Results 11 to 20 of about 620,673 (206)
Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains [PDF]
Journal of Food Quality, 2020 Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from ...
Xue Han +4 more
doaj +3 more sources
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
Microorganisms, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Fatemeh Nejati +2 more
doaj +3 more sources
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
Journal of Dairy Science: Four dairy foods processing by-products (acid whey permeate [AWP], buttermilk [BM], sweet whey permeate [SWP], and sweet whey permeate with added milk fat globule ingredient [SWP+MFGM]) were fermented for 4 wk and compared with traditional kefir milks ...
Chloe J. McGovern +2 more
doaj +2 more sources
JDS CommunicationsThe yeast microbiota of kefir grains is highly diverse. Whereas one type of kefir grain contains lactose-fermenting yeast, a second type may not.
Hidemasa Motoshima +2 more
doaj +2 more sources
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 +2 more
doaj +4 more sources
The Microbiota and health promoting characteristics of the fermented beverage Kefir. [PDF]
Frontiers in Microbiology, 2016 Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Benjamin C.T. Bourrie +3 more
doaj +2 more sources
Carry-over of aflatoxin M1 from milk to kefir and kefir grain
, 2004 Carry-over of the Aflatoxin M1 (AFM1) from contaminated milk to kefir and kefir grain and changes that occur during storage of kefir are investigated. Ultra high temperature (UHT) cow's milk purchased from a local market in Izmir and spiked to involve 0.1, 0.2 and 0.5 ppb AFM 1 in laboratory conditions was used in kefir production.
Kendirci, P, Altug, T
core +4 more sources
Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties. [PDF]
J Food SciABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Gul LB, Akgun A, Gul O.
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 +2 more
openaire +2 more sources