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
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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
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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
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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
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Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk [PDF]
MoleculesToday, the global trend toward plant-based beverages has grown for sustainability, health-related, lifestyle, and dietary reasons. Among them, drinks produced from almonds have been recognized as a concentrated nutrient source. Commercial almond milk was
Chiara La Torre +2 more
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How are kefir microbial communities and product characteristics maintained in industrial production? [PDF]
Current Research in Microbial SciencesKefir, a millennia-old symbiotic fermented dairy product, has emerged as a focal point of research in the global functional foods sector owing to its distinctive organoleptic properties and extensive health-promoting effects. Kefir grains, serving as the
Ji Qingyang, Li Qiming, Gu Ruixia
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The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 Kefir is produced from the fermentation of milk by microorganisms in kefir grains. Kefir grains include lactic acid bacteria, yeast, and acetic acid bacteria surrounded by a protein matrix and polysaccharide called kefiran.
Fahime Ajam, Hadi Koohsari
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A Big World in Small Grain: A Review of Natural Milk Kefir Starters
Microorganisms, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Fatemeh Nejati +2 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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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
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