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Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture [PDF]
Foods, 2022 The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir.
Amin Yousefvand +3 more
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Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains [PDF]
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 +4 more
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Effect of autoinducer-2 on biofilm formation of mixed strains derived from kefir [PDF]
Food Chemistry: XThe mechanisms underlying kefir grain formation remain to be elucidated. Quorum sensing is a new direction for investigating this process. To explore the formation mechanism of kefir grain through quorum sensing, it is first necessary to establish its ...
Zhiying Zhang, Changkang Xu, Ying Bai
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Journal of Applied Food Technology, 2022 This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients
Jethro Rafande Manurung +2 more
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Frontiers in Microbiology, 2021 Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this ...
David Laureys +6 more
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Journal of Applied Food Technology, 2020 This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good ...
Lorentia Lydia Margareth +2 more
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Journal of Advanced Research in Natural and Applied Sciences, 2021 Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters ...
Yonca Yuceer +2 more
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Foods, 2023 Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility.
Jiaqi Luo +4 more
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A Big World in Small Grain: A Review of Natural Milk Kefir Starters
Microorganisms, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Fatemeh Nejati +2 more
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Tropical Animal Science Journal, 2019 Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain ...
Sulmiyati Sulmiyati +4 more
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