Results 81 to 90 of about 29,544 (310)
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao +9 more
wiley +1 more source
Caracterização físico-química e sensorial de kefir tradicional e derivados
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2011 Avaliaram-se diferentes populações de grãos de kefir tradicional e de seus derivados, o kefir, o kefir leban e o soro de kefir, quanto às características físico-químicas e sensoriais, quando inoculados em diferentes concentrações de leite padronizado ...
S. Weschenfelder +3 more
doaj +1 more source
Microbial diversity and volatile metabolites of kefir prepared by different milk types
CyTA - Journal of Food, 2021 The presence of probiotic microbes and other health promoting nutritional characteristics of kefir increasing the consumer’s interest. The microbial as well as volatile profile of kefir are the two chief factors that determine the basis of quality kefir ...
Tong Guangsen, Li Xiang, Guo Jiahu
doaj +1 more source
Kajian Proporsi Sari Nanas dan Konsentrasi Starter terhadap Aktivitas Antibakteri Kefir Nanas [PDF]
, 2016 This research uses Queen pineapple varieties juice because it have a high sugar content and contains antibacterial compounds such as phenol, chlorine, and iodine.
Mayasari, D. (Dewi) +2 more
core +2 more sources
Fermentation, 2023 The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study is to
Martina Arapović +6 more
semanticscholar +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.Postbiotics are bioactive compounds derived from microbial fermentation, including short‐chain fatty acids, extracellular polysaccharides, and cell wall components. These molecules support health by regulating immune responses, enhancing gut barrier integrity, reducing inflammation, and modulating gut–brain and gut–liver communication.
Alice Njolke Mafe +4 more
wiley +1 more source
Development of a sheep's milk kefir using species isolated from kefir products : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2017 The aim of the research described in this thesis was to develop a good tasting kefir using sheep’s milk. Kefir is a refreshing and effervescent milk beverage fermented with bacteria and yeast.
Brown, Madeleine Frances Webster
core
Invited review: Milk kefir microbiota-Direct and indirect antimicrobial effects.
Journal of Dairy Science, 2022 Kefir is a fermented dairy product with well recognized probiotic properties. Recently, consumer interest in fermented products with probiotic microorganisms has increased due to the accumulating evidence of the effects of kefir microorganisms on the ...
B. D. González-Orozco +3 more
semanticscholar +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source
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 +5 more
doaj +1 more source