Results 21 to 30 of about 1,015 (180)

Changes in benzoic acid content of goat milk kefir produced using different kefir cultures

Mljekarstvo, 2021
In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated.
Gizem Şendoğan, Ecem Akan, Oktay Yerlikaya, Şaban Meriç, Özer Kınık   +4 more
doaj  

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

Frontiers in Microbiology, 2021
A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and ...
Sarah Köhler, Maximilian Schmacht, Maximilian Schmacht, Aktino H. L. Troubounis, Marie Ludszuweit, Nils Rettberg, Martin Senz   +6 more
doaj   +1 more source

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

Acta Universitatis Cibiniensis. Series E: Food Technology, 2018
The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate ...
Shi Xiaoyu, Chen He, Li Yilin, Huang Jie, He Yunxia   +4 more
doaj   +1 more source

The Impact of Production Techniques on the Physicochemical Properties, Microbiological, and Consumer’s Acceptance of Milk and Water Kefir Grain-Based Beverages

Fermentation, 2023
The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study is to
Martina Arapović, Leona Puljić, Nikolina Kajić, Marija Banožić, Brankica Kartalović, Kristina Habschied, Krešimir Mastanjević   +6 more
doaj   +1 more source

Propagation of Natural Starter Culture in Whey: Optimization and Kinetic Study

Chemical Engineering Transactions, 2016
The disposal of whey, the by-product of cheese or casein production, represents serious environmental problems. On the contrary, recovery of whey components or use of whey as fermentation medium may be advantageous not only for the environment but also ...
A. Gorsek, D. Pecar
doaj   +1 more source

Advances in Microbial Diversity and Interactions in Kefir [PDF]

Shipin Kexue
Kefir is a fermented dairy beverage produced by using natural microbiota which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it has good flavor and health beneficial functions.
LI Shiwei, BAI Ying
doaj   +1 more source

Pollution Abatement of Heavy Metals in Different Conditions by Water Kefir Grains as a Protective Tool against Toxicity

Journal of Chemistry, 2019
This research paper addresses the hypothesis that Water Kefir grains can be used as absorbers of metal ions and reports the first application of the Water Kefir grains as a protective tool against toxicity by heavy metal ions. The aim of this study is to
Giorgio Volpi, Marco Ginepro, Janeth Tafur-Marinos, Vincenzo Zelano   +3 more
doaj   +1 more source

Characterization and Production of Goat Milk Kefir-Peptide on Triglyceride Synthesis of Cell Model of 3T3-L1

Jurnal Ilmu dan Teknologi Hasil Ternak, 2023
Goat milk kefir (GMK) refers to fermented products, generated through fermenting milk with microbial culture called kefir grains. Prior studies have reported the changes in kefir quality properties during aging process in which fermentation continues ...
Dian Laksamana Hati, Sri Andarini, Dian Handayani, Djalal Rosyidi, Lilik Eka Radiati   +4 more
doaj   +1 more source

Evaluation of kefir grain microbiota, grain viability, and bioactivity from fermenting dairy processing by-products

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, Brianda D. González-Orozco, Rafael Jiménez-Flores   +2 more
doaj   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source