Results 71 to 80 of about 1,015 (180)
Agritech, 2017 This experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir.
Dwitiya Martharini +1 more
doaj +1 more source
Structural Microheterogeneity of Kefiran from Kefir Grains
Nihon Chikusan Gakkaiho, 1988 ケフィール粒由来,ケフィランの構造は,既に,KOOIMANにより提示されている.しかし,メチル化分析の結果,彼の示した構造には,みられない6-O置換ガラクトースの存在が明らかとなったため,ケフィランの構造を再検討した.ケフィランをTrichodermareesei由来セルラーゼで,加水分解すると,グルコースと五糖のみが遊離した.その五糖の構造は,メチル化分析および13C-n. m. r.分析によって,β-D-Glc-(1→2)-β-D-Gal-(1→4)-α-D-Gal-(1→3)-D-Gal(1→4)-D-Glcと解明され,これは,KOOIMAN3)の提示したケフィロースの構造と一致した.しかしながら,ケフィランのメチル化分析と,13C-n. m.
Takao MUKAI +3 more
openaire +2 more sources
Jurnal Ilmu dan Teknologi Hasil Ternak, 2018 Stevia is one of natural sweetener a substitute for sugar low calorie. Stevia start widely used as many consumers want sweetening healthy. Stevia leaf powder was used to develop an kefir as sweetener replacer to sugar.
Herly Evanuarini +2 more
doaj +1 more source
Mljekarstvo, 2017 The main objective of this study was to compare chemical, rheological and sensory characteris- tics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter) in order to obtain a kefir with improved characteristics in terms of sensory and ...
Gracin, Leo +3 more
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Nanofiltration of the Remaining Whey after Kefir Grains’ Cultivation
Membranes, 2022 Acid whey is derived from fresh cheese. The proteins were isolated by a monolithic ion-exchange column. The remaining whey fraction was used as a starter culture substrate of kefir grains. The aim of this work was, firstly, to study the possibility of column replacement by a UF membrane.
openaire +3 more sources
Journal of Dairy Science: The objective of this study was to investigate the mechanistic effects of different milk-derived substrates, cow milk, goat milk, and whey protein concentrate (WPC), on the structural development, microbial succession, and metabolite production of ...
Sheng-Yao Wang +4 more
doaj +1 more source
Preservation of Kefir Grains, a Comparative Study
LWT - Food Science and Technology, 1997 Abstract The microflora of kefir grains of household origin was isolated and identified. At least two lactococci, two lactobacilli, two yeast and one mould were detected. Different methods for kefir grain preservation were studied. Metabolic activity of grains preserved frozen at −20 °C and −80 °C and grains stored at 4 °C was evaluated.
G.L. Garrote +2 more
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Activity of Kefir grains against Gardnerella vaginalis
Bacterial Empire, 2020 Kefir is a probiotic mixture of bacteria and yeasts. In vitro and animal trials have shown kefir to have antibacterial, antifungal and antiviral activity. The main goal of this study was to determine the antimicrobial susceptibility of Gardnerella vaginalis (G.vaginalis) to kefir.
Salwa Afifi +3 more
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Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures
Journal of Agricultural Sciences, 2011 The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of ...
Harun Kesenkaş
doaj
Yeasts from kefir grains: isolation, identification, and probiotic characterization
World Journal of Microbiology and Biotechnology, 2013 Kefir-a traditional beverage whose consumption has been associated with health benefits-is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut.
Diosma, Gabriela +4 more
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