Results 71 to 80 of about 620,673 (206)

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

, 2017
Aims: To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process. Methods and Results: Three water kefir fermentation processes were started with different water kefir grain inocula and ...
L. De Vuyst, De Vuyst, L, Laureys, David, D. Laureys, David Laureys   +4 more
core   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Journal of Industrial Microbiology & Biotechnology, 2002
In an investigation of the changes in the microflora along the pathway: kefir grains (A)-->kefir made from kefir grains (B)-->kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83-90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp.
E, Simova, D, Beshkova, A, Angelov, Ts, Hristozova, G, Frengova, Z, Spasov   +5 more
openaire   +2 more sources

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

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
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

Analysis of Proximate and Protein Profile of Kefir from Fermented Goat and Cow Milk

Biosaintifika: Journal of Biology & Biology Education, 2015
This research aims to analyze the characteristics of proximate and protein profile in kefir from fermented goat milk and cow milk with different concentration of kefir grains.
Erwin Hidayat, Irna Kinayungan W, Muhammad Irhas, Fathurrahman Sidiq   +3 more
doaj   +1 more source

Dietary Patterns and Food Choices of Adults With Inflammatory Bowel Disease in New Zealand

JGH Open, Volume 10, Issue 8, August 2026.
ABSTRACT Aims This study aimed to assess current dietary patterns in adults with inflammatory bowel disease (IBD) in New Zealand and to evaluate associations with current self‐reported disease activity and well‐being. Methods A prospective online survey was conducted using validated dietary data collection instruments.
Peter Vivian Acire, Angharad Vernon‐Roberts, Andrew S. Day   +2 more
wiley   +1 more source

Investigation of Staphylococcus aureus growth and enterotoxin production during artisanal kefir fermentation

, 2020
The behavior of two enterotoxigenic strains of Staphylococcus aureus (264 and 137) at two inoculation levels (ca. 2.3 and 4.2 log10 CFU/mL) was evaluated during artisanal kefir manufacture using three kefir grains (‘A’, ‘C’ and ‘K’) at two different ...
Angelidis A.S., Kalamaki M.S., Pexara A.S., Papageorgiou D.Κ.
core   +1 more source

Comparative Modeling of Yoghurt Drying Kinetics Using Artificial Neural Networks and Multiple Linear Regression in Microwave‐Assisted Foam‐Mat Drying

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
ANN and MLR models were developed to predict the moisture ratio of yoghurt during microwave‐assisted foam‐mat drying. The ANN model achieved superior predictive accuracy, while sensitivity analysis identified drying time and egg albumin concentration as the most influential process variables.
Nuray İnan‐Çınkır, Ayşe Nur Tonay
wiley   +1 more source