Fermentation Time Modulates the Osteoprotective Effects of Milk Kefir in Glucocorticoid‐Induced Osteoporotic Rats [PDF]
Molecular Nutrition &Food Research, Volume 70, Issue 17, 15 September 2026.Milk kefir exerts osteoprotective effects in glucocorticoid‐induced osteoporotic rats, particularly when fermented for longer periods, improving mandibular bone quality. Fermentation time modulates its microbiological and bioactive profile, highlighting its potential as a functional food for restoring bone health.
Thays Allane Cordeiro Maia +13 more
wiley +2 more sources
Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties [PDF]
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul +2 more
wiley +2 more sources
Immunomodulating capacity of kefir [PDF]
Journal of Dairy Research, 2005 Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins. Beyond its inherent high nutritional value as a source of proteins and calcium, kefir has a long tradition of being regarded as good for health in countries where it is a staple in the ...
Vinderola, Celso Gabriel +5 more
openaire +4 more sources
The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain [PDF]
Tropical Animal Science Journal, 2019 Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain ...
Sulmiyati Sulmiyati +4 more
doaj +2 more sources
How are kefir microbial communities and product characteristics maintained in industrial production? [PDF]
Current Research in Microbial SciencesKefir, a millennia-old symbiotic fermented dairy product, has emerged as a focal point of research in the global functional foods sector owing to its distinctive organoleptic properties and extensive health-promoting effects. Kefir grains, serving as the
Ji Qingyang, Li Qiming, Gu Ruixia
doaj +2 more sources
Review on kefir beverages from milk and water: health benefits, processing and applications [PDF]
Food Science of Animal ResourcesKefir is a trending and highly valued fermented beverage known for its beneficial microbes and giving a wide spectrum of health benefits. It includes milk kefir and water kefir which have gained separate attention.
Joyce Jen Li Lim +5 more
doaj +2 more sources
Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles [PDF]
, 2023 Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies on fermentation with planktonic cultures. Kefir has been associated with many health benefits, however, the utilization of kefir grains to facilitate large ...
Nam, Seo Lin +10 more
core +1 more source
Pengaruh Konsentrasi Bibit Kefir Terhadap Nilai Organoleptik Susu Kefir [PDF]
, 2023 Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi bibit kefir terhadap nilai organoleptik susu kefir. Penelitian ini menggunakan metode eksperimen dengan 3 perlakuan, dimana masing perlakuan menggunakan susu UHT sebanyak 1 kg yaitu KF1 ...
Anggrayni, Yoshi Lia, Mahrani, Mahrani
core +1 more source
Antimutagenic and Antioxidant Properties of Milk−Kefir and Soymilk−Kefir [PDF]
Journal of Agricultural and Food Chemistry, 2005 This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid ...
Liu, J. R., Chen, M. J., Lin, C. W.
openaire +2 more sources
Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them
Microbiology, 2022 The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated
Ding Fan +2 more
openaire +2 more sources