Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture [PDF]
Foods, 2022 The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir.
Amin Yousefvand +3 more
doaj +2 more sources
Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain [PDF]
Journal of Applied Food Technology, 2022 This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients
Jethro Rafande Manurung +2 more
doaj +2 more sources
Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir [PDF]
Journal of Applied Food Technology, 2020 This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good ...
Lorentia Lydia Margareth +2 more
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The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain [PDF]
Tropical Animal Science Journal, 2019 Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain ...
Sulmiyati Sulmiyati +4 more
doaj +2 more sources
Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture [PDF]
Journal of Advanced Research in Natural and Applied Sciences, 2021 Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters ...
Yonca Yuceer +2 more
doaj +2 more sources
The protective effect of kefir as a probiotic on reproductive potential of male rats [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2018 Nowadays foods are not purposed to only accept hunger and to give vital nutrients for humans, but also to protect and treated nutrition-related diseases and ameliorate physical and mental status of the consumers.
El- Kewawy H.E
doaj +1 more source
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 +2 more
openaire +2 more sources
Frontiers in Microbiology, 2021 Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this ...
David Laureys +6 more
doaj +1 more source
Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles [PDF]
, 2023 Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies on fermentation with planktonic cultures. Kefir has been associated with many health benefits, however, the utilization of kefir grains to facilitate large ...
Nam, Seo Lin +10 more
core +1 more source
Foods, 2023 Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility.
Jiaqi Luo +4 more
doaj +1 more source