A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
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
Stefan Junne +2 more
exaly +5 more sources
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
doaj +3 more sources
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 wk and compared with traditional kefir milks ...
Rafael Jimenez-Flores +1 more
exaly +4 more sources
Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison
Journal of Applied Microbiology, 2022 Abstract Aims 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. This study aimed to unravel the differences and similarities between WK grain and MK grain.
Guzel-Seydim Z B, Caglar Gökırmaklı
exaly +5 more sources
Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties. [PDF]
J Food SciABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Gul LB, Akgun A, Gul O.
europepmc +2 more sources
How are kefir microbial communities and product characteristics maintained in industrial production? [PDF]
Current Research in Microbial SciencesKefir, 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
Journal of Dairy Science: Dominant species common to the kefir grains from 7 different origins were analyzed using culture-dependent methods using agar media that were able to grow and discriminate Lactobacillus kefiranofaciens ssp. kefiranofaciens.
Hidemasa Motoshima +2 more
doaj +4 more sources
Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora [PDF]
Molecules, 2021 Agata Biadała, Noranizan M A
exaly +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 ScienceKefir 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 +2 more
doaj +2 more sources
Dynamic microbiota in water kefir: microbial shift and ecological selection during fermentation [PDF]
BMC MicrobiologyThis study provides a comprehensive analysis of the bacterial and fungal microbiota in four water kefir grain (WKG) samples of different geographical origins and their corresponding fermented beverages (WK), in order to understand microbial dynamics ...
G. Garmendia +6 more
doaj +2 more sources