Results 71 to 80 of about 589,131 (200)
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 +3 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Portulaca oleracea L., or purslane, is a resilient leafy vegetable increasingly investigated for its nutritional composition, ecological adaptability, and diverse bioactive compounds. Traditionally consumed in Mediterranean, Asian, African, and Latin American cuisines, it is now recognized as a nonconventional food plant (NCFP) relevant to ...
Jhony Silva Ramos +10 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 +1 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ) +20 more
wiley +1 more source
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 +4 more sources
Impact of yeast types on quality characteristics andstorage stability of industrial kefir
Kefir is a fermented dairy product that contains many types of lactic acid bacteria and different types of yeast. Yeasts in kefir culture are important in creating the unique properties of kefir.
Saygılı, Derya +2 more
core +1 more source
Inhibition of Bacillus cereus in Milk Fermented with Kefir Grains
Journal of Food Protection, 2007 The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains was used, no effects were observed.
Kakisu, Emiliano J. +3 more
openaire +3 more sources
Kefir minták mikrobiológiai állapotának vizsgálata és a kefir fogyasztási szokások felmérése
, 2015 A diplomadolgozatom témája a különböző kefirminták mikrobiológiai tisztaságának mérése és a kefir fogyasztási szokások felmérése volt. Fontosnak tartom az élelmiszerek biztonságát, emellett a tejtermékeket is szeretem, ezért választottam ezt a témát.
Kiss, Petra
core
Immunomodulating capacity of kefir [PDF]
, 2005 Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins.
Farnworth, Edward +5 more
core +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 +4 more
doaj +1 more source