Results 21 to 30 of about 26,161 (292)

Artificial microbial consortia for bioproduction processes

Engineering in Life Sciences, Volume 23, Issue 1, January 2023., 2023
Abstract The application of artificial microbial consortia for biotechnological production processes is an emerging field in research as it offers great potential for the improvement of established as well as the development of novel processes. In this review, we summarize recent highlights in the usage of various microbial consortia for the production
Fabian Mittermeier, Miriam Bäumler, Prasika Arulrajah, José de Jesús García Lima, Sebastian Hauke, Anna Stock, Dirk Weuster‐Botz   +6 more
wiley   +1 more source

Long‐term use of probiotics for the management of office and ambulatory blood pressure: A systematic review and meta‐analysis of randomized, controlled trials

Food Science &Nutrition, Volume 11, Issue 1, Page 101-113, January 2023., 2023
Long‐term probiotics' consumption (≥8 weeks) had a beneficial effect on office and ambulatory blood pressure (BP), especially in the diabetes and hypertension, and the changes in BP were not associated with the increase of age, body mass index (BMI), and treatment duration.
Tian‐Xue Zhao, Li Zhang, Ning Zhou, Dong‐Sheng Sun, Jian‐Hong Xie, Shao‐Kun Xu   +5 more
wiley   +1 more source

Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties

Foods, 2023
Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and
Havva Şafak, I. Gün, Milna Tudor Kalit, S. Kalit   +3 more
semanticscholar   +1 more source

Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community

Nature Microbiology, 2021
Microbial communities often undergo intricate compositional changes yet also maintain stable coexistence of diverse species. The mechanisms underlying long-term coexistence remain unclear as system-wide studies have been largely limited to engineered ...
Sonja Blasche, Yongkyu Kim, R. Mars, D. Machado, M. Maansson, Eleni Kafkia, A. Milanese, G. Zeller, B. Teusink, J. Nielsen, V. Beneš, Rute Neves, U. Sauer, K. Patil   +13 more
semanticscholar   +1 more source

Antimutagenic and Antioxidant Properties of Milk−Kefir and Soymilk−Kefir [PDF]

Journal of Agricultural and Food Chemistry, 2005
This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid ...
Liu, J. R., Chen, M. J., Lin, C. W.
openaire   +3 more sources

Use of mandarin and persimmon fruits in water kefir fermentation

Food Science & Nutrition, 2023
Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing ...
Z. Güzel-Seydim, Gülçin Şatır, Çağlar Gökırmaklı   +2 more
semanticscholar   +1 more source

The impact of prehabilitation interventions on affective and functional outcomes for young to midlife adult cancer patients: A systematic review

Psycho-Oncology, Volume 31, Issue 12, Page 2050-2062, December 2022., 2022
Abstract Objective Cancer remains one of the most enduring health crises of the modern world. Prehabilitation is a relatively new intervention aimed at preparing individuals for the stresses associated with treatment from diagnosis. Prehabilitation can include exercise, psychological and nutrition‐based interventions.
Aideen Scriney, Amy Russell, Lisa Loughney, Pamela Gallagher, Lorraine Boran   +4 more
wiley   +1 more source

Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain

Journal of Applied Food Technology, 2022
This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients
Jethro Rafande Manurung, Heni Rizqiati, Valentinus Priyo Bintoro   +2 more
doaj   +1 more source

Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them

Microbiology, 2022
The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated
Ding Fan, Stoyanova, L. G., Netrusov, A. I.   +2 more
openaire   +2 more sources

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