Results 41 to 50 of about 620,673 (206)

ITS phylogenetic composition of the fungal component of the kefir grain (A) and kefir fermented milk (B) at genus level.

, 2013
ITS phylogenetic composition of the fungal component of the kefir grain (A) and kefir fermented milk (B) at genus level.
R. Paul Ross (152753), Alan J. Marsh (435100), Colin Hill (73239), Orla O’Sullivan (166383), Paul D. Cotter (166393)   +4 more
core   +1 more source

The Effect of Microbiome‐Modulating Therapeutics on Anthropometric and Hemodynamic Biomarkers in Metabolic Syndrome: A Systematic Review, Meta‐Analysis, and Meta‐Regression of Clinical Trials

Obesity Reviews, EarlyView.
ABSTRACT Background Metabolic syndrome (MetS) is a prevalent cardiometabolic disorder characterized by central obesity, insulin resistance, dyslipidemia, and hypertension. Microbiome‐targeted therapies with probiotics, prebiotics, and synbiotics may improve outcomes by modulating metabolism, inflammation, and blood pressure.
Pradipta Paul, Iman Dajani, Ridhima Kaul, Ali Chaari   +3 more
wiley   +1 more source

PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI [PDF]

, 2017
UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir.
Lontaan, Nova, Yelnetty, A., Rumeen, Steviana F.J., Tamasoleng, M.   +3 more
core   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +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

An update on water kefir [PDF]

, 2021
Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in
Daenen, Luk, Arendt, Elke K., Wilkinson, Stuart, Lynch, Kieran M., Kieran M. Lynch, Luk Daenen, Elke K. Arendt, Stuart Wilkinson   +7 more
core   +1 more source

Microbial Profiling, Metabolic Adaptation, and Growth Kinetic Modeling of Intact and Mechanically Damaged Milk Kefir Grains During Successive Batch Fermentations

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Kefir grains were propagated through successive batch fermentation cycles and evaluated for biomass growth, metabolic adaptation, microbial community shifts, and growth kinetics. Mechanical damage reduced biomass regeneration, while the reduced Baranyi model provided the best description of growth dynamics.
Adelmo Cavalcante Pascoal Filho, Isabella Maria de Moura Silva, Khrizia Tainã da Silva Roque, Maria Clara Primo de Farias, Gustavo Luis de Paiva Anciens Ramos, Adriano Gomes da Cruz, Marcos Antonio de Morais Junior, Emmanuela Prado de Paiva Azevedo, Rodrigo Barbosa Acioli de Oliveira   +8 more
wiley   +1 more source

Electron micrographs of Tibetan kefir grains.

, 2014
(a) Tibetan kefir grains; (b) grain surfaces at ×5 000; (c, e) Inner portion of kefir grain at ×15 000; (g) Inner portion of kefir grain at ×40 000; (d, f) Exterior portion of kefir grain at ×15 000; (h) Exterior portion of kefir grain at ×40 000.
Qizhen Guo (652634), Yan Wu (70890), Yunfei Li (652635), Jun Mei (652633)   +3 more
core   +1 more source

Effect of Low-Temperature Storage of Kefir Grains and Trehalose Addition on the Production of the Exopolysaccharide Kefiran

Macromol
Kefiran, the extracellular polysaccharide produced by Generally Recognized as Safe (GRAS) bacteria found in kefir grains, is a promising biopolymer with multiple applications in agri-food and biomedical fields.
Lydia Arsou, Stylianos Exarhopoulos, Athanasios Goulas, Georgia Dimitreli   +3 more
doaj   +1 more source

Modulating the Gut–Ovarian Axis: Mechanistic Rationale and the Limits of Current Evidence for Probiotics in Female Reproductive Aging

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Selected orally administered probiotics and functional‐food interventions may alter gut microbial ecology and intestinal barrier function. Microbiota‐derived metabolites, microbial components, and endocrine signals—including short‐chain fatty acids, bile acids, tryptophan metabolites, and lipopolysaccharide—may influence systemic immune, metabolic, and
Meiqi Chen, Qi Su, Mengshuang Sun, He Zhang, Jin Xu, Chenxi Zhang, Yanbo Wang   +6 more
wiley   +1 more source