Results 271 to 280 of about 26,161 (292)

Review: Functional Properties of Kefir

Critical Reviews in Food Science and Nutrition, 2011
Kefir 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.
GUZEL-SEYDIM, Zeynep Banu, KOK-TAS, Tugba, SEYDİM, Atıf Can, Greene, Annel K.   +3 more
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Kefir ? a complex probiotic [PDF]

Food Science <html_ent glyph="@amp;" ascii="&amp;"/> Technology Bulletin: Functional Foods, 2005
Kefir is a fermented milk drink produced by the actions of bacteria and yeasts contained in kefir grains, and is reported to have a unique taste and unique properties. During fermentation, peptides and exopolysaccharides are formed that have been shown to have bioactive properties.
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Kefir microbiota and metabolites stimulate intestinal mucosal immunity and its early development

Critical reviews in food science and nutrition, 2022
Kefir consists of a large number of probiotics, which can regulate or shape the balance of intestinal microbiota, and enhance the host's immune response. Kefir microbiota can shape the mucosal immunity of the body through SCFAs, EPS, polypeptides, lactic
Weizhe Chen, Jie Wang, Liyu Du, Junjie Chen, Qikai Zheng, Pan Li, Bing Du, Xiang Fang, Zhenlin Liao   +8 more
semanticscholar   +1 more source

Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†

International Journal of Dairy Technology, 2005
Microbial 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  : 10
Atif Can Seydim, Jennifer T. Wyffels, Annel K. Greene, Zeynep B. Guzel-Seydim, Zeynep B. Guzel-Seydim   +4 more
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The Antiallergic Effect of Kefir Lactobacilli

Journal of Food Science, 2010
Abstract:  This study demonstrated that oral feeding of heat‐inactivated Lactobacillus (L b.) kefiranofaciens M1 from kefir grains effectively inhibited immunoglobulin (Ig) E production in response to ovalbumin (OVA) in vivo. The pattern of cytokine production by splenocyte cells revealed that the levels of cytokines produced by T helper (Th) 1 cells ...
Ming-Ju Chen, Yen-Po Chen, Wei-Sheng Hong   +2 more
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Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects.

Food Research International, 2023
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, Eduardo Novais Souza Freire, K. N. Pereira, Marina Vieira de Carvalho, Adriano Gomes da Cruz, Igor Viana Brandi, Eliana Setsuko Kamimura   +8 more
semanticscholar   +1 more source

Kefir and Health: A Contemporary Perspective

Critical Reviews in Food Science and Nutrition, 2013
Kefir 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 ...
Asma Afreen, Hajra Ahmad, Zaheer Ahmed, Salman Khan, Mehrun Nisa, Asif Ahmad, Yanping Wang   +6 more
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Production, Characterization and Use of Expendable Kefir Starter Culture in the Kefir Production Process

Acta Biotechnologica, 1986
AbstractUpon sterilization, freeze‐dried kefir grains are to be supplemented with yeast preparation, yeast showing the lowest survival in the course of freeze drying.A mixture of 20% sucrose solution and starch appeared to be the most efficient dispersing agent to protect yeast in the freeze‐drying process.A starter which is produced with the kefir ...
A. Kramkowska, D. Fesnak, B. Bauman, K. Kornacki   +3 more
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Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates

European Food Research and Technology, 2023
Çağlar Gökırmaklı, Y. Yüceer, Z. Guzel‐Seydim   +2 more
semanticscholar   +1 more source

Kefir

2003
only), Anitibiot. Khimioter, 44, 23–25, 1999. 152. Osada, K., Nagira, K., Teruya, K., Tachibana, H., Shirahata, S., and Murakami, H., Enhancement of interferon-β production with sphingomyelin from fermented milk, Biotherapy, 7, 115–123, 1994. 153.
Isabelle Mainville, Edward R. Farnworth
openaire   +2 more sources