Results 161 to 170 of about 11,866 (208)
Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system. [PDF]
J Food Sci Technolİnce-Palamutoğlu M +4 more
europepmc +1 more source
Antitumoural antibacterial and antifungal activities of kefir and kefir grain
Phytotherapy Research, 1994 AbstractKefir is a milk‐derived product prepared by the incubation of kefir ‘grains’ with defatted milk. Various studies have been published on the therapeutic effects of kefir. However, few controlled studies and little information on the antibacterial, antifungal and antitumoural activities of kefir have been published.
Uğur Çevikbaş
exaly +5 more sources
Effect of Gluconacetobacter spp. on kefir grains and kefir quality
Food Science and Biotechnology, 2015 Microbial, chemical, physical, and sensorial analyses of kefir samples produced using kefir grains embedded with Gluconacetobacter spp. were investigated using kefir samples with Gluconacetobacter spp. inclusion (KA), and regular kefir grains (control, KC) lacking Gluconacetobacter spp.
Ozdemir, Nilgun +2 more
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Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation+
International Journal of Dairy Technology, 2005Microbial populations in kefir and kefir grains were enumerated by plating. Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and increased slightly during cold storage. Kefir grains had a lactic acid bacteria : yeast ratio of 10 9 : 10
Atif Can Seydim
exaly +4 more sources
Kefir and Health: A Contemporary Perspective
Critical Reviews in Food Science and Nutrition, 2013Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components ...
Zaheer Ahmed, Asif Ahmad, Asma Afreen
exaly +3 more sources
Trends in Food Science and Technology, 2021 Background: Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains.
Guzel-Seydim Z B, Caglar Gökırmaklı
exaly +2 more sources
Lactobacillus kefir sp.nov., a component of the microflora of Kefir
Systematic and Applied Microbiology, 1983About 100 strains of heterofermentative rod-shaped lactic acid bacteria have been isolated from kefir grains and drink kefir, respectively. These isolates differ from Lactobacillus brevis and the other species of heterofermentative lactobacilli so far validly published with respect to biochemical characteristics and DNA/DNA homology.
O, Kandler, P, Kunath
openaire +2 more sources
Microbial diversity of traditional kefir grains and their role on kefir aroma
LWT - Food Science and Technology, 2017 Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties.
Ahmet Hilmi Con, Enes Dertli
exaly +2 more sources
Journal of Nutraceuticals, Functional & Medical Foods, 1999
Kefir is a fermented milk product that is well known and widely used in eastern Europe. Although the scientific literature is not extensive, there appears to be evidence about the beneficial effects of consuming kefir that go beyond oral tradition.
openaire +1 more source
Kefir is a fermented milk product that is well known and widely used in eastern Europe. Although the scientific literature is not extensive, there appears to be evidence about the beneficial effects of consuming kefir that go beyond oral tradition.
openaire +1 more source
Use of isolated kefir starter cultures in kefir production
World Journal of Microbiology and Biotechnology, 2000Kefir is a beverage produced by lactic-alcoholic fermentation of milk using kefir grain. For the first time in Iran, the microbial flora of kefir grain was isolated and identified (Motaghi et al. 1997). In this paper various ratios of starter cultures of kefir grains were investigated.
M.M. Assadi, R. Pourahmad, N. Moazami
openaire +1 more source