Results 31 to 40 of about 620,673 (206)
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
doaj +1 more source
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
core +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 +4 more
doaj +1 more source
Metagenomic analysis of the microbial community in kefir grains
Food Microbiology, 2014 Kefir grains as a probiotic have been subject to microbial community identification using culture-dependent and independent methods that target specific strains in the community, or that are based on limited 16S rRNA analysis. We performed whole genome shotgun pyrosequencing using two Turkish Kefir grains.
Nalbantoglu, Ufuk +6 more
openaire +4 more sources
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
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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 +6 more
doaj +1 more source
, 2013 16S phylogenetic composition of the bacterial component of the kefir grain (A) and kefir fermented milk (B) at genus level.
R. Paul Ross (152753) +4 more
core +1 more source
Architecture and Evolution of Prokaryotic Multicellularity: Common Patterns and Diversity
Molecular Microbiology, EarlyView.Prokaryotes form diverse multicellular structures, like biofilms, filaments, and aggregates, comprising hallmark traits such as adhesion, communication, differentiation, and programmed cell death. This review explores how these forms develop, function, and evolve in response to environmental cues.
Genevieve Sohl +3 more
wiley +1 more source
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 +3 more
doaj +1 more source
Advances in Microbial Diversity and Interactions in Kefir [PDF]
Shipin KexueKefir 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
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