Results 61 to 70 of about 1,015 (180)

The Effect of Different Sugars on Water Kefir Grains

Turkish Journal of Agriculture: Food Science and Technology, 2019
Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir.
Tuncay Çevik, Nilüfer Sena Aydoğdu, Nilgün Özdemir, Tuğba Kök Taş   +3 more
doaj   +1 more source

Quantification of Major Bacteria and Yeast Species in Kefir Consortia by Multiplex TaqMan qPCR

Frontiers in Microbiology, 2020
Kefir grains are complex microbial systems of several groups of microorganisms. The identification and quantification of the microbial composition of milk kefirs was described in several studies, which provided an insight into the microbial consortia in ...
Fatemeh Nejati, Stefan Junne, Jens Kurreck, Peter Neubauer   +3 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, Cakar, Atilla, Dogan, Haluk, Abaci, Neslihan, Ustek, Duran, Sayood, Khalid, Can, Handan   +6 more
openaire   +4 more sources

Advanced Oral Delivery Systems for Nutraceuticals

Advanced Healthcare Materials, Volume 14, Issue 31, December 8, 2025.
Emerging delivery technologies are explored to overcome barriers to oral nutraceutical absorption. Traditional carriers are compared with novel platforms including biodegradable polymers, MOFs, MPNs, and 3D printing. These systems enhance bioavailability, control release, and enable personalized nutrition.
Xin Yang, Linzixuan Zhang, Zhiling Zheng, Robert Langer, Ana Jaklenec   +4 more
wiley   +1 more source

Effects add kefir grains to whey cheese on chemical and microbiological qualities

Jurnal Ilmu-Ilmu Peternakan, 2019
Whey is liquid cheese waste produced from the cheese making process after being separated from the curd. Cheese production waste contains a carbon source, one of which is lactose as an energy source in the development of fermented biotechnology ...
Mustofa Hilmi, Anis Usfah Prastujati, Asmaul Khusna, Muhammad Habbib Khirzin, Deni Yannuarista   +4 more
doaj   +1 more source

Microbial diversity of traditional kefir grains and their role on kefir aroma

LWT - Food Science and Technology, 2017
Abstract Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile ...
Dertli, Enes, Con, Ahmet Hilmi
openaire   +2 more sources

Synthesis, Photophysical Properties, and Practical Hg(II)‐Sensing Applications of a Rigidified Phenolo‐Merocyanine Dye

Chemistry – An Asian Journal, Volume 20, Issue 23, December 2, 2025.
Rigidity for performance!!! A novel conformationally restrained phenolic merocyanine was synthesized in order to obtain a fluorogenic dye with outstanding spectral properties at physiological pH (fluorescence brightness > 71,000 M−1 cm−1). The utility of its optically tunable hydroxyl group was illustrated with a thiophosphinate‐based chemodosimeter ...
Kévin Renault, Zuzana Pohancenikova, Maël Croizier, Vincent Gaumerd, Manhattan Lebrun, Michel Chalot, Anthony Romieu   +6 more
wiley   +1 more source

Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

Jurnal Veteriner, 2018
Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for.
Sulmiyati Sulmiyati, Nur Saidah Said, Deka Uli Fahrodi, Ratmawati Malaka, Fatma Fatma   +4 more
doaj   +1 more source

Next‐Generation Biosensors for Real‐Time Quality Monitoring in the Food Industry

Food Bioengineering, Volume 4, Issue 4, Page 564-588, December 2025.
This graphical abstract highlights the use of biosensors for real‐time monitoring of food quality and safety across grains, dairy, meat, seafood, fruits, beverages, bakery, and packaging. Central to this is signal processing, enabling rapid, accurate detection of contaminants, spoilage, and adulterants from farm to fork.
Drisya Raj M. P., Roopa Shri B., Chinta Suneetha, Kanimozhi N.V., Sonali L., Pavithra R., Ashok Kumar S., Palpandi Raja R., Sukumar M.   +8 more
wiley   +1 more source

The Impact of Essential Oils From Aromatic Plants on Microbial Dynamics and Nutrition in Lacto‐Fermented Systems

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
Bioactive compounds found in essential oils (EOs), which are obtained by distilling certain plants, have been shown to inhibit pathogenic microorganisms and also support the growth of probiotic bacteria. In this context, EO nutraceuticals have properties that can improve the shelf life and sensory properties of products.
Ibrahim Canbey, Tulay Ozcan, Ozan Gurbuz
wiley   +1 more source