Results 131 to 140 of about 26,161 (292)
Physiological Reports, Volume 13, Issue 8, April 2025.Abstract The goal of the current systematic review and meta‐analysis was to provide a definitive assessment of the impacts of probiotic supplementation on body composition, recovery from exercise‐induced muscle damage, and exercise performance in individuals actively participating in exercise.
Nastaran Mahmoudi Shirkoohi +3 more
wiley +1 more source
Kefir ve Kefir Kullanılarak Yapılan Bazı Ürünler
, 2016 Kefir which is formed with bacteria and yeasts symbiotic merger in kefir grains is fermented milky beverage. Kefir is known effervescent effect in mouth, taste of typical yeast, specific flavors. Main products of kefir fermentation are lactic acid, ethanol and carbondioxide which demonstrate viscosity, acidity and low alcohol content of product ...
ESMEK, Emel, GÜZELER, Nuray
openaire +2 more sources
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
core
On the dynamics of kefir volatome
RSC Advances, 2014 Probiotic drinks constitute an important component of the daily diet in the modern society. They contain active microbial strains, which contribute to the chemical composition of these dairy products. The metabolic activity of microbes can affect the flavor and smell of probiotic drinks at room temperature.
Yu-Chie Chen +3 more
openaire +2 more sources
Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas [PDF]
, 2020 Fungal contamination negatively affects the production of cereal foods such as arepa loaf, an ancient corn bread consumed daily in several countries of Latin-America.
Caro, Carlos Andrés +6 more
core
Lactic acid bacteria and yeasts in kefir grains and kefir made from them
Journal of Industrial Microbiology & Biotechnology, 2002 In an investigation of the changes in the microflora along the pathway: kefir grains (A)-->kefir made from kefir grains (B)-->kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83-90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp.
Angel Angelov +5 more
openaire +3 more sources
Quality Assessment of Organic Kefirs Made with Kefir Grains and Freeze-Dried Starter Cultures
Applied SciencesOrganic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed.
Katarzyna Szkolnicka +3 more
doaj +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
Development and validation of chromatographic methods to study folate derivatives produced by yeasts [PDF]
, 2007 Folate, or folic acid, is an important water soluble B vitamin that exists in many different forms. Its presence is necessary for synthesis of DNA and RNA and methylation of homocysteine to methionine.
Patring, Johan
core
Polysaccharide production by kefir grains during whey fermentation [PDF]
, 2001 Pablo Sebastián Rimada +1 more
openalex +1 more source