Results 161 to 170 of about 589,131 (200)

Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process

Applied Microbiology and Biotechnology, 2017
A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth ...
Luc de Vuyst, David Laureys
exaly   +2 more sources

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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

Determining the Safety of Kefir Grains for Public Health

Food Bioscience, 2023
In this study, kefir grains and kefir produced from contaminated grains were investigated in terms of food safety. For this aim, traditional kefir grains were collected from distinct parts of Turkey, and their pathogenicity wasexamined. Typical and non-typical colonies were isolated on Violet Red Bile Agar and identified for the first time at species ...
Burcu Bazu Çırpıcı, Bülent Çetin
openaire   +2 more sources

Effect of Gluconacetobacter spp. on kefir grains and kefir quality

Food Science and Biotechnology, 2015
Microbial, chemical, physical, and sensorial analyses of kefir samples produced using kefir grains embedded with Gluconacetobacter spp. were investigated using kefir samples with Gluconacetobacter spp. inclusion (KA), and regular kefir grains (control, KC) lacking Gluconacetobacter spp.
Ozdemir, Nilgun, Kok-Tas, Tugba, GUZEL-SEYDIM, Zeynep   +2 more
openaire   +3 more sources

Acquisition of the yeastKluyveromyces marxianusfrom unpasteurised milk by a kefir grain enhances kefir quality [PDF]

FEMS Microbiology Letters, 2016
peer-reviewedKefir is a fermented milk beverage consumed for nutritional and health tonic benefits in many parts of the world. It is produced by the fermentation of milk with a consortium of bacteria and yeast embedded within a polysaccharide matrix ...
Loughlin Gethins, John Morrissey, Maurice O'Sullivan   +2 more
exaly   +2 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   +3 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

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

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

A modelling study on kefir grain biomass growth: Influence of various minerals

International Journal of Dairy Technology, 2011
In this study, the effect of initial kefir grain concentration and various minerals (MgO, MgSO(4).7H(2)O, ZnSO(4).7H(2)O, CaSO(4).1/2H(2)O and Fe(2)O(3)) on the propagation of kefir grains and the pH evolution of kefir were investigated.
ELÇIN DEMIRHAN, GIZEM PAYER, Payer, Gizem, ÖZBEK, Belma, Demirhan, Elçin, Apar, Dilek Kilic, DILEK KILIÇ APAR, BELMA ÖZBEK   +7 more
exaly   +2 more sources