Results 51 to 60 of about 29,544 (310)

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

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

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

Anti Amyloid‐Beta Aggregation Activity of Kefir‐Derived Peptides [PDF]

Alzheimers Dement
Abstract Background Kefir is a fermented beverage rich in beneficial probiotics, and its water‐soluble <10kDa fraction has demonstrated antioxidant activity, acetylcholinesterase inhibition, and neuroprotection in Drosophila melanogaster Alzheimer’s disease (AD) models.
Bernardes L, Malta S, Silva M, Santos A, Rodrigues T, do Prado Mascarenhas F, Zanon R, Espindola F, Mendes‐Silva A, Ueira‐Vieira C.   +9 more
europepmc   +2 more sources

Antifungal Activity against Aspergillus parasiticus of Supernatants from Whey Permeates Fermented with Kefir Grains [PDF]

, 2015
Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains.
Alconada, Teresa, Astoreca, Andrea, Correa, Mariana, De Antoni, Graciela Liliana, Gamba, Raúl, León Peláez, Ángela, Ni Colo, Carolina   +6 more
core   +1 more source

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
doaj   +1 more source

Unravelling the Gastroprotective Potential of Kefir: Exploring Antioxidant Effects in Preventing Gastric Ulcers

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, Rafaela Aires, Glaucimeire Rocha Carvalho, Eduarda de Souza Belisário, Michelle Khai Khun Yap, Fernanda Gobbi Amorim, Javier Conde-Aranda, Breno Valentim Nogueira, Elisardo Corral Vasquez, Thiago de Melo Costa Pereira, Bianca Prandi Campagnaro   +10 more
doaj   +1 more source

Nutritional Characteristics, Health Impact, and Applications of Kefir

Foods
A global epidemiological shift has been observed in recent decades, characterized by an increase in age-related disorders, notably non-communicable chronic diseases, such as type 2 diabetes mellitus, cardiovascular and neurodegenerative diseases, and ...
Oladayo E. Apalowo, G. Adegoye, T. Mbogori, Jayanthi Kandiah, T. Obuotor   +4 more
semanticscholar   +1 more source

Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk

Molecules
The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of
Chiara La Torre, P. Caputo, E. Cione, Alessia Fazio   +3 more
semanticscholar   +1 more source

Chemical and Microbiological Characteristics of Goat Milk Kefir During Storage Under Different Temperatures [PDF]

, 2015
This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study.
Setyawardani, T. (T), Sumarmono, J. (J)
core   +1 more source