Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture [PDF]
Foods, 2022 The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir.
Amin Yousefvand +3 more
doaj +6 more sources
Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen
Agritech, 2017 Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains.
Rohula Utami +3 more
doaj +5 more sources
Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains [PDF]
Foods, 2023 Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility.
Jiaqi Luo +4 more
doaj +2 more sources
Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them. [PDF]
Microbiology (N Y), 2022 The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated
Ding Fan, Stoyanova LG, Netrusov AI.
europepmc +3 more sources
High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions [PDF]
Food Technology and Biotechnology, 2020 Research background. Kefir is a natural probiotic drink traditionally produced by milk fermentation using kefir grains. Kefir grains are composed of a complex population of bacteria and yeasts embedded in a polysaccharide-protein matrix.
Mary S. Kalamaki, Apostolos S. Angelidis
doaj +2 more sources
Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains [PDF]
Journal of Food Quality, 2020 Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from ...
Xue Han +4 more
doaj +2 more sources
Mljekarstvo, 2013 Kefir grains represent the unique microbial community consisting of bacteria, yeasts, and sometimes filamentous moulds creating complex symbiotic community. The complexity of their physical and microbial structures is the reason that the kefir grains are
Tomislav Pogačić +3 more
doaj +5 more sources
The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains [PDF]
Foods, 2021 In this study, a high-throughput sequencing technique was used to analyze bacterial and fungal diversity of two traditional Tibetan kefir grains from Linzhi (K1) and Naqu (K2) regions.
Xiaomeng Wang +4 more
doaj +2 more sources
Microbial Diversity of Six Commercially Available Kefir Grains [PDF]
Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains.
Dong Xinxin +8 more
doaj +2 more sources
Nanofiltration of the Remaining Whey after Kefir Grains' Cultivation. [PDF]
Membranes (Basel), 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.
Simonič M.
europepmc +4 more sources