Results 31 to 40 of about 26,578 (268)
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
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
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 +13 more
semanticscholar +1 more source
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
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
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
Microorganisms, 2023 Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of ...
Ann Qi Chong +4 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
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
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
core +2 more sources
An update on water kefir: Microbiology, composition and production.
Journal of food microbiology, 2021 Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in
Kieran M Lynch +3 more
semanticscholar +1 more source