Results 81 to 90 of about 589,131 (200)

Metagenomic comparison of bacterial diversity in kefir grains and liquid kefir

Biodiversitas Journal of Biological Diversity
Abstract. 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, TIANA MILANDA, SRI AGUNG FITRI KUSUMA   +2 more
openaire   +1 more source

ITS phylogenetic composition of the fungal component of the kefir grain (A) and kefir fermented milk (B) at genus level.

, 2013
ITS phylogenetic composition of the fungal component of the kefir grain (A) and kefir fermented milk (B) at genus level.
R. Paul Ross (152753), Alan J. Marsh (435100), Colin Hill (73239), Orla O’Sullivan (166383), Paul D. Cotter (166393)   +4 more
core   +1 more source

Saccharomyces boulardii CNCM I-745 as a Probiotic Adjunct in Kefir: A Proof-of-Concept Study Comparing Traditional Grain and Industrial Starter Cultures

Fermentation
Probiotic 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, Deniz Koçan, Fatma Şahmurat   +2 more
doaj   +1 more source

Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

Jurnal Veteriner, 2018
Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for.
Sulmiyati Sulmiyati, Nur Saidah Said, Deka Uli Fahrodi, Ratmawati Malaka, Fatma Fatma   +4 more
doaj   +1 more source

Impact of environmental factors on the metabolic profiles of Kefir produced using different Kefir grains and subsequent enrichment of Kefir prepared with mass cultured grains [PDF]

, 2012
Thesis (PhD Food Sc)--Stellenbosch University, 2012.ENGLISH ABSTRACT: The fermentation of milk has been known for millennia and leads to nutritious and prolonged shelf-life dairy products.
Ntsame Affane, Armelle Lyvane
core  

16S phylogenetic composition of the bacterial component of the kefir grain (A) and kefir fermented milk (B) at genus level.

, 2013
16S phylogenetic composition of the bacterial component of the kefir grain (A) and kefir fermented milk (B) at genus level.
R. Paul Ross (152753), Alan J. Marsh (435100), Colin Hill (73239), Orla O’Sullivan (166383), Paul D. Cotter (166393)   +4 more
core   +1 more source

Milk composition shapes structural and microbial dynamics of kefir grain formation: Linking microbiota, metabolites, and grain architecture

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, De-Rong Chih, Yen-Po Chen, Jia-Shian Shiu, Ming-Ju Chen   +4 more
doaj   +1 more source

Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)

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, Indratiningsih Indratiningsih   +1 more
doaj   +1 more source

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
core  

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