Results 11 to 20 of about 1,015 (180)

Identification of dominant species common to kefir grains from 7 origins for kefir grain reconstruction

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, Ikumi Fujioka, Kenji Uchida   +2 more
doaj   +3 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.
Çağlar Gökırmaklı, Zeynep B. Güzel-Seydim   +1 more
openaire   +4 more sources

Milk Kefir Beverage Improves Histomorphometry, Reduces Inflammatory Infiltrates and Desulfovibrio and Increases Lactobacillus in IL-10^-/- Mice. [PDF]

J Food Sci
ABSTRACT This study aimed to evaluate the effects of milk kefir on parameters related to inflammatory bowel disease (IBD) in interleukin‐10 knockout (IL‐10−/−) mice. Sixteen C57BL/6J IL‐10−/− male mice were divided into two experimental groups. The control group (n = 8) received 0.4 mL of whole milk (UHT) and the kefir group (n = 8) received 0.4 mL of ...
Campos IX, Paris VF, Pereira MFA, Alpino GCÁ, Bernardes AL, Ávila LGM, Mishima MDV, Dias MMDS, Jangola STG, Mendes TAO, Peluzio MDCG.   +10 more
europepmc   +2 more sources

Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them

Microbiology, 2022
The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated
Ding Fan, Stoyanova, L. G., Netrusov, A. I.   +2 more
openaire   +2 more sources

Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Foods, 2021
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value.
Emília Alves, Epole N. Ntungwe, João Gregório, Luis M. Rodrigues, Catarina Pereira-Leite, Cristina Caleja, Eliana Pereira, Lillian Barros, M. Victorina Aguilar-Vilas, Catarina Rosado, Patrícia Rijo   +10 more
doaj   +1 more source

Evaluation of Polyphenol Content and Antioxidant Activity of Standard Water Kefir

Chemistry Proceedings, 2023
This study focuses on the polyphenol levels and antioxidant activity in the water kefir beverage after 72 and 96 h of fermentation. The exopolysaccharides (dextran) were extracted from water kefir granules and characterized using Fourier-transform ...
Ecaterina-Andreea Constantin, Ioana Popa-Tudor, Florentina Matei, Diana Constantinescu-Aruxandei, Florin Oancea   +4 more
doaj   +1 more source

Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

Microorganisms, 2021
One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation.
Marina Georgalaki, Georgia Zoumpopoulou, Rania Anastasiou, Maria Kazou, Effie Tsakalidou   +4 more
doaj   +1 more source

Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains

Applied Sciences, 2022
Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran.
Sandra V. Avila-Reyes, Cruz E. Márquez-Morales, Germán R. Moreno-León, Antonio Ruperto Jiménez-Aparicio, Martha L. Arenas-Ocampo, Javier Solorza-Feria, Evangelina García-Armenta, Julieta C. Villalobos-Espinosa   +7 more
doaj   +1 more source

Microbiota of kefir grains

Mljekarstvo, 2013
Kefir grains represent the unique microbial community consisting of bacteria, yeasts, and sometimes filamentous moulds creating complex symbiotic community. The complexity of their physical and microbial structures is the reason that kefir grains are still not unequivocally elucidated.
Pogačić, Tomislav, Šinko, Sanja, Zamberlin, Šimun, Samaržija, Dubravka   +3 more
  +6 more sources

Bacterial Diversity Analysis of Water Kefir and Water Kefir Granules and Isolation and Identification of Lactic Acid Bacteria

Liang you shipin ke-ji, 2022
High-throughput sequencing technology combined with plate colony counting method was used to detect and analyze the microflora of water kefir and its starter water kefir granules.
GAO Yan-chao, XIAO Ai-bo, WANG Cheng, WANG Tian-qi, YU Bing, XU Yun-he, ZHANG Li-li   +6 more
doaj   +1 more source