Results 51 to 60 of about 26,578 (268)

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

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

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

Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage [PDF]

, 2017
Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA
Gerbino, Oscar Esteban, Gomez Zavaglia, Andrea, Quintana, Gabriel Sebastian   +2 more
core   +1 more source

WATER KEFIR, A FERMENTED BEVERAGE CONTAINING PROBIOTIC MICROORGANISMS: FROM ANCIENT AND ARTISANAL MANUFACTURE TO INDUSTRIALIZED AND REGULATED COMMERCIALIZATION

Future Foods, 2022
Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha.
A. Moretti, M. C. Moure, Quiñoy Florencia, Esposito Fiorella, Nicolas Simonelli, M. Medrano, Ángela León-Peláez   +6 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, I. García-Cano, Alejandra Escobar-Zepeda, R. Jiménez-Flores, Valente B. Alvarez   +4 more
semanticscholar   +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

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

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