Results 41 to 50 of about 26,046 (260)

Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria

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
doaj   +4 more sources

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, Hayrunnisa Nadaroglu, Zeynep Gurbuz   +2 more
doaj   +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

Advances in Microbial Diversity and Interactions in Kefir [PDF]

Shipin Kexue
Kefir 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
doaj   +1 more source

High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions

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
doaj   +1 more source

Chemical, Physicochemical, Microbiological, Bioactive, and Sensory Characteristics of Cow and Donkey Milk Kefir during Storage

Beverages, 2023
This study aimed to evaluate essential traits of donkey’s milk and cow’s milk kefir during storage for 28 days at +4 °C. The results showed that the pH decreases significantly during fermentation from 6.75 ± 0.045 to 4.22 ± 0.062 for cow’s milk and from ...
M. Aroua, Hayet Ben Haj Koubaier, Saoussen Bouacida, Samia Ben Saïd, M. Mahouachi, E. Salimei   +5 more
semanticscholar   +1 more source

STUDY MIKROBIOLOGIS KEFIR DENGAN WAKTU SIMPAN BERBEDA

Majalah Ilmiah Peternakan, 2016
Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis kefir dengan waktu simpan sampai 12 hari dengan bakteri asam laktat yang stabil. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan setiap perlakuan terdiri ...
S. A. Lindawati, N. L. P. Sriyani, M. Hartawan, I. G. Suranjaya   +3 more
doaj   +1 more source

The antimetastatic and antiangiogenesis effects of kefir water on murine breast cancer cells [PDF]

, 2016
Background. Kefir is a unique cultured product that contains beneficial probiotics. Kefir culture from other parts of the world exhibits numerous beneficial qualities such as anti-inflammatory, immunomodulation, and anticancer effects.
Abbas AK, Bae SY, Boon Kee Beh, Dimberg A, Nadiah Abu, Nik Mohd Afizan Nik Abdul Rahman, Noorjahan Banu Alitheen, Noraini Nordin, Nur Rizi Zamberi, Nurul Elyani Mohamed, Ot1es S, Otles S, Pulaski BA, Rakoff-Nahoum S., Scully OJ, Sharma S, Shiomi M, Wang Z, World Health Organization, Yeap Swee Keong, Zuki Abu Bakar Zakaria   +20 more
core   +1 more source

Analysis of the milk kefir pan-metagenome reveals four community types, core species, and associated metabolic pathways

iScience, 2023
Summary A comprehensive metagenomics-based investigation of the microorganisms present within milk kefir communities from across the globe was carried out with a view to defining the milk kefir pan-metagenome, including details relating to core and non ...
Liam H. Walsh, Mairéad Coakley, Aaron M. Walsh, F. Crispie, P. W. O’Toole, Paul D. Cotter   +5 more
semanticscholar   +1 more source

Consumption of the cell-free or heat-treated fractions of a pitched kefir confers some but not all positive impacts of the corresponding whole kefir

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, Andrew J. Forgie, Tingting Ju, Caroline Richard, Paul D. Cotter, Paul D. Cotter, Paul D. Cotter, Benjamin P. Willing   +7 more
doaj   +1 more source