Results 31 to 40 of about 589,131 (200)

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

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

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, Cakar, Atilla, Dogan, Haluk, Abaci, Neslihan, Ustek, Duran, Sayood, Khalid, Can, Handan   +6 more
openaire   +4 more sources

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

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

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, Liew, Woan Charn, Ky, Huynh, Ho, Wan Yong, Chua, Yi Heng, Yeap, Swee Keong, Tan, Sheau Wei, Mohamad, Nurul Elyani, Beh, Boon Kee, Mohammed Alitheen, Noorjahan Banu, Boo, Sook Yee   +10 more
core   +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

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Beyond omics: From descriptive profiling to causal and scalable design of fermentation microbiomes

iMeta, EarlyView.
Fermentation microbiomes play essential roles in food production, feed preservation, waste valorization, and diverse sustainable industrial processes. Although multi‐omics and systems biology have substantially advanced our understanding of their assembly, interactions, and functional dynamics, industrial translation remains constrained by fragmented ...
Dongze Niu, Huili Pang, Xuekai Wang, Liang Song, Jing Zhang, Ansah Terry, Junfeng Li, Jingwen Cao, Qinhua Liu, Dayong Han, Jidong Wang, Jong Geun Kim, Kazuo Ataku, Smerjai Bureenok, Zhongfang Tan, Fengyan Bai, Tao Shao, Taoli Huhe, Lifeng Wang, Peijie Han, Chuncheng Xu, Fuyu Yang, Yimin Cai   +22 more
wiley   +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