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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
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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
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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
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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
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
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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
Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]
, 2012 The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
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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
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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 +6 more
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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 +4 more
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