Results 201 to 210 of about 26,046 (260)
Occurrence and Risk Assessment of Aflatoxin M1 in Fermented Dairy Products from the Croatian Market. [PDF]
FoodsKovač Tomas M +4 more
europepmc +1 more source
Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community
Nature Microbiology, 2021 Microbial communities often undergo intricate compositional changes yet also maintain stable coexistence of diverse species. The mechanisms underlying long-term coexistence remain unclear as system-wide studies have been largely limited to engineered ...
Sonja Blasche +2 more
exaly +2 more sources
An update on water kefir: Microbiology, composition and production
International Journal of Food Microbiology, 2021 Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in
Kieran M Lynch, Elke Arendt
exaly +2 more sources
Nutrients, 2020 Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains).
Hesham R El-Seedi
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Food Research International, 2023
Although milk kefir and water kefir have different physical, chemical and microbiological characteristics, several microbial species that make up kefir stand out with probiotic functions.
Handray Fernandes de Souza +8 more
semanticscholar +1 more source
Although milk kefir and water kefir have different physical, chemical and microbiological characteristics, several microbial species that make up kefir stand out with probiotic functions.
Handray Fernandes de Souza +8 more
semanticscholar +1 more source
Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme, 2023
Kefir has long been associated with health benefits; however, recent evidence suggests that these benefits are dependent on the specific microbial composition of the kefir consumed.
Benjamin C T Bourrie +5 more
semanticscholar +1 more source
Kefir has long been associated with health benefits; however, recent evidence suggests that these benefits are dependent on the specific microbial composition of the kefir consumed.
Benjamin C T Bourrie +5 more
semanticscholar +1 more source
Anti-inflammatory pathways of kefir in murine model: a systematic review.
Nutrition reviews, 2023CONTEXT Kefir consumption has been associated with immune response modulation, antioxidant, and anti-inflammatory effects. OBJECTIVE The objective of this systematic review was to investigate the role of kefir against inflammation and the main response
Mariana de Fátima Albuquerque Pereira +2 more
semanticscholar +1 more source
Microscopy, 2023
We conducted a comprehensive analysis of the surface microtexture of kefir biofilms grown on Theobroma grandiflorum Shum (cupuaçu) juice using atomic force microscopy.
R. Matos +6 more
semanticscholar +1 more source
We conducted a comprehensive analysis of the surface microtexture of kefir biofilms grown on Theobroma grandiflorum Shum (cupuaçu) juice using atomic force microscopy.
R. Matos +6 more
semanticscholar +1 more source
Molecular Nutrition & Food Research, 2023
SCOPE Alcoholic liver disease (ALD) is the leading cause of liver-related deaths worldwide. Kefir has been studied for its properties of anti-obesity, rebuilding intestinal homeostasis, and alleviating non-alcoholic fatty liver disease.
Yuanyuan Cui +6 more
semanticscholar +1 more source
SCOPE Alcoholic liver disease (ALD) is the leading cause of liver-related deaths worldwide. Kefir has been studied for its properties of anti-obesity, rebuilding intestinal homeostasis, and alleviating non-alcoholic fatty liver disease.
Yuanyuan Cui +6 more
semanticscholar +1 more source