Results 31 to 40 of about 29,544 (310)
Foods, 2023 This study aimed to assess the survival of probiotic cultures in kefir. Kefir is a fermented dairy product, and in this study we incorporated nutritionally rich flaxseed mucilage and gum arabic as a prebiotic, then monitored for improvement in the the ...
Eiman Alhssan, S. Ercan, H. Bozkurt
semanticscholar +1 more source
Changes in benzoic acid content of goat milk kefir produced using different kefir cultures
Mljekarstvo, 2021 In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated.
Gizem Şendoğan +4 more
doaj
Journal of Advanced Research in Natural and Applied Sciences, 2021 Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters ...
Yonca Yuceer +2 more
doaj +1 more source
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
core +1 more source
Comparison of the Antibacterial Activity of Cow Milk Kefir and Goat Milk Kefir Against Bacteria Bacillus Cereus [PDF]
, 2014 Background: Kefir is fermented milk and comes from the Caucasus. Kefir is made by inoculating cow milk, goat or sheep with kefir grain. Kefir contains 0.5–1.0% alcohol and 0.9 to 1.1% lactic acid.
Septian, R. (Ryan), Suhartanti, D. (Dwi)
core +1 more source
Italian Journal of Food Science, 2015 This study examined the production possibilities of kefir from fresh camel milk fermented with grain. The findings were then compared with kefir manufactured from cow’s milk. Cow’s milk was fermented with 2.5% grains.
G. Kavas
doaj +1 more source
A Follow‐Up Investigation: In Vitro Effects of Kefir‐Derived Biomolecules on β‐Amyloid Aggregation [PDF]
Alzheimers DementAbstract Background Kefir is a probiotic‐rich fermented milk beverage composed of a symbiotic consortium of bacteria and yeasts. Emerging evidence has shown its neuroprotective potential, including that of its derived metabolites and fractions, in mitigating β‐amyloid (Aβ42)‐induced neurotoxicity in cultured neuronal cells and neurodegeneration in ...
Malta S +10 more
europepmc +2 more sources
Apoptotic effect of a novel kefir product, PFT, on multidrug-resistant myeloid leukemia cells via a hole-piercing mechanism. [PDF]
, 2014 We examined the apoptotic effect of a novel Probiotics Fermentation Technology (PFT) kefir grain product; PFT is a natural mixture composed primarily of Lactobacillus kefiri P-IF, a specific strain of L. kefiri with unique growth characteristics. The aim
Ghoneum, Mamdooh, Gimzewski, James
core +1 more source
Frontiers in Microbiology, 2023 Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (
Ran Xiao +5 more
semanticscholar +1 more source
Metagenomic analysis and antibacterial activity of kefir microorganisms.
Journal of Food Science, 2023 The microbiota composition of kefir grain and milk kefir was assessed via a metagenomic approach. Significant microorganisms were isolated and identified using molecular methods.
B. D. González-Orozco +4 more
semanticscholar +1 more source