Results 81 to 90 of about 1,015 (180)

Growth Kinetics of Kefir Biomass: Influence of the Incubation Temperature in Milk

Chemical Engineering Transactions, 2019
Kefir is a fermented milk that can be produced from kefir grains or industrial starter cultures. It differs from other fermented milks by the performance of various types of microorganisms on the milk components.
Carlos Eduardo Barao, Suellen J. Klososki, Keren H. Pinheiro, Vanessa Marcolino, Osvaldo Valarini Junior, Adriano G. Cruz, Thamara T. Da Silva, Tatiana Pimentel   +7 more
doaj   +1 more source

Draft genome sequence of Lactobacillus helveticus OSU-BDGOAK2 and Lactobacillus kefiranofaciens OSU-BDGOA1, kefir grain isolates with potential antibacterial activity. [PDF]

Microbiol Resour Announc, 2023
González-Orozco BD, Santiago-Rodriguez TM, García-Cano I, Jiménez-Flores R, Alvarez VB.   +4 more
europepmc   +1 more source

PENGARUH SUBSTITUSI SUSU KAMBING DENGAN EKSTRAK BIJI KETAPANG (Terminalia catappa L.) PADA PEMBUATAN KEFIR OPTIMA

Ziraa'ah: Majalah Ilmiah Pertanian
Kefir merupakan minuman fermentasi susu yang dihasilkan dari proses penambahan starter berupa kefir grain yang mengandung kumpulan bakteri asam laktat dan yeast.
Salma Septiana, Eka Wulandari, Andry Pratama   +2 more
doaj   +1 more source

Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. [PDF]

Molecules, 2021
Biadała A, Adzahan NM.
europepmc   +1 more source

Enhancement of Insulin/PI3K/Akt Signaling Pathway and Modulation of Gut Microbiome by Probiotics Fermentation Technology, a Kefir Grain Product, in Sporadic Alzheimer's Disease Model in Mice. [PDF]

Front Pharmacol, 2021
El Sayed NS, Kandil EA, Ghoneum MH.
europepmc   +1 more source

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

Frontiers in Microbiology, 2019
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir grains.
Marko Verce, Luc De Vuyst, Stefan Weckx
doaj   +1 more source

Exopolysaccharides Produced by Lactic Acid Bacteria of Kefir Grains

Zeitschrift für Naturforschung C, 2002
A Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with high exopolysaccharide activity was selected from among 40 strains of lactic acid bacteria, isolated from kefir grains. By associating the Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with Streptococcus thermophilus T15, Lactococcus lactis subsp.
Ginka I, Frengova, Emilina D, Simova, Dora M, Beshkova, Zhelyasko I, Simov   +3 more
openaire   +2 more sources

Extracellular Vesicles Derived from Kefir Grain Lactobacillus Ameliorate Intestinal Inflammation via Regulation of Proinflammatory Pathway and Tight Junction Integrity. [PDF]

Biomedicines, 2020
Kang EA, Choi HI, Hong SW, Kang S, Jegal HY, Choi EW, Park BS, Kim JS.   +7 more
europepmc   +1 more source

Investigation of the kefir culture microflora produced from different kefir grains

Mljekarstvo, 2001
Fermentirani mliječni napici u koje se ubraja i kefir, namirnice su visoke prehrambene i biološke vrijednosti. Kulture za proizvodnju kefira dobivaju se fermentacijom mlijeka pomoću kefirnih zrnaca. Mikroflora kefirnih zrnaca je vrlo složena i promjenjivog sastava, a sadržava više vrsta bakterija i kvasaca.
openaire  

A Global Review of Geographical Diversity of Kefir Microbiome

Fermentation
Kefir, a traditional probiotic beverage with significant cultural, social, and health relevance, has garnered increasing scientific interest for its functional properties.
Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, Marcela Mendes Salazar, Lilian de Fátima Ferreira da Silva, Laís Bresciani, Simone Hickmann Flôres, Patrícia da Silva Malheiros   +7 more
doaj   +1 more source