Results 21 to 30 of about 26,578 (268)

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Foods, 2022
The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir.
Amin Yousefvand, Xin Huang, Mehdi Zarei, Per Erik Joakim Saris   +3 more
doaj   +1 more source

Perbedaan Daya Hambat Kefir Susu Kambing dengan Kefir Susu Sapi Terhadap Escherichia coli secara In Vitro

Jurnal Ilmu Kesehatan Indonesia, 2021
Latar Belakang. Kefir merupakan produk susu fermentasi dari Kaukasus. Komposisinya didominasi oleh bakteri asam laktat (BAL) dan zat metabolit sekunder yang dihasilkannya seperti bakteriosin yang bersifat antibakteri terhadap bakteri patogen seperti ...
Qonita Syafrina, Roslaili Rasyid, Linosefa Linosefa   +2 more
doaj   +1 more source

Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir

Journal of Applied Food Technology, 2020
This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good ...
Lorentia Lydia Margareth, Nurwantoro Nurwantoro, Heni Rizqiati   +2 more
doaj   +1 more source

LEITE FERMENTADO: KEFIR / FERMENTED MILK: KEFIR

Brazilian Journal of Development, 2021
O kefir e um produto lacteo com sabor caracteristico e difere dos demais produtos lacteos fermentados por ser resultado da atividade de uma microflora mista. O kefir e um leite fermentado cuja fermentacao se realiza com “graos de kefir” que sao constituidos por leveduras ( Kluyveromyces marxianus, Saccharomyces omnisporus e Saccharomyces cerevisae e
Valéria Pinheiro Braccini, Deisi Dariane Rodrigues Arbello, Magnólia Martins Erhardt, Maximiliano Segundo Escalona Jiménez, Matheus Abraão Piovesan Pedroso, Neila S. P. S. Richards   +5 more
openaire   +2 more sources

Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Foods, 2021
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value.
Emília Alves, Epole N. Ntungwe, João Gregório, Luis M. Rodrigues, Catarina Pereira-Leite, Cristina Caleja, Eliana Pereira, Lillian Barros, M. Victorina Aguilar-Vilas, Catarina Rosado, Patrícia Rijo   +10 more
doaj   +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

Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

Food chemistry: X, 2023
Highlights • Water kefir like beverages were produced from Aronia melanocarpa juice and pomace.• The sensory analyses showed no difference in all tested groups.• Kefir made from aronia pomace demonstrated a greater antioxidant activity.• Both pomace and ...
T. Esatbeyoglu, Annik Fischer, Alessandra Legler, M. Oner, Henrik Wolken, Magdalena Köpsel, Y. Ozogul, G. Özyurt, D. De Biase, F. Ozogul   +9 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   +2 more sources

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

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

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, N. S. Said, D. U. Fahrodi, R. Malaka, F. Maruddin   +4 more
doaj   +1 more source