Results 1 to 10 of about 620,673 (206)

Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain [PDF]

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, Heni Rizqiati, Valentinus Priyo Bintoro   +2 more
doaj   +2 more sources

Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir [PDF]

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, Nurwantoro Nurwantoro, Heni Rizqiati   +2 more
doaj   +2 more sources

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, Xin Huang, Mehdi Zarei, Per Erik Joakim Saris   +3 more
doaj   +2 more sources

Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture [PDF]

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, İrem Şen Dağ, Buket Güneşer   +2 more
doaj   +2 more sources

How are kefir microbial communities and product characteristics maintained in industrial production? [PDF]

Current Research in Microbial Sciences
Kefir, a millennia-old symbiotic fermented dairy product, has emerged as a focal point of research in the global functional foods sector owing to its distinctive organoleptic properties and extensive health-promoting effects. Kefir grains, serving as the
Ji Qingyang, Li Qiming, Gu Ruixia
doaj   +2 more sources

Orange Juice as a Substrate for Milk and Water Kefir Grains: Production and Characterization of Novel Kefir-like Beverages [PDF]

Foods
Orange juice was investigated as a substrate for the production of novel kefir-like beverages using milk kefir grains (MKG) and water kefir grains (WKG). Fermentation was monitored for 48 h to characterize changes in physicochemical parameters, substrate
Eduardo Balvis Outeiriño, Marta Abajo Justel, Nelson Pérez Guerra   +2 more
doaj   +2 more sources

Comparative Profiling of Yeast Communities in Kefir Grains and Liquid Kefir Using ITS Amplicon Next-Generation Sequencing [PDF]

International Journal of Food Science
Kefir is a fermented dairy beverage produced by a complex microbial consortium of bacteria and yeasts coexisting within a polysaccharide–protein matrix known as kefir grains.
null Kurniawan, Tiana Milanda, Sri Agung Fitri Kusuma   +2 more
doaj   +2 more sources

The protective effect of kefir as a probiotic on reproductive potential of male rats [PDF]

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2018
Nowadays foods are not purposed to only accept hunger and to give vital nutrients for humans, but also to protect and treated nutrition-related diseases and ameliorate physical and mental status of the consumers.
El- Kewawy H.E
doaj   +1 more source

The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process

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, Frédéric Leroy, Tom Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme, Luc De Vuyst   +6 more
doaj   +1 more source

Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains

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, Siyu Liu, Hongyun Lu, Qihe Chen, Ying Shi   +4 more
doaj   +1 more source