Results 211 to 220 of about 26,046 (260)
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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.
Z. Guzel‐Seydim +2 more
exaly +2 more sources
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.
Z. Guzel‐Seydim +2 more
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
Food Chemistry
There is a lack of research on how Tibetan kefir grains fermentation alters the physicochemical properties and biological activity of Lycium barbarum pulp polysaccharides, despite some reports that fermentation can affect the structure and activity of ...
Jianrui Qi +7 more
semanticscholar +1 more source
There is a lack of research on how Tibetan kefir grains fermentation alters the physicochemical properties and biological activity of Lycium barbarum pulp polysaccharides, despite some reports that fermentation can affect the structure and activity of ...
Jianrui Qi +7 more
semanticscholar +1 more source
Food & Function, 2023
Water kefir, a natural and stable functional microbiota system consisting of a symbiotic mixture of probiotics, shows multiple bioactivities but little is known about the effect of water kefir microbiota on the prevention of inflammatory bowel disease ...
Zhimin Ye +5 more
semanticscholar +1 more source
Water kefir, a natural and stable functional microbiota system consisting of a symbiotic mixture of probiotics, shows multiple bioactivities but little is known about the effect of water kefir microbiota on the prevention of inflammatory bowel disease ...
Zhimin Ye +5 more
semanticscholar +1 more source
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
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The complex world of kefir: Structural insights and symbiotic relationships.
Comprehensive Reviews in Food Science and Food SafetyKefir milk, known for its high nutritional value and health benefits, is traditionally produced by fermenting milk with kefir grains. These grains are a complex symbiotic community of lactic acid bacteria, acetic acid bacteria, yeasts, and other ...
Tiantian Cheng +7 more
semanticscholar +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
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Food Research International, 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 ...
Benjamin C T Bourrie +10 more
semanticscholar +1 more source
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 ...
Benjamin C T Bourrie +10 more
semanticscholar +1 more source
Review: Functional Properties of Kefir
Critical Reviews in Food Science and Nutrition, 2011Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of "kefir grains" which have a relatively stable and specific balance of lactic acid bacteria and yeast.
Atif Can Seydim
exaly +4 more sources