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Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]
, 2012 The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
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Mljekarstvo, 2021 The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus ...
Biçer Yusuf, Uçar Gürkan
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Advances in Microbial Diversity and Interactions in Kefir [PDF]
Shipin KexueKefir is a fermented dairy beverage produced by using natural microbiota which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it has good flavor and health beneficial functions.
LI Shiwei, BAI Ying
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Food Technology and Biotechnology, 2020 Research background. Kefir is a natural probiotic drink traditionally produced by milk fermentation using kefir grains. Kefir grains are composed of a complex population of bacteria and yeasts embedded in a polysaccharide-protein matrix.
Mary S. Kalamaki, Apostolos S. Angelidis
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Frontiers in Microbiology, 2022 IntroductionKefir consumption can have many metabolic health benefits, including, in the case of specific kefirs, improvements in plasma and liver lipid profiles.
Benjamin C. T. Bourrie +7 more
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Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study
International Journal of Gastronomy Research, 2023 Kefir is a fermented beverage produced by the lactic fermentation of milk using kefir grains or a starter culture. It has many health benefits due to its anti-inflammatory, antimicrobial, and anti-diabetic properties, while it could also regulate the gut
Tuba Erkaya Kotan +2 more
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A Big World in Small Grain: A Review of Natural Milk Kefir Starters
Microorganisms, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Fatemeh Nejati +2 more
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Understanding kefir production
, 2023 Kefir is a traditional fermented dairy product originating from the Caucasus and Eastern Europe. It is becoming a popular dairy drink in many countries including western countries.
FAJ Alraddadi (16349592)
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PERUBAHAN KARAKTERISTIK KEFIR SELAMA PENYIMPANAN : KAJIAN PUSTAKA
Jurnal Pangan dan Agroindustri, 2018 Kefir grains mengadung berbagai jenis bakteri asam laktat dan khamir. Penyimpanan kefir dalam suhu rendah dapat memperlambat aktivitas mikroba didalam kefir grains.
Faizatur Rohmah, Teti Estiasih
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Cells, 2023 The present study was conducted to evaluate the protective effect of milk kefir against NSAID-induced gastric ulcers. Male Swiss mice were divided into three groups: control (Vehicle; UHT milk at a dose of 0.3 mL/100 g), proton pump inhibitor (PPI ...
Larissa Zambom Côco +10 more
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