Results 21 to 30 of about 26,046 (260)
Tropical Animal Science Journal, 2019 Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain ...
Sulmiyati Sulmiyati +4 more
doaj +1 more source
Frontiers in Microbiology, 2023 The comparative genomic analysis of Lactiplantibacillus plantarum YW11 (L. plantarum YW11) isolated from Tibetan kefir involves comparison of the complete genome sequences of the isolated strain with other closely related L. plantarum strains.
T. Aziz +8 more
semanticscholar +1 more source
Journal of Applied Food Technology, 2020 This research was done to detect total yeast on small scale kefir industry in Semarang, Central Java, Indonesia. The total plate count method was used to analyze total yeast in mango flavored kefir.
Ahmad Ni'matullah Al-Baarri +2 more
doaj +1 more source
PRELIMINARY STUDY OF ANTIOXIDANT ACTIVITY OF DRAGONFRUIT, DATES AND KEFIR MIXTURES
Journal of Vocational Health Studies, 2022 Background: Some previous studies showed that either dragon fruit, dates, or kefir has antioxidant activity. Nevertheless, there has not been any study that showed the activity of the combination of those three elements.
Amalia Ajrina
doaj +1 more source
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources [PDF]
, 2013 peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts ...
Cotter, Paul D. +4 more
core +3 more sources
Analysis of Proximate and Protein Profile of Kefir from Fermented Goat and Cow Milk
Biosaintifika: Journal of Biology & Biology Education, 2015 This research aims to analyze the characteristics of proximate and protein profile in kefir from fermented goat milk and cow milk with different concentration of kefir grains.
Erwin Hidayat +3 more
doaj +1 more source
Metabolites, 2022 Fermented foods, such as yogurt and kefir, contain a versatile spectrum of volatile organic compounds (VOCs), including ethanol, acetic acid, ethyl acetate, and diacetyl.
Charlotte C. Capitain +6 more
doaj +1 more source
Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage [PDF]
, 2018 Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Future Foods, 2022 Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha.
A. Moretti +6 more
semanticscholar +1 more source
DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM
Jurnal Teknologi dan Industri Pangan, 2017 Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum.
Tina Nurkhoeriyati* +4 more
doaj +1 more source