Results 71 to 80 of about 26,161 (292)

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

Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease [PDF]

, 2020
Kefir is a fermented dairy product, created by fermentation of milk by bacteria and yeasts. Kefir is the most common traditional non-sweetened fermented dairy beverage in the Baltic countries.
Derovs, Aleksejs, Krūmiņa, Angelika, Krūmiņa, Nikola, Lazda, Ilva, Siksna, Inese, Vīksna, Ludmila, Zeltiņa, Indra, Ķibilds, Juris   +7 more
core   +1 more source

Evaluation of Kefir Grain Microbiota, Grain Viability, and Kefir Bioactivity from Fermenting Dairy Processing By-Products.

Journal of Dairy Science
Four dairy foods processing by-products (acid whey permeate (AWP), buttermilk (BM), sweet whey permeate (SWP), and sweet whey permeate with added milk fat globule ingredient (SWP+MFGM)) were fermented for 4 weeks and compared with traditional kefir milks
Chloe J. McGovern, B. D. González-Orozco, R. Jiménez-Flores   +2 more
semanticscholar   +1 more source

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Journal of Applied Microbiology, 2022
Although kefir has been known for centuries, there is confusion between the two types of kefir grains, for example, milk kefir (MK) grain and water kefir (WK) grain.
Çağlar Gökırmaklı, Z. Güzel-Seydim
semanticscholar   +1 more source

Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains

Journal of Food Quality, 2020
Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from ...
Xue Han, Huaxi Yi, Sainan Zhao, Jialei Sun, Yu Wang   +4 more
doaj   +1 more source

Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir [PDF]

, 2011
Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages.
Albert, Arrizon, Athanasiadis, Athanasiadis, Domingues, Domingues, Dragone, Ertekin, García Fontán, Garrote, Geroyiannaki, Ghaly, Gilberto V. de Melo Pereira, Giuliano Dragone, Guimarães, Guimarães, Gómez-Míguez, Güzel-Seydim, José A. Teixeira, José M. Oliveira, João B. Almeida e Silva, Karina T. Magalhães, Kourkoutas, Lucília Domingues, Magalhães, Magalhães, Mavropoulou, Panesar, Papapostolou, Paraskevopoulou, Peinado, Powell, Rea, Rosane F. Schwan, Saarela, Sansonetti, Schoondermark-Stolk, Siso, Vasiljevic, Zafar, Zajek, Zourari, Özer   +42 more
core   +1 more source

Kefir: a new role as nutraceuticals [PDF]

Jurnal Kedokteran dan Kesehatan Indonesia, 2009
Nutraceutical is the fusion of nutrition and pharmaceutical. This products, in broad, are food or part of food that provides medical or health benefits including the prevention and or treatment of a disease. Kefir is renowned nutraceutical dairy products produced through fermentation of bacteria and yeasts and naturally present in grains of kefir.
Wahyuning Setyani, Hanny Setyowati
openaire   +3 more sources

The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake

Fermentation, 2022
Cannabis sativa (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the directions of
Łukasz Łopusiewicz, K. Waszkowiak, Katarzyna Polanowska, B. Mikołajczak, N. Śmietana, A. Hrebień-Filisińska, J. Sadowska, K. Mazurkiewicz-Zapałowicz, Emilia Drozłowska   +8 more
semanticscholar   +1 more source

Distal Mucosal Site Stimulation by Kefir and Duration of the Immune Response

European Journal of Inflammation, 2005
Kefir is a fermented milk (drink) produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria. We recently reported a comparative study on the effect of kefir containing viable or non-viable bacteria by studying their modulatory ...
C. G. Vinderola, J. Duarte, D. Thangavel, G. Perdigon, E. Farnworth, C. Matar   +5 more
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