Results 211 to 220 of about 17,052 (255)
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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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
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
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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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.
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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.
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Methods for making kefir and fermented milks based on kefir
Journal of Dairy Research, 1985SUMMARYFlavour, aroma and appearance of milks fermented with commercially available kefir grains were compared with similar characteristics of heat treated (90 ΰC/30 min) milks that had been fermented with aroma producing starters in addition to the kefir grains.
Valerie M. Marshall, Wendy M. Cole
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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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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
WYFFELS, JT +3 more
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Kontrollü atmosfer uygulamasının kefir danesi ve kefir üzerine etkilerinin belirlenmesi = Effects of controlled atmosphere application on kefir grains and kefir / [PDF]
Kefir danesi, kendine özgü bir mikrofloraya sahiptir. Bu mikroflora laktik asit bakterilerini (LAB), asetik asit bakterilerini ve mayaları belli oranlarda bulundurmaktadır. Kefir, kefir danesinin süt içinde fermantasyonu sonucunda elde edilen fermente bir süt ürünüdür.
Kök Taş, Tuğba, 1978- author 23707 +2 more
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