Results 211 to 220 of about 26,578 (268)
Some of the next articles are maybe not open access.
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
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
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
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
Food chemistry: X
Water kefir (a probiotic-rich culture) and Eurotium cristatum (a key fungus in Fu brick tea) were co-fermented with dark tea infusion to investigate dynamic changes in volatile organic compounds (VOCs), microbial communities, and biochemical components ...
Yao Gao +13 more
semanticscholar +1 more source
Water kefir (a probiotic-rich culture) and Eurotium cristatum (a key fungus in Fu brick tea) were co-fermented with dark tea infusion to investigate dynamic changes in volatile organic compounds (VOCs), microbial communities, and biochemical components ...
Yao Gao +13 more
semanticscholar +1 more source
EDIS
Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food
Julia Skinner
semanticscholar +1 more source
Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food
Julia Skinner
semanticscholar +1 more source
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
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
Effect of Gluconacetobacter spp. on kefir grains and kefir quality
Food Science and Biotechnology, 2015Microbial, 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
openaire +3 more sources
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