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Effect of Gluconacetobacter spp. on kefir grains and kefir quality [PDF]
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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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
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.
Otto Kandler, Petra Kunath
openaire +3 more sources
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
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
Antitumoural antibacterial and antifungal activities of kefir and kefir grain
Phytotherapy Research, 1994AbstractKefir is a milk‐derived product prepared by the incubation of kefir ‘grains’ with defatted milk. Various studies have been published on the therapeutic effects of kefir. However, few controlled studies and little information on the antibacterial, antifungal and antitumoural activities of kefir have been published.
Ugur Cevikbas +5 more
openaire +2 more sources
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
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. E. Marshall, Wendy M. Cole
openaire +2 more sources
2017
Kefir is a dairy beverage produced by acid–alcoholic fermentation of milk with unique microbiota found in kefir grains. Kefir grains contain a complex mixture of lactic acid bacteria, acetic-acid bacteria, and yeasts in a protein and polysaccharide matrix. In addition to being produced from milk, synthesis of certain vitamins, hydrolysis of protein and
Ozbas, H., Kesenkas, H., Gursoy, O.
openaire +5 more sources
Kefir is a dairy beverage produced by acid–alcoholic fermentation of milk with unique microbiota found in kefir grains. Kefir grains contain a complex mixture of lactic acid bacteria, acetic-acid bacteria, and yeasts in a protein and polysaccharide matrix. In addition to being produced from milk, synthesis of certain vitamins, hydrolysis of protein and
Ozbas, H., Kesenkas, H., Gursoy, O.
openaire +5 more sources
The microbial diversity of water kefir
International Journal of Food Microbiology, 2011The microbial diversity of water kefir, made from a mixture of water, dried figs, a slice of lemon and sucrose was studied. The microbial consortia residing in the granules of three water kefirs of different origins were analyzed. A collection of 453 bacterial isolates was obtained on different selective/differential media.
Anna Gulitz +4 more
openaire +3 more sources