellular polysaccharides, and cell wall components. These molecules support health by regulating immune responses, enhancing gut barrier integrity, reducing inflammation, and modulating gut–brain and gut–liver communication.
Alice Njolke Mafe +4 more
wiley +1 more source
Jurnal Ilmu-Ilmu Peternakan, 2012 : 1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir )
Manik Eirry Sawitri
doaj
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 +2 more
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KARAKTERISASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) DAN DAYA TERIMA KEFIR AIR KELAPA NANAS
Masker MedikaPendahuluan: Scoby (Symbiotic culture of bacteria and yeast) adalah kelompok mikroorganisme yang ditemukan pada minumah probiotik. Keberadaan mikroorganisme ini pada minuman menambah nilai zat gizi yang bermanfaat bagi tubuh manusia. Scoby ditemukan pada
Novianty Novianty
doaj +1 more source
Microbiological quality of commercial dairy products [PDF]
, 2007 The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt,
Varga, László
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Mljekarstvo : Dairy Experts Journal, 1958 Po svojem porijeklu kefir je nacionalni mliječni proizvod gorštačkih tatarskih plemena sjevernog Kavkaza (Sjeverna Osetija), gdje i danas predstavlja veoma cijenjenu svakodnevnu vrstu hrane. Iz ovog područja raširio se je postepeno po cijeloj Europi, a poznat je i izvan nje.
openaire +1 more source
Veterinární Medicína, 2003 The survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in traditional yogurt and kefir during fermentation, in ayran (a dairy beverage in Turkey), pasteurised (long-life) ayran, modified kefir (salted and ...
M. Gulmez, A. Guven
doaj +1 more source
Karakteristik Kimiawi dan Mikrobiologi Kefir Susu Sapi dengan Penambahan Susu Kedelai [PDF]
, 2016 The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP).
Julianto, B. (Budi) +2 more
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Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp
Revista do Instituto de Latícinios Cândido Tostes, 2018 Kefir is a product obtained by fermentation of milk with kefir grains and cultures prepared from the grains. Considering the functional qualities of kefir and seeking the use of fruits from the Amazon region, a kefir beverage was produced with graviola ...
Luciana Silva Rocha Contim +2 more
doaj +1 more source
Probiotiques, aliments fonctionnels et kéfir : le point sur la situation règlementaire en Belgique et sur les avancées scientifiques en matière d'évaluation des effets santé du kéfir [PDF]
, 2009 Probiotics, functional foods and kefir: a review of the Belgian regulation and the scientific progress in evaluating the beneficial health effects of kefir. In Belgium and more widely in Europe, conditions for putting probiotics on the market are defined
Berben G., Mukandayambaje R., Ninane V.
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