Results 51 to 60 of about 1,015 (180)

Perceptions of the Role of Diet Among People With Constipation: Dietary Contributors and Relievers to Symptoms and Research Priorities

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background and Aims Diet is a potential management option for constipation; however, people's perceptions regarding its role and their dietary behaviours are unclear. The aim of this study was to explore the perceptions of the role of diet in constipation, including dietary contributors and relievers of constipation symptoms, and the attitudes
Dominic N. Farsi, Kevin Whelan, Eirini Dimidi   +2 more
wiley   +1 more source

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

Frontiers in Microbiology, 2019
Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps.
David Laureys, Maarten Aerts, Peter Vandamme, Luc De Vuyst   +3 more
doaj   +1 more source

Postbiotics in Functional Foods: Microbial Derivatives Shaping Health, Immunity and Next‐Generation Nutrition

Food Frontiers, Volume 7, Issue 1, January 2026.
Postbiotics are bioactive compounds derived from microbial fermentation, including short‐chain fatty acids, extracellular polysaccharides, and cell wall components. These molecules support health by regulating immune responses, enhancing gut barrier integrity, reducing inflammation, and modulating gut–brain and gut–liver communication.
Alice Njolke Mafe, Javad Sharifi‐Rad, Daniela Calina, Ayobami Joshua Ogunyemi, Abiola O. Tubi   +4 more
wiley   +1 more source

Fermentation Strategies to Improve Argentinian Kefir Quality: Impact of Double Fermentation on Physicochemical, Microbial, and Functional Properties

Fermentation
This present study investigated the microbial dynamics, physicochemical and functional properties, and sensory characteristics of kefir produced by two different approaches: traditional kefir obtained directly from grains and kefir manufactured through a
Raúl Ricardo Gamba, Andrea Ibáñez, Sofía Sampaolesi, Pablo Mobili, Marina Alejandra Golowczyc   +4 more
doaj   +1 more source

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Association Between Nonalcoholic Fatty Liver Disease and the Dietary Index for Gut Microbiota: A Cross‐Sectional Study

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Higher Dietary Index for Gut Microbiota (DI‐GM) scores, derived from NHANES dietary recalls, were associated with a 23.8% lower Nonalcoholic fatty liver disease (NAFLD) risk (OR: 0.762, 95% CI: 0590–0.986), with a linear relationship (p‐nonlinearity = 0.209). DI‐GM outperformed HEI‐2015 and DASH in predicting NAFLD (AUC: 0.867 vs.
Qingwan Yang, Xin Cai, Shanshan Li, Zhenghua Xiao   +3 more
wiley   +1 more source

Bioremoval of reactive dye Remazol Navy by kefir grains

Applied Biological Chemistry, 2019
Potential use of living and non-living kefir grains (small, gelatinous white/yellow irregularly shaped masses consist of live bacteria and yeasts) on removal of reactive dye Remazol Navy RGB from aqueous solutions were investigated.
Ali Osman Erdoğdular, Dilek Kılıç Apar   +1 more
doaj   +1 more source

Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen

Agritech, 2018
Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential  fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide (kefiran) were produced.
Utami, Rohula, Nurhartadi, Edhi, Nursiwi, Asri, Andriani, Martina   +3 more
openaire   +4 more sources

Protective Roles of Prebiotics and Probiotics Against Environmental Pollutant‐Induced Toxicities: A Systematic Review of Animal Studies

Molecular Nutrition &Food Research, Volume 70, Issue 1, January 2026.
Pollutant‐induced epithelial damage also leads to a cascade of harmful effects, including reduced mucus secretion, decreased luminal pH, and enhanced absorption of toxins. These changes contribute to oxidative stress (↑ malondialdehyde (MDA); ↓ superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), glutathione peroxidase (GPx), and heightened ...
Meysam Zarezadeh Ph.D., Ahmad Saedisomeolia, Mahsa Mahmoudinezhad, Michele M. Iskandar, Fang Lu, Stan Kubow   +5 more
wiley   +1 more source