Results 21 to 30 of about 620,673 (206)
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
Kefir - grains and beverages: a review
Scientia Agraria Paranaensis, 2015 Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbioticassociation in kefir grains. The large number of microorganisms present in kefir and their microbial interactions, the possiblebioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir
R.F. Schwan +2 more
openaire +1 more source
Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir [PDF]
, 2020 This study was about the effect of kefir grain concentration level and the different length of storage, as well as the interaction between kefir grain concentration level and the different length of storage on the fat content, pH and the viscosity of ...
Rahardjo, A H D +3 more
core +1 more source
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 +10 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 +4 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 +4 more
doaj +1 more source
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 +4 more
doaj
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 +3 more
+6 more sources
16S metagenomic microbial composition analysis of kefir grain using MEGAN and BaseSpace [PDF]
, 2016 Kefir is a unique cultured product traditionally made from the fermentation of milk with kefir grains. Metagenomics analysis of kefir grain is essential to understand the composition of microbial populations in the kefir grain. Many microbial populations
Zamberi, Nur Rizi +10 more
core +1 more source
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 +7 more
doaj +1 more source