Results 141 to 150 of about 1,015 (180)

Chemical and microbiological characterisation of kefir grains

Journal of Dairy Research, 2001
Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition.
G L, Garrote, A G, Abraham, G L, De Antoni   +2 more
openaire   +2 more sources

Development of arrowroot flour fermented by kefir grains

Journal of Food Science, 2020
Abstract The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C).
Beatriz Lourdes de Souza, Karina Teixeira Magalhães‐Guedes, Paulo Vitor França Lemos, Leonardo Fonseca Maciel, Disney Ribeiro Dias, Janice Izabel Druzian, Rosane Freitas Schwan   +6 more
openaire   +3 more sources

Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†

International Journal of Dairy Technology, 2005
Microbial populations in kefir and kefir grains were enumerated by plating. Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and increased slightly during cold storage. Kefir grains had a lactic acid bacteria : yeast ratio of 10 9  : 10
WYFFELS, JT, GREENE, AK, Seydim, Atıf Can, GUZEL-SEYDIM, Zeynep Banu   +3 more
openaire   +2 more sources

Antimicrobial Activity of Broth Fermented with Kefir Grains

Applied Biochemistry and Biotechnology, 2008
Kefir grains originate from the Caucasus region and are used for preparing beverages using sugar solution, milk, and fruit juice. As long as they are formed by a microbial consortium useful in the intestine, the produced drinks can be called probiotics. The aim of this study was to determine the antimicrobial activity during kefir fermentation in sugar
Karoline R, Silva, Sheila A, Rodrigues, Lauro Xavier, Filho, Alvaro S, Lima   +3 more
openaire   +2 more sources

Antiobesity Effect of Exopolysaccharides Isolated from Kefir Grains

Journal of Agricultural and Food Chemistry, 2017
Physiological properties of water-soluble exopolysaccharides (EPS) and residues after EPS removal (Res) from the probiotic kefir were determined in high-fat (HF) diet-fed C57BL/6J mice. EPS solutions showed rheological properties and lower viscosity compared to those of β-glucan (BG).
Juha Lim, Madhuvanti Kale, Dong-Hyeon Kim, Hong-Seok Kim, Jung-Whan Chon, Kun-Ho Seo, Hyeon Gyu Lee, Wallace Yokoyama, Hyunsook Kim   +8 more
openaire   +2 more sources

Immunofluorescence microscopic studies on distribution of Lactobacillus kefiranofaciens and Lactobacillus kefir in kefir grains

International Journal of Food Microbiology, 1990
Immunofluorescence staining was applied to observe distribution of two Lactobacillus species in kefir grains with cauliflower floret forms. Kefiran-producing, encapsulated Lactobacillus kefiranofaciens was located all over the grain and increased toward the center, while Lactobacillus kefir populated only a small region at the surface layers.
K, Arihara, T, Toba, S, Adachi
openaire   +2 more sources

Microflora structure and functional capacity in Tibetan kefir grains and selenium-enriched Tibetan kefir grains: A metagenomic analysis

Food Microbiology
Tibetan kefir grains (TKGs) are a complex protein-lipid-polysaccharide matrix composed of various microorganisms. Microorganisms have the benefit of being effective, secure, and controllable when used for selenium enrichment. In this study, selenium-enriched Tibetan kefir grains (Se-TKGs) were made, and the microbiology composition was analyzed through
Ke, Chen, Jinyi, Yang, Xinyuan, Guo, Weiyu, Han, Huijuan, Wang, Xuejun, Zeng, Zhouli, Wang, Yahong, Yuan, Tianli, Yue   +8 more
openaire   +2 more sources

Comparative Study of Polysaccharides Obtained from Kefir Grains and Produced by a Homofermentative Lactobacillus Species and Lactobacillus Kefir Isolated from Kefir Grains

1986
In the previous paper(l), a polysaccharide-producing homofermentative Lactobacillus species K1 has been isolated on the new medium(referred to as KPL) from kefir grains. The present study concerned with the chemical characteristics of the polysaccharides obtained from kefir grains, Lactobacillus K1 and L.kefir.
T. Toba, K. Arihara, S. Adachi
openaire   +1 more source

Carry-over of aflatoxin M1 from milk to kefir and kefir grain

2019
Carry-over of the Aflatoxin M-1 (AFM(1)) from contaminated milk to kefir and kefir grain and changes that occur during storage of kefir are investigated. Ultra high temperature (UHT) cow's milk purchased from a local market in Izmir and spiked to involve 0.1, 0.2 and 0.5 ppb AFM(1) in laboratory conditions was used in kefir production.
Kendirci, P, Altug, T
openaire   +2 more sources

Bioactivity Comparison of Kefirs Obtained from Commercial and Local Kefir Grains

2019
For recent years fermented milk products, especially kefir, are highly preferred food product due to their positive and therapeutic effects on health. Microbial composition of the kefir grains directly related with the region they are obtained and affect properties of kefir straightforwardly in traditional fermentation method.
YİRMİBEŞOĞLU, Side Selin Su, TEFON ÖZTÜRK, Burcu Emine   +1 more
openaire   +1 more source