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Microbial Diversity of Traditional Kefir Grains and Their Role on Kefir Aroma
LWT - Food Science and Technology, 2017 Abstract Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile ...
Ahmet Hilmi Con, Enes Dertli
exaly +3 more sources
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Chemical and microbiological characterisation of kefir grains
Journal of Dairy Research, 2001Chemical 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 +2 more
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Effect of Gluconacetobacter spp. on kefir grains and kefir quality
Food Science and Biotechnology, 2015Microbial, 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 +2 more
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Determining the Safety of Kefir Grains for Public Health
Food Bioscience, 2023In 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
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Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†
International Journal of Dairy Technology, 2005Microbial 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
WYFFELS, JT +3 more
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Development of arrowroot flour fermented by kefir grains
Journal of Food Science, 2020Abstract 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 +6 more
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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
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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
Investigation of microorganisms involved in biosynthesis of the kefir grain
Food Microbiology, 2012The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viili were also evaluated as a comparison.
Sheng-Yao, Wang +6 more
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Antimicrobial Activity of Broth Fermented with Kefir Grains
Applied Biochemistry and Biotechnology, 2008Kefir 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 +3 more
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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
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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