Results 81 to 90 of about 620,673 (206)
Italian Journal of Food Science, 2015 This study examined the production possibilities of kefir from fresh camel milk fermented with grain. The findings were then compared with kefir manufactured from cow’s milk. Cow’s milk was fermented with 2.5% grains.
G. Kavas
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Inovasi Kefir Berbasis Susu Kedelai Hitam (Glycine soja) (Kajian Penambahan Konsentrasi Kefir Grain dan Konsentrasi Susu Skim) [PDF]
, 2017 Kefir adalah produk susu fermentasi yang menyerupai yogurt dalam hal rasa, warna, dan konsistensi namun memiliki aroma yang khas yaitu aroma yeasty (seperti tape). Kefir dibuat melalui proses fermentasi meggunakan starter berupa biji kefir (kefir grain),
Mauludi, Ghufran
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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
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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
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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
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Metagenomic comparison of bacterial diversity in kefir grains and liquid kefir
Biodiversitas Journal of Biological DiversityAbstract. Kurniawan, Milanda T, Kusuma SAF. 2025. Metagenomic comparison of bacterial diversity in kefir grains and liquid kefir. Biodiversitas 26: 6378-6388. This study compared the bacterial community composition of kefir grains and their corresponding whey from cow's milk fermentation using 16S rRNA gene-based metagenomic sequencing. Next-Generation
KURNIAWAN KURNIAWAN +2 more
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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
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Pengaruh penggunaan jambu biji merah terhadap pH, Total bakteri Asam Laktat, kadar alkohol dan viskositas kefir [PDF]
, 2023 Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan Jambu biji merah (Psidium guajava) sebagai minuman fungsional dengan melihat pengaruh perlakuan terhadap terhadap nilai pH, Total BAL, kadar alkohol dan viskositas kefir yang dihasilkan.
Hadju, R. +3 more
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An Analysis of the Sensory Characteristics and Microbial Constituents of Kefir
, 2023 Kefir is a fermented beverage produced using sugar water or milk, kefir grains, either water kefir grains or milk kefir grains, respectively, and microbial aggregates consisting of diverse bacteria and yeasts. As kefir and fermented beverages in general
Robinson, Katherine Quay
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FermentationProbiotic yeasts are increasingly proposed as adjuncts in fermented dairy products, but their behavior in kefir is still poorly described. This proof-of-concept study examined the effect of Saccharomyces boulardii CNCM I-745 supplementation on kefir ...
Büşra Çınar +2 more
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