Results 171 to 180 of about 589,131 (200)

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

The Composition of the Lactobacillus Flora in Kefir Grains

Systematic and Applied Microbiology, 1998
Summary A total of 120 lactobacilli strains have ben isolated from kefir grains using Rogosa-CW agar. These isolates were divided into four groups (I to IV) according to taxonomical characteristics. Strains of group I, the most dominant population which accounts for 49% of the isolates, were identified as Lactobacillus kefirgranum . Strains of group
Satoru Takizawa, Setsurou Kojima, Shunji Tamura, Shigeo Fujinaga, Yoshimi Benno, Takashi Nakase   +5 more
openaire   +1 more source

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

Comparison of the Kefir Uses Strain of Kefir Grains

Food Preservation Science, 2011
Mayumi HASEGAWA, Hitomi WATANUKI, Kazuya HAYASHI, Osamu BABA, Naohiro OHARA   +4 more
openaire   +1 more source

Evaluation of the microbial communities in kefir grains and kefir over time

International Dairy Journal, 2023
Faisal A.J. Alraddadi, Tom Ross, Shane M. Powell   +2 more
openaire   +1 more source

Conventional and microwave drying of kefir grains: effect on drying, rehydration and fermentation kinetics and viability of kefir grains

International Journal of Food Engineering
Abstract In the present work, impacts of microwave and oven drying on the drying, rehydration, and fermentation kinetics of kefir grains as well as on the microbial viability of grains were investigated. Kefir grains were dried at various oven temperatures (30 °C, 37 °C, and 45 °C) and microwave powers (100 W, 180 
Sena Nur Karabekiroğlu, Dilek Kılıç
openaire   +2 more sources

Effect of temperature on growth different kefir grains and organoleptic quality of kefir

2000
Fermented products including kefir are food products with high nutritional and biological value. Kefir culture production is given by fermentation of milk with kefir grains. The kefir grains are usually of irregular shape and rough surface with unknown origin.
Jukić, Marija, Gregurek, Ljerka, Tratnik, Ljubica   +2 more
openaire   +2 more sources

Characterization of Tibetan kefir grain-fermented milk whey and its suppression of melanin synthesis

Journal of Bioscience and Bioengineering, 2022
Yu-Pei Chen, Guey-Horng Wang, Chen Fangfang   +2 more
exaly  

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

The composition of the kefir grain

Antonie van Leeuwenhoek, 1963
openaire   +1 more source