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 +3 more sources
Microbiota of kefir grains [PDF]
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 +7 more sources
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 +4 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
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
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
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
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 +5 more sources
Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison
Journal of Applied Microbiology, 2022 Abstract Aims Although kefir has been known for centuries, there is confusion between the two types of kefir grains, for example, milk kefir (MK) grain and water kefir (WK) grain. This study aimed to unravel the differences and similarities between WK grain and MK grain.
Guzel-Seydim Z B, Caglar Gökırmaklı
exaly +5 more sources
Cogent Food and Agriculture, 2016 Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of
Xin Gao, Bo Li
exaly +2 more sources